carrot chickpea patties, lunch

Quick Carrot Chickpea Patties

Carol Harrison HalfYourPlate, Healthy Lunch Ideas, Recipes 0 Comments

The Canadian Produce Marketing Association (Half Your Plate folks) hired me to work on a recipe and video series and I’m delighted to share it here with you!

My daughter decided to go vegetarian in grade 10 and of course being “that dietitian” mom  we had a chat about how she planned to replace the meat in her diet and turns out she has discovered many new ways to love chickpeas and this carrot-chickpea combo (see recipe below) is one of them.

If you still have a few carrots lying around after you make this and are wondering what to do with them check out the quick and easy ideas in this Carrots 4 Ways video below.

Cheers,

Carol

 

Quick Carrot Chickpea Patties
 
Prep time
Cook time
Total time
 
Dietitian's Tip: If you are trying to eat healthy on a budget (and aren't we all!) this is for you!

*Kids Cook: Kids in middle school (grade 7-8) should be able to handle this on their own (with supervision).
Source:
Serves: 6
Instructions
  1. Follow our 3 simple steps:
  2. (ingredients are in bold)


  3. Step One
  4. In food processor (or powerful blender), pulse 1 can chickpeas (rinsed) and 2 cloves of garlic, until finely chopped. Add 2 green onions, thinly sliced, handful of fresh cilantro leaves (about 1 cup), 1 egg and 3 carrots shredded (about 1½ cups), and ½ tsp EACH salt and pepper. Pulse to combine.


  5. Step Two
  6. Transfer to bowl and stir in ½ cup dried breadcrumbs. Stir to combine. Using a ¼ cup measure, scoop out 12 bundles. Shape each amount into a ½ inch thick patty. Continue until you have 12 patties.


  7. Step Three
  8. Oven-baked option: Brush tops of patties with 1 tbsp canola oil and bake 375°F for 8 minutes.

  9. Stove top option: Heat 1 tbsp of canola oil over medium-high heat. Add patties and cook, turning once, until golden, about 10 minutes.

  10. Option to serve with Lemon-Tahini Dressing: In bowl, whisk together ½ cup tahini, ¼ cup water, 1 tsp minced lemon rind, 2 tbsp lemon juice, 2 cloves garlic, minced, ¼ tsp EACH salt and pepper. Add more water, if needed.
Notes
Lunch from leftovers

• Stuff a couple patties into a whole-wheat pita. Try it with sliced cucumbers, grated radishes and lettuce. Pack lemon-tahini dressing on the side.


• Pack a couple patties on their own with lemon tahini dressing on the side.


• Add a couple patties to your next Power bow or Buddha bowl.


Make-ahead option

• Cover and refrigerate batter for up to 3 days or freeze for up to 1 month.


Time-saver


• Take advantage of the large surface space on a griddle to cook a bunch of patties at once.

*All “Kids Cook!” ideas are meant as a guide only. You know what your child can safely manage. Make sure they understand your rules for safely working in the kitchen. Always supervise kids in the kitchen and have fun!
You may also be interested in:

5 Surprising things to know about carrots – Quiz!

50 Cent carrot lentil soup

School lunch power bars 3 ways (with grated carrot and apples)

Beef and Mushroom Stew with Glazed Carrots and Puffed Pastry Crouton

Easy Fried Rice

Fruity Coleslaw

Big Batch Veggie-Beef Meatballs 5 Ways

Would love to hear from you!