2cupscooked chickpeas - 400 grams or 1 Cup Dry Chickpeas
1bunch around 10-12 - 100 grams Swiss Chard leaves
¼inchGinger
2-3clovesgarlic - small size
¼Cuponion chopped finely
2-3green chillies chopped-Optional
1teaspoonPaprika
Salt to taste
1-2tablespoonOil for brushing the patties-Optional
Instructions
Preparing the pumpkin
Chop and rinse the pumpkin into small pieces.
3 cups - 440 grams - pumpkin diced
Drain all the excess water
Air-fryer Method
Switch on the air-fryer.
Roast the pumpkin in an air-fryer at 180 Deg C for 20 minutes turning in between.
3 cups - 440 grams - pumpkin diced
Oven method
Preheat the oven to 180 Deg C
Grease the oven tray with a little oil or use parchment paper.
Roast the pumpkin at 180 Deg C for 15 minutes turning in between
Preparing the Chickpeas
If using Raw chickpeas, clean and rinse the chickpeas.
2 cups cooked chickpeas - 400 grams or 1 Cup Dry Chickpeas
Soak them in room temperature water for 6-8 hours.
Pressure cook them for 3-4 whistles with enough water in a stovetop pressure cooker or Pressure cooks them in an Instant Pot for 15 minutes with at least 3 cups of water.
Let the pressure release naturally.
Drain the chickpeas water and let them cool completely.
Alternatively one can use canned chickpeas.
If using canned chickpeas rinse and drain the chickpeas completely.
Preparing the Swiss Chard Puree
Clean and rinse the Swiss Chard to remove all the dirt.
1 bunch around 10-12 - 100 grams Swiss Chard leaves
Cut the stalks into 1-inch pieces.
Tear the leaves into 1-inch pieces.
In a food processor or a blender add in the chopped stalks, leaves, ginger and garlic.
1 bunch around 10-12 - 100 grams Swiss Chard leaves, ¼ inch Ginger, 2-3 cloves garlic - small size
Mince this mixture and keep aside.
To make the pattise mixture.
In a food processor add in the drained chickpeas and cooked pumpkin.
Process the chickpeas and pumpkin.
In a large bowl add in the processed chickpea and pumpkin.
To this add the swiss chard puree, onion, paprika, green chillies and salt.
¼ Cup onion chopped finely, 1 teaspoon Paprika, Salt to taste, 2-3 green chillies chopped
Mix everything until it forms a nice lumpy mixture.
To cook the pattise
Take around 2-3 tablespoons of mixture into your hand.
First, make a tight ball using the mixture and then shape it into the form of patties.
Patties can be thick.
To make thinner patties simply press it in-between your hands.
Refrigerate the uncooked patties for at least 30 minutes.
After 30 minutes, use one of the below methods to cook.
Air-fryer Method
Brush them with a little oil on both sides.
1-2 tablespoon Oil for brushing the patties
Air-Fry them for 15 minutes at 180 Deg C turning in between. (I have not preheated the air-fryer)
They are ready when they turn golden brown and crisp.
Oven method
Brush them with a little oil on both sides.
1-2 tablespoon Oil for brushing the patties
Preheat the oven to 180 Deg C.
Cook them in a preheated oven for 10-15 minutes turning in between.
They are done when they appear crisp on the edges and the top.
Shallow Fry / Deep Fry Method
For Shallow frying, in a pan add 3-4 tablespoons of oil.
Once the oil is hot, cook on both sides until golden brown.
For Deep frying, add oil in a large wok.
Deep fry them until golden brown.
Serve them as is, or in lettuce wraps or assemble them in wraps and Burger Buns
Read above on how I have assembled this gluten-free Burgers in lettuce-wraps.
Notes
Standard US Size Cups used
If your mixture has more water content one can add oats flour, or bread crumbs.
For gluten-free, one can use any gluten-free flour or bread crumbs for binding.
Swiss Chard can be replaced with Spinach, Kale, fresh Fenugreek, Beetroot Greens or any green leafy vegetable.
Butternut Squash or Sweet Potato can be used instead of Pumpkin.
Disclaimer:
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only.
It varies depending upon the product types or brands.