Chickpea (garbanzos) and mushroom patties

May 17, 2020
Chickpea (garbanzos) and mushroom patties
Chickpea (garbanzos) and mushroom patties


80g fresh or canned mushrooms, sliced or coarsely chopped

80g onion, coarsely chopped

20g garlic, chopped

Oil, preferably rapeseed, olive or sunflower

250g canned chickpeas

10g fresh parsley or 3 g dried

10g mustard

40g ground flaxseeds, 60 g of wholegrain flour, or 2 whole eggs


30g breadcrumbs


• In a frying pan, sauté the mushrooms, onion and garlic in a small amount of oil. Season with a small amount of salt and heat or cook until the mushrooms are tender and lose water.

• In a food processor or blender, blend the chickpeas into a paste. Add the prepared mushrooms, parsley, mustard and blend again. After a few minutes, add the flaxseeds, flour or eggs, and blend again, adding until the ingredients bind together well and can be easily shaped.

• Add pepper to taste.

• Shape the mixture into balls, coat them in breadcrumbs and flatten them to form patties.

• If you have oven, preheat the oven to 200 ºC and place the patties in a tray lined with parchment paper. Bake until lightly browned on the outside.

• If you do not have access to an oven, you can cook them in a non-stick frying pan with a little oil.

You may assemble the patties in a burger with wholegrain bread, lettuce and tomato, or accompany them with wholegrain rice or baked potatoes and salad or vegetables. (Chef NunoQueirozRibeiro)