Another great recipe from “Skinny Bitch: Ultimate Everyday Cookbook: Crazy Delicious Recipes that Are Good to the Earth and Great for Your Bod“, these Chickpea Patties are quick to prepare and totally satisfying as a late-night snack. They also make a great accompaniment to other Indian dishes such as Saag Paneer. I like to serve these with Patak’s mango chutney. If you don’t have evaporated cane sugar, feel free to use honey instead.
- 1 can chickpeas, drained and rinsed
- 1/2 cup sliced green onions
- 1/3 cup light coconut milk
- 2 tsp evaporated cane sugar (or honey)
- 2/3 cup breadcrumbs
- 1 tsp curry powder
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cumin
- 2/3 cup brown rice, cooked
- 1/2 tsp salt
- 1/4 cup grapeseed oil, or toasted sesame oil, for pan searing
- In a large food processor, combine the chickpeas and green onions. Pulse until combined. Transfer to a large mixing bowl.
- Add the coconut milk, sugar, breadcrumbs, curry powder, nutmeg, and cumin. Stir together with a wooden spoon or silicone spatula until well combined. Stir in the brown rice and the salt. Mold into 10 mini patties.
- In a large sauté pan, heat the oil over medium heat. Add the chickpea patties to the pan in batches and saute until there’s a ice golden sear on the bottom. Flip and sear the other side as well. Continue with the remaining patties. Transfer to a paper-towel-lined plate to drain.
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