Tumeric Chickpea Patties with a Kick

By: Lindsay Oliver

Hey there fellow boot campers!  Wayne asked me for this recipe and seeing that I’m obsessed with them, I’m more than happy to share.

These beloved chickpea patties have been part of my weekly meal prep for a few months now!  You could say this vegetarian is addicted.

Chickpea patties are great additions to your salad or even just to snack on.  They’re filling and the subtle spices make them really tasty.  I love the cayenne pepper.  Plus, these bad boys are super easy to make.

The best part is that this recipe is clean, gluten-free, vegan, and jam-packed with protein.  One can of chickpeas typically has about 42 grams of protein!

I hope you love them as much as I do.

INGREDIENTS :

1 small onion

2 cloves of garlic

1 can rinsed and drained chickpeas (or 1 1/2 cups pre-cooked)

small bunch of fresh parsley, finely chopped (about 2 tablespoons)

2 tablespoons potato, tapioca or corn starch

1-2 teaspoons of sea salt

freshly ground black pepper

1 teaspoon turmeric powder

1/2 – 1 teaspoon cayenne pepper** (optional)

EVOO or grapeseed oil for cooking

almond flour for coating

** You may want to omit the cayenne pepper if you have kids.  I do the full teaspoon and would say it’s mildly spicy.

DIRECTIONS:

Heat up a large cast iron pan.  Drizzle in a little EVOO (extra virgin olive oil) or grapeseed oil and fry the onion and garlic until slightly golden, but not burned. Remove the pan from the heat and allow it to cool.

Wash and strain your can of chickpeas.  Pour them into a food processor and pulse until it makes a slightly textured paste.  Be sure to scrape the sides down. Add in the onion and garlic, salt, pepper, turmeric, cayenne pepper, and potato, tapioca or corn starch.  Pulse until the mixture is combined.  Scrape around the sides and pulse again to fully combine.

Scrape the mixture into a bowl and stir in the chopped parsley.

Take a large plate and sprinkle a few tablespoons of almond flour onto it.  Using a spoon, scoop some of the mixture onto your hands and shape into a patty. Dip into the almond flour and lightly coat each side. Should make about 6-7 patties.

Put the plate of patties into the fridge for around 25 minutes.  Fun cooking tip: if you’re ever making a veggie burger/patty and are not using wheat flour, refrigerating the patties helps to hold them together before cooking.

Reheat that same large cast iron pan and drizzle in a little more oil.   Place the patties in to cook for about 2-3 minutes on each side until the bottom is nicely browned.

These are amazing on a salad and make a great party small-plates or potluck party dish! Enjoy!