Chickpea patties with cucumber, red onion and cream cheese

Chickpea patties with cucumber, red onion and cream cheese

Preparation

Finely slice the onion and mix with 250 g chickpeas, chopped garlic, parsley, cumin, coriander, baking powder and sheep’s milk yogurt. Blend to a creamy paste. Season with salt, cayenne pepper and lemon zest, then cover with cling film. Shape into patties and fry in vegetable oil until golden brown. Season the cream cheese and stir until smooth. Peel the cucumbers, shave into thin slices and season with salt. Leave to steep for five minutes while you slice the tomatoes. Mix together the slices of onion, cucumber, chickpeas and tomatoes. Season with salt, vinegar, olive oil and pepper to taste. Serve the patties on the salad, place a little cream cheese on top and garnish with coriander and mint.

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  • 1
  • 2
  • 3
  • ½ tsp baking powder
  • 250 g chickpeas, cooked
  • 1 garlic clove
  • 1 bunch parsley
  • Cayenne pepper, salt, cumin, coriander, ground
  • ½ white onion
  • 2 – 3 tbsp sheep’s milk yogurt
  • 2 cucumbers
  • 1 red onion
  • 2 tomatoes
  • 100 g cooked chickpeas
  • 1 cup of cream cheese
  • Salt, white pepper, olive oil, white balsamic vinegar
  • Mint and coriander to garnish

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