Carrot and Chickpea Rissoles

This recipe is taken from Greens & Beans

Serves 4

Preparation Time: 30 minutes plus 15 minutes resting time

300g carrots
250g cooked chickpeas
50g shelled walnuts
1 onion
1-2 cloves garlic
½ bunch basil
150g coarse oatmeal
2 tbsp dry breadcrumbs
3 medium eggs or vegan egg replacement
150g feta or non-dairy feta
Salt and freshly ground pepper
2-3 tbsp olive oil for frying.

Thoroughly scrub or peel the carrots, then grate coarsely. Rinse the chickpeas in cold water in a sieve and allow to drain. Coarsely blend the carrots with the walnuts and chickpeas.

Peel and finely dice the onion and garlic. Rinse the basil, shake dry and finely chop the leaves and stems.

Put the chickpea mixture into a bowl and add the onion, garlic, oatmeal, basil and eggs. Crumble in the feta with your hands.

Season with salt and pepper and mix everything until well combined. Cover the bowl and leave to stand for 15 minutes.

Wet your hands and shape the mixture into 12 balls.

Heat the oil in two frying pans and fry the rissoles for 3 minutes on each side. (Watch them carefully as they brown quickly).