Chickpea Patties


You’ll Need

  • 1 can chickpeas (19 oz), drained and rinsed
  • ½ cup green onions, minced
  • 2 cloves garlic, minced
  • ¼ tsp minced rosemary leaves
  • ¾ tsp sea salt
  • 1 egg, lightly beaten
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ½ cup all-purpose flour
  • ¼ cup breadcrumbs
  • Canola oil for shallow frying

Prep and Cook

  • 1
    In a food processor, combine the chickpeas, green onion, garlic, rosemary, sea salt, lemon zest, lemon juice and egg. Pulse a few times to chop the green onions and garlic. Add the flour and breadcrumbs and mix well.
  • 2
    Using damp hands shape the wet mixture into 14 small round patties (about 2-3 inches in diameter) and place them on a parchment-lined baking sheet. Chill in the fridge for a minimum of 30 minutes to help them firm up for frying.
  • 3
    Heat 3 tablespoons of oil in a skillet until hot and cook the patties (you may need to do this in batches) over medium heat until golden brown, about 4 minutes per side. Transfer to a paper towel-lined plate to remove the excess oil and serve warm.

Nutritional Information Per Serving:

  • (per patty) 74 Calories
  • 3.3 g Total Fat
  • 2.5 g Saturated Fat
  • 0.9 g Fibre
  • 8.8 g Carbohydrates
  • 2 g Protein
  • 70 mg Sodium

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