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Serve warm with a side of salad, in pita bread, or with your favorite vegan sauce or dip.
Store leftover patties in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or oven to keep patties crispy.
These patties can also be frozen uncooked; freeze on a tray then transfer to a freezer bag for up to 1 month.
Variations:
Add finely chopped spinach or kale for extra greens.
Mix in some ground flaxseed or chia seeds for additional omega-3s and binding.
Substitute curry powder with smoked paprika or cumin for different flavor profiles.
Use other flours like rice or oat flour to suit dietary preferences.
FAQ:
Q: Can I bake these patties instead of frying?
A: Yes! Bake at 200°C (400°F) for about 20 minutes, flipping halfway, until golden and cooked through.
Q: What if the mixture is too wet to form patties?
A: Add a little more chickpea flour or let the mixture rest to absorb moisture before shaping.
Q: Are these patties gluten-free?
A: Yes, when using chickpea flour and gluten-free ingredients.
Q: Can I use brown or green lentils instead of red?
A: Red lentils are preferred for their soft texture, but you can use others; cooking time and texture will vary.
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