Goddess Recipe

Prepare chickpeas

If using canned chickpeas, rinse and drain. Pat dry with paper towels. If using cooked chickpeas, ensure they are well drained and slightly cooled.

Pulse mixture

Place chickpeas in a food processor and pulse until coarsely mashed (do not turn into a paste). Transfer to a mixing bowl.

Combine ingredients

To the bowl add rolled oats, grated carrot, diced red onion, minced garlic, chopped parsley, cumin, smoked paprika, salt, and pepper. Mix well. Add the egg (or flax egg) and stir until mixture holds together. If mixture is too wet, add up to 2 tbs extra oats; if too dry, add 1-2 tsp water.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each) and shape into 3/4-inch-thick patties. Place on a plate and chill in refrigerator for 10–15 minutes to firm up (optional but helps keep shape).

Cook patties

Heat 2 tablespoons olive oil in a nonstick or cast-iron skillet over medium heat. Add patties (in batches if necessary) and cook 4–5 minutes per side until a deep golden brown and heated through. Transfer to a paper towel–lined plate and keep warm.

Prepare cucumber by grating finely, then place in a clean kitchen towel or paper towel and squeeze to remove excess moisture. This prevents a watery tzatziki.

In a bowl combine the Greek yogurt, drained grated cucumber, chopped dill, minced garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth and taste; adjust salt or lemon as desired. Chill in refrigerator for at least 10 minutes to let flavors meld.

Roast peppers

Preheat broiler to high (or heat a grill). Place whole bell peppers on a baking sheet and roast under the broiler, turning every 4–5 minutes, until skins are blackened and blistered on all sides (about 12–15 minutes). Alternatively, char on a hot grill.

Steam and peel: Transfer roasted peppers to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam—this loosens the skins. Peel away skins, remove stems and seeds, and slice peppers into 1/2-inch strips. Toss with 1 tablespoon olive oil and 1/4 tsp salt.

Assemble: If using buns or pita, lightly toast. Place a bed of mixed lettuce on the bun or plate, add a veggie patty, top with 1–2 tablespoons tzatziki, layered roasted pepper strips, and more lettuce if desired. Serve with lemon wedges on the side to squeeze over the patty.

Serve: Serve immediately while patties are warm. Leftover patties keep refrigerated up to 3 days and reheat in a skillet over medium heat until warmed through.