These crispy and spicy patties made from fresh vegetables and chickpea flour are a delicious, gluten-free alternative to classic vegetable patties. Full of flavor, fiber-rich and easy to digest – perfect as a main dish or snack.
Ingredients (makes approx. 12 pieces / 4 servings)
Vegetables & Herbs:
200 g zucchini
150 g potatoes
200 g parsley root
200 g carrots
½ bunch fresh flat-leaf parsley
Batter & Spices:
200 g chickpea flour
approx. 150 ml lukewarm water
2 tsp Ayurvedic curry powder
¼ tsp Asafoetida (Hing)
1 tsp cumin (coarsely ground)
1 tsp sea salt
For Frying:
as needed ghee
Instructions (approx. 35 minutes)
Prepare vegetables: Wash zucchini, potatoes, carrots and parsley root and grate coarsely. Chop parsley finely.
Prepare batter: Stir chickpea flour with water until smooth. Mix in the grated vegetables, spices and chopped parsley. Let the mixture rest for about 10 minutes to absorb the liquid.
Shape patties: Using lightly dampened hands, shape into small, flat patties.
Fry: Heat ghee in a pan and fry the patties in batches until golden brown – about 3–4 minutes per side.
Serve: Drain on paper towels and serve warm. Tastes wonderful with fresh mint raita or chutney.
Ayurveda Tips:
Best time of day: Ideal for lunch or early evening, when digestive fire (Agni) is active.
Constitution: Good for Vata and Kapha – the spices are warming and stimulating. Pitta may want to use less curry.
Variation: The mixture can also be baked in the oven (180 °C, approx. 25 minutes) for a lower-fat version.
Nutritional Information per Serving (approx. 3 patties)
| Nutritional Info | Amount | % NRV* |
|---|---|---|
| Calories | 265 kcal | 13.3% |
| Protein | 9.5g | 19.0% |
| Carbohydrates | 27.8g | 9.3% |
| Fat | 11.5g | 16.4% |
*Based on a 2000-calorie diet
