- Gluten-Free Option: Use gluten-free breadcrumbs or oats as a binder to make the recipe suitable for those with gluten sensitivities.
- Vegan Option: Replace any eggs with a flaxseed or chia seed egg alternative for a completely plant-based recipe.
- Spice Level: Adjust the spiciness to your preference by adding more or less chili powder, cayenne pepper, or hot sauce.
- Protein Boost: Incorporate ingredients like cooked quinoa, chickpea flour, or lentils to enhance the protein content of the patties.
- Gluten-Free Option: Use gluten-free breadcrumbs or oats as a binder to make the recipe suitable for those with gluten sensitivities.
- Vegan Option: Replace any eggs with a flaxseed or chia seed egg alternative for a completely plant-based recipe.
- Spice Level: Adjust the spiciness to your preference by adding more or less chili powder, cayenne pepper, or hot sauce.
- Protein Boost: Incorporate ingredients like cooked quinoa, chickpea flour, or lentils to enhance the protein content of the patties.
Ingredients
Method In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some chunks for texture. Add grated carrot, onion, parsley, garlic, egg, breadcrumbs (or oat flour), cumin, paprika, salt, and pepper. Mix until the mixture holds together. Scoop out portions and shape into small patties using your hands or a scoop. Heat oil in a skillet over medium heat. Cook the patties in batches for 3–4 minutes per side until golden brown and crispy. Transfer patties to a paper towel-lined plate to remove excess oil. Serve warm with lemon wedges or a dollop of Greek yogurt or green chutney
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