Chickpeas patty today. No meat day. #High protein.

I recently tried making chickpea patties as a substitute for meat on my no-meat days, and it has become a favorite in my household. Using chickpeas and red lentils really enhances the protein content, making the patties both filling and nutritious. Adding sesame seeds gives a nice nutty flavor and a bit of crunch, while fresh cilantro and Continental parsley bring an herby freshness that brightens the dish. One tip I found useful is to soak the chickpeas and red lentils thoroughly to help with texture and ease of digestion. When mixing the ingredients, be sure to combine the spices well – I like to use cumin, coriander, and a pinch of paprika for a little smoky warmth. You can pan-fry or bake these patties; baking reduces oil use but pan-frying adds a crispy crust. These patties work well served with a side salad, in wraps, or even on their own as a snack. The recipe is perfect for vegetarians looking to up their protein intake without relying on meat. Plus, it’s easy to customize depending on your spice preferences or what fresh herbs you have on hand. Overall, chickpea and lentil patties are a satisfying, nutrient-rich option that supports a high-protein, plant-based diet.