Chickpea and herb patties with roast tomatoes

Method

1. Heat the oven to 220°C (200°C fan) and put 1 tbsp of the olive oil on a large baking tray. Drain and rinse the chickpeas, finely chop the parsley and coriander, including the soft stalks, and crush the garlic.
2. In a bowl, roughly mash the chickpeas with a fork, leaving some texture. Stir in the gram flour, herbs, cumin, garlic, the zest of the lemon, 3 tbsp water and a good pinch of salt until it holds together.
3. With wet hands, shape the mixture into 6 patties about 2 cm thick and put them on the tray.
4. Peel the red onion and cut it into wedges. Scatter the onion and the whole cherry tomatoes around the patties and drizzle the vegetables with the remaining 1 tbsp olive oil and a pinch of salt.
5. Roast for 15 minutes, carefully turn the patties over and roast for another 12 to 15 minutes, until golden and firm.
6. In the meantime, stir the coconut yogurt with a good squeeze of juice from the lemon and a pinch of salt. Halve the half cucumber lengthways and slice it into thin half-moons.
7. Serve the patties with the roast tomatoes and onion, spoon over the yogurt and add the cucumber on the side.

Tip Wet hands stop the mixture sticking when you shape it. If it feels too loose to hold, add a spoonful more gram flour.

Photo made with AI.

From Nosha · nosha.app