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Preparation time: 20-40 min

Difficulty: easy

Serves 3


  • 400 g cooked chickpeas (or 2 small jars)*

  • small bunch of fresh cilantro or basil

  • pinch of thyme

  • 1 leek or a big bunch of chives

  • 1/2 cup sun-dried tomatoes**

  • 1 tbs flax seeds

  • 3 tbs sesame seeds

  • salt and pepper

Soak the chickpeas overnight and cook them the next day (or use the ones in a jar). Grind the flax seeds, they will work as a binder. Pan-roast sesame seeds. Thinly slice the leek or chives, and sun-dried tomatoes. Add chickpeas, sun-dried tomatoes, and herbs to a food processor and mix until all ingredients bind together. You will most probably need to mix in a couple of rounds. If the chickpeas are too dry, add some water in which you soaked the sun-dried tomatoes. Add the batter to a bigger bowl, then add the rest of the ingredients. Season to taste and leave it for about twenty minutes. Form balls of your preferred size and press them gently against the pan to flatten them. Preheat the oven to 180°C and bake them on both sides until they are golden brown. We also prepared yellow lentil puree and cooked broccoli with blanched spinach to go with the patties.

*If you are using chickpeas in a jar, save the liquid called ''aquafaba''. You can use it for desserts like chocolate mousse.

**If sun-dried tomatoes are very dry, soak them in hot water for half an hour so they become soft. Save the water as you can use it as stock.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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