Plain salads are boring. When people say vegans only eat salads, we're talking about kickass salads with crispy chickpea patties, a dill veganaise, a squeeze of lime and soft brown rice. Have we got your attention? We wanted to provide our gluten-free friends with a recipe to cheer up a lazy salad, so we used chickpea and coconut flour to create the base of these little patties. They're pretty easy, pretty yum and pretty cute. Let's get patty-ing!
BAKING TIME: 30 minutes // SERVINGS: 12 patties // MEAL: BREAKFAST
INGREDIENTS
- 1 cup chickpea flour
- 1 cup coconut flour
- 1 cup plant milk (we used oat milk)
- 1/2 cup frozen peas (defrosted and drained)
- 1 cup canned corn (rinsed)
- pinch of each: garam masala, cardamom, cumin seeds, hot curry powder
- 1tsp paprika spice
STEP-BY-STEP
1. In a large bowl, mix together the chickpea flour, coconut flour, and the spices. Once mixed together, add the peas and corn, then mix again.
2. Add the water and plant milk to the mixture and use a fork to combine.
3. Preheat your oven to 180°C or 350°F whilst forming your patties. We used 1 tablespoon of the mixture to create one patty. The peas and the pieces of corn might make it a bit tricky to form patties, but practice makes perfect!
4. Once your patties are ready, bake them in the oven for 15 minutes, then flip and bake for an additional 6 minutes. Leave to cool down once they're looking slightly browned.
5. The patties can be frozen or kept in the fridge. Reheat when serving.
Fancy a dipping sauce? Mix 1 tablespoon of veganaise with a pinch of dill and you're good to go.
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