These 5-ingredient vegan Lemon Basil Chickpea Patties are ready in 30 minutes from start to finish. A nutritious kid-friendly dinner. Oil-free option.
These patties require just five, pantry-friendly ingredients and come together quickly. They hold together well and can be baked for an easy oil-free option.
Serve with Homemade Baked Potato Chips and a side salad for a complete meal. Or serve with a bun for a delicious and healthful plant-based burger.
Why This Recipe for Lemon Basil Chickpea Patties Is Fabulous
- This recipe requires only 5 ingredients.
- The patties are healthy and rich in plant-based protein.
- Additionally, they are very versatile. Serve them as burgers, or with a potato or veggie side.
- These low-cost patties can be made oil-free.
- They are also quick and easy to make, and hold together perfectly.
- With fresh lemon juice and zest, as well as fresh basil, these patties are full of flavor.
How to Make This Recipe
Prepare the Chickpeas
Drain and rinse your canned chickpeas. Or you can substitute the canned chickpeas for 3 cups cooked chickpeas. Transfer them to a large bowl. Use your hands or a potato masher to mash about two thirds of the chickpeas, leaving the remaining chickpeas whole.
Make the Batter for the Patties
Add the flour, nutritional yeast, lemon juice, lemon zest, and salt and mix together using your hands until all the ingredients are combined. Be careful not to overwork the batter or the patties will be dense.
Add the chopped basil and gently mix together until fully incorporated.
Form the patties using one third cup for each patty.
Pan Fry or Bake the Lemon Basil Chickpea Patties
For pan frying the patties, add enough oil to cover the base of a large skillet. Heat the oil over medium-high heat. Add the patties to the hot oil and cook for about 6 minutes on each side, or until golden brown.
For baking the patties, preheat the oven to 375ºF before starting to make the recipe. Bake them for 10 minutes. Flip them over and bake for about 5 minutes more, or until they are a light golden brown.
Ingredients & Nutrition
Chickpeas are notorious for their ability to cause bloating and gas. This is partly because they contain oligosaccharides. Chickpeas, as well as other foods, such as onions and garlic, contain sugars called oligosaccharides. Oligosaccharides are a type of sugar that our bodies cannot digest because we don’t produce the enzymes required to break them down.
In addition, chickpeas are high in fiber which makes us gassy. They're especially high in soluble fiber, which helps boost our ‘good’ gut bacteria. Fiber is essential for optimal health. It helps prevent constipation and may reduce the risk of bowel cancer and diabetes. And so, being gassy can be a sign of a healthy gut, and is a small price to pay for eating plenty of gut-friendly fiber.
Taking a few simple measures can help significantly reduce this bothersome side effect.
1. Thoroughly soak your chickpeas.
Many people tolerate canned legumes better than they do dried varieties. Just give them a good rinse as this will wash away some of the gas-inducing substances in the canning liquid.
When using dried chickpeas, thoroughly soak them before cooking. Oligosaccharides are water soluble, so soaking can help your chickpeas to release this indigestible substance. If possible, soak the dried chickpeas overnight before cooking them, and then discard the soaking water.
2. Cook the chickpeas until very soft.
3. Eat smaller quantities of chickpeas.
Just because you experience digestive issues after eating chickpeas, doesn't mean you necessarily need to stop eating them altogether. It may be that simply reducing the quantity of chickpeas you eat is enough to significantly reduce farting.
4. Eat slowly and chew well with each bite.
Drinking or eating too quickly increases the amount of air that gets swallowed, which can lead to more gas building up in the gastrointestinal tract.
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