Chickpea and Mushroom Patties with Creamy Dill Yogurt Sauce

Serve with: These patties are great with a side salad, roasted vegetables, or in a pita bread with fresh veggies.

Storage: Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven to maintain their crispy texture.

Variations:

Add spices: Feel free to experiment with different spices, such as cumin, coriander, or turmeric, to add more flavor to the patties.

Make it vegan: Skip the eggs and cheese in the patties and use a flax egg substitute and nutritional yeast for a vegan-friendly version.

FAQ:

Can I use canned chickpeas instead of dried?

Yes, you can use canned chickpeas. Just drain and rinse them well before mashing. You may need to adjust the consistency of the mixture by adding a bit of flour if it’s too wet.

Can I bake the patties instead of frying them?

Yes! Preheat the oven to 375°F (190°C), place the patties on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Nutritional Values (per serving):
Calories: ~250-300
Protein: ~15g
Carbs: ~30g
Fat: ~10g

These Chickpea and Mushroom Patties with Creamy Dill Yogurt Sauce are a great addition to any meal. They’re flavorful, nutritious, and packed with protein, making them a filling and satisfying choice!