I'm very selective about many vegan recipes, especially food - and with patties as well, there are only a few recipes (which I have on the site) that I liked so far, but I don't like many others because of the texture soft and sticky.
Here I was intrigued by the combination of chickpeas and carrots - so I said to do some culinary experiments. And great joy, because I got some wonderful vegan patties, delicious, consistent and I think it would satisfy the tastes of many carnivores.
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In a blender / robot put the chickpeas and onions cut into larger pieces.
Add the rest of the ingredients - leave aside only the chickpea flour.
And blend well, to be a homogeneous paste. Taste the salt, add more if necessary.
This is what my bag of chickpea flour looks like.
It is a very good thing, an egg substitute in many vegetarian dishes such as meatballs, pancakes, etc.
To the chickpea paste with vegetables add the chickpea flour and mix well with a spoon or even with your hands.
Leave for 5 minutes and then check if the composition is good for forming the meatballs.
It must be thicker and non-sticky - if it is too liquid, add 1-2 tablespoons of chickpea flour.
Form the meatballs (I recommend making them a little thicker than the ones in the picture) and place them on a non-stick tray or spread with baking paper.
Bake in a preheated oven at 200 degrees for 15-20 minutes on one side, then turn them over and leave for another 5 minutes in the oven.
Allow to cool slightly and serve with a salad of greens, a tomato sauce or any garnish you like - rice, potatoes, vegetables, etc.
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