I have to say that I couldn’t be a vegetarian if it wasn’t for chickpeas! I praise them for helping me transition towards a plant-based diet and continue to be my favourite legume because of how versatile they are!
3 reasons you need to eat more chickpeas!
- They keep you full and help ward off hunger. Chickpeas are high in protein and fibre.
- They are cheap and easy to use. They go well in salads, dips, sauces, stir-fry or curries to name a few:)
- They provide us with essential vitamins and minerals like iron, zinc, folate, magnesium and b vitamins.
These chickpea mini patties take no time to prep and about 30 mins in the oven to bake. They make the perfect quick, healthy lunch to pack. I like to have mine in a lettuce bun (romaine lettuce works best) with lemon tahini, tomatoes, cucumber and sprouts or on a salad.
LUNCH PERFECTION
Chickpea Mini Patties
2016-02-23 09:43:09
Serves 4
Easy to make, packed with protein and tastes delicious!
Prep Time
10 min
Cook Time
30 min
Ingredients
- 1 can organic chickpeas
- 1 large handful of parsley
- 1/4 cup of corn flour
- 1-2 shallots finely chopped
- 1 clove of garlic minced
- 1 large lemon juiced (3-4 tbsp)
- Salt and pepper
Instructions
- Preheat oven to 375 degrees.
- Roughly chop parsley and put in your food processor (or blender) with chopped shallots, garlic, and lemon parsley. Blend for 10-20 secs.
- Add can of rinsed and drained chickpeas and blend another 20 secs or scrapping down the sides. You don't want it to become hummus:) Just blend until uniform and a bit chunky.
- Remove chickpea mixture and put in a mixing bowl. Add corn flour and salt and pepper and mix.
- Now it's time to get those hands dirty. Use your hands to form little patties (6-8) and place on a baking sheet lined with parchment paper.
- Bake for 30 mins flipping them after 15 minutes for even baking.
Notes
- I love to have these as mini-burgers, on a salad, in a wrap or on their own.
- Lemon Tahini Sauce goes perfectly with them.
- Juice of 1 lemon, 1 tbsp of olive oil, 2tbsp of tahini, crushed garlic and a little water all shaken in a mason jar, keeps in the fridge for a week.
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