1. Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
2. Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
3. Uncover the couscous and fluff with a fork.
4. In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a ¼ measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
5. Refrigerate for 10-15 minutes to allow the mixture to set.
6. Heat 1½ tablespoons oil in a large skillet over medium heat until simmering.
7. Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about ¾-inch thickness.
8. Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1½ tablespoons olive oil to the skillet and cook the remaining cakes the same way.
Reviews
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Love this! So easy, and delicious!
KitchenJoy
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Close...but way too salty and it needs an accompaniment. Maybe a cucumber sauce or balsamic reduction...it is a tasty blank canvas that could go with so many things once you cut the salt in half.
jbooshey
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Honestly this recipe was super delicious although it was verrrryyyyy salty. Going to try it a second time with 1/4 or 1/6 the amount of salt. All in all, great, yummy recipe, thanks!
blubberbo
Chick peas are not a favorite. Any suggestions on what can be used instead of chick peas?
KPMomma
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I added more herbs and lemon but it was easy and great!
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