Spicy Chickpea and Courgette Patties with Beetroot Hummus and Cucumber Mayonnaise

Ok, so this is pretty much a falafel recipe, but as it is not your typical falafel and I have added a few sneaky extra’s to the mix I figured I couldn’t quite get away with calling it that. It also has a slightly more moist texture and a lovely assortment of different flavours that all work really well together. I have to admit this was a bit of use up recipe, we had very little food I the fridge and so I made the beetroot hummus to add a little colour to the dish, and what a welcome addition it was. I have to say I had eaten most of it before I even got round to cooking the patties, as it is very addictive!

I chose mayonnaise for the cucumber sauce, simply because I didn’t have crème fresh or yoghurt in the fridge, which I thought at the time would probably have worked better. I would however have been wrong about this, and I would definitely say that the mayonnaise is a much better alternative because it is a thicker consistency. Once you blend the cucumber it becomes quite watery and it thins out the mayonnaise perfectly so it is the as thick as a good yoghurt; however any thinner and it wouldn’t be as effective with this dish. Although if you fancy giving it a try with yoghurt I would be interested to find out the outcome.

023

Serves 2

For the patties

–          1 slice of slightly stale or bread – roughly torn

–          1 handful flat leaf parsley

–          5 spring onions – roughly chopped

–          ½ courgette – grated

–          1 chilli – roughly chopped

–          1 large clove garlic – roughly chipped

–          110g chick peas – I had a 160g drained weight tin and I used the rest of the chick peas in the hummus

–          ½ tsp cumin

–          1 tsp dried coriander

–          ¼ tsp hot chilli powder

–          2 tbsp lemon juice

–          Salt and pepper

–          Oil – for frying

For the hummus

–          130g beetroot – peeled and cooked (not in vinegar)

–           50g chickpeas

–          1 tbsp tahini

–          1 tsp horseradish sauce

–          1 tbsp lemon juice

–          1 very small clove garlic

–          Salt and pepper

For the cucumber mayonnaise

–          ½ cucumber – inner seeded layer discarded and roughly chopped

–          1 tbsp lemon juice

–          1 tsp white wine vinegar

–          1 tsp dried mint

–          2 tbsp light mayonnaise

To make the patties, heat a saucepan with a splash of oil and fry the garlic and chilli’s for a couple of minutes, making sure they don’t burn by stirring regularly

Add the courgette and cook on a medium heat until all the moisture has disappeared

In the meantime blitz together the bread, parsley and the spring onions until you have coarse crumbs

Add the chick peas, spices and courgette mix to the blender and blitz again.

Remove the mixture from the blender, place in a bowl and stir in the lemon juice and seasoning.

Bring the mixture together with your hands and shape into 4 flattish balls.

Place the patties on a plate and put in the fridge to chill and firm up for 20-30 minutes

 While the patties are chilling, make the hummus by simply blending all the ingredients together and seasoning to taste

To make the cucumber mayonnaise, follow the same pattern as a lot of this recipe and simply place in a blender and whiz until smooth.

Both the mayonnaise and the hummus can be set aside or chilled until you are ready to serve

Heat a frying pan with about 5mm of oil to a high temperature

Fry the patties for three minutes on each side and serve with some vegetable rice or couscous, fresh salad and the hummus.

Drizzle over the dressing and enjoy 😀

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15 thoughts on “Spicy Chickpea and Courgette Patties with Beetroot Hummus and Cucumber Mayonnaise

  1. Pingback: Spicy Chickpea and Courgette Patties with Beetroot Hummus and Cucumber Mayonnaise | catching up with Homemade With Mess | Hey Sweetheart, Get Me Rewrite!

  2. wowowow these (like every other recipe you post on here) look amazing! I need to try out your recipes asap! Love reading your blog so please keep up the gorgeous entries 🙂

  3. This looks and sounds so wonderful. Just one question though. Could I substitute cannalini beans for the chickpeas? I absolutely detest chickpeas. Okay, another question, since I’m in the US, is a courgette the same as our zuchini? I think I remember it as such, but not sure. Sometimes getting old is not much fun.

    • I would say give the cannalini beans a try, they are a little softer than chick peas but should still hold together ok.

      Yup, I believe a courgette is also known as a zuchini in the U.S, it’s surprising how many food items have a different name.

  4. I am so going to try this. I am on a mission to get my son to eat more veges ….ofcourse it will be a blander version. thanks for the recipe

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