Who else just loves chickpeas? We do, we do!
If you are wanting to bring more plant-based protein into your diet, then this recipe is for you! We love serving these with a salad full of herbs and a good drizzle of tahini OR sandwiched between a toasted gluten-free bun with your favourite toppings (we love our probiotic-rich sauerkraut, grated carrot, baby spinach, and avocado).
Not only are chickpeas a super affordable source of vegan protein, they also offer an abundant source of vitamins and minerals to provide your body with the building blocks to prevent Type II Diabetes, protect against Cancer and Heart Disease, support weight loss, increase satiety, improve digestion and provide the body with an alkalizing effect.
Filled with antioxidant support to help prevent cancer containing a hefty dose of vitamins and minerals such as Vitamin E, zinc, manganese. Pumpkin seeds also help to build immunity, thanks to their antimicrobial, anti-fungal and anti-viral properties, help to prevent diabetes, promote glowing skin and luscious locks thanks to their content of Vitamin Cre, help to maintain healthy cholesterol ratio, contain serotonin to manage stress and promote restful sleep and promotes satiety (feelings of fullness).
A rich source of minerals such as phosphorus, lecithin, magnesium, potassium, and iron, one of the sources of calcium (surprise milk and cheese are not at the top of this list), plus a good source of Methionine, which aids in liver detoxification.
Improves digestion, helps rid the body of free radicals and excess inflammation, helps to lower blood sugar, a rich source of B-vitamins which help to reduce fatigue and improve mood.
2 x 400g cans organic chickpeas, rinsed and drained
1 x zucchini, grated
1 handful flat leafed parsley
4 tbsp pepitas, ground (we use a high-speed blender)
Zest 1 lemon
1 heaped tbsp tahini
1 tbsp Extra Virgin Olive Oil (EVOO)
1 tbsp chia seeds
1 tbsp ground cumin
1 tsp cayenne pepper
1/2 cup white sesame seeds
1. Preheat oven to 180 degrees Celsius, fan forced.
2. In a high powered blender combine all ingredients (excluding zucchini and sesame seeds) and blend until combined. (It doesn’t have to be smooth, we prefer a little texture but it is up to you).
3. Transfer the pattie mixture into a large mixing bowl and add the zucchini, use a wooden spoon to combine and roll them into 8 even sized patties.
4. Pour the sesame seeds on a plate and begin to roll each pattie in them to coat evenly. Repeat until all the patties are covered with sesame seeds.
5. Place the patties onto a baking tray lined with baking paper and bake for 20 – 25 minutes or until golden brown.