Chickpea Patties w/ Cucumber Mint Salad
I am officially done for the term!! I just handed in my final assignment and finished some marking. I made it through my first term of grad school – I can’t believe it. I’m going to the spend the next three weeks with family and friends, and baking/cooking up some new recipes to share!
Here’s a recipe I’ve been making for myself for a while now, but I have never really made it for anyone else. I was hesitant to share it, because the chickpea patties are a little hard to work with. But, I love it so much and have been eating it every couple week since the fall, so I thought, why not post it!
The chickpea patties are made with chickpeas (duh) and potatoes, with chickpea flour, gluten free breadcrumbs, and aquafaba holding them together. It’s great because you use the chickpeas and the liquid in the can, with enough liquid leftover to make breakfast the next day (like maybe my gluten free, vegan waffles?).
The chickpea patties sit on some hummus. Normally I just use whatever hummus is in my fridge, but I wouldn’t recommend flavoured hummus. I would stick with the traditional kind, or a roasted red pepper hummus. I’m not sharing a recipe for hummus, because I assume everyone has a staple recipe, or just buy theirs at the store.
The patties are then topped with a refreshing cucumber mint salad that pairs really well with the spices in the chickpea patties.
Back to the patties: when you cook the chickpeas and potatoes in a skillet with water, you might need to add extra water as you go. Then, when you have everything mashed and mixed together, you’ll want to place the dough in the fridge for about 15 minutes. When you fry them up, be gentle with them. They’re pretty fragile and a little crumbly – but still taste delicious!
I like to drizzle a little sriracha over mine when I am all done.
- 1 cup cucumber, sliced very thin
- 1 tbsp white wine vinegar
- 1/2 tbsp olive oil
- 1 tsp sugar
- salt and pepper, to taste
- 1/4 cup fresh mint, chopped
To make the dressing, whisk together the vinegar, olive oil, and sugar in a small bowl. Add salt and pepper, to taste.
Toss the dressing on to the cucumber. Cover, and store the salad in the fridge until you are ready to serve the chickpea patties.
Note: you want the cucumbers to sit in the dressing for a good half an hour to hour before serving.
When you are ready to serve the salad, toss in the fresh mint.
- 1 cup cooked chickpeas
- 1 cup potatoes, diced
- 1 cup water
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp salt
- 1/2 cup chickpea flour
- 1/4 cup breadcrumbs
- 2 tbsp aquafaba
- 2 tbsp neutral oil, divided
- 1/2 cup hummus
- 1 serving cucumber mint salad (recipe above)
Place the chickpeas and potatoes in a medium sized frying pan. Cover the chickpeas and potatoes with water.
Cook on medium / medium-high heat until the water has all been absorbed and you can easily mash the potatoes with a fork. If you need to add more water to achieve this, don't hesitate.
Once you can mash the potatoes and chickpea, transfer them into a bowl. Add the spices, salt, chickpea flour, breadcrumbs, aquafaba, and 1 tbsp of the oil. Mash until smooth.
Let the mixture cool until you can handle it comfortably.
Form the mixture into 8 patties and place the patties in the fridge for about 15 minutes to firm up.
Heat the remaining 1 tbsp of oil in a frying pan over medium heat.
Cook the patties until golden brown on each side, about 10 minutes in total. make sure you cook the patties long enough. Uncooked chickpea flour does not have a pleasant taste.
Spread 1/4 cup of hummus on to a plate and place 4 chickpea patties on top of the hummus. Top with half of the cucumber mint salad and serve. Repeat for second plate.