Veggie chickpea cakes


As I am getting older I seem to be more and more inclined to eat a vegetarian diet. I find that the family eats very little meat, maybe once a week, without any intentional intervention to make it so. Then there come days when I feel inclined to actively arrange it so all meat is eliminated from out diets. Maybe one day…maybe one day soon…

These chickpea cakes are filling, delicious, and nutritious. They are also super easy to prepare.

Ingredients

spinach

carrots

beets

onions

peppers

tomatoes

broccoli

cauliflower

2 cups chickpea flour

0.25 cup vegetable oil

1 head of garlic

salt

pepper

cumin

Preparation

Take a half-sheet pan and line with parchment paper. Distribute your favorite chopped veggies on it, but definitely include a head of garlic, 1-2 onions cut into quarters, peppers, tomatoes, and something tasty and green, like broccoli.

Preheat oven to 400F. Spray the veggies with oil, season with a bit of salt and pepper, and roast for 40 minutes.

Chop the roasted veggies, squeeze out the roasted garlic from its skin. Mix it all. Add the oil, chickpea flour, cumin, and any other desired spices. Add water as needed, so it all becomes a moist paste. Form into patties and place onto parchment paper. Spray with oil and roast at 400F until lightly browned. Serve with a tasty yogurt dipping sauce!



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