Vegan chickpea and brown rice patties
Are you looking for a delicious vegan patty recipe with a kick of flavor. Then this vegan Chickpea and Brown rise patties recipe is for you.
These patties are incredibly crunchy on the outside, yet soft and fluffy on the inside. Plus they are a great source of veggie proteins. And unlike a lot of other chickpea patties, these ones won't crumble and fall apart.
Ingredients
- 1 14 oz can Chickpeas Drained and mashed
- 2 Spring Onions Chopped
- 1 small Zucchini Grated
- 1 handful Fresh Basil Chopped
- 3 tbsp Red Wine Vinegar
- 2 tbsp Peanut Butter or Almond Butter
- 1 Green Bell Pepper Finely chopped
- 2 cloves Garlic Minced
- 1 stick Lemon Grass Finely chopped
- 1 tsp Ground Cumin
- 2 tsp Black Pepper
- Pinch of salt
- ½ cup Brown Rice Flour
- ½ cup Quick oats (gluten free if you need it)
- 2 tbsp Olive Oil or Coconut Oil
- ½ cup Almond Flour (or bread crumbs)
Instructions
- Drain and rinse the chickpeas and mash them in a foodprocessor. Add all the rest of the ingredients and whizz until everything is blended. Use two spoons to form 6-8 patties (or sticks if you want to use these more as appetizers). Dip the patties in almond flour until they are completely coated. Fry in a pan for 3-5 minutes on each side at medium high heat. Alternatively, you can cook these on the BBQ for 10 minutes at 400F Or bake them in the oven at 400F for 20 minutes or until they are golden on the outside and crispy. Extra notes: Freezer friendly
Notes
This recipe works best with canned chickpeas. If you prefer to cook your own chickpeas you need to cook them for at least 1 hour to make sure they are completely soft all the way through. Otherwise the recipe gets too dry.
If the recipe feels too dry, you can add a little olive oil or coconut oil until the texture is right. It's important that the patties should be firm, yet not too dry.