Crispy Carrot and Chickpea Patties
These Crispy Carrot and Chickpea Patties are golden on the outside, tender on the inside, and packed with plant-based protein and flavor. Perfect for meal prep, snacking, or serving as a vegetarian main with your favorite sauce.
Equipment
- Mixing Bowl
- Skillet
- Potato Masher or Fork
- Spatula
Ingredients
Main Ingredients
- 1 can chickpeas 15 oz, drained and rinsed
- 1 cup grated carrot
- 1/4 cup finely chopped onion
- 2 tbsp chopped fresh parsley
- 1 clove garlic minced
- 1 egg
- 1/3 cup breadcrumbs or oat flour for gluten-free
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- salt and black pepper to taste
- 2 tbsp olive oil for frying
Instructions
- Step 1: In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some chunks for texture.
- Step 2: Add grated carrot, onion, parsley, garlic, egg, breadcrumbs (or oat flour), cumin, paprika, salt, and pepper. Mix until the mixture holds together.
- Step 3: Scoop out portions and shape into small patties using your hands or a scoop.
- Step 4: Heat olive oil in a skillet over medium heat. Cook the patties in batches for 3–4 minutes per side until golden brown and crispy.
- Step 5: Transfer patties to a paper towel-lined plate to remove excess oil.
- Step 6: Serve warm with lemon wedges or a dollop of Greek yogurt or tahini sauce.
Notes
For a spicier version, add a pinch of cayenne pepper. These patties also work well baked at 400°F (200°C) for 20 minutes, flipping halfway through.
Nutrition
Calories: 210kcalCarbohydrates: 18gProtein: 8gFat: 12gSaturated Fat: 2gCholesterol: 35mgSodium: 240mgPotassium: 250mgFiber: 4gSugar: 2gVitamin A: 3500IUVitamin C: 4mgCalcium: 60mgIron: 2mg