Vegan Chickpea Veggie Patty
0.5 tsps baking powder
0.25 tsps black pepper (ground)
1 cup carrot (grated)
4 smalls celery (chopped)
1 cup chickpea flour (garbanzo flour or besan)
4 tsps coconut oil
0.5 tsps garlic powder
0.5 tsps paprika powder
0.5 tsps sea salt
2 large spring onion (finely chopped)
0.25 cups sunflower seeds (roasted)
0.5 tsps turmeric powder
1.5 cups water
1 small zucchini (grated)
Preheat a 10-inch skillet over max heat and add the sunflower seeds.
Stir the sunflower seeds constantly for about 5 minutes so they won’t get burned until they are roasted golden brown.
Use a big bowl and mix all the ingredients before you add the water.
Mix everything until smooth.
Pre-heated 10-inch skillet on medium heat and put a half tsp of coconut oil into the skillet.
Cook for about 2 minutes on one side until lighty golden.
After flipping add another half tsp of coconut oil.
Each patty should be about 4 inches (10-12cm) wide and 0.8 inches (2 cm) thick.
great with avocado cucumber salsa https://www.vegan.io/recipes/avocado-cucumber-salsa