Tofu and Chickpea Patties with Cucumber Mint Relish |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 (14-ounce) package firm tofu, drained |
2 garlic cloves |
1/2 cup chopped onion |
1/2 cup loosely packed fresh flat-leaf parsley leaves |
1 (16-ounce) can chickpeas, rinsed and drained |
1 large egg |
1/3 cup dry breadcrumbs |
1 teaspoon ground coriander |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon olive oil |
cucumber mint relish |
cucumber mint relish |
Directions:
1. Wrap tofu blocks in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes; set aside.
2. With food processor running, drop garlic through food chute; process until minced. Add onion and parsley; pulse 3 times. Add chickpeas and tofu; pulse twice. Scrape down sides. Add egg and next 5 ingredients; pulse 4 times or just until beans are chopped (mixture should be chunky; do not over process). Shape mixture into 8 (3-inch) patties, using 1/3 cup for each patty.
3. Heat olive oil in a large nonstick skillet over medium heat. Add patties, and cook 5 minutes on each side or until browned. Serve immediately with Cucumber Mint Relish.
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