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I love the versatility of chickpeas and I am obsessed with vegan patties/savory cookies. I paired carrot, zucchini with chickpea to make these amazing patties which can be had for breakfast or as snacks anytime. Carrot Zucchini Chickpea cookies are so easy and soak up really less oil. If you are pressed with the idea of using even less oil, baking is an option as well.

 

They can be prepared in advance and stored in the refrigerator for upto 4 days. Just heat it in a pan before serving them. I loved the idea of eating it with some bread as a burger or even as a part of salad.

 

The fresh parsley is so prominent in flavor. If you like to add any other vegetable, you can do so. I have tried to keep the amount of spices to minimum as I paired it with spicy harissa and didn’t want too many conflicting flavors in my mouth.

It is a perfect vegan, gluten free savory cookie that can impress anyone. Let me know below if you give this recipe a try.

 

Print Recipe
Carrot Zucchini Chickpea Cookies Yum
This recipe makes 7-8 cookies/patties. They can be stored for 3-4 days in the refrigerator and frozen upto a month in a freezer.
Course Snacks
Cuisine International
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Course Snacks
Cuisine International
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Instructions
  1. Grate/shred the zucchini and add to a bowl using a grater or processor. Lightly press the zucchini in a paper towel if there is too much moisture or press between your palms. Remove all the excess liquid, this can make your cookie dough too goey if not done properly.
  2. Process carrots, ginger, garlic, chili in a food processor until shredded and add to bowl. Or use a grater. Mix them to the bowl with zucchini.
  3. If using canned chickpeas, wash and drain them well before processing them. If using dried chickpea, soak them overnight and then boil them for 20-30 mins till they are soft. In a food processor add the boiled/drained chickpea without the liquid and blitz it for a few seconds, to get a coarsely blended mixture not a smooth one.
  4. Add the chickpea to the bowl with carrot and zucchini. Add all the minced garlic, red chilli powder, salt, pepper and parsley. Add the rice flour and mix everything well. You don't need any breadcrumbs for this dish. If you are not able to roll the mixture into small balls, you could add some more rice flour.
  5. Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.
  6. Serve as snack or breakfast with chutneys, sriracha, ketchup. I served it with harissa (African chilli sauce).
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