Appetizer | Chickpea Patty

By Cynthia Nelson
September 10, 2010

Photography By Cynthia Nelson


2 cups dried chickpeas soaked overnight


Salt and black pepper to taste


1 cup diced onions

1 tablespoon minced garlic

Minced hot pepper to taste

¼ teaspoon ground turmeric

1 heaped teaspoon ground coriander

1 heaped teaspoon ground cumin (jeera)

½ cup chopped cilantro

1 tablespoon fresh lime juice

¼ cup chickpea flour (substitute with split pea flour)



1 large pot with cover or pressure cooker

1 colander

1 shallow frying pan

1 large spoon

1 food processor

1 rubber spatula

1 large bowl

1 large plate or baking sheet

Paper towels

1 flat spatula



1. Drain peas and add to pot with 5-6 cups fresh water, cover and bring to a boil. When the pot comes to a boil, add salt to taste, recover and cook until fork tender. If using a pressure cook, add peas and 5 cups water, cover (do not close) pressure cooker and let come to a boil. Add salt when the pot comes to a boil, close pressure cooker and let pressure for 10 – 12 minutes, time begins from the first whistle

2. Drain cook peas well and set aside

3. Heat 2 tablespoons oil in pan and sauté onions, garlic and pepper for 2 minutes. Add turmeric and spices, stir to incorporate and continue cooking for 1 – 2 minutes. Set aside

4. Add peas, cilantro and lime juice to food processor and pulse to mash peas. You want it to have a little texture; do not let it be smooth

5. Transfer the pea-mixture to a bowl; add sautéed ingredients, freshly ground pepper, chick pea flour and mix. Taste for seasoning (salt) and adjust if necessary

6. Form into patties and place on plate lightly brushed with oil

7. Add oil to pan for shallow frying. Heat on medium-high heat. Pan-fry (about 2 minutes per side, drain on paper towels and serve

For more great recipes, and insight, visit and purchase Cynthia’s cookbook, Tastes Like Home.

To view more food stories see the Winter 2009 issue of City Style and Living Magazine here.