Chickpea Patties With Tomato & Avocado Salsa: Say Goodbye To Boring BBQ’s

by Natalie on December 16, 2012

Tired of soy sausages and bland old Bubble ‘n’ Squeak? Me too! So I decided to take matters into my own hands. Try showing up at your next barbeque with these Chickpea Patties. They can be served on their own with tomato and avocado salsa or made into veggie burgers. Meat lovers, eat your heart out!

Makes around 6 Patties

Patty Ingredients:

400g can of Chickpeas, drained & rinsed
1 small Beetroot, grated
1 small potato, grated
½ Zucchini, grated
½ Carrot, grated
½ cup chopped Parsley
1 small Onion, grated
125g can of Corn
2 free range Eggs, beaten
½ cup multigrain Breadcrumbs
2 Garlic cloves
2 handfuls Pepita Seeds
½ tsp Cumin powder
1 tsp Turmeric powder
Sea Salt & Cracked Pepper
Almond Flour to roll the patties in

Salsa Ingredients:

1 Avocado, cubed
1 Tomato, diced
1/3 cup Spring Onion
1/3 cup Parsley
½ Lemon Juice


– Mix chickpeas, beetroot, potato, zucchini, carrot, parsley, onion, corn, garlic , and pepita seeds together in a large bowl

– Beat eggs in a separate bowl and add to vegetables along with breadcrumbs

– Add cumin, turmeric, and season with salt & pepper

– Grab a handful of mixture and roll into a ball. Flatten the ball with a spatula to make your patty and then dust with almond flour on each side.

– Shallow fry in olive on high heat until golden brown (this can be in a saucepan or on a hot plate or barbeque)

– Chop avocado, tomato, spring onion & parsley in a bowl, and mix lemon juice through

– Serve patties topped with salsa and a dollop of light sour cream, or on a wholegrain bread roll with salad.


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