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Chickpea Patties

  • Prep Time
    30 mins
  • Cook Time
    20-30 mins
  • View
    55,766

Very similar to the Lebanese Felafel, these patties are also made with chickpeas, however they have some veggies too in them, as well as Feta Cheese which apart from keeping them moist, gives them that lovely flavour.  I have oven baked them and also shallow fried them.  Both ways are good. Baked, they have a lovely crunchy outside, but they do not have that golden brown colour like when you shallow fry.  You can always spray them with olive oil prior to baking to help get that golden colour.  I served these with some gluten free couscous and a cucumber and yogurt sauce.

Ingredients

    Directions

    Step 1

    You will find it easier if you use a small blender to make these. First whizz the fresh bread into breadcrumbs and place in a large bowl. Roughly chop the chickpeas using the pulse button, and add this to the bowl. Then roughly blend the vegetables together with the cumin, seasonings and chilli if using.

    Step 2

    Add the vegetables to the bowl with the beaten eggs, the crumbled Feta and the fresh herbs and mix everything well. If too dry add just a little milk. If too wet, add a little chickpea flour.

    Step 3

    Place the dried breadcrumbs in a shallow bowl. Take two heaped tablespoons of the mixture and form patties. Drop the patties in the breadcrumbs and cover them completely. Place on a baking tray lined with baking paper. Repeat with the remaining mixture. Quantity depends on the size of your patties. Put in the fridge for at least half an hour so they set.

    Step 4

    When ready to cook, if you are using the oven, best if you spray them with olive oil before placing in the oven, preheated at 185C. Otherwise you can shallow fry them in a non stick pan, adding just a little oil, turning them half way so they cook on both sides.

    Step 5

    Serve with seasoned couscous or even some flat bread or pita and a yogurt and cucumber salsa.

    Jacqui

    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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