This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.
These bright little chickpea patties are wonderfully addictive on their own or as the main component to a simple pita sandwich, with parsley, cucumbers, cabbage, and yogurt sauce.
Yield: 24 patties
Active Time: 15 minutes
Total Time: 20 minutes
1 cup packed almond flour
1 can chickpeas, mashed
1/3 cup plus 2 tablespoons tahini
3 tablespoons soy sauce or coconut aminos
1 large onion, finely diced
2 carrots, peeled and finely diced
1 bunch parsley, chopped
Juice of 2 lemons
1/2 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1 tablespoon sumac (optional)
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Place all ingredients in a bowl and stir to combine. Form into small patties 2 inches wide.
Heat a little oil in frying pan and working in batches, cook patties in skillet over medium heat, 2 minutes each side, until browned and crispy. Transfer to prepared baking sheet. Cook 5 minutes in oven to cook through.
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