Ingredients

The following ingredients have 4 Servings
  • 1 15-ounce can chickpeas (including the can liquid)
  • 1 cup cooked brown rice
  • 1/2 red onion (roughly chopped)
  • 1/4 cup cilantro (plus more for serving)
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp pepper
  • 1 tsp garlic salt
  • 1/2 cup frozen corn (thawed)
  • 1 cup panko bread crumbs
  • salt (if needed)
  • oil (for frying)
  • 1/3 cup vegan mayo
  • 1 chipotle pepper (in adobo)
  • 1 clove garlic
  • 1/2 lime (juiced)
  • 1/2 tsp cumin
  • 1/3 cup vegan mayo
  • 3 cloves garlic
  • 10 basil leaves
  • 1 tbsp olive oil
  • salt & pepper (to taste)
  • 1 tbsp apple cider vinegar
  • water (if needed)
  • 5 cups kale slaw*

Instruction

  • Add all of the chickpea patty ingredients (through the garlic salt) to a food processor. Pulse until combined. Transfer to a bowl and add the corn & panko. Stir to combine. Taste and add salt if needed.
  • Line a baking sheet with parchment paper. Use 1/4 cup measuring cup to form the mixture into patties - I was able to make 10 patties. Place them on the baking sheet and sprinkle with some smoked paprika. Put the patties in the freezer for at least 20 minutes.
  • Meanwhile, add all of the chipotle aioli ingredients to a food processor or blender and combine. Taste and adjust seasoning if needed. Transfer to a bowl and set aside.
  • Add all of the slaw sauce ingredients (through the apple cider vinegar) to a food processor or blender and combine. Add water to get your desired consistency. Taste and adjust seasoning if needed. Add the slaw and the dressing to a bowl and toss to combine. Place in the fridge.
  • Heat some oil** in a non-stick pan over medium heat. Working in batches, add the patties and brown on both sides*** (about 4-5 minutes per side). Remove from the pan and repeat with the remaining patties.
  • To serve, add some slaw to each plate and top with two patties, some chipotle aioli and a sprinkle of cilantro.