Today’s recipe is for a main dish: chickpea and carrot patties without eggs.
I love eating legumes, and chickpeas are definitely among my favorites.
Chickpeas are a staple of the Mediterranean diet, they are delicious and versatile, as they can be cooked in many ways. They are excellent in most diets for their excellent energy contribution and because they are very nutritious.
In my weekly diet, they are never missing, and I use them to prepare main courses, salads, soups, burgers, or, as in this case, delicious patties.
Moreover, do not forget that you can also use the cooking water of chickpeas, aquafaba, with which you can make many delicious things. You can find some recipes here.
Today’s patties are made with carrots, which are also allies of our body as they are valuable foods for the health of the intestines and eyes, rich in antioxidants and vitamins.
Moreover, the chickpea and carrot patties are without eggs and baked or air-fried to be lighter.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
Ingredients
Below you will find links to the ingredients used
- 18 oz canned chickpeas (drained)
- 1.25 cups carrots
- 3.5 oz grated Parmesan
- 2 tbsp breadcrumbs
- to taste salt
- to taste pepper
- to taste breadcrumbs (for coating)
- to taste olive oil
Tools
Below you will find links to some tools used to make the recipe
- 1 Scale
- 1 Immersion Blender
- 1 Small Pot
- 1 Baking Tray
- 1 Air Fryer
Let’s Start!
Peel the carrots and cut them into thick slices to shorten cooking time, then place them in a small pot with water and cook until they are tender but not falling apart, it will take about ten to fifteen minutes.
Meanwhile, drain and rinse the chickpeas under running water and pour them into a container suitable for using an immersion blender, which should be tall and not too wide.
When the carrots are cooked, drain them and add them to the chickpeas.
Blend the chickpeas and boiled carrots with an immersion blender. If you can’t blend, add a tablespoon of the carrot cooking water, but not too much, otherwise, the mixture will be too soft.
After completely blending the ingredients, add the grated Parmesan, a tablespoon of breadcrumbs, a pinch of salt, and a grind of pepper, and mix with a spatula. You should obtain a soft yet workable mixture; if it turns out too soft, add a bit more breadcrumbs.
Slightly moisten the palms of your hands, take some mixture, roll it between your hands to form a ball, then pass it in the breadcrumbs (which we placed in a deep plate) and place it on a baking tray covered with parchment paper.
Drizzle a little olive oil over the chickpea and carrot patties without eggs and bake them in a preheated oven at a temperature of 428°F for 15/20 minutes until they are golden. In the last five minutes, you can raise the oven temperature to make them more golden.
Before finishing them all, take a photo, post it on social media tagging me (unaricciachepasticcia) and let me know how many you ate!
Una Riccia Recommends
Drain both the chickpeas and carrots well so you don’t have to add too much breadcrumbs and end up with a dry patty inside.
FAQ
Can I cook the patties in an air fryer?
Of course you can, follow the same procedure and then cook them at 392°F for about 15 minutes.
What legumes can I use to make the patties?
You can replace chickpeas with cannellini or white beans.
What sauce can I use to enjoy the patties?
You can make a simple tomato basil sauce by blending tomatoes, garlic, and basil cold, or a delicate yogurt sauce made with plain yogurt, lemon, and olive oil.
