-
Prep time
30 minutes
-
Cook time
15 minutes
-
Makes
8-12 patties
Author Notes
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. —T. Cummings
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.