Root your health

Veggie Chickpea Patties

Veggie Chickpea Patties

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth

Prep

cook

serves

5 min

10 min

8

Ingredients

1 cup chopped vegetables of choice (I used broccoli and red bell pepper)

2 tbsp Olive oil

1 tsp ground cumin

1 tsp garlic powder or 1 clove

¼ tsp smoked paprika

1 can Chickpeas (no added salt)

2 tbsp Tahini

1 tbsp lemon juice

1 cup cooked quinoa

1 egg or flax egg ( 1tbsp flax meal and 3 tbsp warm water)

Method

  1. Preheat oven at 180 C. Line a baking tray with baking paper.
  2. Add veggies to food processor and blend till roughly chopped. Squeeze out the excess amount of water.
  3. In a medium size pan cook veggies in 1 tbsp olive oil and add cumin, garlic and paprika and cook for 3 min.
  4. Add chickpeas to same food processor and blend together with tahini, lemon juice and 1 tbsp olive oil.
  5. In a large bowl add cooked veggies, chickpea mixture and rest of ingredients and combine.
  6. Working with slightly wet hands form medium size balls and slightly push down to form patties. Can be shaped into finger shapes as an alternative
  7. Bake the batter for 20 min then flip and bake for another 10 min.
  8. Store in an airtight container for up to 3-4 days, can be frozen for 2 months.

Notes

These snacks are packed with veggies and nutrients and low in sodium. Convenient and non-messy way to introduce quinoa to your children’s diet. It is a great vehicle for sauces/dips to add more nutrition and variety to their diet (see recipes). You can substitute vegetables to your preferred choice.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature