Crispy Carrot and Chickpea Patties
Ingredients:
● 1 can (15 oz) chickpeas, drained and rinsed
● 1 cup grated carrot
● ¼ cup finely chopped onion
● 2 tablespoons chopped fresh parsley
● 1 clove garlic, minced
● 1 egg
● ⅓ cup breadcrumbs (or oat flour for gluten-free)
● ½ teaspoon ground cumin
● ½ teaspoon paprika
● Salt and pepper to taste
● 2 tablespoons olive oil (for frying)
Directions:
I. In a bowl, mash the chickpeas using a fork or potato masher until mostly smooth, leaving some texture.
II. Add grated carrot, onion, parsley, garlic, egg, breadcrumbs, cumin, paprika, salt, and pepper. Mix until well combined.
III. Scoop out portions and form into small patties.
IV. Heat olive oil in a skillet over medium heat. Fry the patties in batches for 3–4 minutes per side, or until golden and crisp.
V. Transfer to a paper towel-lined plate to drain.
VI. Serve warm with lemon wedges or a dollop of Greek yogurt or tahini sauce.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Kcal: 210 kcal per serving
Servings: 4 servings
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