Chickpea Kale Patties

chickpea kale patties

Sometime last week, my husband and I combined forces to come up with this meatless dish — chickpea kale patties. It didn’t seem like we had many ingredients to work with, but they came out fantastic! They were a nice balance of creamy and crispy, had plenty of protein, and were not heavy at all! We paired them with a fresh green salad for a quick light dinner.

Chickpea Kale Patties

  • 1 can chickpeas, drained
  • 2 large leaves of kale, stem removed and roughly chopped
  • 1 tsp. salt
  • 2 eggs, lightly beaten
  • 1 handful panko breadcrumbs
  • 1 cup leftover cooked rice – we used a combo of white & wild (this was the ingenious part! — thanks to my husband)
  • light oil for shallow-frying patties

Here’s what you do:

  1. Combine chickpeas and kale in a bowl.
  2. Blend chickpeas and kale with stick blender until most of the mixture is made into a paste (I did leave some chickpea chunks for texture) — you could also do this part in a food processor. The texture should be similar to a fresh falafel mix.
  3. Add salt, eggs, panko and rice, and mix thoroughly to combine.
  4. I recommend making a small tester patty to test your level of seasoning at this point, and adjust if necessary before making all of your patties.
  5. Drop by the rounded teaspoon and shallow-fry in hot oil. 
  6. When patties are browned and crispy on the bottom (3-4 mins), use two forks to turn them over.
  7. Cook on the other side for 2-3 mins, or until second side is brown and crispy.
  8. Let them drain on a paper towel-lined plate.
  9. Sprinkle immediately with finishing salt (or whatever salt you have).
  10. Enjoy with a crisp green salad!
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Kat Salemno

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