Chickpea patties

I find chickpea or veggie patties from the supermarket or burger outlets can be quite dry and tasteless...or have too much salt in them. Making them yourself is super easy and you can flavour them how you like. And they aren't dry. Have them on their own with veggies or make them into a burger or toasted sandwich with some nice sourdough bread and guacamole. Chickpeas are super high in fibre so they are very filling. They are loaded with calcium and a very good source of iron. They also deliver good amounts of manganese, protein and are low GI, meaning they release energy slowly which can help to control appetite. 

Ingredients:

• 1 can chickpeas, drained and rinsed (I don't recommend using canned anything really. So I soaked 1 cup of chickpeas overnight and cooked them the next day)
• 1 tablespoon garlic, minced
• 1/2 cup onion, diced
• 4 tablespoons each parsley and coriander, minced
• 1 tablespoon tahini
• 2 tablespoons spelt flour (or flour of your choice)
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon coriander, ground
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper, ground (optional)
• 2 tablespoons olive oil
• Juice of half a lemon
• I also added 1 bunch of sliced bok choy

Directions:

• Add all ingredients into a food processor.
• Pulse a few times until it is similar in consistency to that of cookie batter.
• Place in a bowl, cover, and refrigerate for approximately 30 minutes to firm up the batter.
• After 30 minutes, heat 1 tablespoon of olive oil in a skillet over medium heat.
• With your hands, make a ball out of one large tablespoon of batter.  Flatten a little bit.
• Place in skillet in batches of about 4 at a time.
• Fry for 4-5 minutes, then turn.  Repeat on the other side.
• Remove patties from skillet.
• Add the other tablespoon of olive oil and repeat frying steps for the remaining patties.
• Remove from skillet and serve warm.

Recipe from: http://loveandlentils.com/2013/04/11/vegan-chickpea-patties/