Ingredients ( makes 8 patties)
1 1/2 cups cooked chickpeas
1 cup chopped baby spinach
½ cup chopped parsley and dill
¼ cup ground oats or breadcrumbs
2 garlic finely chopped
½ cup marinated sundried tomatoes
Zest and juice of one lemon
1 tablespoon flaxmeal + 2 tablespoons water
2 tablespoons flour ( I used brown rice flour)
1 teaspoon harissa or dried chilli flakes
1 tablespoon nutritional yeast (optional)
Combine the flax meal and water in a small bowl and set it aside to thicken.
Warm one tablespoon of oil in a skillet over medium heat. Add garlic and sauté until fragrant. Remove from heat and set aside.
Place the cooked chickpeas in the food processor together with lemon juice and pulse until they are soft but not pureed, about 20 seconds. Transfer to a large bowl, and add the lemon zest.
Add the spinach, parsely and dill to the food processor and pulse until it’s finely chopped. Add to the chickpeas mixture.
Drain the sundried tomatoes and place them into the food processor and pulse until finely chopped. Add it to the chickpea mixture. ( you can reserve the oil or use it to cook the patties)
Add the rest of the ingredients: sautéed garlic, ground oats, nutritional yeast (if using), chilli flakes or harissa and the flax-water mixture. Stir until well-combined. Finally, add flour and mix together. Add more flour if needed.
Refrigerate the mixture for at least 30 minutes to an hour before cooking. This helps them set so that they hold together better.
When ready to eat, make them into desired size patties.
Warm a skillet over medium heat and add 3 tablespoons of oil and cook the patties for about 5 minutes on each side, until golden brown.
Serve immediately on a hot bun or just like that with some salad and dipping sauce on the side.
The uncooked patties can be stored in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.