Chickpea Patties

The Plantastic Vegan

I'm a Vegan trying hard to eat a Whole Food Plant Based No Oil diet. I like to try different bloggers recipes.

subheading: Chickpea Cakes:

1½ cup artichoke hearts, rinsed

1½ cup chickpeas, cooked, rinsed

1 tbsp EVOO

½ + ¼ cup whole wheat breadcrumbs, divided

1½ tsp Old Bay seasoning

½ tsp Dijon mustard

½ tsp lemon juice, freshly squeezed

Black pepper and salt, to taste

subheading: Potato Wedges:

4 potatoes

2 tbsp EVOO

½ tsp chili powder

½ tsp garlic powder

½ tsp onion powder

½ tsp smoked paprika

Black pepper and salt to taste

Cut potatoes into wedges, usually 6 per potato, and soak in cold water for at least 20 minutes*. That will give you enough time to make the chickpea patties before going back to finish the potato prep.

subheading: CHICKPEA CAKES:

Preheat oven to 425°F and line baking sheet with parchment paper or Silpat.

Pulse artichokes, chickpeas, and hearts of palm in a food processor until mixed but chunky.

Place mixture in bowl. Add oil and stir, then combine with ½ cup breadcrumbs, Old Bay seasoning, Dijon mustard, lemon juice, and black pepper.

Sprinkle ¼ cup breadcrumbs on a plate. Form mixture into patties then coat each with breadcrumbs.

Place on a baking sheet and move on to make the potatoes. (Both bake for the same time - 30 minutes, flipping halfway through).

subheading: POTATO WEDGES:

Cut potatoes into wedges, usually 6 per potato. If you did not soak the potatoes in water, give them a rinse and then dry well. Place in a large bowl.

Mix the spices and 2 tbsp of EVOO and then pour over potatoes and mix until well coated.

Place on a single layer on the roasting pan with the chickpea patties.

Bake both for 30 minutes, turning halfway through.

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