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Crispy Chickpea Corn Patties
Ingredients
  • subheading: FOR THE CHICKPEA PATTIES:
  • 1 15-ounce can chickpeas including the can liquid
  • 1 cup cooked brown rice
  • ½ red onion roughly chopped
  • ¼ cup cilantro plus more for serving
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon pepper
  • 1 teaspoon garlic salt
  • ½ cup frozen corn thawed
  • 1 cup panko bread crumbs
  • salt if needed
  • oil for frying
  • subheading: FOR THE CHIPOTLE AIOLI:
  • ⅓ cup vegan mayo
  • 1 chipotle pepper in adobo
  • 1 clove garlic
  • ½ lime juiced
  • ½ teaspoon cumin
  • subheading: FOR THE KALE SLAW:
  • ⅓ cup vegan mayo
  • 3 cloves garlic
  • 10 basil leaves
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 1 tablespoon apple cider vinegar
  • water if needed
  • 5 cups kale slaw*
Steps
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