My husband suffers from food intolerances, and this recipe was created as part of my ongoing journey to create meals that will keep him well nourished.
It came to me as I was eating a store bought vegan breakfast patty.
We love this little patty. It's versatile, and can easily go from breakfast patty to dinner protein by modifying the spices. —Theressa Cummings
Can of chickpeas, drained and rinsed
Granny Smith Apple, peeled and grated
Olive oil for frying
In This Recipe
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.