Sun-Dried Tomato Chickpea Patties
Ingredients
- 2 spring onions or 1/4 red onion, roughly chopped
- 1/3 cup parsley
- 1/4 cup cilantro
- 3 cloves garlic, roughly chopped
- 1/4 tsp salt
- 1 can of chickpeas, rinsed and drained (pat dry with a towel)
- 1 tbsp tahini
- 1 tbsp ground flaxseed
- 3 tbsp rolled or quick oats
- 4 sun-dried tomatoes packed in oil, roughly chopped
- 2 tsp cumin
- 1 tsp coriander
- Pinch of cardamom (optional)
Preparation
Preheat the oven to 400°F (200°C).
Ensure the chickpeas are thoroughly dried by patting them with a towel.
In a food processor, add the onions, parsley, cilantro, sun-dried tomatoes, and garlic. Pulse until all the ingredients are broken down into a uniform herby mixture.
Add the chickpeas, tahini, ground flaxseed, cumin, coriander, salt, and cardamom (if using) to the food processor. Pulse to combine and break down the chickpeas into a moldable dough.
Use a tablespoon measure or cookie scoop to portion out the dough and roll it into balls.
Place the dough balls on a lined baking tray and lightly flatten them with your palm, ensuring any loose ends are pinched together.
Repeat the process with the remaining chickpea mixture.
Bake the chickpea patties in the oven for a total of 25 minutes, flipping them halfway through when there are 10 minutes left on the timer.
Remove from the oven and allow them to cool for a few minutes before serving.
Serve the chickpea patties in a pita along with fresh veggies and a vegan yogurt sauce, or enjoy them in your preferred way.