Instructions
Follow the steps and taste along the way.
Roast the carrots
Preheat the oven to 220 °C. Peel the carrots and cut them into sticks about 1.5 cm thick. Toss them with 15 ml olive oil, 1 g salt, and 0.5 g black pepper. Spread them in a single layer on a baking sheet and roast for 25 to 30 minutes, turning them halfway through; the edges should be browned and the centers still tender.
Prepare the patty mixture
Finely chop the onion and garlic, and roughly chop the spinach. Mash the chickpeas with a fork, leaving some pieces roughly intact. Stir in the onion, garlic, spinach, egg, breadcrumbs, cumin, paprika, 2 g salt, and 0.5 g pepper. Let stand for 5 minutes so the breadcrumbs can absorb moisture; the mixture should hold its shape while remaining slightly chunky.
Fry the patties
Shape the mixture into 9 patties, about 6 cm in diameter. Heat the remaining 15 ml oil in a large pan over medium heat. Fry the patties in a single layer for about 3 to 4 minutes per side, until a firm, golden-brown crust forms. If they do not all fit, fry them in two batches.
Prepare the couscous and dip
Bring the water to a boil with the remaining 2 g salt, add the couscous, stir, and remove the pan from the heat. Cover for 5 minutes, then fluff the couscous with a fork. Stir the yogurt together with the lemon juice, chopped parsley, and remaining 0.5 g black pepper.
Serve the meal
Divide the couscous, roasted carrots, and warm chickpea patties among plates. Serve the yogurt dip on top or on the side. Serve immediately, while the patties are crisp on the outside and the couscous is still warm.
