These deeply flavoured carrot and chickpea patties feature warming spices such as paprika and coriander. The patties compliment so many dishes thanks to being simultaneously sweet and savoury. Made from store cupboard ingredients with no unpronounceable names making these patties easy to rustle up on a whim. Double up on ingredients and you can satisfy your comfort food cravings the following day.
As the weather gradually cools and the days darken I have been craving more intensely flavoured food. These warmly seasoned patties are definitely autumnal and heartwarming. Sometimes you just want something that tastes a bit naughty but is in actual fact the complete opposite. These carrot and chickpea patties are truly comfort food in the proper sense.
The ingredients
These carrot and chickpea patties are great for anyone starting out on a plant based journey. Full of fibre and protein they are pleasantly dense and 100% filling. As well as being good for you, they are very satisfying to nibble on thanks to the stodge factor. Go full on vegan Britannia and pair them with fat, golden chips and baked beans, because this time of year just calls for extra stodge on our plates. You want to generously season your patties, so don’t hold back with the herbs and spices. The sweetness of the carrot and paprika will balance out the more earthy turmeric and coriander. Finally, add a dash of lemon to lift the more robust flavours.
The method
The patties are ready in 30 minutes making them an ideal quick evening meal. Double up on ingredients and you have lunch ready for the following day. I actually prefer to munch on these cold; they firm up nicely giving them an even more generous bite.
I always take great pleasure in making vegetable patties. There is something wonderful about crumbling the ingredients only to lovingly shape them into thick patties. The trick to non crumbly patties is the correct ratio of flour to liquid. You then want the ingredients firmly smushed together so they aren’t at risk of collapsing. Cook for 5 minutes on either side. The inside remains tender while the outside slightly crispens with a griddled, blistered look. Leave off the heat for 5 minutes to firm up.
To finish
These carrot and chickpea patties have such warmth and flavour that I have to stop myself from nibbling through the entire batch. I enjoy them dipped into yoghurt based, tangy dips such as tzatziki and then slowly eaten so I can savour the sweet and savoury combination. For a more autumnal affair, serve alongside a steaming bowl of tomato soup or topped on warm, pillowy harissa couscous.
Let me know how you get on making this recipe by leaving a comment. I’d love to see your creations over on instagram!
Thinking of what to pair these patties with? Give these recipes a try:
roasted butternut squash and quinoa salad
Carrot and chickpea patties
Ingredients
- 200 g tin chickpeas
- 200 g carrots chopped into quarters
- 1.5 teaspoons paprika
- 1/2 teaspoon garlic granules
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- Black pepper to season
- 50 g plain flour
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 teaspoon vegetable oil
Instructions
- Empty the tin of chickpeas into a small saucepan and cook for 5 minutes over a moderate heat. They should slightly soften with the skins beginning to peel off. Drain and add to a food processor along with the chopped carrots.
- Pulse for 10-20 seconds until the mixture is coarsely ground.
- Turn out into a large bowl and sprinkle in the seasonings, spices, salt, pepper and plain flour. Pour in the water and lemon juice. Stir until the ingredients are well combined.
- Use your hands to shape the mixture into 6 disc shaped patties.
- Heat the oil in a large non stick frying pan over a moderate heat. Add the patties and cook for 5 minutes then flip each patty over and cook for a further 5 minutes. They should be slightly crisp and firm to the touch.
- Remove from the heat and leave to cool for 5 minutes to further allow the patties to firm up.