Vegan Chickpea Patties

A delicious and nourishing recipe to try this Veganuary!

These plant-based patties are a great protein source to add into a Buddha bowl, make vegan burgers alongside your favorite add-ins or served cold as a quick snack. You can store the patties inside your fridge for up to a week.

Ingredients

• 2 medium sized carrots

• 1/2 red onion

• 1/2 bell pepper

• 1 can chickpeas, drained and rinsed

• 1 garlic clove

• 1 handful of cilantro (or parsley)

• 1 tbsp tahini

• 1 tbsp soy sauce

• 1 tsp olive oil

• 1 tbsp smoked paprika

• 1/2 tbsp ground cumin

• 1 cup chickpea flour (or oat)

• 1 chia egg (tbsp chia seeds soaked in 3tbsp water; you can substitute for flaxseeds)

• salt and pepper

• 1/2 cup nutritional yeast (optional)

Method

1. Preheat the oven to 175°C and line a baking tray with parchment paper 

2. In a food processor, add the carrots, onion and red pepper. Pulse for a few second and transfer into a big mixing bowl

3. To the empties food processor, add the remaining ingredients (at exception of the chia egg) until you get a paste-like consistency

4. Transfer into the mixing bowl, along with the chia egg and combine well with the vegetables mixture

5. Using a spoon or ice cream scoop make 6 equal-sized balls, place in the lined baking tray and slightly press down to make circular patties

6. Bake for 20-25 minutes, turning the patties half way through. Enjoy!