These gorgeous spring pea patties are a Capsule Pantry favorite.
Fresh peas are nice, but frozen work equally as well.
Maintaining a whole foods plant based capsule pantry is a real savior on busy nights when there is no time to shop and bellies are hungry. With few grabs from the cupboard, the freezer, and the veggie bin you can put these spring pea patties on the table in no time. A capsule pantry not hard to maintain- most of the ingredients we use on a regular basis anyway. Beans, onions, garlic, lemons, grains, tinned tomatoes, etc. With a stock of the basics you can create a meal without warning. Go ahead and cook fancy when you have the time- but in a rush- we got you covered.
I am in the process of working on The WFPB Capsule Pantry right now. When you join the Inner Circle you will get first access to the new book and a batch of free recipes. So if you are not part of the group now go ahead and sign up. Fear not, I do not bombard my members with endless emails, just periodical info and recipe packed newsletters. So what have you got to lose? For my Inner Circle pals, first off you know I love you and am go grateful for you. Hang tight, I should be releasing the book in about 8 weeks from now. It’s a great primer for those just starting out with eating plant based and a good source of inspiration on those days when you’re having one of “those days”.
For this recipe of spring pea patties I used frozen peas straight out of my stash. The binder is chickpea flour which makes it protein packed and full of excellent fiber. The only fresh ingredients are garlic, green onion (or regular will do), and a lemon, including the sauce that goes with it. The whole thing whips up in 30 minutes and leftovers are amazing in your buddha bowl the next day.
You can roast them in the oven as I did here, but if you are impatient to wait for the oven to heat up you can do these in a skillet with a lid as well. While the patties are cooking through 3 ingredients tossed into a bowl makes up the accompanying sauce. Serve along some greens and you are good to go.
Ingredients
- 2 1/2 cup fresh or frozen peas
- 1 cup garbanzo flour
- 1/4 cup cornmeal
- 2 scallions, sliced
- 2 cloves garlic, finely minced
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- A tablespoon of water if mixture is too dry.
- Sauce:
- 3 tablespoon lemon juice
- 2 tablespoons tahini
- 1/2 teaspoon salt
- 1/2 teaspoon maple syrup
- 1/4 teaspoon minced garlic
- water added to reach desired consistency
Instructions
Preheat the oven to 400 degrees and line a pan with parchment paper or silpat.
Defrost the peas in a microwave or in some hot water until soft.
In a large bowl add all the patty ingredients and mash together with a fork, crushing most of the peas.
Form into 12 individual patties and place onto the sheet pan.
Bake for 10 minutes, flip and bake for an additional 10 minutes.
For the sauce:
In a small bowl combine all the ingredients and stir.