The Kitchen (The home of Delicious Arabic Food) invites you to try Chickpea and sesame patties recipe. Enjoy the Arabic cuisine and learn how to make Chickpea and sesame patties.
10mins to prepare, 20mins to cook plus 40mins to chill
425 calories / serving
1½tbsp olive oil
½tsp cumin seeds
1 small red onion, peeled and diced
1 clove garlic
75g butternut squash, peeled and grated
50g Savoy cabbage, finely shredded
1tbsp sesame seeds
400g tin chickpeas
a splash of vinegar
rocket leaves, to serve
Heat ½tbsp of the olive oil in a frying pan and add the cumin seeds and onion. Sauté for 1 minute, add the garlic (crushed) and sauté for another 2-3 minutes. Add the squash and Savoy cabbage add stir-fry for 1-2 minutes until softened. Sprinkle in the sesame seeds and remove from the heat.
Pulse the drained chickpeas in a food processor until broken down. Add the vegetables, season, and pulse until it all comes together. Shape the mixture into 4 patties. Chill for 20-40 minutes to stiffen slightly before cooking.
Boil a pan of water and add the vinegar. Whisk the water to create a whirlpool. Break the eggs into cups, lower into the pan for 20 seconds then empty the eggs into the water to poach for 5-6 minutes.
Meanwhile, heat the remaining olive oil in a pan and cook the patties for 3-4 minutes on either side, until slightly golden.
Serve with a poached egg and rocket salad.
From Tesco Real Food