Best 2 Chickpea And Coriander Dumplings Garbanzo And Cilantro Recipes

**Explore the Culinary Symphony of Chickpea and Coriander Dumplings: A Journey Through Diverse Culinary Delights**

Embark on a culinary adventure with our tantalizing chickpea and coriander dumplings, also known as garbanzo and cilantro dumplings. These dumplings, bursting with vibrant flavors and textures, showcase the harmonious blend of chickpeas' nutty goodness and coriander's refreshing zest. Our article presents a diverse collection of recipes, each offering a unique culinary journey. From traditional Indian dumplings to innovative global fusion dishes, these recipes cater to every palate and cooking style.

Indulge in the classic Indian chana dal dumplings, where chickpeas and coriander dance together in a symphony of spices. Discover the delightful Moroccan falafel, where these dumplings take center stage, served with a vibrant array of dips and sauces. Experience the culinary magic of Mexican albondigas soup, where dumplings swim in a rich and flavorful broth. Explore the innovative fusion flavors of Vietnamese banh canh, where dumplings and rice noodles harmoniously unite in a fragrant broth.

Whether you're a seasoned cook or just starting your culinary exploration, our recipes provide easy-to-follow instructions and a wealth of tips to guide you through the process. Dive into the vibrant world of chickpea and coriander dumplings, and let your taste buds embark on a journey of culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

GARBANZO AND CILANTRO (CHICKPEA AND CORIANDER) BURGERS

Garbanzo and Cilantro (Chickpea and Coriander) Burgers image

This is a healthy veggie alternative to the classic burger and they can be frozen cooked or uncooked for easy preparing ahead. Time does not include chilling. From Good Food June 2011.

Provided by English_Rose

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

14 ounces garbanzo beans, drained
1 lemon (zest of whole lemon and juice of half of it)
1 teaspoon ground cumin
1 ounce cilantro, chopped
1 egg
4 ounces fresh breadcrumbs
1 red onion (1/2 sliced and 1/2 diced)
1 tablespoon olive oil
4 wholewheat hamburger buns
1 tomatoes, sliced
1/2 cucumber, sliced

Steps:

In a food processor, whiz the garbanzo beans, lemon zest, lemon juice, cumin, half the cilantro, egg and some salt and pepper. Scrape into a bowl and mix with 3oz of the breadcrumbs and the diced onions.
Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 minutes
Heat the oil in a large frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn.
To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices and the remaining cilantro.

Nutrition Facts : Calories 427.9, Fat 9.4, SaturatedFat 1.8, Cholesterol 46.5, Sodium 736.2, Carbohydrate 71.2, Fiber 8.2, Sugar 7.5, Protein 15.6

CHICKPEAS WITH MINT, SCALLIONS AND CILANTRO

Chickpeas With Mint, Scallions and Cilantro image

Chickpeas (garbanzos) always taste better cooked from scratch, but unlike other beans, you do have to soak them overnight. Then it's a simple matter of simmering for about 45 minutes. Cooked chickpeas will keep up to 5 days stored in their cooking liquid in the refrigerator. The combination of warm beans and cool herbs makes a great side dish.

Provided by David Tanis

Categories easy, salads and dressings, side dish

Time 1h

Yield About 6 cups cooked chickpeas

Number Of Ingredients 10

Ingredients

1 pound chickpeas, soaked overnight in cold water
1 onion, halved, with each half stuck with 2 cloves
2 bay leaves
1 2-inch piece cinnamon stick
Salt
2 tablespoons olive oil
1/2 teaspoon turmeric, or a small pinch of crumbled saffron
2 tablespoons chopped mint
1/4 cup chopped scallions
1/4 cup chopped cilantro leaves and tender stems

Steps:

Pour soaked chickpeas into a colander to drain and put in a medium-size soup pot. Add water to cover by 1 inch and bring to a boil. Add onion, bay leaves, cinnamon and 2 teaspoons salt. Skim off and discard any rising foam. Lower heat and simmer gently for about 45 minutes, until tender. (May prepare in advance and reheat).
Drain hot chickpeas (reserve broth for another purpose, such as soup) and discard onion and aromatics. Return chickpeas to pot and add olive oil and turmeric or saffron, stirring to distribute. Taste for salt and adjust.
Transfer to a warm serving bowl. Mix mint, scallions and cilantro together and sprinkle over top. Serve warm.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use fresh cilantro: Fresh cilantro adds a vibrant, citrusy flavor to the dumplings. If you don't have fresh cilantro, you can use dried cilantro, but the flavor will be less pronounced.
Don't overcook the chickpeas: The chickpeas should be cooked until they are tender but still hold their shape. Overcooked chickpeas will become mushy and the dumplings will fall apart.
Use a food processor to make the dumpling batter: A food processor makes it easy to get a smooth, consistent batter. If you don't have a food processor, you can mash the chickpeas and cilantro by hand, but it will take longer.
Fry the dumplings in hot oil: The oil should be hot enough to fry the dumplings until they are golden brown and crispy. If the oil is not hot enough, the dumplings will absorb too much oil and become greasy.
Serve the dumplings with a dipping sauce: The dumplings can be served with a variety of dipping sauces, such as tamarind sauce, sweet and sour sauce, or chili sauce.

Conclusion:

Chickpea and coriander dumplings are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course. The dumplings are crispy on the outside and soft and flavorful on the inside. They are also a good source of protein and fiber.