Blackened Moroccan Chickpea Patties Pita (a Pantry+ recipe)
Makes 4 sandwiches
Pantry list is HERE.
Olive oil (optional)
1 medium onion
1 medium bell pepper
1 3/4 to 2 cups cooked chickpeas
1/2 teaspoon sea salt
1/2 cup breadcrumbs
2 tablespoons Ras el Hanout spice mix
4 pita breads, warmed
8 pieces lettuce leaves
8 tomato slices
1/2 lemon, juiced
1. Heat the oil (or the dry pan) in a large cast iron skillet over medium-high heat. Cut the top and bottom off the onion, cut in half, peel and slice into thin half moons. Cut the sides and bottom off the bell pepper and cut into thin slices. Add the onion, bell pepper and some salt and pepper (to taste) to the skillet and cook, stirring occasionally, until charred and crisp tender, about 5 to 8 minutes.
2. Add the chickpeas and salt to a food processor and grind into a coarse meal. Add the breadcrumbs and pulse to combine. Form the chickpeas into 4 patties (adding a few splashes of vegetable broth if the patties don’t hold together). Dredge the patties in the spice mixture and set aside.
3. Remove the onion mixture from the skillet and set aside. Add the patties and cook until blackened, about 2 minutes. Flip and cook for 2 minutes on the other side.
4. Season the lettuce and tomato with the lemon juice, olive oil (if desired) and salt. Stuff the pita with the onion, pepper, lettuce, tomato and a patty. Serve.
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