If you’re looking for a healthy alternative or just to try a new dish, these chickpea patties are totally the thing for you. It’s such a throw-together dish of whatever you have in your kitchen pantry, as long as you have a can of chickpeas of course.
I love chickpeas, and I’ve been thinking of something different to make other than a stew, so I thought maybe I could try to make chickpea patties, but elevate it with a simple red cabbage coleslaw (find my recipe here), balancing the patties with a lighter and refreshing coleslaw.
How to make chickpea patties
As I said, the main ingredient is the chickpeas, with the egg and flour as the binding agents. I’ve added chopped tomatoes to mine, but you could actually incorporate any other ingredients such as sweetcorn and chopped bell peppers into the patties. Make this interesting!
Place the chickpeas and the seasoning blend into the blender, and pulse till you the chickpeas are crumbly but not to the hummus stage. I’m using a blender because I don’t have a food processor, but a food processor will be much better at doing the job. You will have to scrape down the sides of the blender.
Pour the chickpea mixture into a bowl and add in an egg. Mix till they are incorporated, leaving you with a wet mixture.
Dice up half a beef tomato, removing the middle section as that will only make your patties watery and unable to form a round. Finely dice up a shallot and mince a garlic clove as well.
Add these in to your chickpea mixture, along with the flour and mix till they are well combined.
Heat your skillet over medium heat with some olive oil. Divide the mixture into 5 parts, and form patties by patting them down between the palms of your hands. They should be quite wet but not to the point that they stick to your hands.
Place them on the skillet and cook for 2-3 minutes on each side until they are golden-brown.
Remove them from the skillet and serve them on top of some red cabbage coleslaw and a drizzle of yoghurt dressing!
A light and healthy dish that looks elegant enough to impress.
- Chickpea Patties
- 1 (15.5oz / 240g) can chickpeas, drained
- 1 large egg
- 5 tbsp plain flour
- 1/4 tsp salt
- 1/2 tbsp freshly ground black pepper
- 1/2 tbsp curry powder / cumin
- 1 shallot
- 1 garlic, minced Yoghurt Dressing
- 4 tbsp plain yoghurt
- 2 tsp lemon juice / white wine vinegar
- 1 tsp water (optional)
- For the Chickpea Patties
- In a food processor / blender, pulse the chickpeas with the seasoning until they appear crumbly. Do not pulse them until they turn into hummus! Scrape down the sides of the blender to ensure you don’t have large pieces of chickpeas left.
- Transfer the chickpea mixture to a bowl and crack in the egg. Mix till a wet mixture is formed.
- Remove the pulp from the middle of the tomato, then dice the tomato. If you don’t remove the pulp, the chickpea mixture will become very wet and you won’t be able to form patties. Finely dice the shallot and mince the garlic.
- Add these into your chickpea mixture, along with 5 tbsp of flour and mix till the tomato is evenly distributed and no streaks of flour are seen.
- Heat up 1 tbsp of olive oil in a skillet (preferably non-stick) over a medium heat. Divide your mixture into 5 and form patties by patting them down between the palms of your hand.
- Cook the patties on the skillet for 2-3 minutes on each side until they are golden-brown.
- Serve on top of a coleslaw and drizzle with yoghurt dressing! For the Yoghurt Dressing
- Mix the yoghurt and lemon juice in a small bowl until it gets to pouring consistency. If your dressing is too thick, add in some water bit by bit to thin it out.
* If your patties are too wet, add in another tablespoon of flour.
Check out my recipe for the