Posted on by Paula Gallagher
These baked green pea patties make a perfect lunch for little ones, but they also make a great appetizer. Loaded with vitamins, high in fiber, and a good source of protein, you can make these more of a meal by adding them to a salad or using them as a filling in a pita sandwich, similar to falafels. My kids love eating them with a side of tzatziki, but you can serve with any dip you like.
Baked Green Pea Patties
• 1 Tbsp grapeseed oil, plus extra for baking
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 2 cups frozen peas, thawed
• 1 1/2 cups chickpea flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cumin
• 2 Tbsp minced fresh mint, or 2 tsp dried mint
Preheat oven to 350 F. Line a baking tray with parchment paper and set aside.
Heat oil in a large frying pan over mediuml. Add onion and cook until softened and translucent, about 5 to 8 minutes. Stir in garlic and cook for another minute (careful not to burn the garlic).
In a large bowl, combine chickpea flour, baking soda, salt, cumin and mint. Set aside.
Place the cooked onion and garlic mixture in a food processor. Add the peas and pulse until mixture becomes a thick paste. Add to the chickpea flour mixture and stir with a wooden spoon until well combined.
With wet hands (so the dough doesn't stick), take 1 Tbsp pea mixture and roll into a ball and place on the baking tray. Press down slightly to form a round patty. Brush lightly with some extra oil before baking in the oven for 10 minutes. Flip patties over and bake once more until golden brown, about another 8 to 10 minutes.
Photo from here, with thanks.
Humanized Health - NEW!
Learn about personalized health from top experts! Check out our fascinating new shows every week, available as videos, podcasts and transcripts.:
Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
Dr. Neal Barnard
Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
Dr. Joseph Pizzorno
Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
Teri is a is a Certified Coach Practitioner with extensive certifications and experience in holistic medicinal practices.
Dr. Rav Ivker
Dr. Rav Ivker is a holistic family physician, health educator, and best-selling author.
Susan writes about the connection between plant-based diets and a reduced risk of chronic diseases.
Dr. Rob Brown
Dr. Brown's blended perspective of healthcare includes a deeply rooted passion for wellness and spiritual exploration.