Just because a recipe is vegetarian doesn’t mean it can’t be delicious! These chickpea patties are the ultimate easy, healthy and versatile Friday-in-Lent meal.
To me, chickpeas are the perfect Lenten food. They encapsulate the sort of eating we are called to as Catholics throughout this season: inexpensive, humble, yet nutritious. While they aren’t much to look at, prepared properly and with the right flavours, they still make for a feast!
Why you'll love this recipe
On a practical level, these burgers are easy to cook, easy to clean up after, and can be prepared well in advance. The ingredient list is simple, comprising foods you are very likely to already have in your kitchen. They make for a very cost effective meal, and the perfect canvas for whatever other toppings and flavours you want to add. Try them once and I wager you’ll be making them again!
Serving suggestions
The beauty of these patties is that you can jazz them up to suit the palate of your family and whatever ingredients you have at your disposal. Be as creative as you like!
Crowd favourites include:
- A classic burger combo with lettuce, tomato, cheese and aioli
- Mediterranean-style wrap with hummus, cucumber, red onion and pickles
- Stand alone with a big crunchy salad and chunky oven-baked fries
- Asian slaw and plenty of sweet chilli sauce for dipping
- Mexican veggie bowl with guacamole, salsa, rice and grilled corn
Don’t forget the sauces…. Sour cream, mayo, aioli, perinaise, tzatziki, sweet chilli and guacamole will all go amazingly well!
Frequently asked questions
Are chickpea patties healthy?
Yes – chickpeas are a fantastic source of protein and fibre. They are also low GI, which helps regulate your blood sugar and keep you feeling fuller for longer. The burgers are also a good source of healthy fats, and a great way to add some hidden veggies into your children’s food!
Do I need a food processor?
While a food processor makes this quicker, it is not essential. The carrot and zucchini can be grated, and the chickpeas can be smashed with a potato masher or pestle. You want to make sure that the chickpeas are sufficiently well crushed, otherwise your patties will be crumbly.
How long do they last?
These patties will last in the fridge for up to three days. They will lose the lovely crunch on the outside, but they will still taste delicious. Alternatively, store in the fridge uncooked until ready to fry (no longer than two days).
Can they be frozen?
Absolutely! I always have some in the freezer for a last-minute dinner. The burgers should be wrapped individually in foil or plastic wrap and can be stored in the freezer for up to two months.
Chickpea Patties
Equipment
- Food processor
- Large frying pan
Ingredients
- 2 X 400 g tin of chickpeas, drained
- 1.5 cups thick natural yoghurt
- 1 egg
- 3 spring onions (ends removed)
- 1 bunch fresh coriander (or parsley)
- 2 tbsp curry powder (optional, but adds a lovely flavour and isn’t spicy)
- 1 zucchini or carrot (optional, but a good way to add in some hidden veg!)
- 1 cup breadcrumbs (plus extra for crumbing)
- salt and pepper (to taste)
- oil (for frying)
Instructions
- If using the zucchini or carrot, pulse in the food processor until finely chopped.
- Add in the drained chickpeas, yoghurt, egg, spring onions, coriander, curry powder, and breadcrumbs. Process until well combined, but still textural.
- Season, to taste.
- Shape the mixture into patties - roughly 2 large tablespoons worth for each.
- Lightly coat each patty in the extra breadcrumbs and set aside until ready to cook.
- Heat the oil in a large frying pan over a medium heat.
- Cook the patties for roughly five minutes on each side. You want them to develop a golden crust on the outside.
- Serve with sides of choice (Note 1).
Notes
Are you after other meatless recipes?
Hannah is a single mother of one and part-time librarian, living in Melbourne. A self-professed type A Martha (in the best possible sense), she loves to witness to her faith through service and hospitality. In her spare time, Hannah can be found reading recipe books, eating cheese or staking out Melbourne’s best delis.
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