Chickpea Patties

I like taste of Falafels but  for me they are a little dry, I feel the need to break/crumble them up and smother them in Tzatziki, yoghurt or mayo. This is my version that is thinner and no so dry, a great quick snack or as a meal.


Chickpea Patties

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Snacks & Sweets
Servings 10 Patties


  • 400 Gram tin Chickpeas
  • 1 Small Carrot (grated)
  • 3 Sices Onion (fine chopped)
  • 2 Tablespoons Cooked Peas (chopped)
  • 1 Egg (small)
  • 1 1/2 Teaspoons Harissa (or herbs)
  • 1 Pinch Salt
  • 2 Pinches Pepper
  • 2 Tablespoons Olive oil (for frying)


  • Drain chick peas then blitz with harissa and egg in a bullet or food processor.
  • Empty blitzed chickpeas into a bowl then blend in other ingredients.
  • Heat oil in a frying pan (about 3/4 heat)
  • Form mixture into rounds about golf ball size. And place into the frying pan then flatten to desired thickness.
  • Cook through until golden brown, about 5-7 minutes.
  • Serve with a salad


I make these in batches and freeze, they don't take long to defrost, alternatively will last a couple of days in the fridge in a sealed container.
These are the vegetables I use as I always have them on hand but there is no reason you can't mix your favourite combo.
Crumb them if you wish for a crunchy outside.
Another easy recipe to play with and make your own.

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