A delicious vegan chickpea patty recipe that’s bound to leave you forgetting that it’s meatless. It’s packed full of protein and is perfect to have alone with a side of hummus, between buns as a burger, or inside a pita as a wrap.
Guess who got a new food processor the other day? ME! yay!
Words cannot describe how content I am about this new kitchen find. Not to mention that I got it on sale (double yay)!
Being that I was so excited about it, how could I resist using it right away? So off to the kitchen to make a batch of chickpea patties I went.
I popped all my lovely ingredients in…and…
watched it buzz, whir and spin away until I was left with a glorious cohesive dough.
At this point I realized I could have easily added in more olive oil to transform it into a hummus but I was in a pita and chickpea patty mood so I decided to leave the mixture be.
Plus, this gives me an excuse to whip my food processor out again another day. 🙂
To add some sweetness, I decided to put in some corn nibbles and orange sweet potato. Yes, “yams” are actually sweet potatoes but somehow through translation, we call them yams. I learned that in a food archeology class once upon a time and thought that it would be a nice fun fact to share.
You can really customize the patty to your liking at this point as long as it’s nothing that will add too much moisture. Like…cucumbers or tomatoes.
I wished I had some roasted peppers to add in as well but someone (me), put them all in her veggieful lunch sandwich so there weren’t any left 🙁
I also decided to add oats and quinoa to my base chickpea mixture to help soak up some of the excess moisture the corn and sweet potato added.
You can use whole wheat or all purpose flour here instead but I wanted to keep mine gluten free so I used oats instead.
The last and final step is the most important part! Cooking them! I’m always most nervous about this part because you need to get the temperature of the pan juuuussstttt right to yield the perfect golden brown exterior.
But despite my reservations, I think they turned out marvelous 😛
And I can’t wait to pack them right up for my lunch tomorrow and discover the many ways to eat them!
In a wrap? In a pita? On their own? Ahh I can’t decide!
Have a great weekend everyone! Enjoy the sunshine and stomp in some Autumn leaves!
This post was created for Fiesta Friday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!
- one 16oz can chickpeas (about ⅔ cup dried cooked)
- ¾ cup parsley
- 5 cloves garlic
- 2 teaspoons paprika
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- red chili flakes, salt and pepper to taste
- ⅓ cup oats
- ¾ cup corn
- ¼ cup mashed sweet potato*
- ¾ cup cooked quinoa (about ¼ cup uncooked)
- vegetable oil for cooking
- Combine the chickpeas, parsley, garlic, paprika, lemon juice, olive oil, red chili flakes, salt and pepper in a food processor or blender. Pulse until smooth.
- Transfer the chickpea mixture into a large bowl and stir in the oats, corn, mashed sweet potato and quinoa. The mixture should be slightly damp but not wet enough to stick to your fingers when touched. If it is too wet, add a tablespoon of flour at a time until the mixture firms up a little more.
- Using about ½ cup of the mixture at a time, form it into patties by rolling them with your hands.
- Heat vegetable oil in a frying pan on medium heat. Place half the patties into the pan and cook them for 3 - 5 minutes on each side until golden. Flip and cook for another 3 - 5 minutes on the other. Repeat with the rest of the patties.