This recipe for veggie patties was inspired by a dear friend who was experimenting with frying chickpea flour. I went to her house for a playdate with our kids and she offered me a version of these patties. They were a little thinner and more like fried egg, which got me curious.
I decided to go for a thicker patty, sort of like a cross between a burger and falafel.
I added some shredded veggies to mine to make it a bit heartier, plus some nutritional yeast for extra flavor. The result is a veggie patty that does well on a sandwich or wrapped up in a wrap or even in pita bread. My husband says it should be on a burger or nothing. I’ve had it all 4 ways and even just plain with some veggie cheese and tomatoes. This patty is versatile!
Let me know how you choose to accessorize it if you make it!
1/2 zucchini shredded
1 carrot shredded
1 spring onion, finely chopped (both white and green parts)
1 Tbs flax seed meal
2 heaping Tbs nutritional yeast
1 Tbs hemp seeds
3/4 cup chickpea flour
1 Tbs olive oil (plus a little extra oil for cooking)
1/4 cup water (more if needed)
2 tsp cumin
salt/pepper to taste
Shred the zucchini and carrots into a medium sized bowl. Mix them up, then add the spring onions. Add in the dry ingredients (flax, hemp, chickpea flour, cumin, salt/pepper), mixing everything with a spoon or your hands. Then add in the liquids last — this will help combine everything evenly.
You should have a fairly sticky mixture.
Heat some oil in a large frying pan. Scoop out 3 spoonfuls of the veggie/chickpea flour mixture (each spoonful would be about 2Tbs in size). Roll them into a ball, then place them in the pan. Squash them down a bit to flatten them and cook.
I try to flip fairly regularly because I use a cast iron pan, so I do this to prevent them from sticking to the pan. However, if you’re using a non-stick, you won’t need to flip as often.
Cook until they’re well browned on both sides and cooked through. Set aside to cool while you take care of the remaining patties.
Serve on a bun, stiff sandwich bread, in a pita pocket, on a tortilla, or just snack on them with a little ketchup like my 6 year old does.