FALAFEL: CHICKPEA PATTIES
Provided by Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.
- Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.
- Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.
- Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.
- Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.
CHICKPEA BURGERS
These plant-based burgers are packed with protein, low in fat and high in dietary fiber. Even better, they cost very little to make--especially when compared to buying meat or premade veggie burgers). They also freeze beautifully so you can have them on hand for whenever.
Provided by Catherine McCord
Categories main-dish
Time 30m
Yield 9 patties
Number Of Ingredients 13
Steps:
- Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
- Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
- Serve on the buns with your desired toppings and condiments.
CHICKPEA & CORIANDER BURGERS
High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
- Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.
Nutrition Facts : Calories 344 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
CHICKPEA PATTIES
You will need 1 cup of mashed potatoes for this recipe, which comes from Kristin Klauser of Seaside, California. Peel and quarter a medium russet potato; boil in salted water (to cover) until fork-tender, about 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 10
Steps:
- In a food processor, combine scallions, carrot, cilantro, parsley, cumin, 1 tablespoon oil, and 1 teaspoon each salt and pepper; process until finely chopped. Add potatoes and chickpeas; pulse until just combined (mixture should be stiff). Shape into eight 2-inch patties.
- Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium, and cook until golden brown and heated through, 5 to 6 minutes per side.
- Transfer patties to a platter, and serve with garnishes, as desired.
Nutrition Facts : Calories 199 g, Fat 8 g, Protein 4 g
CHICKEN AND CHICKPEA PATTIES
Quick and simple to make. A great way to add some variety to the childrens' diet. Great either with a salad, veges or made into a burger. This recipe is from Edgell's. To make this dish gluten free ensure your spices, chutney and curry powder are all labeled as gluten free. I found these to be crumbly so added an egg and flour for binding.
Provided by Jubes
Categories Chicken
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Using a food processor, finely chop the chickpeas. Combine with the chicken, chutney, spring onions, curry powder and seasoning of salt and pepper to taste.
- Shape into patties using a 1/3 cup measure.
- Place the patties on a lightly oiled barbecue plate and cook approx 4 minutes each side or until cooked.
- NOTE:You can cook these patties in your fry pan or grill them. Serve with veggies, salad or on a burger with some more chutney and chopped cucumber.
Nutrition Facts : Calories 153.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 59.5, Sodium 201.8, Carbohydrate 14.2, Fiber 2.5, Sugar 0.1, Protein 18.2
CHICKPEA BURGER
This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties.
Provided by Chouny
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel the carrots, grate them coarsely and set them aside.
- Peel and roughly chop the garlic.
- Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
- Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2-3 minutes on each side, until golden, then drain on kitchen paper.
- Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
- Serve with slices of tomato and red onions and mayonnaise.
More about "chickpea patties recipes"
EASY CHICKPEA PATTIES - DARN GOOD VEGGIES
From darngoodveggies.com
Reviews 2Calories 230 per servingCategory Entree
- In a large bowl, use a potato masher or fork to mash up the chickpeas until they are broken down into smaller pieces.
- Stir in the shallot, celery, garbanzo bean flour, coriander, cumin, aleppo pepper, and salt. Form into 2 inch wide patties.
- Heat the olive oil in a large skillet over medium heat. Add in the patties and cook on each side until golden, about 3-4 minutes per side. Cook in two batches if needed.
CHICKPEA PATTIES - PIPER COOKS
From pipercooks.com
5/5 (1)Total Time 30 minsCategory Main DishPublished 2021-03-16
- Add half an onion and the garlic cloves to the bowl of a food processor and process until finely chopped. (Or finely chop by hand with a knife.)
- Add the herbs, or spinach and pulse to combine the herbs or chop the spinach. (Or chop by hand with a knife).
EASY CHICKPEA PATTIES - THE HARVEST KITCHEN
From theharvestkitchen.com
4.3/5 (77)Category DinnerCuisine HealthyTotal Time 1 hr 10 mins
- Pulse the garbanzo beans in a food processor until they are chopped and resemble sand. Don't process into paste.
- Combine the onion, ginger, garlic, cilantro and parsley in the food processor and pulse until finely ground. Do not puree.
THE BEST VEGAN CHICKPEA BURGERS - ALL WAYS DELICIOUS
From allwaysdelicious.com
- Heat one tablespoon of the oil in a skillet over medium-high heat. Add the garlic, scallions, and shallot and cook, stirring frequently, until softened, about 2 minutes.
- Place the chickpeas in a food processor and add the sauteed garlic and scallions, parsley, paprika, and salt. Pulse until smooth, scraping down the sides of the bowl with a spatula as needed.
MEDITERRANEAN CHICKPEA PATTIES RECIPE | HEALTH.COM
From health.com
- Pulse first 4 ingredients (through cumin) and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped and mixture comes together. Transfer to a bowl, add egg and 2 tablespoons flour; form into 8 (1/2-inch-thick) patties. Place remaining flour in a small dish and roll patties in it with floured hands; tap off excess flour.
- Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2-3 minutes per side or until golden.
- Whisk together the yogurt, lemon juice, and remaining salt and pepper. Divide greens, tomatoes, onion, and patties evenly among 4 plates; drizzle each salad with 2 tablespoons dressing. Serve with pita chips, if desired.
CHICKPEA PATTIES WITH TZATZIKI SAUCE - GOOD FOOD ST. LOUIS
From goodfoodstl.com
- Whisk the egg, then whisk in the yogurt, olive oil, spices and seasoning. Stir in the mashed chickpeas, Panko (or bread crumbs), green onion and cilantro, combining without overworking. Form four patties, compressing just enough to hold it together.<br/>
- In a large skillet, heat oil on medium, add the chickpea patties and cook without moving for four to five minutes per side or until golden.<br/>
SWEET POTATO CHICKPEA PATTIES (BLW) - ABBEY'S KITCHEN
From abbeyskitchen.com
- Dry roast the chickpea flour in a small dry skillet, until fragrant and begins to change colour (about 5 minutes). Set aside in a small bowl.
- Wash the sweet potato, pierce with a fork and wrap with a damp paper towel. Microwave on high for 8-9 minutes. Start with 4 minutes and then do an additional 4-5 minutes.
SPICY PANKO CHICKPEA PATTIES - CRUNCHY VEGETARIAN RECIPE
From toriavey.com
- Fit your food processor with a metal blade attachment. Place cooked chickpeas, chopped parsley, eggs, cumin, garlic, salt, and cayenne pepper into the food processor.
- Pulse the ingredients together just a few times till the chickpeas are chopped and the ingredients are mixed. Scrape the sides of the processor after a few pulses. Do not over-process or you’ll get hummus—stop when the mixture is still rough and only partially hummus-like.
- Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir in the panko breadcrumbs till well mixed.
CHICKPEA BURGER {VEGETARIAN RECIPE ... - FEELGOODFOODIE
From feelgoodfoodie.net
- In the bowl of a food processor, combine red onion, parsley, garlic, and oregano until finely minced. Add chickpeas, oats, flour, feta, and sun dried tomatoes until mixture starts to come together into a large ball.
- Using ¼ cup of the chickpea mixture, form patties about ½ inch thick and arrange on a parchment lined sheet pan; it will yield 6 patties.
- Line a baking sheet with paper towels. Heat oil in a large skillet over medium heat. Add patties in batches and cook until golden brown, 4-5 minutes per side. You may need to add additional oil between batches. Transfer to prepared baking sheet. Assemble burgers and serve immediately.
VEGAN CHICKPEA PATTIES - VEGAN BLUEBERRY
From veganblueberry.com
- Start by rinsing and draining one can (approx 1.5 cups) of garbanzos. Use a fork, potato masher, or food processor to smash the chickpeas.
- Mix together in a medium sized bowl until well combined: smashed chickpeas, breadcrumbs, red pepper, green onion, shredded carrot, seasonings, and water.
VEGAN CHICKPEA PATTIES - SAVORING ITALY
From savoringitaly.com
- In a large bowl, mash together chickpeas and olive oil, until it’s mostly smooth (it’s ok to have some larger pieces of chickpeas).
- Add in the broth a tablespoon at a time. You want to have a cohesive mixture but not have it be too watery. It should be a nice thick and smooth mixture that you could work with to form the patties.
MEDITERRANEAN CHICKPEA BURGERS WITHOUT A FOOD PROCESSOR ...
From nofrillskitchen.com
- In a large bowl, mash chickpeas until about 3/4 of them are completely pureed. Add onion, parsley and lemon juice.
- In a small bowl, whisk together eggs, tahini, garlic, cumin, chilli flakes and olive oil. Season liberally with salt and pepper.
- Pour egg mixture over chickpea mixture and stir until well combined. Sprinkle over breadcrumbs and stir just until well combined and the mixture completely holds together.
15-MINUTE CHICKPEA BURGERS RECIPE (VEGAN/GLUTEN-FREE ...
From wowitsveggie.com
- Heat olive oil in a large saucepan over medium heat. Add onion and cook for 4 minutes, until translucent and caramelized. Add garlic and cook for 1 minute.
- Remove from heat and let it cool. Transfer to a food processor. If you don't have a food processor, mash using a fork or potato masher.
- Add the chickpeas, paprika, cumin, onion powder, coriander and salt and pepper. Pulse for 2 minutes or until you have a thick batter.
FLAVORFUL VEGAN CHICKPEA PATTIES | GOURMANDELLE ...
From gourmandelle.com
- Drain chickpeas and put them in a large bowl. Start mashing them using a fork or a vertical blender. Add the rest of the ingredients, except oil.
- Spray a non-stick pan with some oil. Put each patty on the frying pan and let it fry about 2 minutes on each side.
