Green Chickpea Patties with Tahini
These green chickpea patties are packed with wild garlic, fresh parsley and nutty tahini, then pan-fried until golden. Ready in about 35 minutes, they make a satisfying vegetarian main or appetizer.
Ingredients
- 800 g chickpeas canned. You can use dry too, but for patties ready in about 25 minutes use canned chickpeas. If you use dry chickpeas, soak them overnight and boil them for at least two hours.
- 1 egg or 2 Tbsp psyllium husks
- 4 Tbsp nutritional yeast
- 1 cup fresh parsley chopped
- 1 cup wild garlic/ramps chopped
- 1 onion diced
- ⅓ cup black olives sliced
- 5 Tbsp chickpea flour or any other type of flour or breadcrumbs
- 1 tsp sweet paprika
- salt and pepper to taste
- 2 Tbsp tahini
- oil 3-4 Tbsp, for frying
Instructions
- Add the boiled chickpeas to the food processor and blend well until they have a paste-like consistency.
- Transfer to a large bowl and mix in all the other ingredients, except the oil. If the mixture is too moist, add more chickpea flour. The patties should be very easy to form.
- Heat some oil in a non-stick frying pan.
- Shape the patties, using about 1 Tbsp per patty.
- Fry them for 2 minutes on each side.
- Place the patties on a plate lined with a paper towel to absorb any excess oil.
- Serve!
Notes
For vegan patties, replace the egg with 2 Tbsp psyllium husks. The recipe is gluten-free when chickpea flour is used as the binder. Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in a pan to keep them crisp.