Crumbed chickpea patties

Enjoy the crunch of our Crumbed Chickpea Patties - a flavorful and satisfying twist on veggie patties, featuring the goodness of chickpeas and a crispy coating.

15 Mins
6 Serving(s)
  1. 1 can (410g) chickpeas, drained
  2. 3 slices white or brown bread
  3. 80 ml (1/3 cup) Spur Peri-Peri Sauce
  4. 1 red onion, finely chopped
  5. 1 clove garlic, crushed
  6. 3 extra-large eggs, beaten
  7. 80 ml (1/3 cup) cake flour, plus extra for coating
  8. 2 ml (¼ tsp) Spur Seasoning Salt
  9. Freshly ground black pepper, to taste
  10. 125 ml (½ cup) dried breadcrumbs, for coating
  11. Cooking oil, for frying
  12. 6 hamburger rolls
  1. Blend half of the chickpeas with a hand blender. Slightly crush the other half with a fork.
  2. Soak bread slices in Spur Peri-Peri Sauce until soft. Combine the bread, chickpeas, onion, garlic, 1 egg, cake flour and pepper. Mix well.
  3. Shape mixture into 6-8 patties. Whisk remaining eggs and roll patties in flour, dip in eggs and coat with breadcrumbs.
  4. Heat oil in a heavy-based frying pan and shallow-fry the patties for 2-3 minutes per side or until golden. Drain on kitchen towel.
  5. Serve inside hamburger rolls immediately.
  1. Add 60 g frozen peas and 10 ml (2 tsp) freshly chopped mint to patty mixture.
  2. Add 1 coarsely grated medium carrot to patty mixture.


  1. These patties are best eaten warm, as they become dry when cooled or kept for the following day.


Peri-Peri Sauce