Chickpeagarbanzo Patties Recipes

Steps:

• Using a food processor, finely chop the chickpeas. Combine with the chicken, chutney, spring onions, curry powder and seasoning of salt and pepper to taste.
• Shape into patties using a 1/3 cup measure.
• Place the patties on a lightly oiled barbecue plate and cook approx 4 minutes each side or until cooked.
• NOTE:You can cook these patties in your fry pan or grill them. Serve with veggies, salad or on a burger with some more chutney and chopped cucumber.

Steps:

• Put a medium sized, nonstick skillet on medium heat. Add the onion and carrot, and let them sweat for about 5 minutes, do not brown them. Then add the garlic to the skillet, and combine with the onion and carrot over medium-low heat for about 2 minutes. Turn off the heat, and set the pan aside, leaving the ingredients to cool.
• Take the cooked chickpeas and place them into a blender, until they are no longer whole, the mixture should look a bit dry and crumbly. Place the chickpea mixture in a small bowl.
• Now take the vegetable mixture and combine it with the chickpeas. Also add the spinach, parsley, salt, and pepper. Mix all the ingredients together, until they are evenly distributed throughout the mixture.
• Put the pan you used to sweat the onions on medium heat, and add a bit of oil, if you wish. I used less than a quarter of a teaspoon. Let the pan completely. Meanwhile, begin to form your patties with your hands. Grab about two tablespoons of the mixture and compact it, into the shape of a patty with the palms of your hands, flatten it a bit, gently. I ended up with three patties in varying sizes, so your yield will depend on how much mixture you use.
• Now that your patties are formed place them into the skillet, and cook until golden brown on both sides, about five minutes per side. Be careful when flipping your patties, because they might break.
• Serve your patties and enjoy! You can top them with ketchup, avocado, salsa, or whatever you like.

Steps:

• Preheat the oven to 200°C/fan 180°C/gas 6.
• Put the onion, garlic and potatoes into a roasting pan, scatter over the spices, season with salt and pepper and drizzle over the oil.
• Roast for 15 minutes. Add the tomatoes, honey and 7fl oz water and roast for a further 15 minutes. Stir through the chickpeas and return to the oven for a final 10 minutes. Scatter with the herbs and serve with couscous.