1. Rinse and Cook: Rinse and drain the yellow split peas, then simmer until tender.
2. Mash: Mash the cooked split peas with a potato masher.
3. Mix Ingredients: Add chickpea flour, chopped walnuts, parsley, garlic, salt, and pepper to the mashed peas.
4. Shape Patties: Shape the mixture into small patties.
5. Cook Patties: Fry the patties in a non-stick skillet until golden and crispy.
SERVING SUGGESTIONS
– Serve with dairy-free yogurt, salsa, or chutney as a dip.
– Pair with a fresh green salad for a light meal.
– Add to a sandwich or wrap for a hearty lunch.
NUTRITIONAL BENEFITS
– Protein-Rich: Yellow split peas and chickpea flour provide plant-based protein.
– Healthy Fats: Walnuts are rich in omega-3 fatty acids.
– Vitamins and Minerals: Parsley adds a boost of vitamins A and C.
DIETARY INFORMATION
– Vegan: This recipe is completely plant-based.
– Gluten-Free: Suitable for those with gluten intolerance.
– Dairy-Free: Perfect for those avoiding dairy products.
STORAGE
– Refrigerate: Store leftover patties in an airtight container in the fridge for up to 3 days.
– Freeze: Freeze patties for up to 1 month. Reheat in a skillet or oven until warm.
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