Vegan chickpea patties

When I have a busy week ahead I always make sure my food is prepared in advance. This is to prevent me from reaching for anything in sight when hunger strikes.

These chickpea patties are great to have on hand to add into salads, used as a filling in a wrap or top with hummus or pesto for a delicious snack.

Main ingredients

The main ingredients in the patties are chickpeas and pumpkin seeds. They are both full of protein and fibre which will keep you fuller for longer.

Adding some colour

The carrot and parsley not only add colour but extra nutrients to the patties.

‘Flax egg’ as a binding agent

As I’ve mentioned before here, flax eggs are a vegan replacement for eggs. They act as a binding agent and help keep the patties together.

All set for baking

These chickpea patties can be cooked in a frypan however I prefer to bake them as it means no extra oil is required.

Dinner is served

These patties will keep in the fridge in a sealed container for up to four days.

If you want to freeze them, do so before baking and layer between baking paper to prevent them from sticking together. Defrost the patties before baking and do so as per the instructions below.

Chickpea patties

Makes 11 medium-sized patties

Ingredients:

  • 2 x 250g cans of chickpeas, drained and rinsed
  • 1/2 cup pumpkin seeds/pepitas
  • 1 carrot, peeled and grated
  • 2 garlic cloves, peeled
  • 1/4 cup fresh parsley, washed
  • 1 TBSP macadamia oil
  • 3 TBSP flaxseed meal
  • 1 TBSP water

Method:

  1. Preheat oven to 180C/350F and line baking tray with baking paper.
  2. Mix flaxseed meal and water together in a bowl to make the flax egg. Set aside for 5 minutes or until thickened.
  3. Place chickpeas and pumpkin seeds in a food processor. Process for 2 minutes or until smooth.
  4. Add carrot, garlic, parsley and macadamia oil. Process for a further 2 minutes or until combined.
  5. Add flax egg and process for a final 2 minutes or until all combined.
  6. Roll into balls, place on prepared baking tray and press down gently to flatten.
  7. Bake for 10 minutes then flip and bake for a further 10 minutes.
  8. Serve with salad and enjoy!

Colourful dinner

I always try to eat a rainbow everyday!

How do you plan ahead with your food for a busy week? I’d love to hear any hints you might have!

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