- Recipes Home
- Interest Groups
Chickpea Patties Recipe
|Uncooked chickpeas||1⁄2 Cup (8 tbs)|
|Uncooked bulgur||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Nutritional yeast||1 Tablespoon|
|Cold water||1 Cup (16 tbs)|
|Rolled oats||1⁄2 Cup (8 tbs)|
Calories 253 Calories from Fat 65
% Daily Value*
Total Fat 7 g11.5%
Saturated Fat 0.96 g4.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 334.5 mg13.9%
Total Carbohydrates 40 g13.2%
Dietary Fiber 9.6 g38.2%
Sugars 2.5 g
Protein 9 g17.8%
Vitamin A 0.3% Vitamin C 1.3%
Calcium 3.7% Iron 13.6%
*Based on a 2000 Calorie diet
1. In a sauce pan or stock pot, soak the chick peas in sufficient water, overnight.
2. Add the soaked chickpeas to a food processor or blender and pulse to a smooth paste, adding cold water if required. Empty paste into a bowl and keep aside until required.
3. Preheat the oven to 350°F
4. Grease a baking sheet with oil.
5. In a large saucepan, bring 1 ½ cups of water to a boil over a medium flame.
6. When the water is boiling, stir in the bulgar and cook for 15 minutes.
7. Further add the oil, salt and yeast and stir to blend into the bulgar.
8. Finally add the blended chickpea mixture and mix well.
9. Take pan off the heat and cool completely.
10. If the mixture is too wet, mix in some oats and allow it to stand for a while until the oats absorb the moisture.
11. Using a wooden spoon drop large spoonfuls of the mixture onto the greased baking sheet, and patting down with oil greased hands to shape into patties.
12. Place the baking sheet in the preheated oven and bake the patties for 30 minutes, turn them once after 15 minutes so that they are nicely browned and crisp on both sides.
13. You can serve the patties in bread stuffed with salad and topped with yogurt and mint sauce
14. You can also serve them as an appetizer with Tahini or mustard sauce.