Carrot and Chickpea Tikkis

Ingredients

 

 

1 can chickpeas - 15 oz, drained and rinsed OR 425 gm cooked chickpeas by soaking overnight

 

 

 

 

 

  

 

 

 

 

 

 1 cup grated carrots

 

 

  

 

 

1/4 cup finely chopped onion

 

 

 

 

 

 

2 tbsp chopped fresh coriander leaves

 

 

 

 

1 clove garlic - minced or finely chopped

 

 

 

 

1 egg / substitute ( you can see in my earlier posts)

 

 

 

 

1/3 cup breadcrumbs - or oat flour for gluten-free

 

 

 

 

 

1/2 tsp cumin pdr

 

 

 

 

1/2 tsp red chili pdr

 

 

 

 

salt and black pepper - to taste

 

 

 

 

 

Oil - for shallow frying

 

 

 

 

 

 

  

 

 

 

 

 

 

 

Preparations

 

 

 

 

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, coriander leaves, garlic, egg/ sub., breadcrumbs (or oat flour), cumin, chili pdr, salt, and pepper. Mix until the mixture holds together.

Scoop out portions and shape into small tikkis using your hands.

Heat oil in a pan over medium heat. Cook the patties in batches for 3–4 minutes per side until golden brown and crisp.

 Transfer patties to a paper towel-lined plate to remove excess oil.

Serve warm with mint / green chutney/ spicy sauce as per your taste.  

 

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