Carrot-Chickpea Schnitzel

Ingredients

Chickpea-Carrot Patty

380 g chickpeas, cooked

2 medium carrots, finely shredded

100 g breadcrumbs

2 tbsp soy sauce

2 cloves garlic, minced

1 tsp smoked paprika

½ tsp each: dill, oregano, vegetable bullion, salt, pepper, and cumin

Breading

1 egg (or egg subtitute)

100 g flour

150 g panko

Directions

In a medium sized bowl, put the chickpeas and mash them until they turn into a semi-fine paste.

To the chickpeas add the rest of the patty ingredients and mix well with your hands until they start to form a thick ball that holds to itself, add more flour if the mixture is too wet or does not adhere to itself.

Divide the dough into 4-6 patties of your desired size on to a sheet of parchment paper, making sure they are evenly thick. Chill in the freezer for 15 minutes to make them easier to handle or until the ready to cook.

Crumb Coat the Patties: making a flour-egg mixture (or flour-egg substitute) mixture in a bowl by mixing together flour, egg, and water until a thick paste form. Coat each patty with the mixture then dip into a bowl of panko crumbs to coat completely.

Fry the patties: In a medium sized frying pan heat a few cms of oil in the pan until the oil begins to shimmer then fry the patties for about 3-5 on each side until golden brown.

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Carrot-Chickpea Schnitzel