Chickpea Patties - Vegan
Tender and moist Chickpea Patties that are packed with protein.
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Equipment List
- 10" non-stick pan
- Spatula
- Bowl
- Collander
- Can opener
- Food processor
- Plate
Ingredients
- 1 can chickpeas- 15 oz can of chickpeas - rinsed and drained
- 1/2 c onions- chopped
- 2 garlic cloves- minced
- 1 Tbsp fresh ginger- finely chopped
- 1/4 c cilantro - finely chopped
- 1/4 c flat-leaf parsley- chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3 Tbsp olive oil- for fying
- salt- to taste
- pepper- to taste
- topping
- 1/2 c plant-based sour cream
- 1 tsp lemon zest
- 1/2 lemon- squeeze lemon juice using a citrus juicer
Preparation Instructions
- Measure and prepare ingredients. Set aside.
- Rinse and drain garbanzo beans. Place in food processor and pulse till beans are like a paste consistency.Place in a bowl. Set aside.
- Combine onion, garlic, ginger, cilantro and parsley in the food processor. Pulse until finely ground but not purée.Place in the bowl with the garbanzo beans and mix together.
- Add coriander, cumin, onion powder, garlic powder, salt, pepper to the garbanzo mixture.
- Form patties by scooping the mixture and rolling it in your hands then flatten on a plate. Makes about 4 patties.
Cooking Instructions
- Preheat to 245°F
- Add 3 Tbsp olive oil to pan
- Place 2 patties on the skillet
- Note: Flatten the pattie slightly after placing on the skillet
- Note: Careful when flipping. Patties may break. Tilt pan to one side and use spatula to flip.
- Flip ingredients
- Remove from heat.
Finishing Instructions
- Make pattie topping - mix plant-based sour cream with lemon zest and lemon juice. Adjust to taste.
- Serve over a bed of lettuce (optional) and enjoy immediately.