Best Chickpea And Corn Patties Recipes

ROASTED CORN AND CHICKPEA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
• Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.

CHICKPEA BURGERS

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 AND CORN PATTIES

Steps:

• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
• Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor.
• Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal.
• Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.

CHICKPEA AND CORN FRITTERS WITH TOMATO-CORN CHUTNEY

Steps:

• Preheat oven to 375°F. Line a baking sheet with foil. Drain chickpeas, reserving liquid (aquafaba). Rinse chickpeas; drain.
• In a food processor combine the rinsed chickpeas, parsley, cilantro, 3 tablespoons of lemon juice, the shallot, and garlic. Cover and pulse until blended but not into a paste. Transfer to a bowl. Stir in 1 cup corn kernels, the chickpea flour, coriander, sea salt, and cayenne pepper; mix well. If mixture is too dry, add aquafaba, 1 tablespoon at a time, until mixture holds together. Shape mixture into four ½-inch-thick cakes. Dredge each fritter in bread crumbs to coat.
• Place fritters on prepared baking sheet. Bake 15 to 20 minutes or until browned, turning once.
• For Tomato-Corn Chutney, in a medium saucepan combine tomatoes, apple, the remaining ½ cup corn kernels, the sweet onion, the remaining 1 tablespoon lemon juice, the date sugar, curry powder, and black pepper. Cook over medium 10 minutes or until thickened, stirring often. Let cool. Transfer to an airtight container; refrigerate up to 3 days.
• Once the fritters are out of the oven, top them with Tomato-Corn Chutney.