- Level
- very easy
- Prep Time
- 15 mins
- Serves
- 4-6
Ingredients
- 1
- onion(s)
- 1
- garlic
- clove(s)
- 1
- jalapeno pepper
- 60
- parsley
- ml
- 225
- tofu
- g
- 540
- chickpeas
- ml
- 500
- edamame beans
- ml
- 2
- egg(s)
- 2,5
- coriander
- ml
- 2,5
- cumin
- ml
- To taste,
- salt and pepper
- 45
- olive oil
- ml
Directions
- Step 1
- Finely chop the onion, garlic, jalapeno pepper, and parsley in a food processor, then add tofu and chickpeas. Blend until a slightly sticky paste forms.
- Step 2
- Add edamame, eggs, and spices. Salt and pepper to taste. Continue blending for a few seconds until mixture is creamy, but still contains a few chunks.
- Step 3
- Using an ice-cream scoop (about 60 mL, ¼ cup), shape into small balls, then gently press to form patties.
- Step 4
- Heat olive oil in a large skillet over medium-high heat. Fry patties about 3–4 minutes per side or until golden brown. Fry in batches so you don’t overfill the pan.
- Step 5
- Heat olive oil in a large skillet over medium-high heat. Fry patties about 3–4 minutes per side or until golden brown. Fry in batches so you don’t overfill the pan.
