Mini chickpea and sesame patties recipe

20 ratings Rate
  • Serves 16
  • 30 mins to prepare and 30 mins to cook
  • 65 calories / serving
  • Healthy
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Preheat oven to Gas 5, 190°C, fan 170°C. Heat the oil in a pan. Add the shallots, celery and carrot and cook for 10 minutes until softened. Stir in the cumin, chickpeas and parsley, and cook for a further minute. Put into a food processor and whizz for 3-4 seconds. Pour into a bowl and stir in the egg. Season well.

Scatter the sesame seeds into a shallow dish. Use a spoon to take walnut-sized amounts of the chickpea mixture and shape into little patties to make 16 in total. Press each side into the sesame seeds. Bake on a baking sheet lined with nonstick baking paper for 20 minutes until golden and firm.

Arrange on a plate, spoon the tzatziki into separate bowls and serve with the lemon wedges and parsley sprigs.

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  • Ingredients

  • 1tbsp oil
  • 2 shallots, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 1 small carrot, peeled and finely chopped
  • ½tsp ground cumin
  • 2 x 400g can chickpeas, drained
  • 1tbsp flat-leaf parsley, plus sprigs
  • To decorate

  • 1 medium egg, beaten
  • 2tbsp sesame seeds
  • tzatziki, to serve
  • 1 lemon, cut into wedges, to serve
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  • Energy 265kj 65kcal 3%
  • Fat 3g 4%
  • Saturates 1g 5%
  • Sugars 1g 1%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 6g Protein 3.2g Fibre 2.3g


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