This is another delicious recipe that is perfect for the colder weather. Chickpeas are so versatile, and this recipe is very quick. You just throw all the ingredients into your food processor. A lot of my clients complain that chickpeas, lentils and beans make them bloat. I suggest soaking and cooking all your pulses with a strip of Kombu. Kombu is an edible kelp. For this recipe, I have also used pecorino cheese. You do not have to add the cheese if you don’t want to. Cheese or no cheese, they are delicious. You can also bake them in the oven instead of frying them, which is healthier.
Chickpea Patties and Pumpkin Cream Ingredients
For the chickpea patties
- 400g chickpeas or 1 can of Biona organic chickpeas
- 150g pecorino grated cheese (Optional)
- 3 spring onions chopped
- 1 garlic clove chopped
- A big handful of coriander chopped
- 1 organic egg
- 1 tablespoon of flour and extra for dusting
- Chilli flakes
- Himalayan salt
- 1 tablespoon of olive oil
- Coconut oil
For the Pumpkin Cream
- 1 small round pumpkin
- Olive oil
- Salt and pepper
Soak the chickpeas the night before with a kombu strip, making sure to change the water regularly, or you can use one can of organic chickpeas from the brand Biona. If using soaked chickpeas, boil them with the Kombu until ready. Once the chickpeas have cooled, place them in the food processor together with the rest of the ingredients. Once everything has been mixed, divide into patties, dusting them with flour. If you want to freeze them, wrap them up in cling film and place them in the freezer.
When you are ready to cook them, heat some coconut oil in a pan on medium heat. You can use olive oil, but coconut oil is better when cooking at higher temperatures. Make sure there is a generous amount of oil, about 1/4 inch, in your pan. Once the oil is hot, cook your chickpea patties 3-4 minutes on each side or until they are golden. Serve with a salad and the pumpkin cream.
To make the pumpkin cream, I used a small round pumpkin. I cut it in half, removed the seeds and drizzled it with olive oil, salt and pepper and placed both halves face down on a tray with parchment paper. Place in a preheated oven at 180°C and cook until tender. Once cooked and cooled, you scoop the flesh out and place it in your food processor or you can use a hand blender. Blend until lovely and smooth. Taste and adjust the seasoning. Serve with the patties and enjoy!
Take the Next Step in Your Diet & Wellness Journey
Thank you for trying this Chickpea Patties and Pumpkin Cream Recipe! If you liked this and would like some more healthy eating inspiration, I have more healthy recipes here for you to enjoy.
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