Chickpea Patties With Roasted Spiced Carrots

Reading food blogs is a pastime, cooking a creative outlet and eating are my most favorite daily activities and each contribute to a day’s work.  As a health and nutrition practitioner I’m extremely blessed being able to combine my love for food, nutrition, cooking, and most importantly eating, all in a day’s work. With that, it’s no surprise to find me experimenting with recipes in the kitchen. I never follow one recipe as I love trying to mix different spices, ingredients and subbing this for a little bit of that, ultimately trying to find new flavor profiles. While some of the creations can be a total flop, this one is pretty tasty and always a crowd pleaser! Chickpeas, one of my favorites, and fail proof pantry staple is extremely easy to cook with, packed with nutrients and minerals, and always take on the flavor of your accompanying spices, fruits, and veggies. These patties are fun to make and can be paired with anything as hearty dinner or toss them on the BBQ as a meatless burger option.

Chickpea Patties with Roasted Spiced Carrots


– Chickpeas – 1 15oz. can, rinsed and drained
– Scallions – 2, chopped
– Garlic – 2 cloves, minced
– Parsley – ¼ cup, loosely chopped
– Cumin – 2 ¼ teaspoons
– Chili powder – ½ teaspoon
– Lemon juice – from ½ a lemon
– Egg – 1 egg
– Bread crumbs – 4 tablespoons
– Greek yogurt – 2 tablespoons
– Salt – ¼ teaspoon
– Pepper – dash of pepper
– Extra Virgin Olive Oil – 1 tablespoon

Roasted Carrots
– Extra Virgin Olive Oil – 1 tablespoon
– Carrots – ¾ pound, cut into ¾ inch dice
– Cumin – 1 teaspoon
– Cinnamon – ¼ teaspoon
– Salt – ¼ teaspoon

– Pea shoots
– Lemon juice or Extra Virgin Olive Oil
– Greek yogurt
– Parsley


Starting with the carrots, preheat oven to 375° F. Mix the chopped carrots, cumin, cinnamon, salt, and olive oil in a bowl. Once mixed place the seasoned carrots on a baking sheet and roast carrots until tender, about 20 minutes.

While the carrots roast, in a large bowl add chickpeas, green onions, garlic and parsley and mash with a fork. Mash to achieve desired consistency – I like mine a bit coarse, leaving some whole chickpeas.


Combine cumin, chili powder, salt, pepper, lemon juice, breadcrumbs, egg, and greek yogurt into the mash and mix together using your hands (which is encouraged) or spatula. If the mixture looks/feels a little dry add a bit more yogurt and if a little too moist add a dash more breadcrumbs.

Form the patties with your hands; the mixture will make about 5 patties measuring about 1 inch thick. Heat the oil in your skillet before adding the patties and cook patties on each side for 3-5 minutes, or until golden brown.

Serve the patties warm over your roasted carrots and pea shoots. Garnish with a dollop of greek yogurt, parsley and a drizzle of either lemon juice or extra virgin olive oil.

Roasted Carrot recipe from Myra Kornfeld.
Photos: Aaron Fuks, Cooking Minute


2 responses to “Chickpea Patties With Roasted Spiced Carrots

  1. Looks great. I love chickpeas so this is going to the top of the ‘must try’ list. And no unhealthy ingredients! Bonus!

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