Ingredients:

Patties:

8 oz (240g) cooked chickpeas

2 oz (60g) grated carrots

½ onion, chopped

6 oz (180g) zucchini, grated

2 tablespoons chickpea flour

2 tablespoons brown rice flour (or all-purpose flour)

2 tablespoons chia seeds

1 tablespoon nutritional yeast (optional)

½ teaspoon Korean chili flakes (or crushed red pepper flakes)

Salt to taste

Cherry Sauce:

7 oz (200g) frozen pitted cherries

1 tablespoon sugar

½ teaspoon curry powder

½ teaspoon ground coriander

Instructions:

Prepare the chickpea mixture: In a large bowl, mash the cooked chickpeas with a fork or potato masher. Stir in the grated carrots, chopped onion, grated zucchini, chickpea flour, brown rice flour (or all-purpose flour), chia seeds, nutritional yeast (if using), Korean chili flakes (or crushed red pepper flakes), and salt. Mix well to combine.

Form the patties: Shape the chickpea mixture into small patties, about 2-3 inches in diameter. If the mixture seems too wet and difficult to handle, add a little more chickpea flour or breadcrumbs.

Cook the patties: Heat a large skillet or griddle over medium heat. Add a drizzle of olive oil and cook the patties for 3-4 minutes per side, or until golden brown and crispy.

Make the cherry sauce: While the patties cook, combine the frozen pitted cherries, sugar, curry powder, and ground coriander in a small saucepan. Heat over medium heat, stirring occasionally, until the cherries thaw and release their juices. Tip: If the sauce seems too thick, you can add a splash of water or vegetable broth to thin it out. Bring to a simmer and cook for an additional 5 minutes, or until the sauce thickens slightly.

Serve: Serve the chickpea and zucchini patties hot with the cherry sauce for dipping.

Tips:

Feel free to adjust the amount of Korean chili flakes to your desired level of spiciness.

You can also bake the patties instead of frying them. Preheat the oven to 400°F (200°C) and bake the patties for 20-25 minutes, flipping them halfway through, or until cooked through and golden brown.

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until warmed through.