Dilled Chickpea Carrot Patties

by | Last updated Jan 18, 2024 | Entrees, Recipes


1 16-oz can of garbanzo beans with liquid

2 tablespoons tahini (sesame butter)

1½ cup finely-grated carrots

3 tablespoons organic whole wheat flour

½ cup finely-chopped onion or 2 tablespoons onion flakes

1 teaspoon minced fresh garlic or ½ tsp garlic granules

1 tablespoon dill seed

½ tsp salt


Blend garbanzos and tahini in blender/ food processor until smooth. Transfer mixture to a medium-size bowl.

Add the remaining ingredients and mix well. Spray a grill or frying pan with oil. With a one-third cup ice cream scoop, drop portions of the mixture onto a medium-hot pan.

Press each mound with a fork to flatten into a patty. Pull in any straggling grated carrot bits to straighten the edges.

Cover and fry over medium-low heat until lightly browned underneath. Flip patties with a turner.

Cover the pan and brown on the other side. Serve hot.

Garbanzo-Rice Patties


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