If you like chickpeas and tahini, you will like these patties. They have hidden spinach, chives and leeks with lots of spices and poppy seed for crunch. They are easy to make, healthy, filling, and delicious.
Chickpeas (Garbanzo Beans) benefits
Chickpeas are a rich source of plant-based protein, vitamins, minerals and fiber, and have great health benefits, such as improving digestion and aiding weight management.
A 1-ounce (28-gram) serving provides 46 calories, 8g of carbs, 2g of fiber, and 3g of protein. Chickpeas are also rich in folate, iron, phosphorus, copper, and manganese.
Protein and fiber in chickpeas work together to slow digestion, which helps promote fullness. Its plant-based protein content is a great food choice for vegans and vegetarians. Chickpeas also have a low GI (glycemic index) and therefore may help manage your blood sugar levels.
Unfortunately, chickpeas are part of the legume family and are also full of lectins that can harm your gut wall. Fortunately, there is a solution to eliminate lectins in chickpeas and other legumes for people sensitive to them.
How to Eliminate Lectins in Chickpeas?
Lectins in legumes can be easily eliminated by pressure cooking.
First, they have to be soaked in water overnight. The water in which the chickpeas were soaked in needs to be discarded and chickpeas washed under running water. Now, the chickpeas are ready to be place in a pressure cooker covered with fresh water at least 1″ above chickpeas. Pressure cooking soaked chickpeas takes 10-15 minutes with 10 minutes of natural release. Remaining water after boiling the chickpeas needs to be discarded and the chickpeas washed under running water, again. Now the chickpeas are ready for consumption.
- 1 can of pressure cooked chickpeas such as Eden Brand (already pressure cooked) or pressure cook your own.
- Sea salt and Pepper
- Handful of cut chives or fresh parsley
- Juice of one organic lemon and grated lemon peel
- 2 Tbsp of tahini
- 3 oz of baby spinach, poured over with hot water to wilt and then cut
- 1 cup full fat coconut milk
- 6 oz Cassava flour
- 2-2.5 tsp baking powder
- 3 Tbsp blue poppy seeds
- Red paprika
- 1 egg
- 2 Tbsp avocado oil
- 1 leek, washed and cut into circles
- Add the chickpeas into a shallow bowl, add 1 tsp of salt, chives, lemon juice, and peels.
- Mash the chickpeas with a fork or potato masher, add all other ingredients, add more salt and pepper, if desired and thoroughly mix together.
- Warm avocado oil in a skillet on medium heat, add 2 tbsp of dough for one patty and cook for about 3-4 minutes.
- Before turning to the other side, press a few circles of leek in the patty, turn and cook on the other side for another 3-4 minutes.
- Patties will thicken almost to double the height during cooking.
- Serve immediately with fresh salad and boiled sweet potatoes if desired.