Turkish-Style Crispy Chickpea & Walnut Köfte with Pomegranate-Walnut Sauce & Herbed Couscous

Ingredients

• 3/4 cup canned chickpeas, drained and rinsed, about 180g
• 1/2 cup walnuts, finely chopped, about 60g, divided
• 1/2 cup couscous, uncooked, about 85g
• 1 cup vegetable broth, for couscous and sauce
• 1/4 cup pomegranate juice, unsweetened
• 1 medium zucchini, diced, about 150g
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon paprika
• 2 tablespoons breadcrumbs
• 2 tablespoons pomegranate seeds, for garnish
• 2 tablespoons olive oil, divided
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. 1

   In a food processor, pulse chickpeas, 1/3 cup walnuts, 1 tablespoon parsley, cumin, coriander, paprika, garlic, breadcrumbs, salt, and pepper until mixture is coarse but holds together when pressed. Form into 2 flattened oval patties (about 3 inches long).

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pan-fry köfte patties 4-5 minutes per side until golden and crispy. Transfer to a plate.