This chickpea and zucchini recipe is not only delicious but also incredibly healthy. It’s perfect for those looking for a plant-based meal that’s packed with protein, fiber, and flavor. These patties are simple to make, using just a few wholesome ingredients, and they’re a fantastic meat alternative, offering a satisfying texture and taste. The combination of chickpeas, zucchini, and almond meal creates a flavorful base, while the added spices and herbs elevate the taste to another level. Plus, with dairy-free cheese, tomatoes, and olives as toppings, this dish is perfect for anyone looking to enjoy a nutritious and delicious meal.

Full Recipe:

Ingredients:

For the Patties:

• 4 oz (120g) cooked chickpeas (half a can) – Chickpeas are a great source of plant-based protein and fiber, adding heartiness to the patties.
• 12 oz (350g) zucchini – Zucchini adds moisture and lightness, keeping the patties soft and delicious.
• 8 oz (90g) almond meal (about 1 cup) – Almond meal provides a nutty flavor and helps bind the patties while adding healthy fats.
• 2 tsp psyllium husk – Psyllium husk acts as a binding agent, helping to hold the patties together without eggs.
• 2 tsp nutritional yeast – Adds a cheesy, umami flavor while being completely dairy-free. It also boosts the nutritional content.
• 1 tsp paprika – For a hint of smokiness and warmth.
• 1/2 tsp garlic powder – Enhances the flavor with a subtle garlic taste.
• 1 tbsp dried mixed herbs – These herbs add depth to the flavor profile. You can use a blend of oregano, thyme, rosemary, or any of your favorite herbs.
• Salt to taste – Enhances all the flavors and brings the dish together.

For the Toppings:

• Dairy-free cheese – A plant-based cheese adds creaminess and flavor to the patties.
• Tomatoes – Fresh, juicy tomatoes balance the dish with their acidity.
• Olives – Add a savory and salty touch that complements the other ingredients.

Step-by-Step Instructions:

1. Prepare the Zucchini:

• Start by grating the zucchini using a box grater. Once grated, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial as it prevents the patties from becoming too wet and falling apart.

2. Mash the Chickpeas:

• In a mixing bowl, add 4 oz (120g) of cooked chickpeas. Using a fork or potato masher, mash the chickpeas until they break down but still retain some texture. You don’t want them completely smooth—leaving some chunks gives the patties a nice bite.

3. Mix the Dry Ingredients:

• In the same bowl, add 1 cup of almond meal, 2 tsp psyllium husk, 2 tsp nutritional yeast, 1 tsp paprika, 1/2 tsp garlic powder, 1 tbsp dried mixed herbs, and salt to taste. Mix everything together until well combined.

4. Combine the Zucchini:

• After squeezing out the moisture from the zucchini, add it to the chickpea mixture. Use a spatula or your hands to mix everything together thoroughly. The zucchini will add moisture, while the psyllium husk and almond meal help bind everything together.

5. Form the Patties:

• Once the mixture is well-combined, it should hold together when pressed. If it’s too dry, you can add a small splash of water; if it’s too wet, add a little more almond meal.
• Form the mixture into patties, pressing them gently into rounds with your hands. This recipe should yield around 4-6 patties, depending on the size.

6. Cook the Patties:

• Heat a non-stick skillet over medium heat with a drizzle of olive oil.
• Place the patties in the pan and cook for 3-4 minutes on each side until golden brown and crispy. Be gentle when flipping to avoid breaking them apart.

7. Add Toppings:

• Once the patties are cooked, remove them from the pan and top them with dairy-free cheese, fresh tomato slices, and a few olives. You can either serve them as is or return them to the pan for a minute to melt the cheese slightly.

Serving Suggestions:

These chickpea and zucchini patties are incredibly versatile and can be enjoyed in many ways:

• On a salad: Serve the patties on top of a bed of mixed greens with a light lemon vinaigrette for a healthy, balanced meal.
• In a sandwich or wrap: Add the patties to a whole wheat bun or wrap, along with lettuce, tomatoes, and a dollop of hummus for a satisfying sandwich.
• As a snack: Serve them as finger food with your favorite dipping sauce, such as tahini, vegan mayo, or a tangy tomato salsa.
• With grains: Pair the patties with quinoa, brown rice, or couscous for a complete meal packed with protein and fiber.

Variations and Customizations:

• Spices: Feel free to experiment with different spices. Cumin or smoked paprika could add a deeper flavor, while a pinch of cayenne or chili flakes can bring some heat.
• Herbs: Fresh herbs like parsley, cilantro, or basil can be used instead of dried herbs for a fresher taste.
• Other vegetables: You can swap out the zucchini for grated carrots, sweet potatoes, or even finely chopped spinach to vary the recipe.
• Binding options: If you don’t have psyllium husk, you can use ground flaxseed or chia seeds soaked in water to act as a binder.
• Add seeds: For extra crunch, consider adding sesame seeds or sunflower seeds to the mixture before forming the patties.

Storage Tips:

• Refrigeration: These patties store well in the fridge. Place them in an airtight container, separating layers with parchment paper, and they’ll last for up to 3-4 days.
• Freezing: To freeze the patties, lay them flat on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. When ready to eat, thaw them in the fridge overnight and reheat in a skillet or oven.
• Reheating: To reheat the patties, you can either pan-fry them again to regain the crispiness or bake them in the oven at 180°C (350°F) for about 10 minutes.

Nutritional Information (Per Serving):

• Calories: 220-250
• Protein: 8-10g
• Fat: 14g (healthy fats from almonds and olive oil)
• Carbohydrates: 15g
• Fiber: 6g
• Sodium: 250-300mg (depending on added salt)