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Chickpea & couscous patties

It's nearly Friday, which means it's almost aperitivo time!

During lock-down, my partner and I got into the habit of having a homemade aperitivo every Friday afternoon: for a finger food lover like me, patties are the perfect bite to go with a refreshing drink!


300g cooked chickpeas

250g cooked couscous

½ onion

3-4 sun-dried tomatoes halves (hydrated)

2 tbsp soy sauce

1 garlic clove

2 tbsp olive oil

A pinch of salt (optional)

1 tsp fresh parsley

1-2 tbsp breadcrumbs


Place all the ingredients together in a food processor - with exception of the breadcrumbs- and blend until everything is well combined and smooth. Transfer the mixture into a bowl and then into the fridge to set at least for 1 hour, but the longer the better as this will allow the mixture to become more firm.

When ready to cook, add 1 or 2 tbsp of breadcrumbs to thicken a little bit more and knead with your hands. Form the patties and place on a tray covered with oiled parchment paper.

Bake at 220°C for 20 minutes, turning them halfway through. You can extend the cooking time by 3 more minutes on the grill mode to get a nice and crunchy bite.

Serve warm with your fave dips and enjoy!

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