CHICKEN AND CHICKPEA PATTIES
Quick and simple to make. A great way to add some variety to the childrens' diet. Great either with a salad, veges or made into a burger. This recipe is from Edgell's. To make this dish gluten free ensure your spices, chutney and curry powder are all labeled as gluten free. I found these to be crumbly so added an egg and flour for binding.
Provided by Jubes
Categories Chicken
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Using a food processor, finely chop the chickpeas. Combine with the chicken, chutney, spring onions, curry powder and seasoning of salt and pepper to taste.
- Shape into patties using a 1/3 cup measure.
- Place the patties on a lightly oiled barbecue plate and cook approx 4 minutes each side or until cooked.
- NOTE:You can cook these patties in your fry pan or grill them. Serve with veggies, salad or on a burger with some more chutney and chopped cucumber.
Nutrition Facts : Calories 153.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 59.5, Sodium 201.8, Carbohydrate 14.2, Fiber 2.5, Sugar 0.1, Protein 18.2
FALAFEL: CHICKPEA PATTIES
Provided by Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 21
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.
BAKED CHICKPEA PATTIES WITH LEMON HERB YOGURT SAUCE
This is from the Canadian Heart and Stroke Foundation's website - haven't tried it yet, but wanted to post it here as I really wanna try it! I've tried some of the others from the site, and they're all pretty healthy and good! I think they'd be great in a tortilla or pita with some diced tomato and cukes...
Provided by Cadillacgirl
Categories Lunch/Snacks
Time 25m
Yield 4 patties, 2 serving(s)
Number Of Ingredients 15
Steps:
- In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeño, oregano and basil for about 5 minutes or until softened.
- Meanwhile, in bowl mash chickpeas using potato masher until smooth. Scrape onion mixture into bowl and stir to combine. Add egg white and parsley and stir until well combined and smooth.
- Divide mixture into 4 equal portions and form into 1/2-inch (1 cm) thick patties. Place patties on parchment paper lined baking sheet and bake in 425° F (220° C) oven for about 20 minutes, turning once halfway through or until golden.
- Lemon Herb Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Serve with chickpea patties.
Nutrition Facts : Calories 437.8, Fat 8.8, SaturatedFat 1.3, Cholesterol 3.7, Sodium 968.1, Carbohydrate 72.1, Fiber 13.5, Sugar 6.2, Protein 19.5
SPICY TUNA & CHICKPEA PATTIES
Using canned chickpeas instead of potatoes means these spicy patties are really quick to make
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Mix the yogurt with half the coriander in a small bowl. Cover and chill until needed.
- Tip the chickpeas into a food processor. Blitz for a just a few seconds so they keep some of their texture. Transfer to a large bowl. Flake in the tuna and mix in the onion, garlic, lemon juice, cumin, chilli and rest of the coriander. Season, then gently stir to mix all the ingredients. Shape into 12 patties with your hands. Dust with flour.
- Heat half the oil in a large frying pan. Cook 6 patties for 5-6 minutes, turning over after 3 minutes. Keep them warm while you cook the rest.
- Put the tomatoes in the pan. Cook over a high heat for 30-40 seconds until warmed through and starting to soften. Serve with the patties (3 per person) and the coriander dip.
Nutrition Facts : Calories 327 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 1.51 milligram of sodium
CHICKPEA(GARBANZO) PATTIES
This recipe makes one serving, because I usually only cook for myself, but you can double as many times as you want to suit your needs. I eat these patties on lettuce, but you can use them as patties in a veggie burger. Enjoy!
Provided by luevanojennifer
Categories One Dish Meal
Time 55m
Yield 3 patties, 1 serving(s)
Number Of Ingredients 9
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.
ZUCCHINI AND CHICKPEA PATTIES (VEGETARIAN TOO!)
Inspired by a magazine, TRUE! They come out GREAT first time you do! Healthy, delicious, did I mention nutritious as well? Will someone be trying these soon? Only time will tell!
Provided by mickeydownunder
Categories One Dish Meal
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, COMBINE chickpeas (I used canned), breadcrumbs, grated zucchini, finely diced or grated cloves, cumin, cayenne, egg and coriander.
- HELPFUL HINT: With the back of a fork, break the chickpeas and make sure all ingredients are well combined.
- With hands, form into patties (Makes about 8).
- In frypan, heat pan, then oil (I used extra-virgin olive oil), FRY until brown; remove and place on paper towel to drain.
- I enjoy these with store bought Greek yogurt.
- ENJOY!
- NOTE: The patties are supposed to be slightly dry; may need to adjust/increase breadcrumbs slightly by 1/4 cup.
