These are delicious! Even the non chickpea fans of the house are impressed. These will be a regular in the freezer. They are easy and achievable for a busy yet healthy work night meal. The mix takes no time at all. Just shape and fry. I serve as is with some salad or inside my Spinach Wraps with salad and a little cheese or sweet chilli sauce. - Peta
Recipe Tester Feedback: "Tasty, versatile little morsels. Love that they're healthy and kid friendly too, and quick and easy to prepare. My 4 yr old who doesn't eat much of anything really enjoyed them, so I'll definitely be adding them to his meal rotation!" - Alana
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 20 minutes
Makes 15 patties
Can be frozen
Note: Parmesan cheese can be left out but may make the patties a little bland, so you may want to add additional seasoning to the mix.
- bread - 2 slices, day old
- Parmesan cheese - 20g (*omit for DF; see Note)
- fresh parsley - 1 tsp, or to taste
- onion - 1/2, peeled
- garlic clove - 1, peeled
- olive oil - 10g, or butter, plus extra for frying (*use olive oil for DF)
- chickpeas - 400g tin, drained and rinsed
- egg - 1 (*omit for EF)
- Place bread (2 slices), Parmesan cheese (20g) and parsley (1 tsp) into bowl. Mix Speed 7 / 8 seconds. Set aside.
- Add onion (1/2) and garlic clove (1) to bowl. Mix Speed 7 / 5 seconds or until fine. Scrape down sides.
- Add oil (10g). Program 4 minutes / 100C / Speed 2.
- Add drained chickpeas (400g tin), egg (1) and breadcrumb mix. Combine on Speed 6 / 5-10 seconds.
- Shape into 15 small patties and shallow fry with a little oil or butter in a frying pan a few at a time. Do not overcrowd the pan.
- Drain well on paper towel and serve.