Chickpea Patties

This is one of those recipes that turns a simple tin of chickpeas into something really satisfying.

Soft in the middle, lightly crisp on the outside, and full of fresh herbs and warm spices. They come together quickly and work just as well for a relaxed lunch as they do for a simple dinner.

Served with a fresh yoghurt dip, they feel a little more complete, balanced, and still very easy.

Makes

5-6 patties

Ingredients

1 tin chickpeas, drained
Small handful spinach, chopped
1 tbsp parsley
1 tbsp coriander
1 garlic clove
1 tsp cumin
½ tsp smoked paprika
Pinch chilli flakes
Zest of ½ lemon
Salt and black pepper
1 egg
2–3 tbsp flour
Olive oil, for frying

Method

1. Prepare the chickpeas
   Drain and pat the chickpeas dry, then mash in a bowl with a fork until mostly broken down.

2. Add flavour
   Stir through the spinach, herbs, garlic, spices, lemon zest, salt and pepper.

3. Bring together
   Add the egg and flour, mixing until a soft mixture forms.

4. Shape and cook
   Form into patties and lightly dust with flour.

Heat olive oil in a pan and cook for about 4 minutes on each side, until golden and crisp.

Herby Yoghurt Dip

Ingredients

3 tbsp Greek yoghurt
2 tbsp crème fraîche
Small handful fresh herbs, chopped
1 garlic clove, finely grated
1–2 tsp lemon juice
1 tbsp olive oil
Salt and black pepper
Pinch chilli flakes

Method

Mix everything together until smooth and well combined.

Notes

Great served in wraps, salads or as a simple plated meal.

They freeze well for up to 2 months. Cook first, then allow to cool before freezing.

Mindful Moment

There is something satisfying about making something from what you already have.

A simple tin of chickpeas, a few herbs, a handful of ingredients, and a little time.

It is a reminder that good food does not have to be complicated.
Sometimes it is just about working with what is there, and allowing it to become something nourishing and complete.