Crispy Chickpea Corn Patties with Chipotle Aioli and Kale Slaw Recipe
These Crispy Chickpea Corn Patties are a deliciously satisfying vegetarian dish featuring tender chickpeas, sweet corn, and smoky spices, all combined into crunchy fried patties. Served with a creamy chipotle aioli and a fresh kale slaw, this recipe offers a perfect balance of flavors and textures for a wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 10 patties (serves 5)
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Vegan
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
- Prepare the chickpea mixture: Add all the chickpea patty ingredients (through the garlic salt) into a food processor and pulse until combined but still slightly chunky. Transfer the mixture into a bowl and fold in the thawed corn and panko bread crumbs. Taste and season with salt if necessary.
- Form and chill patties: Line a baking sheet with parchment paper. Using a 1/4 cup measuring cup, form the mixture into patties (about 10 patties). Place them on the baking sheet, sprinkle with smoked paprika, and freeze for at least 20 minutes to firm up.
- Make the chipotle aioli: Add all chipotle aioli ingredients into a food processor or blender and blend until smooth. Taste and adjust seasoning if needed. Transfer to a bowl and set aside.
- Prepare the kale slaw: Combine the slaw sauce ingredients (through apple cider vinegar) in a food processor or blender, adding water gradually to reach desired consistency. Taste and adjust seasonings. Toss with the kale slaw and refrigerate until serving.
- Fry the patties: Heat oil in a non-stick pan over medium heat. In batches, cook the patties for about 4-5 minutes on each side until golden brown and crispy. Remove from pan and set aside on paper towels to drain excess oil if desired.
- Serve: Plate some kale slaw, top with two chickpea corn patties, a dollop of chipotle aioli, and sprinkle with fresh cilantro. Enjoy warm.
Notes
- Freezing the patties before frying helps them hold their shape and improves crispiness.
- Use vegan mayo to keep the dish vegan.
- The recipe yields approximately 10 patties, serving about 5 people if two patties per serving.
- Adjust seasoning to taste, especially salt and spices.
- Serve with additional lime wedges for an extra fresh burst.