Ingredients
Method
- Add chickpeas, onion, garlic, coriander, spices, and breadcrumbs to a processor.
- Pulse until combined but not mush. Think “chunky, not clingy.”
- Form the mix into 8 small patties using damp hands.
- Heat olive oil in a non-stick pan over medium heat.
- Fry patties for 4–5 minutes on each side until golden and bossy.
- In a bowl, whisk tahini, lemon juice, maple syrup, garlic, salt, and water.
- Adjust sauce thickness. Drizzle, dunk, or smother the patties shamelessly.
- Serve hot with salad, wrap, or your favorite judgmental side-eye.
Notes
📊 Nutritional Info (Per Serving)
- Calories: 245
- Total Fat: 11g
- Saturated Fat: 1.4g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
💊 Vitamins & Minerals (Per Serving)
- Iron: 15%
- Folate: 20%
- Vitamin B6: 12%
- Magnesium: 14%
- Zinc: 10%
💡 Tips to Slay the Flavor Game
- Add chili flakes if you're feeling extra.
- Refrigerate patties before cooking for a firmer vibe.
- Want smokiness? Add a dash of liquid smoke or smoked paprika.
- Drizzle leftover tahini on roasted veggies—thank me later.
- Freeze patties between parchment like a pro meal-prepper with commitment issues.