Chickpea Patties Recipes

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.

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.

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.

Steps:

• Put a medium sized, nonstick skillet on medium heat. Add the onion and carrot, and let them sweat for about 5 minutes, do not brown them. Then add the garlic to the skillet, and combine with the onion and carrot over medium-low heat for about 2 minutes. Turn off the heat, and set the pan aside, leaving the ingredients to cool.
• Take the cooked chickpeas and place them into a blender, until they are no longer whole, the mixture should look a bit dry and crumbly. Place the chickpea mixture in a small bowl.
• Now take the vegetable mixture and combine it with the chickpeas. Also add the spinach, parsley, salt, and pepper. Mix all the ingredients together, until they are evenly distributed throughout the mixture.
• Put the pan you used to sweat the onions on medium heat, and add a bit of oil, if you wish. I used less than a quarter of a teaspoon. Let the pan completely. Meanwhile, begin to form your patties with your hands. Grab about two tablespoons of the mixture and compact it, into the shape of a patty with the palms of your hands, flatten it a bit, gently. I ended up with three patties in varying sizes, so your yield will depend on how much mixture you use.
• Now that your patties are formed place them into the skillet, and cook until golden brown on both sides, about five minutes per side. Be careful when flipping your patties, because they might break.
• Serve your patties and enjoy! You can top them with ketchup, avocado, salsa, or whatever you like.