I only discovered chickpeas in my 20’s & boy am I glad I did. My mother is a fantastic cook, but tends to stick mostly to the traditional repertoire (rys, vleis & aartappels, anyone!?) which means we weren’t really exposed to items like couscous or chickpeas. Chickpeas are not only good for you, but they’re sooo versatile too. Anything from bulking up a stew to whizzing it up for a quick hummus or making a simple snack (like these patties).
Chickpea patties, makes 4 patties (ie serves 2 as a substantial snack)
- This recipe is from the Donna Hay book “No time to cook.”
400g of canned chickpeas (garbanzos)
1 teaspoon of ground cumin
1 teaspoon of ground coriander (cilantro)
1/3 cup of flatleaf parsley leaves
Freshly ground salt & pepper
To serve: tzatziki, flatbread & lemon wedges
Process all the ingredients until coarsely chopped. Now shape the mixture into patties & cook in a little olive oil until golden.
The patties alone can be rather dry, so don’t hold back on the tzatziki & lemon (& flatbread) when you dig in. Enjoy.
Really yummy for a starter, snack or light lunch.