Chickpea Patties (Chickpea Cookies Revisited)

It’s been quite a while since I wrote an entry. We’ve just been so busy traveling; and have put on some weight in the process. Naturally. Hotel buffets. Exotic foods in foreign countries and back home. How to not gain weight?!

As a result of that, the hubs has requested to be back on the slow-carb diet. Again. But this time, modified to include fruits at breakfast. So… I have been churning out batches and batches of chickpea patties for him. Various combinations have been tried, depending on what’s available at Nature’s Basket (my local premium grocer) and what I have in the fridge. Spring onion, coriander, chives… Today, I decided to be “adventurous” and experimented with tomatoes and coriander. 

And it was AWESOME.

The juice from the tomatoes made the cookies more moist and completely omitted the need for water (which was used for past batches). And because they are so moist now, I am calling them patties instead of cookies. 

What goes into a chickpea patty (missing the onion!!)

Here’s the updated recipe:

Prep 30 mins

Bake 18-20 mins

Produces 10-12 cookies/patties

Ingredients

  • 2 cups chickpea flour
  • 1 medium onion, finely chopped
  • 6-7 stalks of coriander (with leaves and stem), finely chopped
  • 2 medium tomatoes (with skin), finely chopped (cheat method: chop it up in a food processor!)
  • 1 tbsp red pepper flakes (optional)
  • 1/4 tsp of turmeric
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 4 tbsp coconut oil
  • Water (only if your mixture is too sticky and needs some liquid)
  1. Preheat oven to 191 degrees C. and line a cookie sheet with foil or parchment paper, grease lightly and set aside.
  2. In a large bowl, mix chickpea flour, onion, chopped coriander,  chopped tomatoes, pepper flakes, turmeric, salt and baking powder.
  3. Mix well and add the olive oil.
  4. The consistency of the batter should be sticky and just slightly runny. You should be able to stir through it easily, with just a tiny bit of resistance. 
  5. Place tablespoonfuls of batter 2 inches apart onto the baking sheet.
  6. Bake for 18 – 20 minutes or until the cakes turn golden brown.
  7. Let them cool on tray for a few minutes before transferring them to serving plate.
  8. Enjoy with ketchup, chutney or your favourite dip! (Nowadays, we have it plain :)) 
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