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Tomorrow I celebrate 39 summers.
Yes, it's my birthday tomorrow. As soon as I finish writing this post, I plan to drive out to the desert for a short getaway, just to wake up very early tomorrow morning and go for a long run in the desert.
I know, I'm a bit strange, but these are the kinds of things that really do it for me:
A long run combined with a very early start and new vistas that I haven't yet discovered in Israel or around the world. (I take my running shoes with me everywhere I vacation).
One of the things I love to do on such trips is to prepare road snacks for everyone: all sorts of tasty and healthy nibbles like cut fruit, dark chocolate, some nuts and almonds, and also fancy, delicious sandwiches—just in case we don't pass an Aroma branch on the way. (There’s nothing like half a vegan sandwich in the desert with an iced coffee).
What do I put in the sandwich, you ask?
Vegan vegetable patties with plenty of parsley, a bit of tomato for Vitamin C, and just a touch of tahini.
It's a sandwich my family especially loves, and it's perfect to eat particularly after a long run or a tough workout at the gym.
This patty is very rich in protein, dietary fiber, and iron, yet low in fat and calories.
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How to eat it?
2 vegan vegetable patties combined with half a whole-wheat pita, a teaspoon of tahini, and a tomato can be a great solution for lunch or a post-workout meal, thanks to the high protein content and a good amount of carbohydrates that help replenish glycogen stores and aid recovery for the next workout.
The amount of fiber in the pita and the patty will make you feel as satisfied as a ninja.
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A few notes on the recipe
For these patties, I used chickpea flour, which can be purchased in health food stores, in the organic sections of supermarkets, or in spice shops. You can also use lentil flour or teff flour.
I also used a fresh bunch of parsley, rich in flavor and iron. You can use any herb you want: cilantro would also work perfectly here.
I fried the patties with half a tablespoon of oil per patty. You can also bake the patties in the oven and drizzle a quarter tablespoon of oil under the patty and a quarter tablespoon on top. It will also come out delicious.
I added coriander seeds, which I think add a lot of flavor. You can get them in spice shops or Indian grocery stores. You can skip them if you don't like them.
Some nutritional values from clinical dietitian and fitness coach Noam Bachar:
Each patty contains:
52 kcal
4.5g carbohydrates
3g protein
2.5g fat
1mg iron
It's best to combine the sandwich with a little Vitamin C, such as a tomato, red bell pepper, or a squeeze of lemon, to help with iron absorption.
Another amazing recipe for patties:
Vegan Vegetable Patties
Ingredients
- 3/4 cup chickpea flour lentil or teff flour also works
- 3/4 cup water
- 1 large bunch of parsley
- half an onion
- 1 tbsp tahini
- spices ground cumin, coriander seeds, turmeric.
- 5 tbsp olive oil
Instructions
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Chop the parsley very finely, removing the stems.
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Finely dice the onion.
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In a deep bowl, whisk the chickpea flour with the water until there are no lumps.
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Add all other ingredients, except the oil, to the bowl.
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Mix well until all ingredients are fully incorporated.
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Heat half a tablespoon of olive oil in a frying pan.
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Pour 2 tablespoons of the batter (one on top of the other) and fry for a few minutes on each side until golden brown.
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Repeat the process.
