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Vegan Spinach Chickpea Patties

23/7/2015

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The last few weeks I've been making variations of these patties with chickpeas and soy beans, but I've been a little lazy posting up recipes so finally got around to it with this simple one. The great thing about these patties is that you can easily add spices or other vegetables into it and it's still delicious. Play around with curry powder, carrots, sweet potato etc and it's versatile enough to use in wraps, burgers and salads. 

Spinach is a very nutrient dense food - it's low in calories yet very high in vitamins and minerals. It's one of my top veggies I always have on hand, being readily available all year around as well as being versatile - using it raw, cooked and blended. It contains high levels of iron, vitamins A, C, K and B, magnesium, potassium and a good source of protein and omega 3 fatty acids. It's been proven that it's more beneficial cooked than raw, and frozen spinach is just as easy to use a as fresh spinach, so I always have both on hand. 

Chickpeas are an excellent vegan and gluten-free source of protein and fiber, containing exceptional levels of iron, vitamin B-6 and magnesium. You can get raw chickpeas, soak them and cook them, or if you're feeling slightly lazy use canned chickpeas. Sometimes people can get gassy from chickpeas, and the best way to combat that is to rinse out a can, soak it in filtered water with 2 tablespoon of apple cider vinegar overnight and that should help reduce symptoms. 

I had mine with lettuce leaves, balsamic beets and kale hummus, and for my hubby I put it on some quinoa, and he broke it up into pieces for a more filling meal. So easy and yummy!


Vegan Spinach Chickpea Patties


1 can chickpeas
7 cubes frozen spinach (thawed)
2 cloves garlic
1 cube vegetable stock
2 TBS flaxmeal
2 TBS tahini
1 TBS cumin
2 tsp apple cider vinegar


1. Preheat oven to 200˚C

2. Combine all ingredients in a food processor or blender and mix on med until everything is thoroughly mixed. Putting it on med means it will still be crumbly and not too overly blended

3. Scoop a big tablespoon of mixture into your hand and roll into a ball, then flatten into a patty, the mixture should roughly make around 7 - 8

4. Put into the oven for 25 mins, they should be slightly brown on top and little crispy. Serve hot or cold




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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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