Ummm you guys: please do me a favor and watch this video. Then PLEASE tell me you watched it ten million times (as I have) and audibly cracked up EVERY TIME. Anyone? Anyone? I seriously CANNOT STOP watching it! Why is it so darn funny!? Maybe it's just me, but I'm been laughing (LOUDLY) out loud in my apartment all week — my neighbors must think I'm crazy. OH WELL! Oooh the joys of living alone! Ha!
This sandwich elicited a similar response — total addiction and recreation as long as the patties lasted! I couldn't stop! It was SO PERFECT! Especially with a fresh ciabatta roll (not home made. No shame. Get your buns to Whole Foods and raid the salad bar for these!), smooshed avocado, fresh garden-grown heirloom tomato... it can't get much better! So simple!
These patties are pretty simple: uncooked (but soaked) chickpeas, raw cashews, shredded zucchini, jalapeño, and a few other goodies. They bake up beautifully, retain moisture, are gluten-free and vegan: AND OH-SO-TASTY! I dig it.
Want something else addictive? This song. Can't/won't stop. And this one, too!
Have a wonderful weekend!! See you all MONDAY! xoPrint
Zucchini Chickpea Cashew Patty Sandwich
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 3-4 1x
- ⅔ cup raw chickpeas
- 1 medium-sized zucchini
- salt & pepper
- 2 garlic cloves
- 1 jalapeño
- ½ cup raw cashews
- 3-4 fresh ciabatta rolls
- 1 avocado, mashed
- 1 large heirloom tomato, sliced
- 2 cups fresh arugula
- Soak the chickpeas in water for 2 hours, then drain.
- Shred the zucchini and toss with 1 teaspoon salt. Let sit for 10 minutes, then squeeze out the excess moisture. Set aside.
- Combine the soaked chickpeas, garlic, jalapeño, and cashews in a food processor. Pulse until everything is mostly smooth — not a complete paste, but smooth enough to hold together.
- Combine the chickpea mixture with the shredded zucchini, and mix together with a spoon, adding about ½ teaspoon fresh ground pepper.
- Form into small patties and bake on a parchment-lined baking sheet at 375F for 25 minutes, flipping after 15 minutes. The patties should be golden on the outside!
- To assemble the sandwich, slice and toast the ciabatta, spread one side with fresh avocado, add a few patties along with sliced tomato and fresh arugula. Enjoy!
Abby @ The Frosted Vegan says
I LOVE that video and I am in love with these little patties! I'm a sucker for anything I make and reheat throughout the week, so you best beeeelieve I'm all over these! Happy weekend!
Haha I am SO GLAD you appreciate that video! The guys face is priceless!! Get on these — they're delish!!
These look delish and would be great for school lunches. What can I substitute for the nuts? School is a nut free zone. Thanks ?
Hi Simone! The nuts are great for holding the patties together, so omitting them will substantially change the texture... but I'd try replacing them with more chickpeas. If the patties don't hold together, throw in an egg (or some flour!). Good luck!
Lisa @ Healthy Nibbles & Bits says
Hahaha, all the rubber duck noises! LOVE them! Mmm, I haven't made a chickpea patties in a while, and these look mighty tasty! Adoring the touch of cashews in here too!
Haha YES! Thanks, Lisa!! xoxo
These sandwiches sound amazing! I love the idea of mixing up a veggie burger parry with cashews -- super intriguing. And I am also definitely in the buy-a-single-ciabatta-roll camp! Definitely well worth it to get just enough beautiful fresh bread.
Girl, these look delish! I wish they were my lunch today!
Thanks, Cindy! They ARE delish!! xo
DUDE. Dream sandwich.
DUDE. You're MY dream sandwich! (wait, what? LURV YA!)
So I just made these and let me start off by saying that they were super yummy. However, they did not hold together well. And I thought this might be an issue when I was making them so I added a flax egg to the recipe but they still crumbled. They pretty much disintegrated into crumbs every time I bit into it. I'm not a vegan, so I think next time I'm going to trying using real eggs and hope that does the trick. I did not fry them though. I baked them. But I bake all my veggie burgers, so I don't see why that would be the issue.
I baked mine too, so I doubt that's the issue... I'd guess there are a lot of variables with liquid here — how much the chickpeas are soaked (did you use raw chickpeas? I think that's the key here!), how much liquid is squeezed out of the zucchini, etc. A flax egg sounds like a good solution, I'm sorry it didn't work out! xo