Little Chickpea Patties

Serves12 ServingsPrep Time30 minsCook Time30 mins
Little chickpea patties

Ingredients

1 large brown onion, peeled
2 tbsp olive oil
1 tsp caster sugar
2 tsp ground cumin
1 tsp smoked paprika
1 ½ cups flat-leaf parsley
cup mint leaves
2 x 400g cans chickpeas, rinsed, drained
1 tbsp tahini or peanut butter
1 egg, lightly beaten
cup self-raising flour
vegetable oil, for cooking
flat bread & lemon wedges, to serve
Salad
2 tbsp red wine vinegar
1 tbsp white sugar
1 red onion, peeled, halved, thinly sliced
1 pink lady apple cut into matchsticks
4 radishes, thinly sliced
1 cup flat leaf parsley leaves
1 tbsp extra virgin olive oil

Method

1

Grate the onion onto a piece of paper towel. Gather the paper towel corners together and gently squeeze the onion to remove excess moisture. Heat oil in a small frying pan over medium-low heat. Add onion and cook, stirring occasionally for 5 minutes or until softened. Add sugar, cook stirring for 3 minutes or until light golden. Stir in the cumin and paprika. Set aside to cool for 5 minutes.

2

Meanwhile, in a food-processer, combine parsley and mint until finely chopped. Transfer to a mixing bowl. Add chickpeas, tahini and onion mixture to the food-processor, mix until almost smooth. Add chickpea mixture, egg and flour to the herbs. Season with salt & pepper. Mix well.

3

Using ¼ cup mixture per pattie, roll into balls, flatten slightly and place on a tray.

4

Meanwhile for the salad; Combine the vinegar and sugar in a bowl, whisk until the sugar has dissolved. Add the red onion. Cover and set aside to pickle for 10 minutes. Drain the onions, discarding the liquid. Add the remaining ingredients, toss gently to coat.

5

Pour enough oil into a large, deep frying pan to cover the base. Cook the patties, in batches, for 4-5 minutes each side or until golden. Transfer to a wire rack to drain. Serve with salad, flatbread and lemon wedges.

Serving Suggestion: These patties are delicious served in a wrap or baguette with salad the next day.
Tip: Tahini is a delicious paste made from sesame seeds. Once opened keep stored in the fridge. Great used in dips, salad dressings, mixed with sour cream and dolloped over baked jacket potatoes.

Ingredients

 1 large brown onion, peeled
 2 tbsp olive oil
 1 tsp caster sugar
 2 tsp ground cumin
 1 tsp smoked paprika
 1 ½ cups flat-leaf parsley
  cup mint leaves
 2 x 400g cans chickpeas, rinsed, drained
 1 tbsp tahini or peanut butter
 1 egg, lightly beaten
  cup self-raising flour
 vegetable oil, for cooking
 flat bread & lemon wedges, to serve
Salad
 2 tbsp red wine vinegar
 1 tbsp white sugar
 1 red onion, peeled, halved, thinly sliced
 1 pink lady apple cut into matchsticks
 4 radishes, thinly sliced
 1 cup flat leaf parsley leaves
 1 tbsp extra virgin olive oil

Directions

1

Grate the onion onto a piece of paper towel. Gather the paper towel corners together and gently squeeze the onion to remove excess moisture. Heat oil in a small frying pan over medium-low heat. Add onion and cook, stirring occasionally for 5 minutes or until softened. Add sugar, cook stirring for 3 minutes or until light golden. Stir in the cumin and paprika. Set aside to cool for 5 minutes.

2

Meanwhile, in a food-processer, combine parsley and mint until finely chopped. Transfer to a mixing bowl. Add chickpeas, tahini and onion mixture to the food-processor, mix until almost smooth. Add chickpea mixture, egg and flour to the herbs. Season with salt & pepper. Mix well.

3

Using ¼ cup mixture per pattie, roll into balls, flatten slightly and place on a tray.

4

Meanwhile for the salad; Combine the vinegar and sugar in a bowl, whisk until the sugar has dissolved. Add the red onion. Cover and set aside to pickle for 10 minutes. Drain the onions, discarding the liquid. Add the remaining ingredients, toss gently to coat.

5

Pour enough oil into a large, deep frying pan to cover the base. Cook the patties, in batches, for 4-5 minutes each side or until golden. Transfer to a wire rack to drain. Serve with salad, flatbread and lemon wedges.

Serving Suggestion: These patties are delicious served in a wrap or baguette with salad the next day.
Tip: Tahini is a delicious paste made from sesame seeds. Once opened keep stored in the fridge. Great used in dips, salad dressings, mixed with sour cream and dolloped over baked jacket potatoes.
Little Chickpea Patties

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