Have you had those cans of chickpeas sitting in your pantry waiting for a rainy day, not knowing what to make with them? Well whip them out, it’s their time to shine!
These quick and DELICIOUS spinach and chickpea patties are sure to impress at your next BBQ or if you are looking for an easy lunch time hero. You can add these to almost anything! Why not try a burger like I did here, a wrap, or even make these into mini patties with a dipping sauce for an entree?
TIP: If you wet your hands before forming your patties you will have less mixture stick to your palms.
Alright, that’s enough gas-bagging lets tuck in!
Spinach & Chickpea Patties
Easy and delicious vegan patties perfect for your next BBQ!Print Pin Rate
- 1 leek
- 2 cans chickpeas
- 100 grams fresh spinach
- ¼ cup buckwheat flour*
- 1 clove garlic
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 pinch salt and pepper
- 2 tbsp olive oil
- Using only the white and light green parts of the leek, roughly chop the leek. Heat 1 tbs olive oil in a saucepan and saute the leek on medium heat for approximately 5 minutes until the edges are golden.
- Add the cooked leak and all remaining ingredients into a food processor and mix until combined.
- Form mixture into patties. Makes approximately 6 large patties.
- Heat remaining olive oil in a saucepan and cook patties over a medium heat until golden brown.
*Note: you can substitute any any plain flour for the buckwheat flour.
Calories: 181kcal | Carbohydrates: 21g | Protein: 8g | Fat: 7g | Sugar: 2g
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