Lemon Basil Chickpea Patties
Ingredients
- 2 cans chickpeas (15 ounces each), drained and rinsed
- 1/2 cup whole wheat flour
- 1/2 cup nutritional yeast
- 1/4 cup fresh lemon juice (about 2 medium lemons)
- 2 teaspoons lemon zest (about 1 medium lemon)
- 3/4 teaspoon salt, or to taste
- 1/3 cup fresh basil leaves, roughly chopped
- Olive oil for pan frying (optional)
Preparation
Transfer the chickpeas to a large bowl and use a potato masher to mash them, leaving about one third whole.
Add the flour, nutritional yeast, lemon juice, lemon zest, and salt, then use your hands to mix until a dough-like batter forms, avoiding overworking to prevent density.
Add the basil and incorporate it gently with your hands.
Form the mixture into patties using one third cup for each and set aside.
Pan-frying method
Add enough oil to coat the base of a large skillet and heat over medium-high heat.
Add the patties and cook for about 6 minutes on each side, or until golden brown.
Oil-free baking method
Preheat the oven to 375°F.
Bake the patties for 10 minutes, then flip them over and bake for 5 minutes more, or until lightly golden brown.
Notes
This recipe serves about 4 people and makes 10 patties.
