Chickpeas are a staple food across the Mediterranean, Middle East and Indian Subcontinent. Not only do they help lower cholesterol and are high in fibre, they also constitute a versatile great source of protein. Did you know that in the 18th century roasted chickpeas were used as a substitute for coffee? Crazy. They are the world’s second-largest cultivated legume and a great antioxidant.
Wanting to make something quick, nutritious and tasty at the same time, I came up these very easy chickpea patties. They have become part of our weekly suppers, as not only they are ready in minutes, but they keep you full for longer and are gluten-free. Serve with some greens and a sweet chilli sauce and dinner is ready!
Preparation time: 20 min
Cooking time: 15 min
Servings: 5 patties
400g canned chickpeas, drained
2 garlic cloves
a few jalapeño peppers, to taste
2 tbsp lemon juice (or the brine from the jalapeño peppers)
2 tbsp corn flour
1 tsp Spanish pimenton (or paprika)
1 tsp za’atar
a pinch of salt
2 tbsp extra virgin olive oil, for frying
1. In a food processor whizz the chickpeas, jalapeños, corn flour and spices, until you obtain a thick consistency.
2. Heat the oil in a non stick pan over medium-high heat, cook patties for 2-3 minutes per side, until golden
3. Serve hot, with greens and sweet chilli sauce or Greek yogurt.