2 cups dried or canned chickpeas (dried chickpeas should be washed and soaked overnight).
3 medium sized zucchini, washed and shredded.
2 medium sized carrots 🥕, washed and shredded.
Bell peppers – 1/2 red, 1/2 yellow and 1/2 orange, washed and finely chopped.
1 cup corn 🌽 starch.
8 oz tofu, mashed or finely chopped.
2 teaspoons and 2 tablespoons of oil, corn or canola.
1 teaspoon cumin seeds.
6 curry leaves, washed and finely chopped.
Juice of 1 & 1/2 fresh lemon 🍋.
1 teaspoon red chili pepper powder 🌶.
1/2 teaspoon turmeric.
1 teaspoon cumin powder.
1 teaspoon garam masala (optional).
4 cloves fresh garlic (optional).
Salt to taste.
1 cup cilantro, washed and finely chopped.
- If using dried chickpeas, drain and rinse again. Pressure cook in an instant pot for 15 mins on manual or pressure cook in a traditional pressure cooker for 15 minutes on high heat. Remove the chickpeas and drain the water. The chickpeas should be soft but not mushy.
- Mash the chickpeas with a heavy spoon or potato masher, like this picture.
- Use a saucepan on medium heat and add 2 teaspoons of oil. Add cumin seeds and let the splutter, then add curry leaves, pinch red chili pepper powder and turmeric (garlic as well). After five -ten seconds, add zucchini, bell peppers, carrots and tofu. Add salt and mix well. Let it let cook for 5 minutes.
Add mashed chickpeas and mix well. Garam masala can be added. In addition, add lemon juice, corn starch and cilantro and mix well. Let it cook for 3 minutes, while stirring. Mixture will thicken and it will look like this picture.
- Let the mixture cool and make golf ball sized balls, then flatten into patties.
Use a frying pan on medium heat and add some oil for pan frying. Add patties and cook until golden brown on each side. It is best eaten warm on a sandwich or with a salad.
Note: Allergy friendly, Vegan, Gluten-free, Dairy free and Nut free. Healthy and high in protein.