Vegetable patties are a versatile and delightful dish, beloved for their adaptability and flavor. This recipe combines a medley of vegetables and spices, creating a savory and satisfying option for any meal.
Ingredients
Scale:
1 cup chickpeas, cooked and mashed
1 cup sweet potato, grated
1/2 cup bread crumbs (use gluten-free for gluten-free patties)
1/4 cup chickpea flour
1 tsp cumin powder
1 tsp coriander powder
1 tbsp nutritional yeast (optional, for a cheesy flavor)
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp lemon juice
2 tbsp aq꾫a or a beaten egg (for binding)
1 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for heat)
Lettuce leaves (optional)
Sliced tomatoes (optional)
Avocado slices (optional)
Pickles (optional)
Red onion rings (optional)
Instructions
In a large mixing bowl, combine the mashed chickpeas and grated sweet potato. Ensure both are evenly mixed for a consistent texture.
Add the chickpea flour and bread crumbs to the mixture. Adjust the amount of breadcrumbs if the mixture feels too wet or dry.
In a small pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes. Incorporate this into the chickpea mixture.
Sprinkle in the cumin, coriander, turmeric, smoked paprika, salt, and pepper. Mix thoroughly to distribute the spices evenly throughout the mixture.
Add the lemon juice and stir. Form the mixture into equal-sized patties, about 1/2 inch thick.
Preheat your oven to 375°F (190°C). Arrange the patties on a baking sheet lined with parchment paper.
Bake the patties for 25-30 minutes, flipping halfway through. Alternatively, cook the patties in an air fryer at 375°F (190°C) for 15-20 minutes.
