Chickpea Patties

As a vegetarian, I find that people often have the wrong idea about what a typical vegetarian diet consists of.  It isn’t all salad and greens.  Don’t get me wrong, I LOVE my veggies, but there are plenty of ways to create hearty, filling dishes that vegetarian or carnivore alike can enjoy.  If you don’t already cook with chickpeas, I encourage you to add them to your repertoire.  They are delicious and filling and give my dishes a ‘meaty’ quality that spans a variety of palettes.

On the menu today:  Mediterranean Chickpea Patties

  • 15 ounces chickpeas
  • ½ cup fresh parsley, chopped
  • ½ teaspoon garlic (more depending on taste)
  • ½ teaspoon paprika
  • ½ teaspoon sea salt
  • ½ teaspoon coarse black pepper
  • 1 egg whisked (Egg substitutes work well here, see my list of conversions)
  • 2 tablespoons oil (olive, sunflower, safflower)

Pulse chickpeas, parsley, garlic, paprika, sea salt and black pepper until coarse and mixed.  This can be done with a potato masher by hand or in a food processor/blender
Mix in egg by hand
Heat oil in a heavy pan (be careful not to burn the oil)
Drop spoonfuls of the mixture into the heated oil and flatten with spatula 
Cook on each side, 2 – 3 minutes, until golden brown

As a yummy alternative, you can add chopped kale or spinach instead of parsley, and add chopped onion to the mixture.  The onions add a really nice crispiness to the patty as as it cooks.

These are fantastic served with fresh tomato, seasoned with salt and pepper and a balsamic dressing or with a salad of your favorite fresh greens.

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