Crispy Chickpea Corn Patties
These Crispy Chickpea Corn Patties are served with a crunchy basil slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners!
Ingredients
FOR THE CHICKPEA PATTIES
- 1 15-ounce can chickpeas including the can liquid
- 1 cup cooked brown rice
- 1/2 red onion roughly chopped
- 1/4 cup cilantro plus more for serving
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp pepper
- 1 tsp garlic salt
- 1/2 cup frozen corn thawed
- 1 cup panko bread crumbs
- salt if needed
- oil for frying
FOR THE CHIPOTLE AIOLI
- 1/3 cup vegan mayo
- 1 chipotle pepper in adobo
- 1 clove garlic
- 1/2 lime juiced
- 1/2 tsp cumin
FOR THE KALE SLAW
- 1/3 cup vegan mayo
- 3 cloves garlic
- 10 basil leaves
- 1 tbsp olive oil
- salt & pepper to taste
- 1 tbsp apple cider vinegar
- water if needed
- 5 cups kale slaw*
Instructions
- Add all of the chickpea patty ingredients (through the garlic salt) to a food processor. Pulse until combined. Transfer to a bowl and add the corn & panko. Stir to combine. Taste and add salt if needed.
- Line a baking sheet with parchment paper. Use 1/4 cup measuring cup to form the mixture into patties - I was able to make 10 patties. Place them on the baking sheet and sprinkle with some smoked paprika. Put the patties in the freezer for at least 20 minutes.
- Meanwhile, add all of the chipotle aioli ingredients to a food processor or blender and combine. Taste and adjust seasoning if needed. Transfer to a bowl and set aside.
- Add all of the slaw sauce ingredients (through the apple cider vinegar) to a food processor or blender and combine. Add water to get your desired consistency. Taste and adjust seasoning if needed. Add the slaw and the dressing to a bowl and toss to combine. Place in the fridge.
- Heat some oil** in a non-stick pan over medium heat. Working in batches, add the patties and brown on both sides*** (about 4-5 minutes per side). Remove from the pan and repeat with the remaining patties.
- To serve, add some slaw to each plate and top with two patties, some chipotle aioli and a sprinkle of cilantro.
Video
Notes
*I used a pre-made kale/cabbage salad mix. You can use a coleslaw mix instead.
**You can use as little or as much oil as you want - just be sure to use a good non-stick pan. Get the one I used here.
***Try not to touch the patties too much before flipping. The more you leave them untouched, the crispier they will get and the better they will stay together.
FOR FREEZING: Prepare the patties and allow to freeze completely on the baking sheet (about an hour). Remove them from the freezer and transfer to a freezer-safe container. Follow the same heating instructions - no need to thaw the patties out.
Calories: 429kcal, Carbohydrates: 41g, Protein: 9g, Fat: 25g, Saturated Fat: 3g, Sodium: 994mg, Potassium: 362mg, Fiber: 7g, Sugar: 2g, Iron: 3mg
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