Recipes by type‎ > ‎Vegetarian‎ > ‎

Chickpea patties

Slightly fiddly, but absolutely delicious.  If prepped in advance, they are quite quick and easy to cook at the last minute, making it a good dinner for me to make when Mrs Doubtfire is refusing to commit to a "return home from work" time or a dinner party.  
  • can of cooked chickpeas, or similar amount of dried chickpeas soaked, boiled till cooked and drained
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp tamarind paste
  • 2 tsp finely grated fresh ginger
  • 1 tsp paprika
  • 1 tbsp vegetable oil
  • half onion, very finely chopped
  • 2 tbsp natural yoghurt
  • half red onion, very finely chopped
  • juice of half lime
  • handful fresh coriander leaves
  • powdered polenta or flour or semolina
  1. First of all bash the chickpeas in a large bowl, till a little crushed and fallen apart.
  2. Dry heat the coriander and cumin seeds in a frying pan, until slightly brown and the flavour is drawn out. Transfer to a pestle and mortar and crush until powdered.
  3. Add the turmeric, tamarind, ginger, paprika and mix well.  Add the oil and yoghurt and stir well so you have a paste.  
  4. Meanwhile, fry the white onion gently in a little more oil until golden brown. Add to the chickpeas with the raw red onion and the lime juice.  
  5. Add most of the coriander leaves, chopped, leaving a little to garnish.  Add a few tablespoons of the spiced yoghurt mixture, enough to make moist, but not runny.  
  6. Form into little patties, cover in the polenta/ flour/ semolina, taking care they don't fall apart.  
  7. Fry gently in a little vegetable oil.  The mistake is to turn the patties too soon - they need to be quite brown and cooked on the first side before turning, other wise they will fall apart.  The other mistake I make is to make them too big and they fall apart.
  8. Serve with the remaining coriander leaves.  If you have any of the spicy yoghurt mixture left, this could be a little condiment.