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Chickpea Patties & Tomato Salsa Recipe

Pancakes & Batters


Chickpea Patties & Tomato Salsa - Glutafin gluten free recipes

These veggie chickpea cakes are perfect for something different for lunch - enjoyed hot or cold too!





Preparation time:
10 minutes

Cooking time:
5 minutes

Oven temperature: 200°C/180°C Fan/400°F/Gas Mark 6
Makes:
8 Small patties



Ingredients

Chickpea Patties:
2 x 400g cans of Chickpeas, drained and rinsed
3 tbsp Breadcrumbs made from the Glutafin Select Longer Life/Fresh White/Fibre Loaf
3 Spring Onions, sliced
Handful coriander
Zest of 1 lemon
Large pinch of paprika
Splash of oil for frying

To Serve with:

Warmed Pitta Bread (gluten free) **

Salsa:
500g Tomatoes halved and quartered
2 Spring Onions sliced
Small handful of Coriander leaves
Juice of 1 lime

** = Please check your Coeliac UK Food and Drink Directory for suitable brands

Gluten free wheat free option: Use Glutafin Gluten Free Wheat Free White/Fibre Loaf instead





Method

1. Heat the oven.
2. Place the chickpeas, breadcrumbs, spring onions, coriander, lemon zest, and whizz until most of the chickpeas form a paste. Divide the mixture into 4 and using lightly floured hands, shape each section into a patty. Divide into 8 if you require smaller patties
3. Heat a frying pan with the oil, add the cakes and brown lightly on both sides
4. Transfer the cakes to a preheated baking sheet, and cook on the top shelf of the oven for 5 minutes
5. Mix together the salsa ingredients and season
6. Serve with the chickpea cakes and pitta breads**

** = Please check your Coeliac UK Food and Drink Directory for suitable brands








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