Chickpea and Pumpkin Patties

Last night I discovered a tin of chickpeas that I'd launched into the darkest corner of the pantry oh.. I can't even remember how long ago. Anyway I thought it was about time that I used it so I tipped them into a bowl and left them to drain overnight. During one of my less than inspirational lectures, I found a random recipe online for chickpea patties containing peanut butter and whole bunch of other terrifyingly fattening things which I omitted since I now have this grand idea of eating healthy. Or at least healthier. Damn fika.

Chickpea & Pumpkin Patties

1 tin of cooked chickpeas, rinsed and drained

2 tbsp parsley leaves

2 dl breadcrumbs

1 egg

250 g pumpkin, diced

2 garlic cloves

1 small onion, finely diced

2 tsp olive oil

1 tbsp sweet paprika powder

1 tsp ground cumin

1 dl greek yoghurt

1 tsp lemon juice

1 dl plain flour for dusting

Bring pumpkin and garlic to the boil in a pan with water.

Simmer until cooked through.

Strain and cool.

Heat olive oil in a pan.

Add diced onion and a pinch of salt. 

Sweat over medium heat (the onion, not you) until cooked through.

Add paprika and cumin.

Toast spices for a minute until fragrant.

Remove from heat and cool.

Throw the chickpeas, parsley, breadcrumbs, egg and garlic into a food processor and pulse until it binds together (a few whole chickpeas here and there doesn't matter).

Gently stir through pumpkin and onion.

Form into as many patties as you like, keeping them about 2.5 cm thick. (The thinner you make your patties, the more you increase the likelihood of them falling to bits before they reach the pan. You could even shape them into balls and then flatten them in the pan afterwards, although the sides won't be nearly as neat.)

Dredge both sides in flour.

Pan fry over medium heat (give them a gentle press with a spatula to maximise surface contact) with a little oil for 3 mins each side.

Stir together the yoghurt and lemon juice.

Season and serve.

Cathy Xiao Chen