In a Jiffy Curry Chickpea Patty

By Lynxa

Ingredients

• 1/2 cup regular oats
• 10 baby carrots or 2 carrots
• 1.5 tsp good quality curry powder)
• 1/2 tsp Paprika
• 1/4 tsp Tumeric
• 1/4-1/2 tsp sea salt, to taste
• 1/4 tsp ground black pepper
• 1 tsp Parsley flakes or more fresh
• 1.5 cups cooked chickpeas
• 1-2 tbsp coconut oil (or oil of your choice), melted
• 3 tbsp sunflower seeds
• 1/4 cup pepitas (pumpkin seeds)
• Optional
• 1 small onion chopped
• ½ red pepper chopped
• 1-2 cloves garlic

Preparation

Step 1

Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
In a food processor, process the oats, carrots, and all the spices/seasonings for 30 seconds or until somewhat smooth.
Add in the chickpeas at 1/2 cup increments and coconut oil stopping to scrape down the bowl as necessary until the chickpeas are processed and smooth.
Take the mixture and place in a medium sized bowl. Stir in the sunflower seeds and pepita seeds. Wet your hands and shape patties or balls. Makes about 6-8 patties depending on how big you want them.
Bake these for a little less than 10 minutes per side.
*make sure the chickpeas are totally blended or the patties will fall apart too easily.
Serve topped with red pepper hummus/two patties with hummus in the middle, or topped with mango chutney and serve with a salad.