CHICKPEA VEGGIE BURGERS - REAL SIMPLE
From realsimple.com
- Place chickpeas and harissa in a large bowl. Mash with a masher or fork until a coarse paste forms; leave some slightly larger pieces of chickpeas. (Alternatively, place chickpeas and harissa in a food processor and pulse until a coarse paste forms, 8 to 10 pulses.) Add herbs, panko, lemon juice, salt, and several grinds of pepper. Stir and lightly mash mixture until well combined. Let stand at room temperature for 15 minutes or refrigerate, covered, up to overnight.
- Form mixture into 4 (¾-inch thick) patties. Heat oil in a large nonstick skillet over medium. Add patties and cook, flipping once, until golden brown, about 3 minutes per side.
- Mash avocados and spread evenly on both cut sides of buns. Assemble burgers with patties, tomatoes, onion, and lettuce. Serve alongside additional harissa, if desired.
CHICKPEA FRITTERS {GREAT FOR MEAL PREP} - FEELGOODFOODIE
From feelgoodfoodie.net
- In a medium bowl, combine the chickpeas, all purpose flour, parmesan cheese, fresh herbs, cumin, garlic powder, salt and pepper. Add two tablespoons of water and use a fork or masher to combine the ingredients until they are well blended.
- In a large pan, heat the oil until it's shimmering. Then add the chickpea fritters and cook until browned and fully cooked through, about 2-4 minutes per side.
BBQ CHICKPEA VEGGIE BURGERS (GRILLABLE!) | VANILLA AND BEAN
From vanillaandbean.com
- In a medium saute pan, add the walnuts and toast on medium-low for about 6-7 minutes until toasty and fragrant, tossing occasionally so that they toast evenly. Transfer to a small bowl and set aside. Wipe out the pan, and add 1 tsp vegetable oil. Once shimmering, saute the onions on medium-low for about 5-6 minutes, or until just soft. Transfer the onions to the bowl with the walnuts. Set aside.
- Line a sheet pan with parchment paper and make room in the fridge for the pan. Use a 1/2 cup (133g) scoop for 6 patties OR 1/3 cup (85g) scoop for 9 patties to portion the patties. Roll each into a ball. Using the back of a metal measuring cup with a small piece of parchment under it, press each ball into a patty using gentle pressure to about 1/4"- 1/2" (.6 – 1.2 cm) thick. Place the patties on the parchment lined sheet pan and transfer to the refrigerator. Refrigerate for at least one hour so the flavors can marry and to hydrate the flour/oats. *I've fried these patties without resting for an hour in the fridge, and they were okay, although a little more tender. To Freeze (optional): at this point the raw patties can be frozen. Slide the pan in the freezer for one hour then stack the patties between parchment squares and into a freezer bag for longer storage.
- Preheat the oven to 200F (95C) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they’re cooked.
15 DELICIOUS CHICKPEA BURGERS - ONE GREEN PLANET
From onegreenplanet.org
- Italian Chickpea Burger. Please don’t let the long list of ingredients scare you away from this Italian Chickpea Burger by Wholesome LLC! The ingredients are simple and tend to be household staples-perhaps with the exception of fresh basil.
- Herby Chickpea Burgers. Advertisement. These Herby Chickpea Burgers by Jean-Philippe Cyr are crispy like falafel, herby like falafel. Essentially, they’re everything you love about falafel sandwiched between two hamburger buns with all the dressings.
- Zucchini Chickpea Burger. Advertisement. Source: Zucchini Chickpea Burger. Full of protein and vitamins along with a kick of heat, these burgers and summer BBQ are about to become best buddies.
EASIEST VEGAN CHICKPEA BURGERS - LOVING IT VEGAN
From lovingitvegan.com
- Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.
- Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, coriander powder, cumin, freshly chopped cilantro and flour and process it into a thick burger batter.
- Sprinkle flour over a baking tray and cover your hands with it as well. Scoop the batter out onto the tray in 4 even sections, roll in the flour and form into 4 balls.
SPICY CHICKPEA PATTIES: A QUICK AND EASY RECIPE ...
From searchingforspice.com
- Heat a little oil in a frying pan. When it is hot, add spoonfuls of the chickpea mixture and press down a little.
PAN FRIED CHICKPEA PATTIES - WELL SEASONED STUDIO
From wellseasonedstudio.com
- Soak chickpeas overnight. Place 1 lb of dried chickpeas in a large bowl, then cover with a few inches of water and let soak overnight or 12 hours.
- Drain chickpeas. Drain chickpeas and transfer to the bowl of a food processor fitted with blade attachment.
- Add remaining chickpea patty ingredients. To the chickpeas, add all remaining ingredients. Secure the lid.
CHICKPEA PATTIES - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
- Peel and dice the potatoes and boil in salted water until tender. Drain the water and mash them together with the chickpeas until you get a smooth consistency. Set aside to cool.
- Cut the leek and sauté it in one tablespoon of oil until tender, then add the broccoli florets chopped finelly and stir for a minute. Pour half a cup of water and let it simmer until evaporated and the leeks and broccoli are soft.
SPICY CHICKPEA VEGGIE BURGERS - RUNNING ON REAL FOOD
From runningonrealfood.com
- After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.
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