Cous Cous Cakes
These are lovely with fresh tomato sauce on them, or with Simple Summer Chickpea Salad. They also freeze well. You could probably substitute quinoa for the cous cous, but I haven’t tried it yet. The recipe as written contains wheat and dairy.
1 2/3 cups cous cous
3 cups boiling water
1/3 cup chickpea flour
2/3 cup water
1/2 cup chopped flat leaf parsley
1 teaspoon garlic powder
1 teaspoon salt
1/4 cup grated parmesean cheese
Stir cous cous into boiling water. Cover and remove from heat. Allow to sit for 10 minutes, then remove cover and fluff cous cous with a fork. Cool.
Wisk together remaining ingredients. Stir in cous cous. Chill for at least 30 minutes. Shape 4-inch patties by hand. Cook on oiled grilled at medium heat. Press down each patty with a spatuala so they will cook evenly. Cook on one side for 3 minutes, then flip and cook on the other side for 3 minutes. Serve warm, or wrap well and freeze for later use.
(c) 2007 Leah VanWey