Chickpea Patties Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (18)
- 24 oz canned chickpeas
- 20 oz sweet potato cut into 1/2-inch-wide sticks
- 8 oz cherry tomatoes halved
- 4 oz cucumbers diced
- 1 oz red onion diced
- 4 tbsp olive oil divided to 3 tbsp and 1 tbsp
- 1 tsp paprika
- 1 medium egg cracked and whisked
- 1/2 cup coriander finely chopped, divided
- 1/4 cup scallions thinly sliced
- 1/4 cup plain Panko breadcrumbs
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp cumin
- 1 tbsp lime juice
- 3 tbsp plain Greek yogurt
INSTRUCTIONS
Prep:
Prepare the chickpeas: Drain the canned chickpeas, then rinse and pat them dry.
Cut the sweet potatoes: Cut off both ends of the sweet potato and peel the skin. Cut the sweet potatoes in half lengthwise, then cut the halves into 1/2-inch-thick slices. Cut the slices into 1/2-inch-wide sticks.
Cut the cherry tomatoes: Remove the stems, then cut them in half lengthwise.
Dice the cucumbers: Slice off both ends of the cucumber. Cut the cucumber in half lengthwise and scoop out the seeds. Cut into 1/4-inch-thick sticks, then cut the sticks into cubes.
Dice the red onion: Cut the onion in half lengthwise and peel the skin. Leaving the core intact, make vertical slices 1/4-inch apart from each other. Turn the onion half 90 degrees and grip the root. Make horizontal cuts 1/4-inch apart, then chop the onion to dice.
Whisk the egg: Crack the egg into a small bowl and whisk.
Chop the coriander
Slice the scallions: Slice off the white part of the scallions and set it aside. Bunch the green part together and slice thinly.
Cook:
Season the sweet potatoes: Add 1 tbsp olive oil and 1 tsp paprika to 20 oz sweet potatoes. Mix the seasoning with the sweet potatoes.
Air-fry the sweet potatoes: Add the seasoned sweet potato sticks to an air-fryer basket and spread them out evenly. Cook at 400 °F for 15 minutes.
Make the patty mix: In a food processor, add 24 oz canned chickpeas, 1 medium egg, 2 tbsp all-purpose flour, 1/4 cup coriander, 1/4 cup scallions, 1/4 cup plain Panko breadcrumbs, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp ground black pepper, and 1/4 tsp cumin. Blend the mixture with the food processor until smooth and thoroughly combined.
Form then cook the patties: Move the mixture to a separate bowl and use your hands to form equal-sized patties. Prepare a pan over low heat. When the pan’s hot, add 3 tbsp olive oil. Sear the patties on both sides for 10 minutes.
Mix the salad: In a different bowl, add 8 oz cherry tomatoes, 4 oz cucumbers, 1 oz red onion, 1/4 cup coriander, and 1 tbsp lime juice. Toss all the ingredients until thoroughly mixed.
Serve and enjoy: Serve the chickpea patties with tomato cucumber salad, sweet potato fries, and 3 tbsp plain Greek yogurt.
