If you know me, you know I love my grandmother. When I first moved off on my own, I left without knowing how to really cook. The one recipe I had, I used the heck out of. It was my favorite thing my granny would make me! Salmon croquettes accompanied by white rice, green peas and a bisqut. I’d drown the croquette with real maple syrup straight from Georgia. My oh my was this my favorite meal!!! My mouth waters just thinking about it.
Recently, I had a craving for a protein packed delicious patty but without the cruelty. On a late-hungry-night, I looked in my cupboard. I had a couple cans of chickpeas, flour, some left over green bell peppers and celery that I wasn’t planning on using for awhile! Hm. Crispy smashed beans with crunchy veggies inside? I wonder if there is such a thing!
I got inspired during my search! Indeed this idea LIVES! This recipe is adapted from Vegan Dad!
It is crispy, spicy, and oh so so delicious!!
2 15 oz can chickpeas
2/4 C celery, chopped
2/4 C onion, chopped
2/4 C green bell pepper, chopped
1/4 C jalepeno or 1 jalapeno, diced
5 small garlic, pressed
1 tsp. cayenne pepper
1 tsp. paprika
1/2 tsp salt
1-2 tbsp. oil
2 tbsp. flour
1 tbsp. corn starch
- Heat oil in a frying pan and sauté peppers, onions and celery until soft and translucent. Remove from heat.
- Place chickpeas in food processor with the peppers, onions and celery. (Depending on the size of your food processor, you may have to split the mixture into 2 parts so that the processor isn’t over filled.) Process until chickpeas are no longer round but not too too mushy.
- Place mixture in a bowl. Add cornmeal, flour, spices and stir. Let sit in the refrigerator for 30 minutes.
- Once done sitting, roll into 1/2 inch balls and flatten.
- Place patties in a frying pan over medium heat with enough oil.
- Cook until brown and crisp, about 5-7 minutes on each side.
Drain on paper towel and sprinkle with more salt if you please.
Enjoi with hot sauce or maple syrup!