Chickpea patties with carrot & raisin salad

A bowl of salad 7-A-Day Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:10 mins
  • Easy
  • Serves 2

These harissa-spiked vegetarian patties are served with a crunchy salad of watercress, courgette and radishes in a light dressing

Nutrient Unit
kcal 316
fat 14g
saturates 2g
carbs 31g
sugars 12g
fibre 9g
protein 17g
salt 1g


  • 400g can chickpea , drained
  • 1 garlic clove , chopped
  • 1 large egg
  • 1 tbsp ground almond
  • 2 tsp harissa
  • 1 tsp ground cumin
  • 3 tbsp chopped parsley
  • 2 tsp rapeseed oil , for frying

For the salad

  • 1 tbsp raisins
  • 1 carrot , shaved into ribbons with a peeler
  • 1 courgette , shaved into ribbons with a peeler
  • 5 radishes , thinly sliced
  • 2 handfuls from a bag of watercress , rocket & spinach
  • 1 tsp each hemp or rapeseed oil and white wine vinegar, or lemon wedges (optional)


  • STEP 1

Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.

  • STEP 2

For the salad, toss the raisins and all the veg together, but don’t dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.

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