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These are incredibly easy to make and taste amazing. I served them today with a cashew cream, but they would be good with almost anything – guacamole or a tomato salsa or vegan mayo. Hope you like them as much as I do.

Artichoke Chickpea Patties With Cashew Thyme Cream [Vegan]

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Ingredients You Need for Artichoke Chickpea Patties With Cashew Thyme Cream [Vegan]

Cashew Cream:
  • 1 cup cashew nuts, soaked in water
  • ¾ cup almond milk
  • 1 tbsp. dried thyme
  • Salt to taste
Patties:
  • 2 tbsp. olive oil
  • 2 cans of chickpeas, rinsed
  • 3 cloves garlic, finely chopped
  • 1 jar of artichoke hearts (approximately 8.5 ounces)
  • 2 tbsp thyme (if your artichokes are already flavored in a marinade, use half the thyme)
  • ½ tsp salt
  • ½ cup almond flour (or other gluten free flour)

How to Prepare Artichoke Chickpea Patties With Cashew Thyme Cream [Vegan]

  1. Turn the oven to 350 degrees. Place the cashew nuts for the cashew cream in soaking water.
  2. Place all patty ingredients apart from the almond flour in a pan and fry for a few minutes on medium heat while stirring. Then remove from the stove, add the almond flour and mix it all together using a hand-blender. You will get a sticky dough, perfect for creating burger shaped patties using your hands. Place them on a baking paper in a baking tray, and place in the oven. Bake for approximately 30 minutes, until a little crusty on top. They shouldn't be completely firm/dry throughout as then they will feel dry.
  3. In the meantime, make the cashew cream. Remove the soaking water from the cashew nuts. Using a hand blender, mix it together thoroughly with all the other ingredients and place in the fridge while waiting for the patties.
  4. Take the patties from the oven, serve with a generous serving of the cashew cream and some vegetables (I like it with a tomato and avocado salad, like in the photo).
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Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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About The Author

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Ida Hemmingsson-Holl

See My Recipes

Creative plant-based dishes for adventurous foodies.

Ida Hemmingsson-Holl is the creator of the new food blog Planet Plant-Based. She cooks vegan food, naturally free from gluten and white sugar. Ida has a background as a global marketing director for one of the world’s largest media agencies. She currently resides in Munich, Germany with her husband and two children.

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