Chickpea, Sweet Potato and Millet Patties
GLUTEN FREE · DAIRY FREE · VEGAN · NUT FREE
I absolutely love these patties! Very tasty and filling.
I sometimes make the mixture the day before, form the patties and leave them in the fridge overnight and I've found that they hold their form better once cooked, so you may want to try that, if you have the time.
You can also substitute the millet for quinoa if you prefer, or combine millet and quinoa together - I've done this simply to use up left-over quinoa.
The Ingredients
Sweet potato
Possibly one of the most versatile vegetables around, sweet potatoes can be used as a standalone ingredient, or in many other recipes, such as this one, as a highly nutritious binding agent. This trait, combined with its mild and slightly sweet taste, is what makes them ideal for use in ‘free from’ baking.
Millet
I generally avoid grains (with the exception of a little rice and gluten-free oats), but I do love the taste and texture of millet. It is much milder tasting that quinoa, and is ‘fluffier’ when cooked.
Rich in various minerals and vitamins, millet also provides more amino acids than many other cereals, as well as a good dose of dietary fibre.
Water
Chickpeas
This member of the legume family has an impressive nutrition profile, and they are often one of the legumes that can be best tolerated when transitioning from a Paleo/AIP diet.
Garlic
Lemon zest
Salt
Gluten-free oats
While oats are gluten-free by nature, there can often be cross-contamination with wheat, as they are often grown in the same fields or handled in the same factories. For this reason, it’s important that you ensure your oats have a ‘gluten-free’ certification.
Cumin, smoked paprika, turmeric
Olive oil
Parsley
Changes & substitutions
Quinoa instead of millet?
As I mentioned above, you can swap the millet for quinoa if you prefer, or even use a combination of the two grains. Quinoa has a stronger taste than millet, so you may want to increase some of the spices and/or lemon zest if you want to disguise it.
TIPS
If you can, make them ahead of time and give the formed patties a few hours in the refrigerator to help them hold their shape better when cooked.
serving suggestion
Consider serving these patties with:
Hummus
Tahini
Cauliflower rice
Salad
CHICKPEA, SWEET POTATO & MILLET PATTIES
Ingredients
- 140g (approx. 1 average-sized) sweet potato, cut into chunks
- 1/2 cup millet
- 3/4 - 1 cup water
- 1 1/2 cups (1 can) canned chickpeas, drained
- 2 garlic cloves, peeled
- grated zest of 1/2 lemon
- pinch of salt
- 5 Tbsp gluten-free oats
- 1 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp turmeric
- 1 Tbsp olive oil
- handful chopped parsley (optional)
Instructions
- Preheat the oven to 180°C.
- Line a baking tray with non-stick baking paper.
- Steam the sweet potato until tender. Set aside.
- Put the millet in a pan, cover with the water and bring to a boil. Cover and turn off the heat. Leave for 15-20 mins until all the water has been absorbed.
- Put the chickpeas, garlic, lemon and salt into a food processor and pulse until the chickpeas are broken down, but not completely smooth (unless you prefer them smooth of course - I do).
- Add the sweet potato and pulse again until incorporated.
- Put into a bowl and add the cooked millet, oats, cumin, paprika and olive oil, along with the parsley (if using). Mix thoroughly until well combined.
- Shape the mixture into patties (makes about 6 decent size ones) on the baking tray.
- Bake for 15-20 mins until crisp on the outside.
Notes:
· I sometimes make the mixture the day before, form the patties and leave them in the fridge overnight and I've found that they hold their form better once cooked, so you may want to try that, if you have the time.
· You can also substitute the millet for quinoa if you prefer, or combine millet and quinoa together - I've done this simply to use up left-over quinoa.