Chickpea and Carrot Patties

These plant protein-rich chickpea patties are a little reminiscent of falafels although with less of the Middle Eastern spices. They are a great option for lunch or can be served in smaller patties as a snack with tzatziki. They freeze well too so are perfect for batch cooking and stocking up. 

Ingredients 
1 can chickpeas, drained 
150g oats 
1 cup grated carrot 
1 red onion, minced 
2 tsp tahini 
Juice from 1/2 lemon 
1 egg, beaten 
1 tbs fresh herbs (mixed), or 1 tsp dried 
Optional: 1 tsp paprika, chili or cumin Salt & Pepper to taste 

Pulse chickpeas, oats, carrot and red onion together in food processor (can be as fine or textured as you like). Combine with remaining wet ingredients and spices. Shape into patties (roughly size of ice cream scoop then flattened slightly). Lightly fry using light olive oil, coconut oil or ghee until golden brown on both sides. Delicious served with yoghurt and harissa or tzatziki and some salad greens.