This recipe is for vegan chickpea patties with avocado salad. When following a vegetarian diet, it’s important to ensure an adequate intake of protein.
Ingredients
- Canned chickpeas, drained: 182 g (1 cup)
- Carrot: 37 g (about 1/2 piece)
- Onion: 44 g (about 1/2 piece)
- Garlic: 1 clove (about 7 g)
- Flax seeds: 12 g (1 tablespoon)
- Light soy sauce: 10 ml (1 tablespoon)
- Refined rapeseed oil: 7 ml (1 tablespoon)
- Ground ginger: 1 g (2 pinches)
- Smoked sweet paprika: 2 g (2 pinches)
- Avocado: 114 g (about 1/2 piece)
- Tomato: 1 piece (about 160 g)
- Radishes: 4 pieces (about 48 g)
- Mixed salad greens: 31 g (1 cup)
- Mustard: 10 g (1 teaspoon)
- Lemon juice: 18 ml (2 tablespoons)
- Fine-grain iodized sea salt: 2 g (2 pinches)
- Ground black pepper: 2 g (2 pinches)
- Shelled sunflower seeds: 6 g (2 teaspoons)
Preparation
- Pour soy sauce mixed with 2 tablespoons of water over flax seeds and let sit for a while.
- Wash, peel, and grate the carrot.
- Peel and chop the onion and garlic, then sauté in heated oil in a pan.
- Drain and rinse the chickpeas. Transfer them to a bowl and blend into a slightly coarse paste, leaving some chunks. Add the contents of the pan, grated carrot, flax seeds, and spices. Mix all the ingredients thoroughly.
- With damp hands, shape the mixture into patties and arrange them on a baking sheet lined with parchment paper. Place it in an oven preheated to 200 degrees Celsius and bake for about 30 minutes. Flip the patties halfway through baking.
- Prepare the salad: peel and dice the avocado, wash and quarter the tomato and radishes, then mix them with mustard, lemon juice, salt, and pepper. Arrange the vegetables on the salad greens and sprinkle with sunflower seeds.
- Transfer the cooked patties to a plate and serve with the salad.