Nutrition Facts : Calories 176.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 23.2, Sodium 249.1, Carbohydrate 22.5, Fiber 2.9, Sugar 1.9, Protein 5.5
CHICKPEA PATTIES
You will need 1 cup of mashed potatoes for this recipe, which comes from Kristin Klauser of Seaside, California. Peel and quarter a medium russet potato; boil in salted water (to cover) until fork-tender, about 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199 g, Fat 8 g, Protein 4 g
SOUTHERN-FRIED CHICKPEA PATTIES
Categories Bean Vegetarian
Number Of Ingredients 12
Steps:
- Place the beans in a bowl and add enough water to cover by a few inches. Soak for at least 6 hours at room temperature. (If your kitchen is very warm, you may want to place the chickpeas in the refrigerator to minimize the chances of fermentation.) Drain and set aside; you now have about 2 1⁄2 cups of soaked chickpeas. Using a food processor or stand blender, pulverize the chickpeas using the "pulse" function, until the beans form a paste that sticks together when you squeeze it in your hand. Be careful not to overprocess; too smooth and the batter will fall apart when cooking. Add the remaining ingredients (except the oil) and process, using the "pulse" function about 12 times. Using a scant 1/3-cup measure, shape the batter into patties and place on a plate. Cover the patties with parchment paper or plastic wrap and refrigerate for at least 30 minutes, or until firm. Preheat the oven to 350 degrees. In a shallow 12-inch skillet, heat 1/4 cup of the oil over medium-high heat. Gently place the patties into the hot oil in small batches (don't crowd the pan) and fry the first side until golden brown and slightly crusty, 2 to 3 minutes. Gently turn onto the second side and cook for an additional 2 to 3 minutes. Transfer to a baking tray to finish cooking in the oven until the patties slightly firm up and dry out, about 7 minutes. To keep the patties warm without further cooking, lower the oven temperature to 225 degrees. Serve by itself or on a warmed bun with barbecue sauce or caramelized onions. Makes seven or eight patties. - From "The Meat Lover's Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into)" (Da Capo, $18.99) by Kim O'Donnel
CHICKPEA PATTIES WITH YOGURT SAUCE
Dill gives these patties a hint of freshness, and garlic is a very flavorful addition. These will please vegetarians and meat lovers alike. -Jane Hacker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 15
Steps:
- Place half of the chickpeas and the onions in a food processor; cover and process until chopped. Transfer to a small bowl. Stir in the bread crumbs, dill and lemon juice; set aside. , Place the tahini, salt, cumin, pepper and remaining chickpeas in food processor; cover and process until blended. Add to chopped chickpea mixture; stir to combine. Shape into 12 patties. , In a large nonstick skillet coated with cooking spray, cook patties in oil over medium heat in batches for 4-5 minutes on each side or until golden brown. Meanwhile, in a small bowl, combine sauce ingredients. Serve with patties.
Nutrition Facts : Calories 159 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 332mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CHICKPEA AND CORN PATTIES
Make and share this Chickpea and Corn Patties recipe from Food.com.
Provided by dicentra
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 321.2, Fat 5.5, SaturatedFat 0.8, Sodium 804.2, Carbohydrate 59.7, Fiber 9.1, Sugar 4.5, Protein 11.2
SWEET POTATO AND CHICKPEA PATTIES
Make and share this Sweet Potato and Chickpea Patties recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 38m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place sweet potato on a microwave-safe plate in a single layer, cover and microwave on high for about 4 minutes or until just tender.
- Transfer to a bowl, add chickpeas and mash until almost smooth.
- Add the couscous, garam masala, garlic, egg salt and pepper.
- Using damp hands, form into 8 patties about 3/4 inch thick.
- Heat the oil in a non-stick pan over medium heat and cook patties 3-4 minutes each side or until golden and heated through.
- Combine yoghurt and chutney in a small bowl. Serve patties with mango yoghurt and salad leaves.
Nutrition Facts : Calories 337.1, Fat 6, SaturatedFat 1, Cholesterol 52.9, Sodium 402, Carbohydrate 60.6, Fiber 9.1, Sugar 5.3, Protein 10.7
BEEF & CHICKPEA PATTIES RECIPE
Provided by Pilly
Number Of Ingredients 8
Steps:
- Combine mince, breadcrumbs, onion, paste, egg, coriander, chickpeas and spices in a large bowl. Shape into 12 patties and chill in the fridge for 15 minutes. Preheat a lightly oiled barbeque plate to moderate. Cook patties for 5 minutes on each side or until browned and cooked.
CHICKPEA AND TUNA PATTIES
A healthy and delicious patty with a Middle Eastern flavour that is easily and quickly made from pantry ingredients. Preparation time given does not include optional 30 minute chilling time.
Provided by ballarat
Categories Tuna
Time 40m
Yield 12-14 patties, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix half the chopped herbs with the yoghurt in a nice bowl, cover and refrigerate.
- Place onion, lemon juice, garlic, cumin, chilli, and remaining herbs in food processor and chop finely. Empty into large mixing bowl with the grated lemon rind.
