CHICKPEA PATTIES
These Chickpea Patties are slightly crispy on the outside and tender and moist and flavorful on the inside.
Provided by Deborah
Categories Dinner
Time 1h10m
Number Of Ingredients 13
Steps:
- Pulse the garbanzo beans in a food processor until they are chopped and resemble sand. Don't process into paste.
- Transfer the ground beans to a bowl.
- Combine the onion, ginger, garlic, cilantro and parsley in the food processor and pulse until finely ground. Do not puree.
- Add a cople of tablespoons of water if needed to scrape down the sides.
- Transfer the mixture to the bowl with the ground garbanzo beans.
- Add the coriander, cumin, salt and baking soda.
- Refrigerate for an hour or more.
- Scoop rounded tablespoons full of the mixture and shape into discs.
- Heat a few tablespoons of oil in a large skillet over medium heat.
- Place the patties into the pan and fry for 2 to 3 minutes on each side until lightly golden and crispy. Repeat with the oil and the remaining mixture.
CHICKPEA BURGERS
These plant-based burgers are packed with protein, low in fat and high in dietary fiber. Even better, they cost very little to make--especially when compared to buying meat or premade veggie burgers). They also freeze beautifully so you can have them on hand for whenever.
Provided by Catherine McCord
Categories main-dish
Time 30m
Yield 9 patties
Number Of Ingredients 13
Steps:
- Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
- Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
- Serve on the buns with your desired toppings and condiments.
BAKED CHICK PEA PATTYS
So good! Even my non vegan hubby loves them. I serve them on a bun with mustard, a tomato slice and and a lettuce leaf. Sometimes I make a dip with soy yogurt, cucumbers, and fresh dip without a bun. This could be made with a food processor but I prefer to make it by hand. An ancient sage claims people who consume food grown and made with love, grow love in their hearts
Provided by Paula2006
Categories Beans
Time 33m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Prepare a cookie sheet by lining with parchment paper. Lightly spray with olive oil or canola oil.
- Add 2 tablespoon water to onion and microwave on high until soft ( 30 seconds in my microwave). Drain any remaining water off onion.
- Finely dice fresh carrot.
- Finely dice fresh parsley removing all stems.
- Mix all ingredients with mixer or in food processor until you can form a hamburger like patty. If you need to add more bread crumbs (this usually means you mixed or processed it too long).
- Form into six to eight patties.
- Lightly spray each patty until on both sides with olive or canola spray and place on cookie sheet.
- Flip patties after twelve minutes. Bake on opposite side nine minutes. I like mine to be lightly brown and crisp.
Nutrition Facts : Calories 244.2, Fat 2.9, SaturatedFat 0.5, Sodium 496.3, Carbohydrate 45.9, Fiber 5.9, Sugar 3.9, Protein 9
BAKED CHICKPEA PATTIES WITH LEMON HERB YOGURT SAUCE
This is from the Canadian Heart and Stroke Foundation's website - haven't tried it yet, but wanted to post it here as I really wanna try it! I've tried some of the others from the site, and they're all pretty healthy and good! I think they'd be great in a tortilla or pita with some diced tomato and cukes...
Provided by Cadillacgirl
Categories Lunch/Snacks
Time 25m
Yield 4 patties, 2 serving(s)
Number Of Ingredients 15
Steps:
- In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeño, oregano and basil for about 5 minutes or until softened.
- Meanwhile, in bowl mash chickpeas using potato masher until smooth. Scrape onion mixture into bowl and stir to combine. Add egg white and parsley and stir until well combined and smooth.
- Divide mixture into 4 equal portions and form into 1/2-inch (1 cm) thick patties. Place patties on parchment paper lined baking sheet and bake in 425° F (220° C) oven for about 20 minutes, turning once halfway through or until golden.
- Lemon Herb Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Serve with chickpea patties.
Nutrition Facts : Calories 437.8, Fat 8.8, SaturatedFat 1.3, Cholesterol 3.7, Sodium 968.1, Carbohydrate 72.1, Fiber 13.5, Sugar 6.2, Protein 19.5
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