Lunch
Baked chickpea patties with salad
Falafel-inspired, baked instead of fried.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, folate, vitamin K, vitamins A and C, B vitamins, vitamin E, healthy fats
LeafUp › Plates › Baked chickpea patties with salad
You need (serves 2)
- A tin of chickpeas (400 g)
- An onion and two garlic cloves
- A big handful of parsley
- A teaspoon each of cumin and ground coriander
- Two spoons of wholewheat flour (2 tbsp)
- A spoon of olive oil (1 tbsp)
- Salad, wholewheat pitta, and tahini with lemon to serve
How to make it
- Blend the drained chickpeas, onion, garlic, herbs, spices and flour into a coarse paste.
- Shape into small patties, brush with oil and bake at 200 °C (400 °F) for about 25 minutes, turning once.
- Serve in pitta with salad and tahini thinned with lemon.
Allergens This plate contains gluten, sesame. Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Taking a blood thinner such as warfarin? Greens are rich in vitamin K. Keep the amount you eat steady rather than suddenly eating much more, and ask your doctor.
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Allergic to nuts or peanuts? Use the nut-free filter on Plates, and seeds only if they are safe for you. Whole nuts are a choking risk for children under 5.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
