Chickpea oat patties with mushroom, fennel and savoury pistachio creme

Nuts and seeds are very versatile. Even pistachios, who would've thought! These gluten-free and high protein chickpea oat cakes with grilled mushroom and fennel and a topping of savoury pistachio sauce are a great treat and easy to cook.

And you can find all ingredients easily in most supermarkets.

Phil from Exceedinglyvegan

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INGREDIENTS (2 portions):

Chickpea oat patties ingredients:

  • 1/2 cup gram flour (chickpea flour)
  • 1/2 cup water
  • 1/2 tsp turmeric powder
  • 1/2 tsp garlic powder/granules
  • 1/2 tsp salt
  • 1/2 tsp bbq seasoning
  • 1/2 cup oats

Pistachio chreme ingredients:

  • 100g pistachios
  • 1/2 stock cube
  • 1/2 tsp garlic powder/granules
  • 1 tsp extra virgin olive oil
  • 1 tsp lemon juice

Other ingredients:

  • 2 portobello mushrooms
  • 1 fennel

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Start with mixing the gram flour and water with a whisk (or a fork might do as well if you don't mind it taking a bit longer) until you get a smooth mixture. Then add all other chickpea oat patty ingredients and keep mixing well until it becomes a doughy mix. Heat up some oil in a pan and place a large spoonful of dough into the pan and flatten it with the spoon to make patty shapes. Fry well on both sides. If you have a large enough pan also add the mushroom (season first with a bit of salt and garlic powder) and chop up the fennel and fry (the mushroom will probably take the longest to soften). Otherwise fry them separately.

In the meantime put all ingredients into a blender with a bit of water (make sure you keep a few pistachio kernels for decoration) and blend well until you get a smooth creme. Only add the water little by little so the creme doesn't get too liquid. Depends on how salty you like it you might want to add a bit of salt to taste.

When everything is done plate the chickpea oat patties first, then the mushroom, fennel and lastly the pistachio creme on top. Chop up some of the pistachio kernels and sprinkle them over your creation. Enjoy!

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