Cabbage and chickpea patties are a delicious and nutritious plant-based dish. Packed with fiber, protein, and flavor, these crispy patties are a great option for a light lunch or dinner, and can be served on their own or in a pita with your favorite toppings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients:

• 2 cups green cabbage, finely shredded
• 1 can (15 oz) chickpeas, drained and mashed
• 1/2 cup breadcrumbs (use gluten-free breadcrumbs if needed)
• 1/4 cup onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 egg (or flax egg for vegan option)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 2 tablespoons olive oil, for frying

Instructions:

1. Prepare the Mixture:
   In a large bowl, combine the shredded cabbage, mashed chickpeas, breadcrumbs, onion, parsley, cumin, garlic powder, salt, and pepper. Add the egg (or flax egg) and mix until everything is well incorporated.
2. Form the Patties:
   Using your hands, form the mixture into small patties, about 2–3 inches in diameter. You should be able to make 8–10 patties.
3. Cook the Patties:
   Heat olive oil in a large skillet over medium heat. Cook the patties for 3–4 minutes on each side, until golden brown and crispy. You may need to cook the patties in batches depending on the size of your skillet.
4. Serve:
   Once cooked, place the patties on a paper towel to drain excess oil. Serve warm with a side of yogurt sauce, tahini, or your favorite dip, or in a pita with fresh veggies.