Chickpea and lentil patties
Discover a delectable Chickpea and Lentil Patties recipe that combines the rich flavors of red onions, garlic, and spices like turmeric and cumin. Packed with protein from chickpeas, lentils, and sunflower seeds, and balanced with the sweetness of brown sugar, these easy-to-make patties are perfect for a wholesome and satisfying meal. Ideal for vegetarians and anyone looking to enjoy a healthy, flavorful dish. Ready in no time and sure to become a family favorite!
- 13 Apr 2024
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Chickpea and Lentil Patties are a delicious and nutritious vegetarian option that are packed with protein and fiber. These patties are seasoned with aromatic spices like turmeric and cumin and are bound together with flour, eggs, and sunflower seeds. They are perfect for a main dish, burger alternative, or even as a hearty snack.
Ingredients:
Instructions:
- Finely chop the red onions and mince the garlic cloves.
- Drain and rinse the canned chickpeas and lentils.
- In a large frying pan, heat 2 tablespoons of olive oil over medium heat.
- Add the finely chopped red onions and cook for about 5-7 minutes or until they become soft and translucent.
- Stir in the minced garlic, 1 tablespoon of turmeric powder, and 2 teaspoons of ground cumin. Cook for another 2-3 minutes, or until the spices are aromatic.
- In a large mixing bowl, mash the chickpeas gently with a fork or potato masher, leaving some texture.
- Add the rinsed lentils and mix them together.
- Stir in 1/2 cup of sunflower seeds to the chickpea-lentil mixture.
- Add the cooked onion and spice mixture. Mix well to combine.
- Add the 2 lightly beaten eggs and 1 cup of all-purpose flour to the mixture. Stir until the mixture is well combined and holds together.
- Using your hands, shape the mixture into small patties, about the size of your palm.
- In the same frying pan, melt 2 tablespoons of butter over medium heat.
- Add the patties to the pan, a few at a time to avoid overcrowding. Cook each patty for about 4-5 minutes on each side or until golden brown and crispy.
- If you desire a sweet glaze, melt 1/3 cup of brown sugar in a small saucepan over medium heat until it becomes liquid. Optional drizzle lightly over the cooked patties.
- Remove the patties from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Serve the chickpea and lentil patties warm, with your favorite dipping sauce or alongside a fresh salad.
Tips:
- Make sure to drain and rinse the chickpeas and lentils well to remove any excess liquid and sodium.
- For a finer texture, you can mash the chickpeas and lentils slightly with a fork or blend them in a food processor before mixing with other ingredients.
- Chill the mixture in the refrigerator for about 30 minutes to 1 hour before frying. This helps the patties hold together better while cooking.
- You can use additional spices or herbs such as coriander, parsley, or cilantro to enhance the flavor of the patties.
- These patties can also be baked as a healthier alternative; bake at 375°F (190°C) for about 25-30 minutes, flipping halfway through for even browning.
- Serve the patties with a side of fresh salad, yogurt dip, or inside a whole wheat bun for a complete meal.
Chickpea and Lentil Patties are a versatile, healthy, and tasty addition to your kitchen repertoire. By following these tips and taking some time to prepare, you can enjoy a flavorful dish that’s not only good for you but also satisfying and delicious. Experiment with different spices and serving styles to make this recipe your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 610kcal | 24% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 90g | 25% |
| Fiber 16g | 43% |
| Sugar 27g | 27% |
| Fat | |
| Fat 27g | 32% |
| Saturated 6g | 22% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 150mg | 28% |
| Vitamin B1 0.39mg | 33% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 3.29mg | 21% |
| Vitamin B6 0.55mg | 32% |
| Vitamin B9 320ug | 81% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 9mg | 10% |
| Vitamin E 6mg | 38% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.90mg | 0% |
| Iron, Fe 9mg | 84% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 600mg | 48% |
| Potassium, K 1000mg | 29% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 3.84mg | 35% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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