Vegan Chickpea Patties Recipe

Using a tablespoon to scoop the mixture, will make 25 patties

Ingredients:

• One 400 gram tin of Chickpeas
• One Cup of Basmati Rice
• Four Cups Of Water
• Two Cups of Dried Breadcrumbs
• Two Egg Replacements – (Follow the directions on the packet)
• One Baby Carrot
• One Medium Brown Skinned Onion
• A pinch of Italian Herb Mix
• A sprinkling of dried Parsley
• Two Tablespoon of Extra Virgin Olive Oil
• One and a half of Massel Vegetable Stock Cube
• One Bowl of Water for rinsing hands

Method:

Pour the Chickpeas into a colander to drain and rinse so the water becomes clear, pour Chickpeas into a blender to form a paste, if the blender gets stuck add a little water until blended well. Remove the chickpea paste from the blender and add into a mixing bowl. Mix in the raw onion, a small pinch of Italian Herb Mix and a sprinkling of dried parsley.

Add one cup of Basmati Rice to a pot and include four cups of water, cook on medium heat until the water boils, reduce heat and keep simmering until the water has reduced. Stir the rice in the meantime until it is hard to stir.

Take the rice off the heat and place aside until it is cool to the touch.

When the rice has cooled, add it to the chickpea paste, include one cup of breadcrumbs, two egg replacements, one baby carrot grated on the oblong holes of the grater, One medium brown skinned onion, remove outer skin and finely dice.

One and a half of Massel Vegetable Stock Cubes – add to a standard cup and pour boiling water to just cover the cubes to dissolve it.

Pour the vegetable stock into the chickpea rice mix by covering the outer edge and working towards the middle.
Give this mix a good stir ensuring even coverage of all the ingredients.

Spread the extra breadcrumbs on a board to coat the patties.

You will need a bowl of fresh water to rinse the hands in between handling these patties.

To form the chickpea patties use a tablespoon to scoop out the mixture into your hand and place on a surface where the final cup of breadcrumbs has been spread. Shape the patties into small rounds about half an inch thick.

Place the crumbed patties on a plate ready for frying. Prepare the oil by pouring two tablespoons of extra virgin olive oil into the fry pan, make sure there is a good coverage at the base. Cook until golden brown on both sides and cooked through, put the finished patties on serving plates.

I hope you enjoy my Vegan Chickpea Patties recipe! You might want to also check out my Vegan Lentil Burger.

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