- Place drained chickpeas in food processor and process. Add to onion and spice mixture.
- Press excess moisture from the tuna and add to chickpeas.
- Lightly beat the eggs and mix well into the tuna and chickpeas.
- Season to taste.
- Shape mixture into approximately 12 - 14 patties and dust lightly with seasoned flour. Place on flour dusted plates and refrigerate for about 30 minutes if possible (this helps to prevent the patties from breaking apart during cooking).
- Heat oil in large frying pan and fry the patties 3 minutes each side (a total of 6 minutes).
- Serve with the yoghurt herb sauce.
Nutrition Facts : Calories 491.7, Fat 13.2, SaturatedFat 2.6, Cholesterol 111, Sodium 990.8, Carbohydrate 49.7, Fiber 9.4, Sugar 1.5, Protein 42.8
CHICKPEA PATTIES WITH CARROT & RAISIN SALAD
These harissa-spiked vegetarian patties are served with a crunchy salad of watercress, courgette and radishes in a light dressing
Provided by Sara Buenfeld
Categories Lunch
Time 20m
Number Of Ingredients 14
Steps:
- Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.
- For the salad, toss the raisins and all the veg together, but don't dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.
Nutrition Facts : Calories 316 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium
CAULIFLOWER CHICKPEA PATTIES
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Boil or steam cauliflower until soft.
- Saute onion and bell pepper over low heat until soft.
- Add garlic and saute for another minute or so.
- In a large bowl, smash chick peas up well with a fork or the bottom of a cup.
- Add cauliflower and smash up as well.
- Add all other ingredients and stir until combined.
- Mix should be wet but come together in a ball without falling apart.
- Carefully make a ball in your hands with the mix. I did mine a little bigger than a golf ball.
- Press ball between hands to make a patty.
- Place patty on oiled pan or baking dish.
- Continue with the rest of the mix.
- Bake for 25 Minutes, flip the patties. and bake for another 20 minutes or until browned.
BAKED CRISPY CHICKPEA SEITAN PATTIES RECIPE - (4/5)
Provided by Kathy_Hester
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F (180˚C, or gas mark 4). Oil two cookie sheets *or line with parchment paper. Add everything except the wheat gluten flour and bread crumbs to a food processor and purée. Add 2⁄3 cup (80 g) of the gluten flour and process until combined. Then process a minute or two more, letting the food processor do the kneading for you. Put the mixture on a cutting board. Knead in the remaining 1⁄3 cup (40 g) wheat gluten. Cut the dough into 10 pieces, roll into little balls, and press into patties between your hands. You want to make the patties thinner than your desired end result because they will puff up some during baking. Spread the bread crumbs on a plate and press the patties into the crumbs, and then turn and press on the other side. The dough should still be wet enough for the bread crumbs to stick. Place the breaded patties on the sheet pan. Bake for 15 minutes. Flip them over using a wide spatula and bake for 5 to 10 minutes more. Serving Suggestions & Variations Shape the dough into stars, strips, nuggets, or other shapes before coating. These freeze well, so make a double batch and enjoy them for a few effortless meals. Think vegan cheese and marinara sauce, use them in sandwiches, or use them to veganize some of your old favorite recipes.
SESAME CRUSTED CHICKPEA PATTIES
These patties are a slightly different take on falafel as they are actually no-cook and served cold. They have a yummy chickpea sesame flavour and go great with all sorts of dips such as a cucumber or spicy tomato raita. I hope you enjoy them as much as we did!
Provided by Lalaloula
Categories Lunch/Snacks
Time 15m
Yield 12 patties
Number Of Ingredients 5
Steps:
- In a bowl mix all the ingredients except for the sesame seeds.
- Puree the mixture either using a hand held blender or food processor.
- It should be a very creamy, thick puree with little to no chunks of chickpeas or onion.
- Shape into walnut sized balls and flatten slightly.
- Roll in sesame seeds and put aside.
- Serve with whatever dip you might like or on top of a nice green salad.
Nutrition Facts : Calories 67.6, Fat 3.3, SaturatedFat 0.5, Sodium 76, Carbohydrate 7.8, Fiber 2, Sugar 0.3, Protein 2.4
MEDITERRANEAN CHICKPEA PATTIES
Categories Vegetable
Number Of Ingredients 16
Steps:
- Preparation 1. Pulse first 4 ingredients (through cumin) and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped and mixture comes together. Transfer to a bowl, add egg and 2 tablespoons flour; form into 8 (1/2-inch-thick) patties. Place remaining flour in a small dish and roll patties in it with floured hands; tap off excess flour. 2. Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2-3 minutes per side or until golden. 3. Whisk together the yogurt, lemon juice, and remaining salt and pepper. Divide greens, tomatoes, onion, and patties evenly among 4 plates; drizzle each salad with 2 tablespoons dressing. Serve with pita chips, if desired.
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