Lemon Basil Chickpea Patties
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.
Servings: 3 people
Calories: 351kcal
Ingredients
- 30 ounces chickpeas (2 15-ounce cans) drained and rinsed
- ½ cup whole wheat flour
- ½ cup nutritional yeast
- ¼ cup fresh lemon juice (about 2 medium lemons)
- 2 teaspoons lemon zest (about 1 medium lemon)
- ¾ teaspoon salt or to taste
- ⅓ cup packed fresh basil leaves roughly chopped
- Olive oil for pan frying (optional)
Instructions
- Mash Chickpeas: Transfer the chickpeas to a large bowl. Use a potato masher to mash the chickpeas, leaving about one third of the chickpeas whole.
- Batter: Add the flour, nutritional yeast, fresh lemon juice, lemon zest, and salt. Use your hands to incorporate the ingredients until a dough-like batter forms. Avoid overworking the batter or the patties will be dense.
- Add the fresh basil and use your hands to gently incorporate.
- Form the patties using one third cup for each patty. Set aside.
- Cook: Add enough oil to a coat 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 oil-free: Preheat the oven to 375°F before starting the recipe. Bake the patties for 10 minutes before flipping them over. Bake for 5 minutes more, or until a light golden brown.
Notes
- For oil-free: Preheat the oven to 375°F before starting the recipe. Bake the patties for 10 minutes before flipping them over. Bake for 5 minutes more, or until a light golden brown.
- Use a microplane grater for the lemon zest.
Nutrition
Calories: 351kcal | Carbohydrates: 57g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 290mg | Potassium: 658mg | Fiber: 17g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 10mg | Calcium: 114mg | Iron: 5mg
