Chickpea & Pumpkin Patties

I made potato and chick pea patties a few years ago as part of the Wild Rose cleanse and got a kick out of the idea of a veggie patty. This isn't a new innovation, but it seemed new to me. My first patty experience was not be my last. Something about the veggie patty with a dip attracts me, so when I saw this recipe I had to give it a shot. I have tried using canned pumpkin for this recipe. Although it works, it's a bit wet compared to the real thing.


Adapted from http://aficionado-x.blogspot.com
Serves 6

• 500 g cooked chickpeas, drained well
• 5 T parsley leaves
• 1/2 cup breadcrumbs
• 1 egg
• 2 cups pumpkin, diced
• 2 garlic cloves
• 1 cup onion, finely diced
• 2 T olive oil
• 1 t sweet paprika
• 1 t ground cumin
• 1/2 cup greek yoghurt
• 2 T lemon juice
• 1/2 cup plain flour for dusting

Bring pumpkin and garlic to the boil in a pan with water.
Simmer until cooked through.
Strain and cool.
Heat olive oil in a pan.
Add diced onion and a pinch of salt.
Sweat over medium heat (the onion, not you) until cooked through.
Add paprika and cumin.
Toast spices for a minute until fragrant.
Remove from heat and cool.
Throw the chickpeas, parsley, breadcrumbs, egg and garlic into a food processor and pulse until it binds together (a few whole chickpeas here and there doesn't matter).
Gently stir through pumpkin and onion.
Form into as many patties as you like, keeping them about 2.5 cm thick. (The thinner you make your patties, the more you increase the likelihood of them falling to bits before they reach the pan. You could even shape them into balls and then flatten them in the pan afterwards, although the sides won't be nearly as neat.)
Dredge both sides in flour.
Pan fry over medium heat (give them a gentle press with a spatula to maximise surface contact) with a little oil for 3 mins each side.

Stir together the yoghurt and lemon juice.

Season and serve.