This is a really simple recipe for a chickpea patty. It's incredibly easy, vegan, and there are 100 different variations you can try. I almost always prefer to have my protein via bean or lentil dishes, but having a little protein patty is always a nice change. You can put it on a bun for the perfect veggie burger or toss a nice fresh salad over it for a lighter, healthy, and super delicious meal. Also these are 100% amazing for freezing. Just make big batches, once cooled wrap individually and freeze for later. And thank me later for saving tons of money on overpriced, processed veggie burgers ;)
You'll need a food processor for this recipe. Can you manage without one? Maybe... but probably not. I'd recommend one. And if you have one with a shredding attachment? Magical! (I don't.)
About 2 cups dried chickpeas, soaked overnight and drained OR one can chickpeas
2 medium sized carrots peeled and shredded (about one cup, unpacked)
1/3 cup corn
1/3 cup peas
1 small onion
2 cloves of garlic
A handful or two of spinach
A big handful of fresh herbs*
3 tablespoons bread crumbs
3 tablespoons flour
spices about half a teaspoon of each: smoked paprika, cumin**
salt and pepper
oil for cooking
-preheat oven to 400 degrees
-process carrots, peas, corn, onion, and garlic in food processor until mostly chopped. feel free to leave a few chunkier pieces if you'd like, unless you have a picky toddler (or grownup) on your hands. -remove all and place in large bowl.
-place chickpeas and herbs in processer and grind until mostly smooth. add to vegetable mixture in bowl.
-combine all together and add spices, salt and pepper to taste.
-add breadcrumbs and flour.
-form patties. I prefer them on the slightly smaller side, but you can make full size veggie burgers if you'd like. just be sure to allow them to cook a bit longer.
-on hot, oiled skillet (enough to coat the bottom), fry patties. don't move them around, just let a nice crust form-- this will hold them together. flip, and repeat on other side*
-transfer each patty to a baking sheet and allow to cook in oven for approximately 10 minutes (again, time will vary depending on size but 10 minutes seems to be perfect and up to 20 is fine).
*here it's paired with a light salad of arugula, red onion, green onion, cucumber, herbs, radish, pomegranate, and avocado with a touch of olive oil and white wine vinegar. (It was amazing.)
*this recipe is much like a glorified, healthy, vegetable adding falafel dish. It's very much the same expect packed with vegetables and not deep fried. You want to skip out on the veggies? Fine. Want to add more vegetables? Awesome. Just be sure you stick with the base and about the same amounts. This recipe also works great with mushrooms (they will become a weird brown, but still delicious), zucchini, potato, sweet potato, etc etc.
*for herbs: Here I used dill, parsley, and cilantro, because that's what I had in my fridge. But I'm also partial to a basil, thyme, and oregano combination.
*for spices: Again, use what you have and your favorite cooking combinations. How about curry, coriander, and chill?
*you can skip over the frying step if you'd like. I've done it, it works. Just be sure to cook for a longer period of time in the oven. I recommend pan cooking first because it will enhance the texture, the hold, and the crust of the patty. Either way, they're delicious ;)