Vegan Chickpea Patties - golden pan seared patties with fluffy interiors and crispy edges. A healthy recipe that feels restaurant worthy!
- 1 (15)oz can chickpeas, drained and rinsed or 1 1/2 cups home cooked chickpeas
- 1/4 cup minced shallot
- 1/4 cup minced celery
- 2 teaspoons ground coriander
- 1 teaspoon garbanzo bean flour
- 1 teaspoon ground cumin
- 1/2 teaspoon aleppo pepper
- 1/2 teaspoon salt
- 1-3 teaspoons water, just enough to get the patties to hold together.
- 2-4 tablespoons olive oil
- 1/2 cup coconut yogurt
- 2 tablespoons chopped dill or other herbs
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- Pinch salt
In a large bowl, use a potato masher or fork to mash up the chickpeas until they are broken down into smaller pieces.
Stir in the shallot, celery, garbanzo bean flour, coriander, cumin, aleppo pepper, and salt. Add water, 1 teaspoon at a time until the mixture holds together when pressed. Form into 2 inch wide patties.
Heat the olive oil in a large skillet over medium heat. Add in the patties and cook on each side until golden, about 3-4 minutes per side. Cook in two batches if needed.
While the patties are cooking, stir together all of the yogurt ingredients in a medium bowl. Serve with the warm patties. Enjoy!
Aleppo pepper: If using, the aleppo pepper it is likely you will need to order online or find at a specialty market, but it adds an amazing fruity and mildly spicy flavor. If substituting another type of chili powder, start with a smaller amount.
- Serving Size: 1/4 recipe with yogurt
- Calories: 230
- Sugar: 1g
- Sodium: 587mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: easy, chickpea, shallot, celery, cumin, coriander, healthy, vegan, gluten free,