In a big bowl, mash 100g, or 1 cup, of cooked chickpeas with a fork. This will be the patties' foundation.
Chop one hundred grams of carrot and zucchini. Chop three florets of broccoli finely.
Mash the chickpeas and add the chopped and shredded veggies.
Finish with a dash of garlic powder, paprika, and onion powder, each measuring 1 teaspoon.
Add 20g, or 1/6 cup, of chickpea flour, 1 tablespoon of cornstarch, and salt, if desired. Stir until combined.
If you want your patties to stay together, chill the mixture for at least 30 to 60 minutes.
Mash the Sweet Potatoes:
Remove the skin and chop the sweet potato and carrot into bite-sized pieces. Cook in a steamer for 20 minutes, or until done.
Put the carrots and sweet potato into a bowl when they have cooked.
Supplement with 1 tablespoon of nutritional yeast and 80 milliliters (or 1/3 cup) of dairy-free milk. Toss in some salt and pepper.
Smooth up any lumps by mashing with a potato masher or blending by hand.
Get the patties cooked:
In a nonstick skillet, heat up some oil. Pat the mixture into patties after removing it from the fridge.
Cover and fry for about 5 minutes, or until the bottom becomes crispy and golden. After flipping, add 50 milliliters (4 tablespoons) of water and cover to simmer for about 15 minutes.
To serve, top the chickpea patties with sweet potato mashed. If desired, garnish with chopped fresh dill and a pinch of red chile flakes. Have fun!
Recommended Serving Sizes:
Pair it with some steamed veggies or a side salad.
Add a little lemon juice or dairy-free yoghurt on top.
A word of advice for cooks: feel free to customize the recipe's taste by adding the herbs and spices that you love.
Patties will be more sturdy if you chill the batter for 30 to 60 minutes before making them.
Patties made in advance may be frozen or refrigerated for later use.
