Carrot Chickpea Patties Recipe

Carrots: Freshly grated to add sweetness and texture to the patties.

Chickpeas: Cooked and mashed to provide a hearty base and protein.

Bread crumbs: Used to bind the mixture and give the patties structure.

Egg: Acts as a binder to hold the patties together.

Cumin: Adds a warm, earthy flavor to the patties.

Salt: Enhances the overall taste of the patties.

Olive oil: Used for frying the patties to a golden brown.

When mashing the chickpeas and carrots, use a fork or potato masher to achieve a slightly chunky texture. This will give the patties a more interesting bite and prevent them from becoming too mushy. If the mixture feels too wet, add a bit more bread crumbs to help bind it together.

• grated carrots - Substitute with grated zucchini: Zucchini has a similar texture and moisture content, making it a good alternative for binding the patties.

• cooked chickpeas - Substitute with cooked lentils: Lentils provide a similar protein content and texture, maintaining the patty's structure.

• bread crumbs - Substitute with rolled oats: Rolled oats can absorb moisture and help bind the ingredients together, similar to bread crumbs.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can act as a binder, making it suitable for vegan diets.

• cumin - Substitute with coriander: Coriander offers a different but complementary flavor profile, adding a unique twist to the patties.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the patties.

• olive oil - Substitute with coconut oil: Coconut oil has a high smoke point and can provide a slightly sweet flavor, suitable for frying the patties.

• Allow the carrot chickpea patties to cool completely after cooking. This prevents condensation, which can make them soggy.
• Place the cooled patties on a baking sheet lined with parchment paper, ensuring they do not touch each other. This step is crucial to prevent them from sticking together.
• Flash freeze the patties by placing the baking sheet in the freezer for about 1-2 hours. This helps them maintain their shape and texture.
• Once the patties are frozen solid, transfer them to an airtight container or a resealable freezer bag. Label the container with the date for easy tracking.
• For added protection against freezer burn, you can wrap each patty individually in plastic wrap or aluminum foil before placing them in the container.
• When ready to enjoy, reheat the frozen patties directly from the freezer. Preheat your oven to 375°F (190°C) and bake them on a baking sheet for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can reheat them in a frying pan with a little olive oil over medium heat. Cook for about 5-7 minutes on each side, until they are warmed through and have a nice golden crust.
• If you prefer to store the patties in the refrigerator, place them in an airtight container and consume within 3-4 days for optimal freshness.
• To reheat refrigerated patties, you can use the oven method mentioned above or simply microwave them for 1-2 minutes, though this may result in a softer texture.
• Serve the reheated patties with your favorite dipping sauce, such as tahini, yogurt dip, or a zesty lemon garlic aioli, to elevate the flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the carrot chickpea patties on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, flipping halfway through to ensure even warming. This method helps maintain the crispy exterior.

• Stovetop Method: Heat a small amount of olive oil in a skillet over medium heat. Add the patties and cook for about 3-4 minutes on each side, or until heated through. This method is quick and keeps the patties crispy.

• Microwave Method: Place the patties on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on high for 1-2 minutes, checking halfway through. This method is the fastest but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the patties in a single layer in the air fryer basket. Heat for 5-7 minutes, flipping halfway through. This method keeps the patties crispy without additional oil.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the patties on the toaster oven tray and heat for about 10 minutes, flipping halfway through. This method is convenient and effective for small batches.

• Steaming Method: If you prefer a softer texture, place the patties in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method is gentle and preserves moisture.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Grater: A tool used to grate the carrots into fine shreds.

• Fork or potato masher: Used to mash the chickpeas and mix the ingredients until well combined.

• Measuring cups: Used to measure out the precise amounts of grated carrots, cooked chickpeas, and bread crumbs.

• Measuring spoons: Used to measure out the cumin and salt accurately.

• Frying pan: A pan used to cook the patties until they are golden brown.

• Spatula: Used to flip the patties in the frying pan.

• Plate: Used to serve the cooked patties.

• Paper towels: Used to drain excess oil from the patties after frying.

Pre-cook chickpeas: Use canned chickpeas instead of cooking them from scratch to save time.

Use a food processor: Quickly combine and mash the ingredients by pulsing them in a food processor.

Pre-grate carrots: Buy pre-grated carrots or grate them in advance and store in the fridge.

Batch fry: Cook multiple patties at once in a large frying pan to reduce cooking time.

Prepare in advance: Form the patties ahead of time and refrigerate them until ready to cook.