Entree: Lebanon – Levant – Chickpea and Mushroom Strips (Levantine Style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 2 cups (10 oz / 280 g) cooked chickpeas (or canned, drained and rinsed)
- 8 oz (225 g) cremini or button mushrooms, finely chopped
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 1/2 cup (30 g) fresh parsley, chopped
- 1/4 cup (30 g) fine bulgur or breadcrumbs
- 2 tbsp (30 ml) olive oil, plus extra for frying
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (60 ml) unsweetened plant milk (to bind if needed)
- Extra breadcrumbs for coating, approx. 1/2 cup (50 g)

Instructions

1. Step 1: Sauté chopped onion in 2 tbsp (30 ml) olive oil over medium heat until translucent, add mushrooms and garlic and cook until liquid evaporates; cool slightly.
2. Step 2: In a food processor, pulse cooked chickpeas until coarsely mashed; add cooled mushroom mixture, parsley, bulgur or breadcrumbs, cumin, coriander, salt, pepper, and lemon juice; process briefly to combine, leaving some texture.
3. Step 3: If mixture is too dry, moisten with up to 1/4 cup (60 ml) plant milk. Form mixture into 8–10 flat strips and press into extra breadcrumbs to coat.
4. Step 4: Heat a thin layer of oil in a skillet over medium heat and fry strips 3–4 minutes per side until golden and crisp; drain on paper towels.
5. Step 5: Serve warm with tahini sauce or a fresh salad.