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Friday, January 15, 2010

Food Storage Friday: Chickpea Patties and Pita Chips

That's right, folks--two recipes in one! You should feel very privileged.

I found these two Real Simple recipes from a blog and decided to try them out. I was pleased, and more importantly, my husband told me he definitely wanted me to make them again.

These chickpea patties are reminiscent of falafel minus the eggs, which makes them food storage friendly.

Ingredients: chickpeas, kosher salt, black pepper, cumin, olive oil, garlic clove, parsley (I used fresh because I had some, but dried is fine)

After rinsing chickpeas, put in food processor with approximately 2 t. dried parsley (or 1/2 c. fresh), a chopped clove of garlic, 1/4 t. cumin, and 1/4 t. salt an 1/4 t. pepper. If you don't have kosher salt, feel free to use the same amount of regular table salt. Pulse until the mix can be pressed together.

Make eight patties from the mixture. Coat the patties with flour. Because they are very fragile, I ended up just sprinkling the flour on them.

Heat 2 T. olive oil in pan and place patties in pan, cooking approximately 2-3 minutes on each side.

Chickpea Patties from Real Simple

1 can chickpeas, rinsed
1/2 c. fresh parsley (or for our purposes, 2 t. dried parsley would probably be good)
1 clove garlic, chopped
1/4 t. cumin
kosher salt and black pepper
2 T. flour
2 T. olive oil

1. In food processor, chickpeas, parsley, garlic, cumin, and 1/4 t. salt and pepper until coarsely ground and mixture comes together when gently squeezed.
2. Form into eight patties and coat with flour.
3. Heat oil in nonstick skillet over medium. Cook patties, turning carefully, until golden brown, 2-3 minutes a side.


Now, to go with these yummy chickpea patties, here are some directions to make easy-peasy pita chips.

Ingredients: pitas, olive oil, paprika, oregano, kosher salt.

Cut pitas into wedges--the recipe says to split them into rounds, brush the seasonings, and then cut them--and place on pan. Brush them with 3 T. olive oil and then sprinkle with 2 t. paprika, 1 t. dried oregano, and 1/2 t. kosher salt. I found them to be slightly salty for my taste, but that's just me.

Broil in oven for approximately 2 minutes. Watch them!

By the way, for an even easier method, just spray the wedges with cooking spray and sprinkle with Italion seasoning and garlic powder. It's not quite as flavorful, but super easy and still tasty.

Spiced Pita Chips from Real Simple

4 pitas
3 T. olive oil
2 t. paprika
1 t. dried oregano
1/2 t. kosher salt

1. Heat broiler. Split pitas into rounds, brush with oil and sprinkle with seasonings.
2. Cut into wedges and place on pan.
3. Broil for approximately 2 minutes.

And, voila! A delicious Mediterranean dish that is food storage friendly. Enjoy!





Brittany is a SAHM who is trying to improve her food storage and make homemade pantry-safe items palatable for her preschooler and patient husband. Her favorite food storage items are powdered milk, rolled oats, and whole wheat. When she's not baking perfect bread (ha ha), she's singing, writing, working out, or eating. All simultaneously.

5 comments:

Cindy (Letters From Midlife) said...

I know I'd enjoy both these recipes. The real test is whether hubby and dear son will. I'll let you know!

Cindy (Letters From Midlife) said...

P.S., I just purchased your ebook. Wonderful information and I especially appreciated the recipes and worksheets. I think your blog is my new favorite! lol

I did write a post about preparedness in light of the earthquake in Haiti and provided a link to your blog.

Anonymous said...

Hey those look great. I would definitely try those patti in a kangaroo pita pocket...for sure!! Thanks!

dogear6 said...

I broil the chickpea patties. It keeps them from falling apart and is a little healthier for my diet as well.

Anonymous said...

I mix the whole wheat flour right in. They aren't fragile at all.