Baked Chickpeas Patties

Ingredients

Cooked chickpeas 5 cups/   750 gm

Fresh parsley/ coriander leaves ¼ bunch / 30 gm chopped

Onion 100 gm

Garlic cloves 4

Frozen sweet corn ½ cup / 65 gm

Frozen green peas ½ cup / 65 gm

Carrot  medium 1 / 130 gm diced

Red  pepper ½ cup/ 70 gm diced

Ground flaxseed 3 tbsp

Paprika 2 tsp

Cumin 2 tsp

curry pdr 1 tsp

Salt 2 tsp/ to taste

 

Preparations

Preheat the oven to 350 deg. F/ 180 C

Place the frozen peas , corn and diced carrot in a saucepan with ½ cup / 120 ml water. Bring to a boil and cook for 10 minutes. Once ready, drain the water.

Meanwhile, put onion, garlic and cooked chickpeas and chopped parsley in a food processor. Pulse for a few minutes. You may need to scrape down the sides from time to time. Do this until everything is well mixed. Put the mixture in a large bowl.

Add the cooked and drained corn, peas and carrot and the diced red pepper to the bowl as well. Season with paprika, cumin, curry pdr and salt. Add the ground flaxseed and stir everything well.

Take about a full tsp of the mixture and toll into small balls or patties. Place them on a baking sheet lined with parchment paper. Bake for 20 minutes.

Enjoy the baked patties with chutney/ sauce of your choice.

NOTE-

If you use dry chickpeas, you’ll need about 2 cups/ 360 gm. Soak them overnight, then cook in a pressure cooker till soft. Drain and use as shown above.

 

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