These Lamb and Chickpea Patties came about during one of my pantry clean-outs. I discovered a few cans of chickpeas tucked away and started thinking of more exciting ways to use them besides the usual hummus. Don’t get me wrong, I adore hummus and all its variations, but I also enjoy getting creative in the kitchen. Since I had some lamb on hand and love making meatballs and patties, combining the two felt like a natural fit.

I also happened to have a bunch of fresh mint in the fridge from another recipe that never happened, and I really needed to use up some of my overgrown parsley. At that point, you can probably see where this was heading: something inspired by kofta, with plenty of Middle Eastern flavours.

One of the best things about this recipe is how easy it is to make. Simply drain the chickpeas, discard the skins, then mash them before adding the rest of the ingredients to one bowl and mixing everything together. I pan-fried these patties, but you could also bake them for an even easier hands-off option. I used egg and almond flour as binders, which not only help hold everything together beautifully, but also keep the patties gluten-free and relatively low in carbs.

These patties are incredibly versatile. Tuck them into pita pockets with your favourite toppings, serve them alongside a fresh salad for a lighter meal, or simply enjoy them as a snack with a good dip. They’re moist and full of flavour, with a nice bite from the bits of chickpea throughout. I particularly love pairing them with a yogurt or tahini sauce with garlic and lemon, which complements the Middle Eastern-inspired spices beautifully. They’re a great way to turn a humble can of chickpeas into something a little more special.

Did you make this recipe?

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LAMB AND CHICKPEA PATTIES

Makes 18

Ingredients:

454g ground lamb
1 (540g) can chickpeas, drained (you’ll get about 340g of chickpeas)
1 small red onion, finely chopped
2 cloves garlic, finely chopped
small handful of parsley, finely chopped
small handful of mint, finely chopped
1/3 cup almond flour
1 egg
1 Tbsp 7 spice powder (if making your own, I recommend this recipe)
1 tsp cumin powder
1 tsp salt or to taste
1/4 tsp black pepper
3 Tbsp oil, for frying

Method:

1. Remove and discard the skins from the chickpeas. You can do this by submerging the chickpeas in a bowl of cold water and then vigorously rubbing the chickpeas between your hands. The skins will come loose and float to the top. Alternatively, you can take each chickpea between your thumb and forefinger, give it a squeeze on one side, and the chickpea will easily pop out of its skin.

2. Place chickpeas in a large bowl. Use a potato masher or fork to roughly mash the chickpeas. You don’t want to mash them too finely but just enough to get a chunky consistency.

3. Add in the rest of the ingredients except for the oil. Mix well to combine.

4. Using your hands, form 1/4-cup sized round patties.

5. Heat the oil in a pan over medium high heat. Fry patties for 3 to 4 minutes until browned, then flip over and cook for another 3 to 4 minutes.

6. Serve warm in pita, with a salad or on its own with your favourite dipping sauce.