When I became a vegan my lunches consisted of bread with hummus, for days on end. Not much has changed when it comes to my hummus and bread obsession, only that I try to create some more interesting combinations every now and then. This chickpea patty sandwich is one of them. It is essentially also bread and hummus but I squeezed in some extra veggies and a patty made with chickpea flour.
Now, if you have never used chickpea flour, you really should! It is so versatile! You can use it for gluten-free cooking and baking but also as an egg-replacer in many vegan recipes that require a batter (like quiche and scrambled eggs for example). In this recipe we use it to make super quick and easy chickpea patties. Perfect to make ahead and stash in the fridge or freezer for easy meals.
I like to use them in my sandwiches, in between hummus and some veggies for a satisfying lunch. But they are also perfect for buddha bowls!
Chickpea patty sandwich
90 g (1 cup) chickpea flour
2 tsp curry powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
½ tsp cayenne or chili powder
½ tsp salt
2 green onions, finely sliced
150 g (1 cup) frozen peas
good (sourdough) bread
Mix the chickpea flour with the spices and add about 240 ml (½ cup) of water. Mix well until it forms a stiff dough (add more water if its too thick, or more flour if its too thin!). Mix in the green onions and peas.
Heat 1 tbsp of oil (we used coconut oil) in a frying pan on medium heat. Drop 2 tbsp of the mixture in the pan to form the patties. Cook for 2-3 minutes on each side until golden brown. Continue with the rest of the dough.
To assemble the sandwich: spread the hummus onto the bread slices. Top them with lettuce, sliced cucumber, grated carrot, followed by the chickpea patty. Top with another slice of bread.
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