Chickpea Pecan Patties

There are beginning to be a lot more tasty options out there when it comes to “vegan burgers”. The Beyond burger and the Impossible burger are popping up in restaurants all over the country, including in Boise where we live.

While I appreciate that these are becoming more available for both meat and plant-eaters alike, I’ve gotta say I still prefer a good homemade veggie/bean burger.

I love that they are usually made up of whole foods and they can be made so many different ways.

Because these are made with beans and nuts, these are super rich in fiber and minerals that will support healthy digestion and provide a stable source of energy. I like that story!

My favorite way to eat a homemade veggie patty is crumbing it up over some steamed or marinated kale. Add in some roasted squash or sweet potato, add a tahini sauce or hummus and something tangy like kalamata olives, sauerkraut, or a sliced up pickle. It just hits all the flavors for me.

But these can be enjoyed any way you like. On a bun, wrapped in a tortilla, or stuffed into a pita with hummus and vegan tzatziki sauce. (Another favorite). I also think these would be great rolled into “bean balls” and used over some spaghetti squash or whole grain or zucchini noodles with some hearty pasta sauce.

These chickpea pecan patties come together pretty quickly and have pretty basic ingredients. You can always sub in a different nut, seed, or flour to make these work for you.

Let’s get to the recipe shall we?

Chickpea Pecan Patties

Makes: 4-5 patties

  • 1 3/4 cup of chickpeas (equal to one 15 oz can), drained and rinsed
  • 1/4 cup of pecans
  • 1/4 cup of hemp seeds
  • 3 garlic cloves
  • 2 TB teff flour (or other whole grain flour)
  • 2 TB dry oats
  • 1 flax egg (1 TB of ground flaxseed + 3 TB of water)
  • 2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 TB lemon juice
  • 2-4 TB water
  1. Preheat oven to 375 degrees.
  2. Place pecans and hemp seeds in a food processor or blender cup (such as a Nutribullet) and pulse until pecans are broken up into smaller pieces.
  3. Pour pecans and hemp seeds into a food processor (if not already there) and add chickpeas and garlic cloves.
  4. Blend or pulse until a semi-loose mixture forms. Add the rest of the ingredients except the water. (Flour –> lemon juice). Blend again until mixed together. You want it a textured dough consistency, no a purée.
  5. Add water a tablespoon if needed to ensure dough is wet enough to form into patties and stick together.
  6. Form mixture into roughly equal-sized patties. I usually get 4-5 depending on the size.
  7. Place onto a baking sheet lined with a baking mat or parchment paper.
  8. Bake in oven for 20 minutes. Flip patties over and bake for another 10 minutes.
  9. Enjoy any way you like.

Eat well, friends.

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Sour cream belongs on tacos in my opinion and this tofu sour cream is so easy to whip up and tastes kind of perfect as a sub for dairy sour cream. ...
Recipe: 
1 package of tofu (any will do - I usually buy firm)
~ 2 Tbsp Lemon juice
~ 1Tbsp Apple cider or red wine vinegar
1/4-1/2 tsp sea salt
1. Combine and blend all ingredients into a blender until smooth and creamy. 
NOTE: I like to start with about half of the lemon juice, vinegar, and salt and then blend, taste, and adjust flavors as I go until I get the right sour creamy flavor. 
2. Chill and enjoy!
  • Kinda diggin' this new almond milk sweetened with banana puree. It's like a grown up version of the Nesquik banana milk and I'm here for that.
  • HELLOOO EVERYONE!! 💕
Dang, it's been awhile since I've posted consistently on here. I'd like to change that. To be honest, I struggle with allowing my true personality to show up on here which makes it difficult for me to want to be on here much. I sometimes worry about what others might think of the things I share so I end up not sharing anything! But I don't want to do that. I find joy in being able to help motivate and educate people on taking charge of their own health and eating their dang fruits and veggies. While I do that in my real day to day life, I'd like to bring that work on here a bit too because I generally enjoy the people I connect with on this platform. .
TL;DR - Hello again. Instagram is weird. But I like it anyway and plan to be better about posting consistently about plantbased eating and the evidence behind it and a little bit more about me. ✌💜
  • @thedomramirez and I had some fun making some banana sushi for dessert. 😂😍 Simply cover banana in nut butter and roll in toppings of choice.
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We are freezing some for those times we want a sweet snack.
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I bet these would be a lot of fun to make with kids, too.
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  • Wise words from Roots!
#Repost @rootszerowastemarket
• • • • •
There's no room for single use! Literally, there's NO MORE ROOM on our planet for single use. .
If you have to take on packaging, make sure you are reusing those containers! Just because the product is gone doesn't mean the value is. You not only bought yourself food but also a re-usable container..so get your money's worth! .
Our recycling system is broken but you can be the solution...every day you #reuse and #refill. .
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#goingzerowaste #upcycle #reuserevolution #getyourmoneysworth #savethelandfill #savetheplanet #savetheoceans #refillrevolution #singleuse #consciousconsumer #getmoreforless #wasteless #livelighter #zerowastegoals #zerowaste #zerowastejourney #lovetheearth
  • No need to complicate healthy eating. Leftovers make lunches a snap. Today's lunch was a bowl of leftover steamed veggies and roasted potatoes with salsa on top. On the side, I had two seaweed brown rice cakes with mashed avocado, hummus, salsa, sauerkraut, and warmed refried beans from a can. Easy and ready in 5 minutes and full of fiber, protein, and micronutrients.
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