Best Ever Chickpea patties​

These chickpea patties are crispy on the outside and tender and fluffy in the center. They're packed full of fiber and protein and loaded with flavor. Serve them on their own or with my yogurt dip, or use them to make veggie burgers.

Good for kids lunches with side salad

Servings4 servings
Calories324 kcal

Ingredients

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• ½ cup plus 1 tablespoon vegetable oil divided
• 1 onion peeled and finely chopped
• ½ inch piece of ginger grated
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon chili powder or paprika for a less spicy version
• 2 garlic cloves minced
• 2 15 ounce cans of chickpeas drained and rinsed
• ¼ cup vegetable stock or water
• 2 tablespoons cilantro finely chopped
• salt and pepper
• ¼ cup flour
• 1 teaspoon baking powder

Garlic Yogurt Dip​

• ½ cup vegan yogurt
• ½ tablespoon olive oil extra virgin
• 2 cloves garlic finely mined
• Teaspn parsley, optional

Instructions

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• Heat 1 tablespoon of the olive oil over medium low heat. Saute the onions until they're translucent, about 3 minutes. Add the ginger, cumin and chili powder (or paprika) to the pan. Saute for an additional minute. Add the garlic and saute for a further 30 seconds.
• Put the chickpeas in a food processor and pulse until they are just blended. Alternatively, you can mash the chickpeas with a fork. Do not blend them to a fine sand. Some chunks in the mixture is normal.
• Add the sauteed onions, vegetable stock and fresh cilantro. Season to taste with salt and pepper. Pulse again until just combined. Do not blend to a puree.
• In a small bowl, whisk together the flour and baking powder. Add this mixture to the chickpea mixture and pulse until just combined.
• Transfer the mixture to a bowl, cover and refrigerate for 30 minutes to 24 hours.
• While the patties are chilling, stir together the yogurt, garlic and olive oil. Blend until the consistency is smooth.
• Lightly grease a large baking sheet and set aside.
• Once the chickpea batter has finished chilling, use a tablespoon to scoop the batter into a ball. Flatten each ball into a 2 inch patty and transfer to the baking sheet.
• Wipe out the saute pan with a paper towel. Heat the remaining ½ cup of vegetable oil over medium high heat. Once the oil is hot enough that a drop of water sizzles when it hits it, carefully transfer the chickpea patties to the pan. Fry the patties for approximately 2-3 minutes on each side. Do not overcrowd the pan. You may need to work in batches, depending on the size of your pan
• Serve the chickpea patties hot with the cold yogurt and garlic dip.

Notes
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Storage Instructions:

1. Let the chickpea patties cool fully. Then, store them in the fridge in an airtight container. They should stay fresh for 3-5 days.
2. To make these chickpea patties gluten free, substitute your favorite gluten free flour blend for the all purpose flour in the recipe.

Nutrition
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Calories: 324kcalCarbohydrates: 13gProtein: 2gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 8gTrans Fat: 0.2gSodium: 177mgPotassium: 83mgFiber: 1gSugar: 3gVitamin A: 126IUVitamin C: 7mgCalcium: 115mgIron: 1mg

 

[Jules57]

You could put them in a burger too. Very economical, if I recall the water in the chickpea can works like eggs when you cant have eggs, it’s called Aquafaba

 

[Babybird]

You could put them in a burger too. Very economical, if I recall the water in the chickpea can works like eggs when you cant have eggs, it’s called Aquafaba

Spot on, also best vit for your garden just add half half to any caned fruit and vegetables except pickles