Chickpea Patties, Roasted Vegetables & Yogurt Dressing
- Contains Eggs
- Contains Dairy
Prepared with
Ingredients
Patties
- 14oz can chickpeas, drained, reserve 2 tbsp liquid and rinsed
- 2 tbsp olive oil
- 1 small red onion, peeled and quartered
- 1 small carrot, peeled and roughly chopped
- 1 garlic clove, peeled
- 0.35oz fresh flat leaf parsley
- 1 large egg
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli flakes
- 0.7oz gram flour
- 1 tsp sea salt
- Cooking spray
Roasted Vegetables
- 17oz frozen mixed Mediterranean vegetables
- 1 tbsp olive oil
- 1 tsp cumin seeds
- Salt and ground black pepper, as desired
Yogurt Dressing
- 5fl. oz natural yogurt
- 1 tbsp flat leaf parsley
- 1 tsp lemon juice
- ¼ tsp paprika
Instructions
Step 1
In a food processor or chopper, place all patty ingredients and pulse until fairly smooth. (The texture should be a little coarse).
Step 2
Divide mixture into 4 and roll into balls. Place the balls on a piece of baking parchment paper just larger than the crisper plate, the flatten balls to form patties. Place in frigerator for 30 minutes to firm.
Step 3
Insert divider and both crisper plates into drawer. Using the baking parchment as a sling, carefully place patties onto crisper plate in Zone 1. Spray with oil.
Step 4
Place vegetables in Zone 2, drizzle with oil and sprinkle over cumin seeds. Insert drawer into unit.
Step 5
Select Zone 1, select AIR FRY, set temperature to 200°C and time to 17 minutes. Select Zone 2, select ROAST set temperature to 200°C and time to 18 minutes. Select SYNC. Press START/STOP to begin cooking.
Step 6
After 8 minutes of cooking, open drawer and stir roasted vegetables and flip chickpea patties. Close drawer to continue cooking.
Step 7
While the patties and vegetables are cooking, make the dressing. In a small bowl, add dressing ingredients and stir together.
Step 8
When cooking is complete, serve patties with yogurt dressing and roasted vegetables on side.