Chickpeas Patty Recipe

As a vegetarian it gets tough to follow a Protein rich diet but I manage to scout through the amazing pool of recipes off the internet.(CHEERS TO FOOD BLOGS!) I almost always alter the recipes to suit our tastes and what’s available in the kitchen. So after a few trial and errors where my patties kept breaking apart…I added some chickpeas flour to the batter to fix it. So here goes the recipe.

To make about 8 palm size patties , you will need:

Process in food processor / Very finely chop and mash: Canned/Boiled Chickpeas – 2 Cups. Vegetables(Red Onions, Parsley, Red Bell Peppers, Green Bell Peppers, Carrots ) – Ideally equally proportion mixed  – Total 1 1/2 Cups

For Binding : 1 egg, 1 Cup Bread crumbs, 4 tbs Chickpeas flour(Besan). Vegetarians can make that 1 Cup Bread Crumbs and 8 tbs Chickpeas flour(Besan)

Seasoning :1 tbs Cumin powder, 1 1/2 tbs Red Chilli Powder/Paprika, 1/2 tbs Black Pepper Powder, Salt to taste, Dijon Mustard paste – 4 tbs ( I used the Dijon mustard sauce from Trader Joe’s – works great)

Putting it all together: 

Mix the batter well and make palm size patties. As think as 1 inch should be good to cook them through well.

Put the patties in the fridge, I feel this step really helped the patties hold together.

The cook off: 

Bake: Preheat the oven to 375 and bake the patties on each side for 12 minutes. Use a parchment paper for lining. Finish off under the broiler for 2 minutes for that toasty brown look.

Shallow fry: A good non stick pan will require you to just drizzle some oil and pan roast these patties for about 4 minutes on each side on medium flame.

Serve:

As burgers? or with some salad and some mustard and ketchup on the side!

P.S : I made a bigggg batch this time and froze the patties. I hope they thaw well and hold put when I use them the next time.:) I will try to keep you posted of that adventure 😉

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