Moroccan Chick Pea Patties

Dreena Burton, Vive le Vegan!

1 tbsp olive oil
1 medium fennel bulb, chopped (stalk and core discarded, roughly 1.5 to 2 cups)
1/8 tsp sea salt
Freshly ground black pepper to taste
1/2 cup red bell pepper, chopped
2 cups cooked chick peas
1 medium clove garlic, chopped
1 1/2 tbsp apple cider vinegar
2 tbsp olive oil (for purée)
2 tsp sea salt
1/4 tsp cumin
3/4 tsp paprika
1/8 cinnamon
1/3 - 1/2 cup sliced green onions
1/2 cup good quality bread crumbs
3 tbsp sesame seeds
1/8 tsp sea salt
1 tbsp olive (oil for frying)

In a skillet over medium heat, heat the oil. Add the fennel, salt, and pepper and cook for 5-6 minutes. Add the red pepper and cook for another 5 minutes or until the fennel has softened. Remove from heat. In a food processor, combine the chickpeas with the garlic. Vinegar, olive oil, ginger, salt, cumin, paprika, and cinnamon and purée until the mixture becomes smooth (scrape down the sides of the bowl as needed). If still a little chunky, add a touch more oil or water, and purée again until smooth. Transfer the mixture to a large bowl, and stir in the fennel/red pepper mixture and green onions. Stir through to combine well. If you have the time, refrigerate for at least an hour (the mixture will firm up and be easier to shape). Mix the breadcrumbs, sesame seeds, and sea salt, and pour onto a plate. Take a mound of the chickpea mixture (roughly 1/3 cup) and form patties, then dip both sides in the breadcrumb mixture. In a skillet over medium heat, heat the oil and fry the patties for about 7-9 minutes on each side, until lightly browned.

Note: I never seem to have breadcrumbs so I crush some Ryvita or other cracker with a rolling pin.