Vegan Baked Chickpea Patties
These savory and meatless vegan baked chickpea patties are quick and easy to make and paired with a zesty lemon garlic sauce. They're packed with protein and flavor and they’re oven-baked until golden brown to make a healthy and satisfying meal.
Servings: 5
Ingredients
Lemon Garlic Yogurt Sauce
- 1 cup dairy free yogurt
- 1 tablespoon dill weed
- 3 cloves fresh garlic minced, about 1 tablespoon
- 3 tablespoons lemon juice juice from one lemon
- 1 ½ teaspoon ground black pepper
- ½ teaspoon salt
Chickpea Patties
- 1 flax egg 1 tablespoon ground flaxseed + 2 tablespoon water
- 15 ounces canned chickpeas drained and rinsed
- ½ cup shredded carrot
- ½ cup gluten free breadcrumbs
- ¼ cup nutritional yeast
- ⅓ cup yellow onion diced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Lemon Garlic Yogurt Sauce
- Combine dairy free yogurt, dill, minced garlic, lemon juice, salt and black pepper in a small bowl. Whisk well and refrigerate until ready to use.
Chickpea Patties
- Preheat the oven to 375 degrees Fahrenheit
- Start by whisking together the ground flaxseed and water in a large bowl and let it sit for a minimum of 5 minutes.
- In a food processor or blender, add the chickpeas and pulse until there are almost no whole beans left. Toss in the shredded carrots and pulse 1 or 2 times just to combine.
- Add to the food processor the breadcrumbs, nutritional yeast, onion, paprika, garlic powder, salt and pepper. Pulse until just combined. Add the mixture to the mixing bowl with the flax egg and fold the ingredients together.
- The chickpea mixture should look and feel a little bit sticky. If the patty mixture is too dry, start by adding 1 teaspoon of water at a time until the dough is slightly moist. If the patty mixture is too wet, you can add in 1 teaspoon of breadcrumbs at a time, until the dough loses most of its moisture.
- Shape the patty mixture into 5- 6 patties and place patties on a parchment covered sheet pan.
- Place them in a preheated oven for 30-35 minutes, flipping halfway through to continue baking until firm and held together or golden brown to your liking.
- Serve with a side of the lemon garlic yogurt sauce if preferred.
Nutrition
Calories: 188kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 619mg | Potassium: 303mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2360IU | Vitamin C: 12mg | Calcium: 116mg | Iron: 2mg
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
Did You Make This Recipe?Let me know! Leave a comment & recipe rating below.