Chickpea Patties (Vegan, No Flour) - HOORAH to Health (2024)

FAQs

What is the healthiest way to eat chickpeas? ›

Not only are these superfoods super tasty, but they're also extremely versatile. Meaning, no matter how long you're socially isolated, you won't run out of ways to make chickpeas. "Chickpeas are wonderful to add directly to your dish—like salad, pasta, or soup—for extra protein and fiber," Cannon told us.

As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as aiding weight management, improving digestion, and reducing your risk of disease. Additionally, this legume is high in protein and makes an excellent replacement for meat in many vegetarian and vegan dishes.

You can eat at least one serving (28 grams) of chickpeas per day. However, don't eat more than 70 grams a day since that can cause adverse side effects. If you consume too many chickpeas, some side effects you may get include bloating, nausea, and gas. It's important to remember that chickpeas should not be eaten raw.

Chickpeas are high in dietary fiber, especially a soluble fiber called raffinose. The good bacteria in your gut breaks this down so your colon can digest it slowly. Studies have found that eating more chickpeas can help make bowel movements easier and more regular. They can help lower cholesterol.

Raw chickpeas contain toxic substances that do not get digested well. Cooked chickpeas also contain complex sugars, fermentable oligosaccharides, disaccharides, monosaccharides, and polyols, which can be difficult to digest and are not completely absorbed by the intestines.

It's a good idea to soak chickpeas in cool water for several hours prior to cooking. Not only does this help remove toxins, soaking speeds up cooking time, reduces gas, and prevents your beans from splitting. After soaking, chickpeas should be rinsed in cool water, and the soaking water should be discarded.

Are there differences in nutrients between chickpeas and garbanzo beans? No, chickpeas and garbanzo beans do not have a nutritional difference, as they are the same type of legume.

Another bonus: Unlike meat, you won't get the saturated fat and cholesterol often associated with that protein. Beyond fiber and protein, chickpeas provide folate, a B vitamin necessary for protein metabolism, maintaining cell health and function and preventing birth defects.

Unlike chicken and other animal products, chickpeas contain absolutely no cholesterol. They're also a rich source of soluble fibre, which reduces the production of cholesterol in the liver and its absorption in the small intestine. A win-win for those with high cholesterol levels.

Chickpea also provide a variety of minerals and vitamins. Regular intake of Chickpea is beneficial to maintain skin health due to its strong antioxidant activity.

Can I eat chickpeas for weight loss? ›

Due to the high fiber and protein content, chickpeas are considered to be great for weight loss. It is said to slow down digestion, improve satiety and keep unhealthy calories at bay. All of these factors help in shedding kilos and maintaining a healthy weight.

Chickpeas can positively impact your high blood sugar due to their low GI, high fibre and protein content. However, consuming legumes as part of a balanced meal is essential, as excessive consumption or high-GI ingredients added to chickpea recipes can raise your blood sugar levels.

People should not eat raw chickpeas or other raw pulses, as they can contain toxins and substances that are difficult to digest. Even cooked chickpeas have complex sugars that can be difficult to digest and lead to intestinal gas and discomfort.

Great news! Both canned and dried varieties of chickpeas are nutritious! When purchasing canned varieties, look for those labeled "no salt added" or "low in sodium." Overall, beans are budget-friendly, but dried can often be less expensive and also more flavorful than canned.

You can toss chickpeas with whole grains like farro or barley, or add chickpeas to salads for a plant-based protein boost. Chickpeas also work well in soups, like in the Daily Harvest Tomato + Zucchini Minestrone Soup.

A common practice is to soak them for long time to achieve hydration, to accelerate starch gelatinization during cooking and to reduce anti-nutritional factors such as phytates, tannins and enzyme inhibitors by leaching them out to water. Chickpeas can be cooked with or without prior soaking (Sayar et al.