Black Eyed Peas Patties Vegan Recipe Easy and Delicious

Black-eyed peas are a kitchen staple rich in protein and fiber, making them an excellent base for vegan cooking. Transforming these humble legumes into crispy, flavorful patties is a brilliant way to enjoy a plant-based meal that’s both satisfying and nutritious.

Whether you’re a seasoned vegan or simply looking to add more legumes to your diet, these black-eyed peas patties offer a delightful combination of texture and taste. They work perfectly as a snack, a sandwich filling, or a protein-packed side dish.

In this recipe, we’ll walk through how to create these patties using simple ingredients that you likely already have in your pantry. We’ll also cover helpful tips to get the perfect crispy crust and ideas for serving.

This recipe is easy to customize, making it a versatile addition to your plant-based meal repertoire. Ready to get cooking?

Let’s dive in!

Why You’ll Love This Recipe

This vegan black-eyed peas patties recipe is a game-changer for several reasons. First, it’s incredibly easy to prepare, requiring just a few fresh and pantry staples.

The patties are packed with protein and fiber, promoting fullness and energy without any animal products.

Second, the crispy exterior with a tender, flavorful interior makes for a delightful texture that’s hard to resist. Plus, these patties are naturally gluten-free if you opt for gluten-free breadcrumbs or oat flour, accommodating various dietary needs.

Lastly, the patties are versatile—you can serve them in wraps, on salads, or simply with your favorite dipping sauce. They’re perfect for meal prep, making healthy eating a breeze all week long.

Ingredients

• 1 ½ cups cooked black-eyed peas (or one 15 oz can, drained and rinsed)
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• ½ cup grated carrot
• ¼ cup chopped fresh parsley or cilantro
• ½ cup breadcrumbs (use gluten-free if preferred)
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (optional for a little heat)
• Salt and pepper to taste
• 2 tablespoons olive oil or your preferred cooking oil

Equipment

• Mixing bowl
• Food processor or potato masher
• Measuring cups and spoons
• Large skillet or non-stick frying pan
• Spatula
• Baking sheet (optional, for oven-baking)
• Small bowl for flax egg

Instructions

1. Prepare the flax egg. In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Stir well and let sit for 5-10 minutes until it thickens to a gel-like consistency.
2. Mash the black-eyed peas. In a large mixing bowl, use a food processor or potato masher to mash the black-eyed peas until mostly smooth but leaving some chunks for texture.
3. Add the vegetables and herbs. Stir in the finely chopped onion, minced garlic, grated carrot, and chopped parsley or cilantro. These add freshness and moisture.
4. Season and bind. Add the cumin, smoked paprika, chili powder (if using), salt, and pepper. Pour in the flax egg and mix until well combined.
5. Incorporate the breadcrumbs. Gradually add breadcrumbs to the mixture. Stir well. The mixture should hold together when shaped. Add more breadcrumbs if too wet.
6. Shape the patties. Using your hands, form the mixture into 6-8 patties, about 3 inches in diameter and ½ inch thick.
7. Cook the patties. Heat the olive oil in a large skillet over medium heat. Once hot, add the patties carefully. Cook for 4-5 minutes on each side, or until golden brown and crisp.
8. Optional oven finish. For extra crispiness, transfer the patties to a baking sheet and bake in a preheated 375°F (190°C) oven for 10 minutes.
9. Serve and enjoy! Let the patties cool slightly before serving. They are delicious warm or at room temperature.

Tips & Variations

“To ensure your patties hold together well, let the flax egg thicken fully, and don’t skip the breadcrumbs. If you want a gluten-free version, try crushed gluten-free crackers or oat flour.”

• Make it spicy: Add finely chopped jalapeño or a dash of cayenne pepper for a kick.
• Herb swap: Use basil, dill, or mint instead of parsley for a different flavor profile.
• Sweet potato boost: Mix in ½ cup cooked mashed sweet potato for extra moisture and sweetness.
• Baking instead of frying: For a lighter option, bake patties on parchment paper at 375°F for 20 minutes, flipping halfway.
• Dipping sauces: Pair with vegan tzatziki, tahini sauce, or a spicy sriracha mayo for variety.

Nutrition Facts

Serving Suggestions

These patties are wonderfully versatile. Here are some tasty ways to enjoy them:

• Serve on a toasted bun with lettuce, tomato, and vegan mayo for a satisfying sandwich.
• Top a fresh green salad with sliced patties for a protein-packed lunch.
• Use as a filling for wraps or pita pockets, adding cucumber, shredded carrots, and a drizzle of tahini.
• Accompany with roasted vegetables and quinoa for a hearty dinner.
• Try serving alongside a bowl of Chipotle Black Beans and Rice for a flavorful, balanced meal.

Conclusion

Black-eyed peas patties are a fantastic, nutrient-dense option for anyone seeking delicious vegan meals. With their crispy exterior and flavorful, tender interior, they offer a perfect balance of comfort and health.

This recipe is straightforward, requiring minimal ingredients and equipment, making it accessible for cooks of all skill levels.

Whether you’re meal prepping for the week or looking for a new plant-based snack, these patties can be adapted to suit your taste and dietary preferences. Don’t forget to explore pairing them with other creative recipes like the Classico Sun Dried Tomato Alfredo Sauce or treat yourself afterward with a sweet delight like the Cinnamon Pecan Ice Cream.

Give this recipe a try and enjoy a wholesome, tasty meal that celebrates the humble black-eyed pea in a whole new way!

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