1. In a small saucepan bring stock to a boil and stir in couscous, basil and lemon rind. 2. Cover and let stand 5 minutes; fluff with a fork. 3. In a food processor pulse chickpeas until fine. 4. Pulse in couscous mixture, onions, egg, water, garlic, salt and pepper. 5. Shape into four 4-inch patties, 1/2 inch thick. 6. In a non stick skillet heat oil over medium high heat. 7. Cook patties for 5 minutes on each side. 8. Remove from heat and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
