Chickpeas, also known as garbanzo beans, are one of the most popular legumes in the world. Chickpeas are quite popular in the Mediterranean diet and is the most widely grown and eaten bean in the world! Chickpeas are packed full of protein, fibre, manganese and folate, so they’re a great addition to any recipe.
These herby chickpea patties with Greek yoghurt are deliciously crispy and robust. These yummy patties are ideal for vegetarians, but the carnivores might not be able to resist their golden deliciousness either!
Have leftover chickpeas? Try these sumac-dusted fried chickpeas
Herby chickpea patties with Greek yoghurt
- 1 x 410g tin chickpeas, drained
- 60ml (¼ cup) cake flour + extra for dusting
- 60ml (¼ cup) olive oil
- salt and freshly ground black pepper, to taste
- 1 red chilli, seeded and finely chopped
- a squeeze of lime juice
- 45ml (3 tbsp) fresh coriander, chopped + extra, to serve
- 45ml (3 tbsp) fresh flat-leaf parsley, chopped + extra to serve
- Greek yoghurt, to serve
- fresh lime, to serve
Place chickpeas, flour, 15ml (1 tbsp) olive oil, seasoning, chilli, lime juice, coriander and parsley in the bowl of a food processor and blitz to form a chunky paste. If the mixture looks too wet add 15 – 30ml (1 – 2 tbsp) more flour. Turn onto a work surface and shape the mixture into medium-size patties, and dust with flour.
Heat the remaining olive oil in a large non-stick frying pan. Fry the patties in batches until golden, about 2 – 3 minutes on each side. Remove and drain on paper towel.
Combine Greek yoghurt with salt and freshly ground black pepper and mix well.
Serve the chickpea patties with Greek yoghurt and lots of fresh coriander, flat-leaf parsley and fresh lime.
Cook's tip: Chickpea patties make great veggie burgers – add to a healthy seed roll with fresh rocket or basil and a tasty relish.
ALSO TRY: Coconut, sweet potato and chickpea curry