Print recipe
- 1 Zwiebel, geviertelt
- 1 rote Spitzpaprika, grob geschnitten
- 1 mittlere Karotte, grob geschnitten
- 2 Knoblauchzehen, geschält
- 1x 400 g Dose oder Glas Kichererbsen, abgeschüttet & gespült
- 50 g glutenfreie Haferflocken, gemahlen
- 1 EL Kichererbsenmehl*
- 1 TL Guarkernmehl oder Pfeilwurzelstärke (optional)**
- 2-3 EL gehackte Petersilie (frisch oder gefroren)
- 1 EL Tamari
- 1 TL Paprika
- 1/2 TL Knoblauchpulver
- 1/2 TL Koriander
- 1/4 TL Pfeffer
- 1 Prise Cayennepfeffer (wer es schärfer mag, gern auch mehr)
-
Heiz deinen Ofen auf 180°C vor.
-
Gemüse, Zwiebel, Knoblauch und Kichererbsen kommen in eine Küchenmaschine und werden auf niedriger Stufe ein paar Sekunden zerkleinert, bis das Gemüse klein gehackt ist. Pass auf, dass die Konsistenz nicht zu musig wird. Du möchtest eine stickige Konsistenz für ein wenig Biss.
-
Gib die Mischung in eine große Schüssel und füge die restlichen Zutaten hinzu. Jetzt wird alles gut durchgemischt. Ich nehme dafür am liebsten meine Hände und knete alles bis ich eine gut zusammenhängende, teigähnliche Masse habe. (Nimm dafür am besten Wegwerfhandschuhe, das erspart dir verschmierte, verfärbte Hände. 😉)
-
Forme 6-8 Patties und leg sie auf ein, mit Backpapier ausgelegtes, Backblech.
Back die Patties für 20 Minuten, wende sie dann vorsichtig und lass sie für weitere 20 Minuten im Ofen.
-
Fertig! Jetzt kannst du deine knusprigen Kichererbsen Patties genießen...auf einem Burger, im Salat, als Beilage mit Pasta oder Kartoffeln, wie immer du magst 💚
Veggie patties are my (not so) secret passion. It all started with the incredibly delicious sweet potato patties by Jessica from Howsweeteats. These vegetarian (they contained egg) burger patties showed me 6 years ago (oh my gosh, where has time gone 🙈) that a burger without any meat tastes so much better. In the past, my burgers were literally drowned in ketchup, because I wanted to cover the meaty taste (though I wasn’t really aware of that at the time 🤷♀️). Don’t get me wrong, I love ketchup, but today all I need is a blob on my burger, and I’ll devour it with pleasure.
In the meantime, I’ve veganized and tweaked Jessica’s recipe a little and they are just as good. I just realized that it’s been a while, since I last had them. 😅 I definetely need to make these awesome patties again soon.
I’ll stop rambling now, cause today it’s all about these little bad boys:
These spicy and crunchy chickpea patties are baked in the oven. This doesn’t only save you the annoying frying, but also fat & calories. Win win 🙌 The patties are full of healthy vegetables and the chickpeas are a great source of protein and minerals. Carrots and peppers contain lots of vitamins A & C and minerals like potassium, magnesium, zinc & calcium. Chickpeas have about 20g of protein|100 g, 6 mg iron|100 g and their calcium content of 124 mg|100g is about the same as in milk. An all-round healthy balanced pattie, don’t you think?
While the patties are baking, it’s the perfect time to prepare a salad, some pasta, the sauce, etc., whatever you want as a side dish for your patties. Or you can do it like me: simply cut some cucumber and tomato slices, make creamy guacamole and enjoy your patties as a veggie burger. 🍔💚
The patties have a rather firm consistency after baking and therefore can be wonderfully placed on the BBQ, without immediately falling apart at the first turn. I usually prepare twice the amount and then freeze half of the finished patties to have a little pattie supply for times of need. Outrageously hungry? Just get a pattie out of the freezer, slowly sauté on low heat with some oil in a pan and enjoy. 😊
Do you have a favorite veggie pattie recipe, too? Then feel free to leave me a little inspiration in the comments. ✨
XO, Romy
- 1 onion, quartered
- 1 red bell pepper, roughly chopped
- 1 medium carrot, roughly chopped
- 2 gloves of garlic
- 1x 400 g glas of chickpeas, drained & rinsed
- 1/2 cup ground up gluten-free rolled oats
- 1 Tbsp chickpea flour*
- 1 tsp guar gum or arrow root starch (optional)**
- 2-3 Tbsp chopped parsley (fresh or frozen)
- 1 Tbsp Tamari
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- 1/4 tsp pepper
- pinch of cayenne
-
Preheat your oven to 190°C|375°F.
-
Put your veggies, onion, garlic and chickpeas into a food processor and pulse until the veggies are finely chopped. You still want some bits and pieces in your patties, so be careful not to let it get too mushy.
-
Transfer the mixture to a big bowl and add the remaining ingredients. Now mix everything through well. I always use my hands and knead it until I’m left with a rather dough-like consistency. (Use disposable gloves for less of a mess 😉).
-
Form 6-8 patties and put them on a parchment-lined baking tray.
Bake your patties 20 minutes, carefully flip them, and bake them for 20 minutes more.
-
That‘s it! Now you can enjoy your quick & easy chickpea patties on a burger, on a salad or as a side with some pasta, potatoes, whatever 💚
2 comments
Comments are closed.
Add Comment