Let the family and kids help make these patties. Freeze any extra for another quick meal or snack. Chickpea by many names* was cultivated nearly 7500 years ago in the Middle East. India is the world largest producer of chickpeas.
चना पैटी (Hindi)
/canā paiṭī/
Makes 12 patties
A. Cook 2 cups (330 g) of rice first.
B. Patties:
2 cups (330 g) cooked or canned organic chickpeas
1 cup (150 g) uncooked organic: yam or sweet potato, peeled and grated
1 organic: carrot or zucchini, grated
½ cup (35 g) grated white cabbage
½ small organic white onion, minced
1 (1 inch/2,5 cm) ginger root, peeled and grated or minced
1 Tbs. (15 ml) ground coriander
¼ cup (70 g) chickpea flour, coconut flour or gluten free flour
1 tsp. (5 ml) each: turmeric powder, red chile powder or cayenne
2 Tbs. (30 ml) olive oil
2 tsp. (10 ml) garam masala*
¼ cup (4 g) cilantro or parsley
2 cups (330 g) cooked rice
1. In a food processor, blend the chickpeas and rice until mixed.
2. Add the other ingredients and process until smooth.
3. With your hands, form the mixture into small balls.
4. Flatten them into patties. (Add a little more flour if they are too sticky and soft.)
5. Sit aside.
6. In a frying pan, heat the oil over medium-high heat.
7. Add the patties and heat until brown on both sides, about 4 minute per side.
8. Serve on a hamburger bun/gluten free bun, or by themselves.
9. Add any lettuce, tomatoes, pickles, mustard, cheese (or dairy free cheese), etc. on the side.
* also known as: gabañzo bean, gram, Bengal gram, ceci, cece, or chana
* substitute for grama masala: 1 part cumin with ¼ part allspice
for allspice: ¼ tsp. (1,2 ml) and ½ tsp. (2,5 ml) ground cloves (seal the extra in a jar for later use)
for allspice: ¼ tsp. (1,2 ml) and ½ tsp. (2,5 ml) ground cloves (seal the extra in a jar for later use)
-modified Vegan Indian Cooking
