Spiced couscous and chickpea patties with carrot salad

Tasteful Spiced couscous and chickpea patties with carrot salad Recipe

Enjoy these budget-friendly patties warm for dinner or cold in your work lunch the next day.
Spiced couscous and chickpea patties with carrot salad
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.


  • 2 tablespoons currants

  • 2 teaspoons red wine vinegar

  • 1 tablespoon boiling water

  • 1/2 cup couscous

  • 1/2 cup boiling water, extra

  • 1 large red onion, halved

  • 2 x 400g cans chickpeas, drained, rinsed

  • 1/2 cup fresh flat-leaf parsley leaves

  • 1 teaspoon ground cumin

  • 2 teaspoons ground coriander

  • 1 egg, lightly beaten

  • Vegetable oil, for shallow-frying

  • 2 large carrots, peeled, halved lengthways, very thinly sliced

  • 1 tablespoon extra virgin olive oil

  • Plain Greek-style yoghurt, to serve


  • Step 1

    Place currants in a small bowl. Add vinegar and the boiling water. Set aside.

  • Step 2

    Meanwhile, place couscous in a heatproof bowl. Add extra boiling water. Cover. Stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains.

  • Step 3

    Roughly chop 1/2 the onion. Place chickpeas, chopped onion and 1/2 the parsley in a food processor. Process until roughly chopped. Transfer to a bowl. Add couscous, spices and egg. Stir until well combined. Season with salt and pepper. Shape mixture into 8 patties.

  • Step 4

    Add enough vegetable oil to a large frying pan to cover base. Heat over medium heat. Cook patties, in 2 batches, for 2 to 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Cover to keep warm.

  • Step 5

    Thinly slice remaining onion. Place carrot, onion and remaining parsley in a bowl. Add currant mixture and olive oil. Season with salt and pepper. Serve patties with carrot salad and yoghurt.

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