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