Chickpea patties with carrot & raisin salad

Chickpea patties with carrot & raisin salad

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(6 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
These harissa-spiked vegetarian patties are served with a crunchy salad of watercress, courgette and radishes in a light dressing

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal316
  • fat14g
  • saturates2g
  • carbs31g
  • sugars12g
  • fibre9g
  • protein17g
  • salt1g
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  • 400g can chickpea, drained
  • 1 garlic clove, chopped
  • 1 large egg
  • 1 tbsp ground almond
  • 2 tsp harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 1 tsp ground cumin
  • 3 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tsp rapeseed oil, for frying
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the salad

  • 1 tbsp raisins
  • 1 carrot, shaved into ribbons with a peeler



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 courgette, shaved into ribbons with a peeler



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 5 radish, thinly sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 handfuls from a bag of watercress, rocket & spinach



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 1 tsp each hemp or rapeseed oil and white wine vinegar, or lemon wedges (optional)
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  1. Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.

  2. For the salad, toss the raisins and all the veg together, but don’t dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.

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Comments (7)

Stephafitt's picture

Patties sloppie as a mixture but fried well with the amount of oil. It was quite dry though as a result. I didn't have any but a Greek yoghurt minty style would have been a lovely addition to this meal. The mix of veg for the salad was good. I added tomatoes. Raw courgettes are surprisingly nice.

sozzle79's picture

It was quite dry so I would recommend a fip to go with it.

barbarakelsey's picture

Mixture was far too sloppy to form into patties. Used an extra tin of chickpeas which firmed them up but they then tasted very earthy.

dave6376's picture

I found the patties dry and unappetising although I followed the recipe exactly. The salad was lovely.

morningvictoria's picture

This was a great healthy recipe with a good combination of textures. We ate it with some Indian spiced potatoes as well. I didn't have a blender, but used a potato masher to mash up the chickpea mix with no problems. The peeled vegetable strips were a nice stylish addition to the salad.

sllyst's picture

I didn't fancy smooth patties after loving one of the other falafel recipes on here so i fried an onion, then out it all in the processor and pulsed, stopping before it lost all it's texture. I'd never eaten raw courgette before but it was nice. The dressing was not appealing so i made one with honey instead and it was nice.

helleJan's picture

I was a bit dubious to make this one actually after making a few other recipes from this site that I was not amazed by. This however was really good. Simple and quick. The patties were a bit difficult to turn over but this could be a matter of technique. Otherwise very nice.

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