CHICKPEA PATTIES
- 1 14oz can chickpeas, drained and the liquid (aquafaba) reserved
- 1/2 yellow onion, diced small
- 1 1/2 Tablespoons flat-leaf parsley, roughly chopped
- 2 1/2 Tablespoons chia seeds
- 2 teaspoons ground flax seeds
- 2 Tablespoons aquafaba (liquid from the chickpeas)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons salt
- 1/8 teaspoons cayenne
- 1/2 large carrot, grated
- 1/4 cup rice flour
- 1/4-1/2 cup olive oil
HERBED GARLIC YOGURT SAUCE
- 1/2 cup plain Greek yogurt
- 1 teaspoon garlic, minced
- 1 teaspoon lemon juice
- 1 1/2 Tablespoons olive oil
- 1 Tablespoon parsley, finely chopped
- 1/8 teaspoon salt
Add the chickpeas, onion, parsley, aquafaba, spices, carrot, ground flax seeds and chia seeds to a food processor.
Process until the mixture is combined, but not a paste. Scoop out the mixture and form into patties about 2cm thick and 3 inches wide. Place on cling wrap and chill in the fridge for 20 minutes.
Place the rice flour in a plate or shallow bowl. In a frying pan over medium heat, heat the olive oil until it is hot but not smoking. After removing from the fridge, coat the patties in the rice flour and add them to the hot oil. Shallow fry for 2-3 minutes until golden brown, then carefully turn and cook the other side for 2-3 minutes (try not to turn them much, they’re fragile). Place on a plate lined with paper towel to drain off extra oil. Repeat with the remaining patties, adding extra oil if required. Set aside patties, keeping warm in the oven until ready to eat.
In a small bowl, combine all of the ingredients for the yogurt sauce and mix well. Chill until you are ready to serve.
