If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: My husband suffers from food intolerances, and this recipe was created as part of my ongoing journey and blog (bitein2it.com) to create meals that will keep him well nourished.
It came to me as I was eating a store bought vegan breakfast patty. I thought to myself...I can create something just as good.
We love this little patty. It's versatile, and can easily go from breakfast patty to dinner protein by modifying the spices. —Theressa Cummings
Makes 8-12 patties
- 15 ounces Can of chickpeas, drained and rinsed
- 3/4 cup Chickpea flour
- 2/3 cup Warm water
- 1/2 cup Granny Smith Apple, peeled and grated
- 1 tablespoon Nutritional yeast
- 1 teaspoon Onion Powder
- 2 teaspoons Fennel seeds
- 1 teaspoon granulated garlic
- 1/2 teaspoon Paprika
- 1/2 teaspoon Oregano
- 1/2 teaspoon Salt
- 1/8 teaspoon Allspice
- 1/8 teaspoon Ground pepper
- 1-2 tablespoons Olive oil for frying
- In a bowl, smash chickpeas with a potato masher, or back of fork. You want to break chickpeas down slightly, and avoid creating a paste. rather
- Add grated apple, spices and chickpea flour. Mix well till everything is well incorporated.
- Add warm water. Mix well, ensuring no clumps of flour remain.
- Heat frying pan on medium heat. Once warm, add olive oil and allow to warm. Once warmed, add batter (anywhere from a heaping tablespoon to a quarter cup, depending on how large you want to make them) and gently press down to create patty shape.
- Fry 3-5 minutes per side, till browned.