Chickpea and coriander patties

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» Chickpea and coriander patties

Serves 4

Serve with a salad or stick them in a wrap – these patties are protein-packed and versatile.

Ingredientschickpea and coriander patties on a dark slate background with shredded vegetables

  • 1 tin cooked chickpeas, drained and lightly crushed
  • 100 g gram (chickpea) flour
  • ½ bunch fresh coriander, chopped
  • 1 tsp garlic puree
  • 1 tsp ginger puree
  • 1 small red onion, finely chopped
  • 1 red pepper, julienne
  • 50 g spinach, julienne
  • 100 g cucumber, julienne
  • 1 carrot, peeled and julienne
  • 250 g soya yoghurt (plain and fortified)
  • 20 g mint sauce
  • Wholemeal wraps, to serve

Method

  1. Mix together the chickpeas, gram flour, coriander, garlic and ginger purees and the red onion until you have a firm dough. You might need to add an extra bit of gram flour to achieve this.
  2. Divide the mix into 8 pieces of equal size and press them down onto a lined baking sheet. Cook in a preheated oven at a medium heat for 20 minutes until they have formed a crust and turned a golden colour.
  3. Mix together the red pepper, spinach, cucumber and carrot.
  4. Mix together the soya yoghurt and the mint sauce.
  5. You can either serve these patties by putting them on a plate with some of the julienne salad and sauce with the wraps on the side or you can pre-make the wraps and use them for a healthy lunch.

Nutritional analysis per serving (1/4 recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
403 58.2 13.8 18.8 9.7 2.5 8.9 0.89
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