This amazing chickpea pattie recipe comes from my Mama (thanks mama!). The recipe is an adaptation of a traditional Punjabi dish made with potatoes called “Aloo Tikkis” (meaning potato patties). I try not to eat too many potatoes and so I asked my Mom to make it with chickpeas. She did and it was delicious. 🙂 This chickpea pattie recipe is filled with indian spices so get ready for your mouth to explode with spicy amazingness!
Ingredients for Chickpea Pattie Recipe
- 1 cup dried chickpeas, soaked overnight (or 2 cans of 15 ounce chickpeas)
- 2-3 green onions
- 1/4 cup chopped fresh cilantro
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp of chat masala, optional
- 1/4 tsp of chilli powder, optional
- 1/2 of a fresh green (or red) chilli, optional
- 1-2 tsp of freshly squeezed lemon juice
- salt, to taste (I used about 1/2 tsp)
- 3 tbsp of ground chia + 1/2 cup water
- 4 cup greens (baby spinach, kale, etc.), optional
Directions for Chickpea Pattie Recipe
- Combine the 3 tbsp of ground chia with the 1/2 cup of water in a bowl and set aside.
- Wash & cook the chickpeas until they are super soft (you will have to mash them by hand, so the softer they are the easier it will be for you).
- Once the chickpeas are cooked, drain any excess water and set aside.
- Grease a baking sheet and preheat oven to 400.
- Chop the green onion, fresh cilantro and greens, if using, and set aside.
- Now it’s time to use your mom arms, yoga arms or if you are like me, your slightly weakling arms. 🙂 With a potato masher (or fork if you don’t have a masher), mash the chickpeas. You want to mash them just until you can’t see any more whole chickpeas. You still want them to keep their form. You don’t want to use a food processor because they will get too soft and won’t form properly into patties.
- Add all of the spices and the chia mixture to the chickpeas and mix with a spoon until everything is nicely combined.
- Using a 1/3 measuring cup, scoop up the chickpea mixture and place onto your greased baking sheet. Use your fingers to flatten your patties until they are about 2-3 inches thick.
- Bake at 400 for about 30-40 minutes, flipping them mid-way through.
- Enjoy them in your salad, in your burger, in a wrap or on their own!
- You can pan fry them right before you eat them so that they are nice and crispy.
- These freeze really well, so feel free to wrap them up and freeze them once they are cool.
These look great! Love all the spices. It looks like they stay together pretty well. My patties tend to come out dry and crumbly, so I’ll definitely be trying these.
Thanks Stephanie! The trick is to not overcook the chickpeas, bake them and carefully pan-fry. 🙂
Your sweet potato pita looks amazing, btw! I am going to try it! 🙂