Yes, yes, what you hear: Harima vegan patties with a secret ingredient

Chef Avivit Priel adds vegan and juicy patties to the spicy harima sauce with pepper chuma with a simple and wonderful ingredient that adds a unique umami flavor.

One that will make you eliminate the whole pot and wipe the challah sauce

26/04/2022

Tuesday, 26 April 2022, 09:55 Updated: Wednesday, 27 April 2022, 09:11

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A delicious dish in itself even if you are not vegan.

Chickpea patties and seaweed in Harima sauce (Photo: Alon Mesika, Styling: Yael Magen)

There is nothing like wiping fresh challah in the spicy red sauce of the confiscated pot.

This time Harima in a vegan version by chef Avivit Priel.

This dish is delicious in itself regardless of whether you adhere to a diet without animal products or not.

Into the red sauce seasoned with chuma pepper, Priel cooks juicy and wonderful patties made from boiled chickpeas and wakame seaweed, which add to them and the unique and umami sea flavors.

For more winning vegan recipes

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In collaboration with Sugat

Vegan confiscation

Recipe By: Avivit Avichai Priel

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• 40 minutes of work

• 90 minutes total

• Easy to prepare

• 5 diners

• east

• vegan

• fur

• Patties

• Recipes to sit

• Stews

• kosher

Vegan Harima with chickpea patties and seaweed (Photo: Alon Mesika, Styling: Yael Magen)

Ingredients

• For chickpeas and seaweed patties:

  • 500 grams of chickpeas soaked overnight in cold water

  • 100 grams of Wakma

  • 1 peeled onion

  • 2 cloves garlic

  • Salt to taste

  • Black pepper to taste

  • Mash oil for frying the patties or oil spray for baking

• For Harima sauce:

  • 2 tablespoons chuma pepper

  • ½1 teaspoons crushed garlic

  • ¼ Olive oil

  • 3 diced tomatoes

  • 1 can of chopped / crushed tomatoes

  • ½ A teaspoon of cumin

  • Salt to taste

  • Grated black pepper to taste

• For the conversion table, click here>

Preparation

How to make vegan harima?

• 1

  Preparing the patties:

  Drain the chickpeas from the soaking water and cook in a pot with plenty of water until softened, about an hour and a half.

  Do not add salt to cook the grains.

• 2 Soak the seaweed slightly in cold water, until softened, strain and place in a food processor with the cooked (and filtered) chickpeas and the rest of the patties ingredients.

  Grind well until a smooth paste is obtained.

• 3 Form the patty mixture into balls and lightly fry in a pan with a little oil or bake - preheat oven to 180 degrees, place the patties on a large baking sheet lined with baking paper, spray with oil spray and bake for 15 minutes.

• 4

  Prepare the sauce:

  Fry the garlic and chuma pepper in the olive oil, 1-2 minutes.

  Add the fresh tomatoes and canned tomatoes, season and cook for 15-20 minutes, until the sauce becomes thick and dark.

• 5 Add the patties to the sauce, cook together for another 10 minutes and serve with fresh coriander.

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Tags

• Harima

• recipe

• vegan food

• algae

• Hummus