HOW TO MAKE
Make these delicious Vegan Chickpea Patties in less than thirty minutes! Slightly crispy on the outside and tender and moist and flavorful on the inside. Protein-rich, healthy, and loved by all! With a touch of spice and subtle herb flavor, they’re great for dinner or even as appetizers!
Ingredients – 1 can chickpeas drained and rinsed – 2 Tablespoon extra-virgin olive oil plus more for the pan – 1/2 cup nutritional yeast flakes – 1/2 cup plain bread crumbs – 1/4 cup vegetable broth or water – 2 Tablespoon soy sauce – 1 garlic clove minced – 1 large lemon zest and juice – 1/2 teaspoon dried thyme – 1/4 teaspoon dried rubbed sage and rosemary – 1 teaspoon Hungarian paprika
The first step is to gather up all your ingredients. You could use fresh herbs. I used the dried rosemary and sage from my mother-in-law in Italy and my own fresh dried thyme.
Next step is to carefully mash up the chickpeas. It’s totally fine to have some larger pieces of chickpeas. You could also pulse it together in the food processor if you prefer.
Use your hands to form them into nice and firm patties and place them on a plate.
Once you get all your patties formed, cover the plate and place in the fridge for about an hour. If you skip this step, they still cook up great! My beautiful mamma’s hands forming the patties.
– A trick with any bean burger is to firmly pack when you’re making the patty. – Make sure you’re not pressing with the spatula on them when you’re cooking them up. – If you’re using these as burgers, try to form the patties to fit the size of your bun when you’re forming the shape.