Name: Chickpea patties with carrot & raisin salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Moroccan
Ingredients: 400g can chickpea drained; 1 garlic clove chopped; 1 large egg; 1 tbsp ground almond; 2 tsp harissa; 1 tsp ground cumin; 3 tbsp chopped parsley; 2 tsp rapeseed oil for frying; 1 tbsp raisins; 1 carrot shaved into ribbons with a peeler; 1 courgette shaved into ribbons with a peeler; 5 radishes thinly sliced; 2 handfuls from a bag of watercress rocket & spinach; 1 tsp each hemp or rapeseed oil and white wine vinegar, or lemon wedges (optional)

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Chickpea patties with carrot & raisin salad

Chickpea patties with carrot & raisin salad

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.9 out of 5.12 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g can chickpea

drained
1 garlic clove

chopped
1 large egg
1 tbsp ground almond
2 tsp harissa
1 tsp ground cumin
3 tbsp chopped parsley
2 tsp rapeseed oil

for frying

For the salad

1 tbsp raisins
1 carrot

shaved into ribbons with a peeler
1 courgette

shaved into ribbons with a peeler
5 radishes

thinly sliced
2 handfuls from a bag of watercress

rocket & spinach
1 tsp each hemp or rapeseed oil

and white wine vinegar, or lemon wedges (optional)

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Nutrition: per serving

kcal316

low
fat14g
saturates2g
carbs31g
sugars12g
fibre9g
protein17g
salt1g

Method

step 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.
step 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.

Recipe from Good Food magazine, February 2014

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A star rating of 3.9 out of 5.12 ratings

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