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Crispy Chickpea Corn Patties with Chipotle Aioli and Kale Slaw Recipe

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4.2 from 53 reviews

Crispy Chickpea Corn Patties are a flavorful and hearty vegetarian dish featuring a blend of chickpeas, brown rice, and spices, pan-fried to golden perfection. Served with a smoky chipotle aioli and fresh kale slaw, these patties offer a satisfying texture and vibrant taste, perfect for a wholesome lunch or dinner.

Ingredients

For the Chickpea Patties

  • 1 15-ounce can chickpeas including the can liquid
  • 1 cup cooked brown rice
  • 1/2 red onion, roughly chopped
  • 1/4 cup cilantro, plus more for serving
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp pepper
  • 1 tsp garlic salt
  • 1/2 cup frozen corn, thawed
  • 1 cup panko bread crumbs
  • salt if needed
  • oil for frying

For the Chipotle Aioli

  • 1/3 cup vegan mayo
  • 1 chipotle pepper in adobo
  • 1 clove garlic
  • 1/2 lime, juiced
  • 1/2 tsp cumin

For the Kale Slaw

  • 1/3 cup vegan mayo
  • 3 cloves garlic
  • 10 basil leaves
  • 1 tbsp olive oil
  • salt & pepper to taste
  • 1 tbsp apple cider vinegar
  • water if needed
  • 5 cups kale slaw

Instructions

  1. Prepare the Chickpea Patty Mixture: Add all chickpea patty ingredients (up to the garlic salt) including the chickpeas with their liquid, cooked brown rice, red onion, cilantro, smoked paprika, cumin, chili powder, pepper, and garlic salt into a food processor. Pulse until well combined but still slightly textured. Transfer the mixture to a bowl, then stir in thawed corn and panko bread crumbs. Taste and add salt if needed to balance flavors.
  2. Shape and Chill Patties: Line a baking sheet with parchment paper. Using a 1/4 cup measuring cup, form the chickpea mixture into 10 evenly sized patties. Place them on the baking sheet, sprinkle lightly with smoked paprika for extra color and flavor. Freeze the patties for at least 20 minutes to firm up, which helps them hold together when cooked.
  3. Make the Chipotle Aioli: While patties chill, combine vegan mayo, chipotle pepper in adobo, garlic clove, lime juice, and cumin in a food processor or blender. Blend until smooth and creamy. Taste and adjust seasoning if necessary. Transfer to a small bowl and set aside to let flavors meld.
  4. Prepare the Kale Slaw Dressing: In a food processor or blender, combine vegan mayo, garlic cloves, basil leaves, olive oil, salt, pepper, and apple cider vinegar. Blend until mixed well. Add water gradually to reach your desired dressing consistency. Taste and adjust seasoning as needed. Toss this dressing with 5 cups of kale slaw in a bowl until evenly coated. Refrigerate until ready to serve.
  5. Cook the Patties: Heat oil in a non-stick pan over medium heat. Working in batches to avoid overcrowding, add the chilled patties and fry for approximately 4 to 5 minutes per side or until each side is browned and crispy. Remove patties from the pan and set on a paper towel-lined plate to drain excess oil. Repeat with remaining patties.
  6. Serve: On each plate, place a portion of kale slaw, top with two chickpea corn patties, drizzle with chipotle aioli, and garnish with additional cilantro for a fresh finish.

Notes

  • Freezing the patties before frying helps them hold their shape and improves texture.
  • Use a non-stick pan to prevent patties from sticking and ensure even browning.
  • You can substitute brown rice with quinoa or another cooked whole grain for variation.
  • The chipotle aioli and kale slaw keep well refrigerated and can be made ahead.
  • Adjust the spice levels in the patties and aioli to suit your taste preference.
  • For a gluten-free option, replace panko bread crumbs with gluten-free crumbs or ground nuts.

Find it online: https://recipethrive.com/crispy-chickpea-corn-patties-with-chipotle-aioli-and-kale-slaw-recipe/