Name: Vegan Spiced Split Pea Patties with Cucumber-Carrot Salad
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Yield: 3 servings
Cuisine: vegan
Ingredients: 1 cup split peas (washed and soaked for 2 hours); 1 small carrot (grated); 1/2 medium cucumber (deseeded and diced); 2 tablespoons chickpea flour (optional, for binding); 1 small onion (finely chopped); 2 cloves garlic (minced); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon turmeric powder; 1/4 teaspoon chili powder (optional); 1 tablespoon fresh cilantro (chopped); 1 tablespoon lemon juice; Salt to taste; 2 tablespoons vegetable oil (for frying); 1/4 teaspoon black pepper

Vegan Spiced Split Pea Patties with Cucumber-Carrot Salad

These vegan split pea patties are crispy on the outside and soft inside, flavored with warm spices. Served alongside a fresh, crunchy cucumber and carrot salad, this dish is nutritious and satisfying for a healthy meal.

35 min

Medium

3 servings

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Taste Profile

Sweet3/10

Salty4/10

Sour3/10

Umami4/10

Spicy2/10

🥄 Texture

Crispy, golden-brown exterior from pan-frying gives way to a coarse, moist interior with a slightly grainy, hearty bite from the split peas. The diced cucumber and grated carrot salad adds a crisp, juicy contrast that refreshes the palate.

👃 Aroma

Warm, earthy spices (cumin, coriander, turmeric) and toasty fried notes are prominent, backed by savory garlic and onion. Bright top notes of fresh cilantro and lemon lift the aroma, giving a clean herbaceous-citrus accent.

🍷 Pairs Well With

Crisp, refreshing beverages such as mint-lime iced tea or a dry Sauvignon Blanc; for non-alcoholic options, sparkling water with lemon or a lightly salted vegan ayran-style drink.

🥗 Side Dishes

Vegan tzatziki or herbed plant-based yogurt dip, warm whole-grain flatbreads or pita, a simple quinoa or tabbouleh salad, roasted seasonal vegetables, or a tangy mango chutney.

Ingredients(15 items)

11 cup split peas (washed and soaked for 2 hours)

21 small carrot (grated)

31/2 medium cucumber (deseeded and diced)

42 tablespoons chickpea flour (optional, for binding)

51 small onion (finely chopped)

62 cloves garlic (minced)

71 teaspoon ground cumin

81/2 teaspoon ground coriander

91/4 teaspoon turmeric powder

101/4 teaspoon chili powder (optional)

111 tablespoon fresh cilantro (chopped)

121 tablespoon lemon juice

13Salt to taste

142 tablespoons vegetable oil (for frying)

151/4 teaspoon black pepper

Instructions

Drain the soaked split peas and place them in a food processor. Pulse until coarsely ground but not pureed. Transfer to a mixing bowl.

Add the grated carrot, finely chopped onion, minced garlic, chickpea flour, ground cumin, coriander, turmeric, chili powder, chopped cilantro, lemon juice, salt, and black pepper to the split peas. Mix well until the mixture holds together. If too wet, add a little more chickpea flour.

Form the mixture into small patties, about 2.5 inches in diameter and 1/2 inch thick.

Heat vegetable oil in a non-stick pan over medium heat. Fry the patties for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.

For the salad, combine diced cucumber and a pinch of salt in a bowl. Toss gently and let sit for 5 minutes, then drain excess water.

Serve the split pea patties warm with the fresh cucumber and carrot salad on the side.