Chickpea Patties with Yogurt Tahini Sauce

20 mins
Serves 4
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Directions

  1. 1Pulse red onion, garlic, cilantro, chickpeas, cumin, coriander, salt, lemon zest, eggs, and gluten-free flour in a food processor until just combined.
  2. 2Pulse red onion, garlic, cilantro, chickpeas, cumin, coriander, salt, lemon zest, eggs, and gluten-free flour in a food processor until just combined.
  3. 3Pulse red onion, garlic, cilantro, chickpeas, cumin, coriander, salt, lemon zest, eggs, and gluten-free flour in a food processor until just combined.
  4. 4Add shredded carrots and mix by hand.
  5. 5Add shredded carrots and mix by hand.
  6. 6Add shredded carrots and mix by hand.
  7. 7Form the mixture into patties and refrigerate.
  8. 8Form the mixture into patties and refrigerate.
  9. 9Form the mixture into patties and refrigerate.
  10. 10In a bowl, whisk together yogurt, tahini, olive oil, parsley, and salt.
  11. 11In a bowl, whisk together yogurt, tahini, olive oil, parsley, and salt.
  12. 12In a bowl, whisk together yogurt, tahini, olive oil, parsley, and salt.
  13. 13Pan-fry the patties in a skillet until browned on both sides.
  14. 14Pan-fry the patties in a skillet until browned on both sides.
  15. 15Pan-fry the patties in a skillet until browned on both sides.
  16. 16Serve patties over a salad with the yogurt tahini sauce.
  17. 17Serve patties over a salad with the yogurt tahini sauce.
  18. 18Serve patties over a salad with the yogurt tahini sauce.

Ingredients

  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 1 15-ounce can chickpeas
  • 1 1 15-ounce can chickpeas
  • 1 1 15-ounce can chickpeas
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon coriander
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 1/2 cup gluten-free flour
  • 1 1/2 cup gluten-free flour
  • 1 1/2 cup gluten-free flour
  • 2 cups, shredded carrots
  • 2 cups, shredded carrots
  • 2 cups, shredded carrots
  • 1 1/2 cup yogurt
  • 1 1/2 cup yogurt
  • 1 1/2 cup yogurt
  • 2 tablespoons tahini
  • 2 tablespoons tahini
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley

Equipment

food processorbaking sheetskillet