Alive and Cooking

Chickpea Pattie with Red Capsicum Drizzle Sauce

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(Makes 8)
200g chickpeas (soaked overnight)
1tsp of crushed garlic
1 carrot, roughly chopped
1 Spanish onion, roughly chopped
1 stick of celery, roughly chopped
20 capers
50ml soymilk
½ cup breadcrumbs
1/3 cup chopped parsley
1/3 cup chopped mint
1/3 cup chopped basil


Place the soaked chickpeas in a saucepan of cold water and bring to a boil, then simmer for 45-60 minutes. Drain and allow to cool.

In a mixer, place the carrot, onion, celery, capers and minced garlic and give a quick pulse to finely shred. Next add in the chickpeas, herbs and soy milk and give another quick pulse.

Place the mixture into a mixing bowl with the breadcrumbs and massage together. Once the mixture is combined, form into patties and refrigerate for at least 1 hour. Place onto baking paper and bake at 200°C for about 15-20 minutes.
Red Capsicum Drizzle Sauce
140g piquillo roasted peppers
Splash of white balsamic vinegar
Splash of extra virgin olive oil

Blend all of the ingredients together until smooth. Use as dipping sauce or as a salad dressing.

Chickpea Pattie with Red Capsicum Drizzle Sauce