Spiced Chickpea Patties

I love these tasty chickpea patties, they are so wonderfully nourishing and perfect glutenfree on-the-go snacks.

I like to dip mine in coriander coconut chutney. They would make a great starter or protein packed accompaniment to a salad or vegetable curry. Or you could stuff them into a turmeric chickpea pancake with salad – the possibilities are endless!

Makes 7 or 8 patties

Ingredients:

1 can of chickpeas, drained

1 garlic clove, crushed/pureed

1 inch piece of ginger, finely grated

Large pinch of Himalayan salt, to taste

1 tsp ground coriander

Large pinch of asfoteida (available from supermarkets)

1/4 tsp cayenne pepper

1/2 tsp turmeric

1 tbsp fresh coriander leaves, finely chopped

2 tbsp rice flour

Squeeze of lemon juice

Coconut oil for frying

Method:

Preheat your oven to 200C.

Add the chickpeas, ginger and garlic into a large pestle and mortar  (or use a bowl and a fork) and roughly mash up until they are a hummus consistency with a few partially whole chickpeas here and there.

Stir in the spices, fresh coriander and salt. Taste it and add more salt if necessary.

Add the rice flour and combine, adding the lemon juice to help bind it all together.

Its best to use your hands here to really make sure everything is mixed through and its formed into a dough.

Using a large tbsp of the mixture, roll it into a ball and then flatten it.

Continue with all the mixture until you have made all your patties.

Heat about 1 tbsp of the oil in a frying pan and add the patties. Cook on one side for around 5 minutes or until a crust has formed and is starting to brown. You may need to add more oil. Turn the patties over and cook on the other side for another 5 minutes.

If your frying pan can go into the oven then pop in the whole pan or use a baking paper lined tray. Put the patties in the oven for around 15-20 minutes or until they have a nice crust on them and are lightly browned.

GLUTENFREE/DAIRYFREE/VEGAN