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Chick Pea Patties with Roasted Mediterranean Vegetables

Created by fcvadmin
Found in: Lunch, Fall, Gluten free, Dairy free

Chick Pea Patties with Roasted Mediterranean Vegetables

Preparation time: 30 mins preparation time
Cooking time: 55 mins cooking time


100g Nature’s Path Mesa Sunrise
 410g can chick peas
 1 red onion
 2 red peppers
 10 cloves garlic
 1 tbsp dried oregano
 3 tbsp olive oil
 750g baby new potatoes
 1 tbsp rock salt
 200g baby courgettes
 1 yellow and 1 orange pepper
 300g baby plum tomatoes
 100g pitted black olives
 3-4 sprigs of fresh thyme
 Juice ½ lemon
 1 dstsp paprika
 ½ tbsp celery salt
 ½ tbsp dried garlic granules

  • Preheat oven to 200˚C containing a deep sided metal baking dish
  • Place Mesa Sunrise in a food processor, blitz to a ‘breadcrumb’ texture and then split crumbs between two bowls.
  • Rinse and drain chick peas, put in food processor and process for a few moments (the resulting texture should still retain some lumps).
  • Chop onion and one of the red peppers finely; peel and crush 2 of the garlic cloves.
  • Gently sauté onion over a low heat for 5 minutes in a little olive oil, add chopped red pepper and crushed garlic and cook for a further 5 minutes until all ingredients are soft but not too coloured.
  • Add to chick pea mixture with oregano and half Mesa Sunrise ‘crumbs’, season well with salt and pepper. Further process mixture to combine well but still retain a coarse texture. Place in the refrigerator to cool.
  • Slice new potatoes into approximately 3mm slices. Peel remaining 8 garlic cloves and place both into a bowl with 1 tablespoon olive oil and rock salt, mix well.
  • Place potatoes and garlic in warmed baking dish and put on top shelf of oven for 10 minutes.
  • Chop courgettes and red, yellow and orange peppers into 2 cm cubes. Slice tomatoes lengthways in half.
  • Place into a bowl with olives, stripped thyme leaves, 1 tablespoon olive oil and lemon juice. Mix well.
  • Once 10 minutes are up, take potatoes out of oven and add rest of vegetables, mix well with a metal spoon and then return vegetables to oven for 30 minutes.
  • Meanwhile, add celery salt, dried garlic granules and paprika to the remaining Mesa Sunrise ‘crumbs’.
  • Remove chickpea mixture from refrigerator and form into 4 patties. Brush each side with a little of the remaining olive oil, then dip into the Mesa Sunrise mixture to coat patties completely. Place on a baking tray.
  • Once the 30 minutes are completed for the vegetables, remove and stir turn the vegetables gently before returning to middle shelf of oven. Place patties on top shelf of oven and cook both set of ingredients for a further 15 minutes.
  • To serve place a patty with a generous portion of vegetables per person.