Fried Pasta Bread

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Servings: 2 cups Difficulty: Intermediate
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Crispy, golden-brown patties made from mashed chickpeas and pasta, offering a hearty vegan twist on traditional bread.
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This innovative Fried Pasta Bread transforms simple pantry staples into a crispy, savory delight. By mashing cooked chickpeas with tender pasta and herbs, you create a dough-like mixture that is pan-fried to golden perfection. The result is a dish with a crunchy exterior and a soft, flavorful interior, reminiscent of arancini but with a unique texture. It’s an excellent use for leftover pasta and a fantastic vegan main or side dish. Serve warm with marinara sauce, pesto, or a simple green salad for a satisfying meal that feels both comforting and creatively fresh.

Fried Pasta Bread recipe image
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Fried Pasta Bread

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 cups Calories: 77.5

Description

This innovative Fried Pasta Bread transforms simple pantry staples into a crispy, savory delight. By mashing cooked chickpeas with tender pasta and herbs, you create a dough-like mixture that is pan-fried to golden perfection. The result is a dish with a crunchy exterior and a soft, flavorful interior, reminiscent of arancini but with a unique texture. It&# 226;ÂÂs an excellent use for leftover pasta and a fantastic vegan main or side dish. Serve warm with marinara sauce, pesto, or a simple green salad for a satisfying meal that feels both comforting and creatively fresh.

Ingredients

Directions

  1. Drain and rinse the canned chickpeas thoroughly.
  2. Cook the pasta in a large saucepan of boiling salted water according to package instructions until al dente.
  3. Drain the pasta, reserving 1/2 cup of the hot cooking liquid.
  4. In a large bowl, mash the chickpeas with a fork or potato masher until they form a coarse paste.
  5. Add the cooked pasta, reserved cooking liquid, garlic, sage, and salt to the mashed chickpeas.
  6. Mix everything together vigorously until a cohesive, moldable dough forms.
  7. Shape the mixture into flat patties or small bread-like loaves.
  8. Heat oil in a large frying pan over moderate heat.
  9. Carefully place the patties in the hot oil.
  10. Fry for 3-4 minutes on each side, or until golden brown and crispy.
  11. Remove from heat and drain on paper towels.
  12. Sprinkle with shaved parmesan (or vegan alternative) and fresh sage leaves before serving.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 77.5kcal
% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 13.0g5%
Dietary Fiber 2.4g10%
Sugars 1.3g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer to maintain crispiness.

Substitutions: Use vegan parmesan or nutritional yeast for a fully vegan version. Any leftover short pasta works well.

Tips: If the mixture is too wet to hold its shape, add a little flour or breadcrumbs. If too dry, add a splash more pasta water.

Variations: Add finely chopped spinach, sun-dried tomatoes, or Italian seasoning to the mixture for extra flavor.

Keywords: fried, pasta, bread, chickpeas, vegan, italian, crispy, leftovers, plant-based, pan-fried, garlic, sage, herbs, appetizer, main-course, budget-friendly, easy, comfort-food, homemade, savory
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