Chickpea Veggie Patty

Course Main Course, Side Dish

Cuisine American, Mediterranean

Keyword almond butter, chickpeas

Prep Time 20

Cook Time 15

Servings Patties

Calories 336kcal

Author Planted and Picked

Dice onions, peppers and mushrooms. Mince garlic.
Peel and grate sweet potato.
If using canned chickpeas, drain and rinse the chickpeas. Choose chickpeas that are salt free and in a BPA free can such as the Eden Organic brand.
Heat oil in a medium pan. You can water sauté if you prefer.
Add the onions, peppers, mushrooms and garlic to the pan. Add 1/2 tsp sea salt. Add paprika, cumin and oregano. Sauté, stirring frequently for about 7 minutes or until the moisture from the mushrooms evaporates.
Turn off heat and set aside.
In a food processor, pulse the chickpeas. They should still have some texture.
Add the flour, tamari, 1/2 tsp sea salt, flour, garlic powder, almond butter and veggies. Pulse again until the mixture comes together.
Scoop chickpea mixture into 5 patties of about ½ cup each. You can also make these patties smaller if you would like to use them with salads etc.
These patties can be baked at 375°F for about 15 minutes or Sautéed in a frying pan with a little oil.
If frying, heat enough oil on medium heat to coat the pan. Add the patties. Fry for about 4 minutes on each side.
If baking in the oven, bake for about 15 minutes, turning over about halfway through.
You can make these patties in advance as part of meal prep and reheat them to add to meals throughout the week.