Spicy Chickpea Patties, Hummus and Flatbreads

It’s fair to say that if I’m not participating in the act of eating I am contemplating my next meal.  My wise friend Daniel Swindells said to me after a comprehensive conversation about his meal plan for his shift at work: “structure is crucial”.  I don’t know if it’s normal or whether I associate myself with people who are also food fanatics, but it seems perfectly reasonable to map out your working day primarily around lunch and the snacks in between, doesn’t it?
It’s this passion for food which drives most of my days.  Even when bursting at the seams I find myself thinking forward “Hmmm what’s in the fridge...oooh this would be yum if I pick up some...”.  I just love it. 

With the winter months in full force though, it’s becoming increasingly difficult to bother going to the supermarket.  I thrive at the fruit and vegetable markets every weekend and generally I use this bounty as my staples for the week.  So on a lazy night I ponder what can be done with two lone cans of chickpeas – the only canned goods to be seen.  Ready Steady Cook pays off and what I came up with was nutritious, scrumptious, and made with a few solid cupboard staples.
2 can chickpeas drained – set ½ can aside
1 onion finely diced
1 clove garlic grated
½ cup natural yoghurt
1 cup breadcrumbs
1 tbspn cumin powder
½ tspn cayenne pepper
Handful fresh coriander/parsley chopped
1.    Pulse chickpeas in food processor until roughly chopped. Put into a bowl and add all remaining ingredients. Stir until well-combined
2.    Roll into patties (size of your choice) and place on a tray with  greaseproof paper into the fridge for around 20 minutes

Meanwhile while these are setting you can get onto your homemade Hummus and Flatbreads
Remaining ½ can of chickpeas
¼ cup oil
Juice of 1-2 lemons
Clove garlic grated
1.    Blend all ingredients together well.  Add more oil/lemon juice to get desired consistency.  I added ¼ block of feta because it was in the fridge which was an epic add-on.  Leave out of the fridge
250g self raising flour
1 tbspn salt
1 tbspn baking powder
250g natural yoghurt
1.    Using a blender (or by hand) combine all ingredients till you have a dough – don’t over do it in the blender, just combine
2.    Kneed for about a minute adding more flour if needed
3.    Divide into 6 equal pieces and roll out to a side plate size approx.  Using greaseproof paper to separate them to stop sticking
Once done here fry the patties in oil for 4-5 minutes on each side or till golden brown.
Alternately cook the flatbread on a DRY, high heat for a few minutes on each side or until they are lightly charring and puffing.
Im a huge platter fan and like eating with my fingers so serve this all up on a platter and ENJOY
Just a side note - once again the meat no meat debate arose between Mel and I so the next night I had all the same but added smoked salmon and avocado.  It was divine – it could definitely go down as a brunch option, add a poached egg = lush.  So if you have a ‘must-have-meat’ policy in your household I would highly recommend giving this add-on option a try.  So many nutty, fresh, spicy flavors you won’t regret it. 






  1. You keep that veggie theme going Zen sooner or later Mel will jump on board!!


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