Recipes and Cooking

Spiced Lentil and Chickpea Patties

Preparation time 30 mins Serves 4 people


  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 x 400g can chickpeas, drained and rinsed
  • 1 x 400g can lentils, drained and rinsed
  • ½ cup sunflower seeds
  • ¼ bunch coriander
  • 2 eggs, lightly beaten
  • 2/3 cup wholemeal flour
  • Pepper to taste
  • Vegetable oil
  • cucumber yoghurt, tzatziki or mango and avocado salsa, to serve


Place a fry pan onto medium heat, add olive oil and diced onions. Cook until softened, stirring occasionally. Add garlic, turmeric and cumin and cook for a further 2-3 minutes while stirring. Place into a food processor, leave to cool. Add chickpeas, lentils, sunflower seeds, coriander, eggs and seasoning into the food processor. Blend until smooth. Transfer mix into a bowl, add flour, combine and form into 8 pattie. Place frypan onto medium heat, add vegetable oil and panfry patties on both sides until golden. 


Perfect served with cucumber yoghurt, tzatziki or even a mango and avocado salsa.