Supplies
Chickpea Patties
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon peanut butter
- 1/2 small red onion, finely chopped
- 2 carrots, peeled and shredded
- 1 teaspoon cumin
- 1 clove garlic, grated
- 2 tablespoons all-purpose flour
- 1 large egg
- 2 tablespoons canola oil
- To Serve: Butter lettuce and sliced tomato
Sauce
- 6 tablespoons peanut butter
- 1 clove garlic, grated
- 1 teaspoon freshly grated ginger
- Zest of 1 lime
- 3 packets soy sauce
- 1 packet sugar
Passo a passo
Chickpea Patties
- In a medium bowl, add the chickpeas and mash with a fork.
- Add remaining patty ingredients except canola oil. Mix until well incorporated.
- Divide mixture in half and form into 4 patties. Place patties on a plate and set in refrigerator for 30 minutes.
- Preheat oven to 400 degrees.
- In a cast-iron skillet, add canola oil.
- When hot, add patties. Cook for 3 to 5 minutes on one side, until it has a crispy crust. Carefully flip, and then remove pan to oven.
- Let cook in oven for another 4 minutes. Remove and let sit for 1 minute.
- Place patties on butter lettuce and spread with 2 tablespoons of sauce.
- Top with tomatoes slices and serve.
Sauce
- In a small bowl, mix all ingredients for the sauce.
- Place in refrigerator until ready to use.