Chickpea Patties with Yoghurt Garlic Dressing

I usually make a whole lot of these patties and freeze. The patties are excellent when re-heated and can also be enjoyed cold as in a lunch box with a little yoghurt garlic dressing. They are also cheap and fairly easy to make. That, in my mind is always a winning combination!

You will need a food processor to make this recipe.

I love these patties and often make a bunch of them to freeze and enjoy later

This recipe is:

  • Egg free
  • Gluten free
  • Nut free
  • Nut free but includes seeds/oils from seeds

This recipe is easy to make:

  • Lactose (dairy) free

Chickpea Patties with Yoghurt Garlic Dressing

Serves 3-4 (Makes 10-12 patties)


For the Patties

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon linseed (or use 1 free range egg instead)
  • 450 grams (16 oz) tinned chickpeas (weight when drained)
  • 2 chilli peppers (red), chopped coarsely
  • 2 garlic cloves, chopped coarsely
  • 1 small onion, chopped coarsely
  • 1 pepper (green), chopped coarsely
  • 5 sun dried tomatoes, chopped finely
  • 50 grams low fat cheese (such as low fat Gouda), optional, grated
  • 10-15 grams (1-2 oz) fresh coriander leaves
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 3 tablespoons potato flour or spelt flour
  • 1 tablespoon coconut oil
  • 1 tablespoon lemon juice
  • Pinch of salt (Himalaya or sea salt) and pepper (black)
  • 100-200 millilitres (4-8 fluid oz) yoghurt (or soy yoghurt)

For the Yoghurt Garlic Dressing

  • 400 millilitres (16 fluid oz) yoghurt (or soy yoghurt)
  • 1 garlic clove
  • 1/2 teaspoon salt (Himalaya or sea salt)
  • 1/4 teaspoon pepper (black)
  • Pinch of parsley (or thyme)


  1. Heat a small frying pan over high heat (without any oil), add the 1 teaspoon coriander seeds and 1 teaspoon cumin seeds. Dry-toast until fragrant, approximately for 10-20 seconds. Allow to cool.
  2. If using 1 tablespoon linseed instead of the egg, place the linseed in 3 tablespoons water and allow to soak for 30 minutes. If you are using the egg, mix it lightly in a small bowl.
  3. Drain the 450 grams chickpeas (note: weight measured after draining).
  4. Cut the 2 chilli peppers in halves, scoop out the seeds and membranes and chop coarsely. You might want to use plastic gloves if you have sensitive skin.
  5. Halve the pepper, discard the stem and scoop out the seeds and membranes. Chop coarsely.
  6. Peel the 2 garlic cloves and chop coarsely.
  7. Pat any excess oil off the 5 sun dried tomatoes and chop finely.
  8. Peel the onion and chop coarsely.
  9. Grate the 50 grams cheese.
  10. Transfer the onion, chilli peppers, pepper and garlic into a food processor. Mix well together (for 5-7 seconds). The ingredients should be finely chopped although with some texture.
  11. Add the coriander and cumin seeds as well as the 1 teaspoon curry powder and the 1/2 teaspoon ground turmeric. Blend for 2 seconds. Transfer everything from the food processor to a large bowl.
  12. Now place the 450 grams chick peas, 10 grams coriander leaves, and the 5 sun dried tomatoes, in the food processor. Blend for 5-7 seconds, take care not to over blend as there should be some texture. Transfer to the large bowl and combine everything together.
  13. Add the linseed and 3 tablespoons water (or egg), 1 tablespoon coconut oil, 3 tablespoons potato flour or spelt flour, 1 tablespoon lemon juice and 50 grams grated cheese. Add salt and pepper if needed. Mix well.
  14. Finally add the 100-200 millilitres yoghurt. Start with 100 millilitres (4 fluid oz) and add more if needed. The patties should be easily formed with your hands and should not be too dry or runny.
  15. Chill for 30 minutes.
  16. Make 10-12 patties with your hands.
  17. Place baking parchment on the baking tray and transfer the patties onto the parchment.
  18. Bake at 190 degrees Celsius/375 Fahrenheit/Gas Mark 5, for 15-20 minutes, turn over and bake for further 15-20 minutes.
  19. To make the yoghurt dressing: Mix together 400 millilitres yoghurt (or soy yoghurt), 1 clove garlic (finely chopped or crushed through a garlic press), 1/2 teaspoon salt, 1/4 teaspoon pepper and a pinch of parsley (or thyme). Cover with a cling film, place in the fridge and chill for 30 minutes.
  20. Serve the patties with the yoghurt dressing, brown rice and a salad.


  • You can freeze the patties and re-heat later. They are also very tasty served cold (so are perfect for the lunch box).         
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes. 
  • If you are vegan or lactose intolerant you can easily use soy cheese and soy yoghurt instead of the products listed in the ingredients list.