Vegan Chickpea and Millet Patties

While looking for meatless patties for dinner, I came across these delicious ones at Bea's. Remembering the taste of falafel, I knew I would like chickpea patties. I don't use millet very often in my kitchen, but that wasn't a problem for me. I wanted to serve my family a meatless dinner, but in a fast-food style, in a bun as burgers. I ate my chickpea and millet patties without the bun, but with a mountain of mâche and fennel salad with a delicious vinaigrette. I froze the rest (before frying), and they'll be ready for another dinner.

The only things I changed in the original recipe were the amount of millet – I used 150 g instead of 250 g – and the nuts: I used pine nuts instead of cashews. Oh, and I also reduced the amount of cumin, because I like it to be just slightly noticeable.

Vegan chickpea and millet patties

The patties turned out very tender, aromatic, filling and delicious. Even without an egg, they shaped perfectly. In the pan I managed to flip them just once, so I fried them for a short while on each side so they wouldn't fall apart.

Instructions – Vegan Chickpea and Millet Patties:

Soak the chickpeas overnight and cook them the next day. Cook the millet and the potatoes.

Toast the nuts in a dry skillet until golden brown and chop them coarsely. Finely chop the shallots and garlic and sauté them in a little olive oil, adding the garlic toward the end of cooking so it doesn't burn.

Press the potatoes through a ricer, mash the chickpeas with a fork, for example, or in a food processor, mix everything together and season to taste. Shape into patties and fry them in olive oil on both sides until golden.

Enjoy!