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Chickpea and Vegetable Patties

A community recipe by

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You can use any combination of vegetables you like for this. I'd always include a small onion. If using wet vegetables like zucchini or potato squeeze excess water out before adding. I specify packaged breadcrumbs because their dryness really helps absorb any excess moisture. These can be made in any size. The half cup measures work perfectly as 'burgers' for serving in a bun with humus and salad.


Serves: 8

  • 1 can garbanzo beans (drained and rinsed)
  • 1000 millilitres any vegetables (sweet potato, zucchini, potato, onion carrot)
  • 1 medium lightly beaten egg
  • 250 millilitres breadcrumbs
  • 1 clove crushed garlic
  • 83 millilitres cilantro (or parsley)
  • 83 millilitres toasted sesame seeds
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pinch of salt
  • 1 pinch of pepper
  • olive oil


Chickpea and Vegetable Patties is a community recipe submitted by Coby and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a large bowl roughly mash garbanzo beans, add all remaining ingredients and use hands to mix well.
  • Sit for 10 minutes and mix again (this will allow flavours to develop).
  • Form mixture into patties. Using a metric half cup measure you will get eight patties. Heat a frying pan, brush with a little oil and cook patties on both sides until golden brown.
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    What 1 Other has said

    • This is just the most beautiful recipe. Have made it so many times. Never fails to impress. The flavours work so well together.

      Posted by loreana on 16th October 2015
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