Simply The Best Chickpea Patties

Plant based whole foods are simply the best, especially when chickpeas are involved! These gluten free, juicy patties prove it once again. Taste and texture are just perfect, and they don’t fall apart in the frying pan. I usually serve them with all kinds of salads, veggies, or just by themselves with a drizzle of homemade ranch dressing as a healthy snack. Of course you can also stick them into a burger bun but, to me, they are way more attractive in a bed of greens and rainbow colors. Enjoy them your way!

Ingredients: (for 15 patties)

For the patties:

• 16 oz (450 g) cooked chickpeas
• 1 cup (110 g) pecans, chopped
• 2 good-size carrots (5 oz/140 g), green ends removed, shredded
• 2 – 3 red mini peppers, diced
• ½ cup fresh parsley, minced
• 2 tsp dried rosemary
• 1 tsp turmeric powder
• 1 Tbsp black sesame seeds (or white, if you can’t find black)
• 1 Tbsp apple cider vinegar
• 2 Tbsp unsalted tomato paste
• 1½ tsp Celtic sea salt
• 4 Tbsp ground flaxseed
• 3 Tbsp chickpea flour
• 4 Tbsp nutritional yeast
• 2 tsp maple syrup
• 1 Tbsp yellow mustard

For pan-frying:

• extra virgin olive oil

Brush with:

• 1 – 2 Tbsp gluten free soy sauce (optional)

Preparation:

Place all the ingredients for the patties into a large bowl and use your hands to thoroughly mash and blend everything into a moist dough.

With wet hands, form about 15 patties.

Preheat a large frying pan over medium heat. Add some olive oil, and pan fry about half of the patties for about 3 minutes or until bottom is golden brown.

Before you flip them, brush the top with some gluten free soy sauce. This step is not necessary, but it adds some crisp saltiness to this side of the patties. Omit this step, if you want to avoid soy products.

Flip the patties and pan fry until golden brown.

Proceed like this with the remaining patties, and enjoy them your favorite way!

Notes:

• Add fresh, minced herbs like thyme, oregano, basil, rosemary to the patty dough for a Mediterranean touch.
• Use cilantro instead of parsley, add ½ cup (80 g) of sweet corn, ½ tsp ground cumin, ½ tsp ground coriander, and 2 cloves minced garlic to make it Mexican. Serve with lots of cilantro, guacamole, and all the Mexican goodies on the side.
• Since these patties are plant-based, don’t worry about them being undercooked. They are done when the right color is achieved.
• Delicious hot or cold and freezer friendly!