Sun-Dried Tomato Chickpea Patties With Garlic Lemon Yogurt Sauce
These Sun-Dried Tomato Chickpea Patties are an easy, quick, and delicious veggie burger that can be enjoyed for lunch or dinner!
Ingredients
- 1 (15-ounce) can chickpeas
- 1 egg
- ½ cup chopped basil, (or 2 tablespoons dried basil)
- ¼ cup sun-dried tomatoes
- ¼ cup parmesan
- ½ cup feta cheese
- ¼ cup bread crumbs, (or ⅔ cup rolled oats)
- 2 tablespoons coconut aminos
- 2 tablespoons olive oil , (1 tbsp for patties and 1 tbsp for pan)
- ½ teaspoon garlic powder
Garlic Lemon Yogurt Sauce
- 1/2 cup plain yogurt
- 1 tablespoon olive oil
- 1/2 lemon , juiced
- 1 small clove garlic , minced
- 1/4 cup cilantro or basil, chopped
- (Optional) 1 green onion , chopped
Instructions
- In a food processor, blend all ingredients together until smooth. *Alternatively, you can mash the chickpeas in a bowl and mix in the remaining ingredients to form the patty mixture by hand.
- Heat a pan with olive oil on medium heat.
- Use a spoon to scoop out the mixture and use your hand to form a burger patty.
- Place each patty in the pan and cook for about 3-4 minutes on each side or until golden brown.
Notes
Serve over a bed of arugula or on a hamburger or ciabatta bun.
*If hand-mixing the patties, make sure to chop the sun-dried tomatoes finely. Especially if you are serving these patties as a baby-led weaning recipe.
Bake: Instead of pan-frying them, you can bake the patties in the oven at 425 degrees Fahrenheit for 15 minutes. Flip patties over at the 10-minute mark and then bake for another 5 minutes on the other side.
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