Chickpea Patties are a tasty option for appetizers or a main vegetarian dish. Made with Fonio ancient grains, they’re also good for you! Yum.
I grew up on mostly a vegetarian diet. While I eat more meat now, I still enjoy my veggie dishes. There used to be a menu item at my school called “golden nuggets”… oh how I wish I had that recipe to make now. Those were my fav. I recently became friends with my high school culinary director on Facebook, so I should probably ask her. Other plant-forward favorites include Air Fryer Falafel Sandwiches, these Avocado Stuffed Mexican Flautas, and my Mind-Blowing Southern Baked Macaroni and Cheese.
WATCH ME MAKE THESE ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
Fonio is a staple food across North and West Africa. As a heritage grain, it’s considered the continent’s oldest grown cereal. It has a similar texture to couscous and can be cooked in just a few minutes. I turned it into patties, but you can easily eat it on its own. Here’s everything you’ll need:
- Drained Chickpeas
- Yellow Onion
- Fonio
- Garlic Cloves
- Chicken Bullion
- Paprika
- Italian Parsley
- Liquid Aminos
- Habanero Pepper
- Salt
- Cilantro
The chicken bullion is completely optional, and can be omitted to make this recipe 100% vegetarian. Personally, I like the flavor it adds… so that’s why I included it here.
CAN YOU MAKE THE PATTIES AHEAD OF TIME?
You ‘betcha! Once cooked, the patties should be consumed within 3 – 4 days. Simply allow them to cool, then place in a sealable container in the refrigerator. You could also freeze them for up to 3 months.
SERVING SUGGESTIONS:
To keep with the theme, I served mine nestled in Spicy African Braai Sauce. It has a a similar consistency to bbq sauce. If you’re a fan of heat, I defiantly recommend this combination.
These chickpea patties also taste wonderful inside sandwiches (with a drizzle of my Alabama White Sauce), on top of a salad, served with Nigerian Jollof Rice or over Yukon Gold Mashed Potatoes as a main meal.
MORE VEGETARIAN & CONDIMENT FAVORITES:
Pan-Fried Chimichurri Rice Cakes
One Of The Easiest Farro Salad Recipes
Vietnamese Cold Noodles with Vinaigrette
Super Crispy Mashed Potato Pancakes
Habanero-Garlic African Pepper Sauce
Better Than Trader Joe’s Black Bean Dip
10-Minute Roasted Red Pepper Cream Sauce
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- 1 cup Fonio
- 15.5 oz. Chickpeas, drained
- ¼ Yellow Onion
- 3 Garlic Cloves
- ¼ cup Italian Parsley Leaves
- 1 tbsp. Liquid Aminos
- 1 Habanero Pepper
- 1 tbsp. Chicken Bullion
- 1 tsp. Paprika
- ½ tsp. Salt, or more to taste
- Cilantro, for garnish
- Cook the Fonio according to packaged directions and set aside.
- Add all remaining ingredients, except for the cilantro, to a large food processor with the cooked Fonio. Pulse until smooth, scraping down the ingredients if needed. Place into the refrigerator for 10 minutes to rest and slightly harden.
- Oil a baking sheet and form the batter into 15 patties.
- Bake in a 450F preheated oven for 20 - 25 minutes, making sure to flip halfway through.
- Garnish with cilantro and serve immediately with Spicy Braai Sauce.
NOTES ON THIS RECIPE:
- If you can’t find Fonio at your local store, you can certainly order it online. I got mine through Amazon.
- Since all of the ingredients are pulsed together in the food processor, there’s no need for chopping. However, if you want to make this without a food processor… simply mash the chickpeas with a potato masher, and mince the remaining ingredients. Make sure to mix well.
- These also come out super crispy, and cook faster, when pan-fried. Simply add a shallow amount of vegetable or peanut oil to a sauté pan and brown on each side for 2 – 3 minutes over medium heat.
PIN THIS FOR LATER:
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