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Baked Chickpea Vegetable Patties Recipe finished dish

Baked Chickpea Vegetable Patties Recipe

Recipe card for Baked Chickpea Vegetable Patties Recipe.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 2 cups / 1 can (540ml can) cooked chickpeas: Provides a hearty base with a mild, nutty flavor.
  • 400g / 2+1/4 cups finely grated sweet potato: Adds natural sweetness and moisture. About 1 large sweet potato (450g) with the skin.
  • 160g / 2 cups green onions: Finely chopped and firmly packed for a sharp, fresh flavor.
  • 3/4 to 1 cup / 30 to 50g cilantro or parsley: Or a combination of both, finely chopped. Adjust to taste for freshness and herbaceous notes.
  • 15 to 17g / 1 tablespoon grated garlic: For robust flavor.
  • 7g / 1/2 tablespoon grated ginger: Adds a warm, spicy undertone.
  • 2 to 2+1/2 tablespoons lemon juice: Provides acidity and brightens the flavors. Adjust to taste.
  • 2 teaspoons paprika: Regular paprika, not smoked, for a mild, sweet pepper flavor.
  • 1 teaspoon ground coriander: Contributes a citrusy, slightly nutty flavor.
  • 1 teaspoon ground cumin: Adds an earthy, warm flavor.
  • 1/2 teaspoon ground black pepper: For a touch of heat.
  • 1/4 teaspoon cayenne pepper (optional): For extra heat, adjust to taste.
  • 100g / 3/4 cup chickpea flour or besan: Acts as a binder and adds a nutty flavor.
  • 1/4 teaspoon baking soda: Helps the patties rise and become light and airy.
  • 2 tablespoons olive oil: For mixing into the patties and brushing.
  • Salt to taste: Enhances all the flavors.
  • Good quality olive oil: For brushing the patties before baking (e.g., organic cold-pressed extra virgin olive oil).

Method
 

Preparation
  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Prepare the Sweet Potato: Peel and finely grate the sweet potato. Measure out 400g (2+1/4 cups) and set aside.
  3. Mash the Chickpeas: In a large mixing bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
  4. Mix Ingredients: Add the grated sweet potato, chopped green onions, cilantro or parsley, grated garlic, grated ginger, and lemon juice to the mashed chickpeas. Stir to combine.
  5. Add Spices and Flour: Mix in the paprika, ground coriander, ground cumin, black pepper, cayenne pepper (if using), chickpea flour, and baking soda. Season with salt to taste. The mixture should be slightly moist but easy to shape into patties. If it’s too wet, add a bit more chickpea flour.
  6. Shape the Patties: Using your hands or a spoon, form the mixture into 12 to 13 patties, about 1/2 inch thick. Place them on the prepared baking sheet.
  7. Brush with Olive Oil: Brush the tops of the patties with a light coating of good-quality olive oil to help them crisp up in the oven.
  8. Bake the Patties: Bake for 20-25 minutes, flipping halfway through, until the patties are golden brown and crispy on the outside.
  9. Mix Ingredients: In a small bowl, combine vegan mayonnaise with Sriracha hot sauce to taste. Stir well and adjust the heat level as desired.
  10. Slice and Marinate: Thinly slice the red onion and place it in a small bowl. Add white vinegar, sugar, and salt. Toss to combine and let sit for at least 10 minutes to pickle.

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