eclaire (what’s in a) name?

two of my most favorite people are getting married this weekend, and as the days creep closer, i can barely contain my excitement to celebrate with them! i lived with both of them for many years, but it wasn’t until a few months ago, when i posted my childhood recipe for vegetable pancakes, that i learned how much they loved the dish.

so when i made these chickpea patties, i couldn’t help but notice that they taste like a combination between vegetable pancakes and falafel. and i know that my engaged friends love falafel. so i thought i’d share this recipe with you in honor of them.

the batter for these patties is nothing more than hot water and chickpea flour, with a few spices and lemon juice added in. then you stir in some chick peas, red bell peppers, green onions, and you have yourself a dish! the patties fall apart fairly easily in the pan, but are still completely delicious even when they’re not whole. just two patties and a delicious tomato-cucumber-feta topping will keep you full for hours, so enjoy!

and k & b, here’s to the two of you happily cooking delicious dinners together for the rest of your lives! happy wedding!

chickpea patties

adapted from vegetarian times, october 2009
yields 4 servings of 2 patties

• 1c chickpea flour
• 2t ground cumin
• 1t chili powder
• 3/t salt
• 1/2t pepper
• 3/4c hot water
• 15 oz can chickpeas, drained
• 4 green onions, chopped
• 1/2 of a medium red bell pepper, diced
• 2T lemon juice
• 1T olive oil
• 2 cloves garlic, minced
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1. stir chickpea flour, cumin, chili powder, salt, pepper, and hot water
2. add chickpeas and slightly mash them as you stir
3. add green onions, bell pepper, lemon juice, olive oil, and garlic until combined
4. heat a frying pan over medium heat with enough olive oil to coat the bottom of the pan
5. when the oil in the pan is hot, divide the batter into eight portions and scoop them (four at a time worked for the size of my pan) into the pan with the spoon you were stirring with or an ice cream scoop, then flatten them
6. allow to cook for about 6 minutes per side, or until golden brown
7. serve with cucumber-tomato salad, below

cucumber-tomato salad

adapted from vegetarian times, october 2009
yields 4 servings

• 1 cucumber, quartered and sliced
• 1c cherry tomatoes, halved
• 2 green onions, chopped
• 2T lemon juice
• 1T olive oil
• 1/2c feta
• salt and pepper, to taste
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1. stir together cucumber, tomatoes, green onions, lemon juice, olive oil, feta, and salt and pepper
2. divide into quarters and serve over croquettes