Chickpea patties with homemade relish

I have completely rediscovered legumes since living in Italy and I absolutely love using them because they easily bulk up a meal, they are inexpensive and most importantly they are incredibly nutritious. 

Chickpeas are one of my favourites and I love to have them in salads, soups and any which way possible really!  Hence came about this recipe! I baked these patties as my digestive system is sensitive to most fried foods, plus once baked you can store them in the fridge, and reheat or have cold for breakfast, as a snack or for lunch or dinner. 

Chickpea patties with homemade relish

The real star of this recipe is the relish! It is divine and I was caught more than once eating it straight from the fridge! It has a little bit of heat from the spices but it’s also slightly sweet from the capsicum and sultanas! The patties and relish are a match made in food heaven and served with a tossed salad, makes a delicious meal!

Buon Appetito


Chickpea patties with homemade relish

Makes 12
Author | The Unprocessed Pantry

1 1/4 cups chickpeas, soaked overnight
1 egg
1 tsp cumin
1 carrot, grated
1/2 cup peas, thawed
1 tbsp parsley, chopped
1 tbsp mint, chopped

For the relish
250g cherry tomatoes, quartered
2 red capsicum, sliced
1 onion, sliced
2 garlic cloves, chopped
1 tsp ground cumin
1 tsp cumin seeds
1 tsp ground ginger
1/2 tsp turmeric
1 tsp fennel seeds
pinch of hot paprika
1/2 cup sultanas
olive oil

2 cooking pots
wooden spoon
baking/oven tray
mixing bowl

If you don’t want any heat in the relish just don’t add in the hot paprika. 

You can of course use tinned chickpeas which are already cooked. Just rinse and mash before adding the remaining ingredients.

For the Relish
In a large pot, drizzle with some oil and add the onion and garlic. Cook over low heat for 3 minutes, add the spices and cook for another minute or until fragrant. Add in the capsicum and tomato and cook for 5 minutes, then add 1/2 cup of water and cook partially covered for 1 hour 20 minutes or until the water has evaporated, stirring occasionally. At the 1 hour mark add in the sultanas and a pinch of salt and pepper. 

For the patties
Place the soaked chickpeas in a pot, cover with water and cook over low heat for 45 minutes, removing the white froth as they cook. Drain and run under cold water to cool. 

Preheat oven to 180°c. Line oven tray with baking paper. 

Place the chickpeas in a bowl and mash roughly with a fork until mostly smooth. Add in the cumin, carrot, peas, herbs, egg and a pinch of salt and pepper. Mix together with a fork until combined. 

Take tablespoons of the chickpea mixture and shape into a patty with your hands. Place the patties on your tray and bake in the oven for 25-30 minutes. Serve warm or cold with the relish. 



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