Crispy Carrot and Chickpea Patties

 

 

 

 

 

 

 

Ingredients

1 can chickpeas 15 oz, drained and rinsed
1 cup grated carrot
1/4 cup finely chopped onion
2 tbsp chopped fresh parsley
1 clove garlic minced
1 egg
1/3 cup breadcrumbs or oat flour for gluten-free
1/2 tsp ground cumin
1/2 tsp paprika
salt and black pepper to taste
2 tbsp olive oil for frying

Instructions

Step 1: In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some chunks for texture.
Step 2: Add grated carrot, onion, parsley, garlic, egg, breadcrumbs (or oat flour), cumin, paprika, salt, and pepper. Mix until the mixture holds together.
Step 3: Scoop out portions and shape into small patties using your hands or a scoop.
Step 4: Heat olive oil in a skillet over medium heat. Cook the patties in batches for 3–4 minutes per side until golden brown and crispy.
Step 5: Transfer patties to a paper towel-lined plate to remove excess oil.
Step 6: Serve warm with lemon wedges or a dollop of Greek yogurt or tahini sauce.