Alive and Cooking

Chickpea Rissoles

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200g chickpeas (soaked overnight)
1tsp of crushed garlic
1 carrot, roughly chopped
1 Spanish onion, roughly chopped
1 stick of celery, roughly chopped
100g black olives
Besan egg wash (100g besan mixed with water)
150g breadcrumbs
3 tbsp chopped parsley
3 tbsp chopped mint
3 tbsp cup chopped thyme


Place the soaked chickpeas in a saucepan of cold water and bring to a boil, then simmer for 45-60 minutes. Drain and allow to cool.

In a mixer, place the carrot, onion, celery, olives and garlic then give a quick pulse to combine, add in the chickpeas, herbs, egg wash and give another quick pulse.

Place the mixture into a mixing bowl with the breadcrumbs and massage together. Once the mixture is combined, form into patties and fry on both sides in hot oil until lightly browned on either side

Chickpea Rissoles