CHICKPEA PATTIES WITH VEGAN MUSHROOM GRAVY

four chickpea patties stacked on top of each other on a plate next to a white gravy boat holding vegan mushroom gravy, garnished with fresh chopped parsley

CHICKPEA PATTIES WITH VEGAN MUSHROOM GRAVY

These Chickpea Patties are a perfect Vegetarian alternative! Served with the best Vegan Mushroom Gravy, these savoury patties are always a hit!

Prep Time 20

Cook Time 40

Total Time 1

Servings Patties

Ingredients

FOR THE CHICKPEA PATTIES

1 (19 fl oz.) Chickpeas drained and rinsed
½ cup Fresh Parsley chopped
½ Red Onion diced
1 Jalapeño seeded and diced
2 Cloves Garlic minced
1 cup Italian Seasoned Breadcrumbs
2 Eggs lightly beaten*
½ tsp Paprika
½ tsp Dried Basil
½ tsp Dried Thyme
¼ tsp Turmeric
½ tsp Salt
½ tsp Pepper

FOR THE VEGAN MUSHROOM GRAVY

12-16 oz. Fresh Cremini Mushrooms
4 cups Vegetable Broth*
1 Shallot diced
2 Cloves Garlic minced
3 Sprigs Fresh Thyme
3 tbsp Fresh Parsley chopped
¼ cup All Purpose Flour
½ tbsp Soy Sauce
2 tbsp Butter
Salt and Pepper to taste

Instructions

TO MAKE THE CHICKPEA PATTIES

Whisk all the spices together in a small bowl so they are well combined.
Add the diced jalapeño, diced red onion, chopped fresh parsley and minced garlic to a large bowl. Pour in the mixed spices and stir until all are nicely coated.
In the body of a food processor, add the chickpeas. Pulse 20 times.
Add the onion and spice mixture and pulse an additional 20 times – I know it’s tempting to do more, but trust me, that’s all you’re going to need! We don’t want to puree it, we still want some texture in there.
Transfer to a bowl and stir in 1/2 cup of breadcrumbs.
Add the two beaten eggs, stirring with a rubber spatula until mixed in (but do not over mix). The mixture should be nice and wet.
Using your hands, form rectangular shaped patties and dip into bowl of remaining breadcrumbs. Coat evenly on each side.
Air fry for 35-40 minutes at 350°F, until the patties are golden brown and crispy.

FOR THE VEGAN MUSHROOM GRAVY

In a large cast iron skillet over medium heat, add the butter and swirl until melted.
Add the diced shallots and cook, stirring occasionally, until soft and translucent.
Add the mushrooms and cook, stirring frequently, until soft and cooked through (about 8-10 minutes).
Add the garlic, thyme and parsley and stir until garlic fragrant (about 1 minute).
Sprinkle the flour over the mushroom mixture and stir constantly for about a minute or until no visible flour remains.
Add the broth, soy sauce, season with salt and pepper and stir. Bring to a boil, then a simmer, for about 20 minutes until gravy has thickened (will thicken more as it sits).

Notes

I like to chop my jalapeño, red onion, garlic, and parsley on a cutting board first and then add it to the food processor in the last 20 pulses.

To keep this recipe completely vegan, use a flax egg or similar in place of the eggs.

You can substitute mushroom broth for the vegetable broth.

OPTIONAL: You can put the chickpea patties on a plate in the fridge to firm up a bit 30 minutes prior to cooking so they're a bit easier to handle.

Nutrition