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Chickpea cakes with tomato salsa

Name: Chickpea cakes with tomato salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 400g 2 x 4 0 0 g cans chickpeas, drained and rinsed; 3 tbsp breadcrumbs; 3 spring onions, sliced; handful coriander, large stalks rem oved; 1 zest 1 lemon; large pinch paprika; splash of oil, for frying; warmed pitta breads, to serve; 5 0 0 g (11b 2oz) tomatoes, halved and quartered; 2 spring onions, sliced; small handful coriander leaves, torn; 1 juice 1 lime

In Dinner , Greek cuisine , Lunch , Mediterranean , Spain cuisine , Vegetarian

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Chickpea cakes with tomato salsa

Salsa adds freshness, with these high-protein, high-fibre patties.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 serves

Calories 260kcal

Ingredients

2 400g 2 x 4 0 0 g cans chickpeas, drained and rinsed
3 tbsp breadcrumbs
3 spring onions, sliced
handful coriander, large stalks rem oved
1 zest 1 lemon
large pinch paprika
splash of oil, for frying
warmed pitta breads, to serve

for the salsa

5 0 0 g (11b 2oz) tomatoes, halved and quartered
2 spring onions, sliced
small handful coriander leaves, torn
1 juice 1 lime

Instructions

Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the chickpeas, breadcrumbs, spring onions, coriander, zest and paprika in a food processor, season and whizz until most of the chickpeas form a paste. Divide the mixture into 4 and, using lightly floured hands, shape each section into a patty.
Heat a frying pan with the oil, add the cakes and brown lightly on both sides.
Transfer the cakes to a pre-heated baking sheet, and cook on the top shelf of
the oven for 5 minutes. Mix together the salsa ingredients, and season. Serve with
the chickpea cakes and pittas.