These chickpea patties are unreal! They tick all the boxes; healthy, delicious and are cost effective. I like them in wraps, but they can pretty much go into anything.
These were my staple food during my second year of university, just one with a pita alongside wedges can be a healthy and filling meal. I’ve been
Fun Fact: I was vegetarian for 2 years during my adolescence…
- 1 can Chickpeas - 400g
- Breadcrumbs (1 food processed / broken up slice of toast)
- Handful of coriander
- 1 tsp cumin
- 1 tsp chilli powder
- Lemon juice
Chickpea Patties Recipe
1.) First things first, cut a white onion in half. Slice half of the onion and dice the other half (This is important and essential for chickpea patties)
2.) Toast up some bread and then put it through a food processor / break it up with a fork. Congratulations – you just made breadcrumbs!
3.) Drain your can of chickpeas
3.) Add your breadcrumbs, chickpeas, roughly a handful of coriander, 1 tsp lemon juice, 1 tsp cumin, 1 tsp chilli powder and an egg to the blender (If you’re vegan at this point you could add flax seeds as a binding agent)
5.) Roll the fledgeling chickpea patties into a ball. It totally looks like birdfeeder ball at the moment but it will get better, honest. 6.) Quarter the ball (with your knife) and then flatten these balls into patty shapes. Put the chickpea patties in the fridge for 10 minutes to firm up
7) Remove your chickpea patties from the fridge and then pull out your secret weapon… PANKO. This stuff is great, it will make sure your patties crisp up loads within the oil (It’s used for Katsu curries) If you do not have any panko, dust the chickpea patties with breadcrumbs.
8.) The patties can be prepared in a variety of ways at the point, you can either bake in the oven at 180C until brown, grill in a George foreman or fry with 1 tbsp sunflower oil until both sides are brown and crispy.