Chickpea Patties
This recipe is from hoorahtohealth.com. This can be used as an appetizer, on a sandwich with tomatoe and lettuce or as a main course along with a salad and steamed veggies. A goddess or tahini dressing or ketchup is a nice dipping sauce. (Save the drained fluid from chickpeas to use in upcoming chocolate chip cookie recipe.)
Ingredients
15 ounce can chickpeas rinsed and drained
1 yellow bell pepper
1/2 red onion
1 carrot
4 garlic cloves
1/2 cup fresh parsley
1/2 cup oats
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup avocado oil (olive oil may be substituted)
Instructions
Grate the bell pepper, onion and carrot in a food processor
Squeeze the vegetables with a paper towel in a colander to remove excess moisture.
Chop the parsley and mince the garlic
Add the chickpeas and oats to the food processor and blend for 1 minute.
Combine the chickpea mixture, vegetables, parsley, and spices together in a mixing bowl, and then form 4 patties.
Heat the oil in a large skillet over medium heat. Once hot, add the patties and cook for 3 minutes on each side or ntil golden brown.
Set the patties on a plate lined with a paper towel to absorb any excess oil.
Serve and enjoy.
