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Crispy Chickpea Lettuce Wrap

Struggle Meals - "Food Back from the Dead"

20
Prep Time
(minutes)
35
Cook Time
(minutes)
2
Servings

Ingredients

  • For The Chickpeas Patties:
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 tablespoon peanut butter
  • 1/2 small red onion, finely chopped
  • 2 carrots, peeled and shredded
  • 1 teaspoon cumin
  • 1 clove garlic, grated
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 2 tablespoons canola oil
  • For The Sauce:
  • 6 tablespoons peanut butter
  • 1 clove garlic, grated
  • 1 teaspoon freshly grated ginger
  • Zest of 1 lime
  • 3 packets soy sauce
  • 1 packet sugar
  • To Serve:
  • Butter lettuce
  • Sliced tomato

Steps

  1. In a medium bowl, add the chickpeas and mash with a fork. Add remaining patty ingredients except canola oil. Mix until well incorporated.
  2. Divide mixture in half and form into 4 patties. Place patties on a plate and set in refrigerator for 30 minutes.
  3. In a small bowl, mix all ingredients for the sauce. Place in refrigerator until ready to use.
  4. Preheat oven to 400 degrees.
  5. In a cast-iron skillet, add canola oil. When hot, add patties. Cook for 3 to 5 minutes on one side, until it has a crispy crust. Carefully flip, and then remove pan to oven.
  6. Let cook in oven for another 4 minutes. Remove and let sit for 1 minute.
  7. Place patties on butter lettuce and spread with 2 tablespoons of sauce. Top with tomatoes slices and serve.