Chickpea Patties with Greek Salad
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
406
Fat
17g
Saturated Fat
4.1g
Carbs
48.9g
Sugars
9.3g
Protein
17.4g
Fibre
12.7g
Sodium
0.32g
Ingredients
1 x 400g tin chickpeas, rinsed and drained
A handful of fresh parsley, chopped
1 garlic clove, crushed
1 tsp ground cumin
Salt and black pepper
2 tbsp flour
2 tbsp olive oil
120 g Greek natural yoghurt
Juice of 1 lemon
80 g pitted black olives, halved
1 cucumber, halved lengthwise and sliced
1 red onion, thinly sliced
1 tomato, cubed
100 g Feta, crumbled
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp dried oregano
Method
  1. Combine the chickpeas, parsley, garlic, cumin and a pinch of salt and pepper in a food processor and pulse until the mixture comes together. Shape into eight patties and coat in the flour.
  2. Heat the oil in a frying pan over a medium-high heat and cook the patties for 5-7 minutes, flipping once.
  3. Whisk together the yoghurt and lemon juice and refrigerate until needed.
  4. Combine the olives, cucumbers, onion and tomato in a bowl. Add the Feta and toss gently.
  5. Whisk the oil, vinegar and oregano and pour over the salad, tossing to coat.
  6. Serve the patties with a drizzle of the yoghurt mixture and the salad on the side.