Reading food blogs is a pastime, cooking is my creative outlet, and my work as a health and nutrition coach all aid and contribute to my love of cooking and eating. So it’s no surprise to find me experimenting with recipes in the kitchen. I never follow one recipe. I’m always trying something from one blog, a dash of something else from another. And when I’m inspired I’ll make dishes with my own creative twists using favorite ingredients. One being chickpeas – they’re easy to cook with, packed with nutrients and minerals, and always take on the flavor of your accompanying spices, fruits, and veggies. While some of my creations can be a flop, this one was a crowd pleaser with friends.
Roasted Carrot recipe from Myra Kornfeld.
Kristin Esposito is a yoga instructor, health coach and nutrition educator. www.kristinesposito.com
- chikpeas - 1 15oz. can, rinsed and drained
- scallions - 2 chopped
- Garlic - 2 cloves, minced
- Parsley - ¼ cup, loosely chopped
- cumin - 2 ¼ teaspoons
- chili powder - ½ teaspoon
- lemon juice - from ½ a lemon
- egg - 1
- bread crumbs - 4 tablespoons
- Greek yogurt - 2 tablespoons
- salt - ¼ teaspoon
- pepper - dash of pepper
- extra virgin olive oil - 1 tablespoon
- carrots - ¾ pound, cut into ¾ inch dice
- Cinnamon - ¼ teaspoon
- Pea shoots -
- parsley -
While the carrots roast, in a large bowl add chickpeas, green onions, garlic and parsley and mash with a fork. Mash to achieve desired consistency – I like mine a bit coarse, leaving some whole chickpeas.
Combine cumin, chili powder, salt, pepper, lemon juice, breadcrumbs, egg, and greek yogurt into the mash and mix together using your hands (which is encouraged) or spatula. If the mixture looks/feels a little dry add a bit more yogurt and if a little too moist add a dash more breadcrumbs.
Form the patties with your hands; the mixture will make about 5 patties measuring about 1 inch thick. Heat the oil in your skillet before adding the patties and cook patties on each side for 3-5 minutes, or until golden brown.<br><br>
Serve the patties warm over your roasted carrots and pea shoots. Garnish with a dollop of greek yogurt, parsley and a drizzle of either lemon juice or extra virgin olive oil. Enjoy!