Chicken And Chickpea Patties Recipes

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ITALIAN CHICKEN AND CHICKPEAS



Italian Chicken and Chickpeas image

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

Provided by Kristin Turrell

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
  • Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
  • Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g

HOMEMADE GROUND CHICKEN-CHICKPEA BURGERS



Homemade Ground Chicken-Chickpea Burgers image

This burger lends itself to lots of options and variety, all of which are delicious! Even my beef-loving husband loved it and ate every last bite. The best part is the complex texture, moistness, and unique (though not weird...) taste. We enjoyed them with some zucchini fries (fresh from our new backyard veggie garden). Optional: toast buns with a slice of your preferred cheese. Feel free to dress your burger to your liking; I chose Swiss cheese, ketchup, tomatoes, and spinach (my husband opted for American cheese, ketchup, and mustard). Make sure to test patties for doneness prior to consuming!

Provided by Maysie Megan Gres Cowell

Categories     Main Dish Recipes     Burger Recipes     Chicken

Time 1h10m

Yield 6

Number Of Ingredients 14

1 ½ cups water
½ cup dry quinoa
1 (15.5 ounce) can chickpeas
8 ounces ground chicken
½ cup egg whites
½ cup minced beets
½ cup oat bran
¼ cup minced onion
3 prunes, minced
1 tablespoon minced poblano pepper
1 teaspoon salt
1 teaspoon ground chile pepper
1 teaspoon ground cumin
1 teaspoon ground black pepper

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper. Mix well. Form into 6 equal-size patties. Wrap in aluminum foil.
  • Bake in the preheated oven until no longer pink in the center and any juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 228.8 calories, Carbohydrate 35.7 g, Cholesterol 21.7 mg, Fat 2.9 g, Fiber 6.2 g, Protein 18.2 g, SaturatedFat 0.4 g, Sodium 694.4 mg, Sugar 3.1 g

CHICKPEA PATTIES



Chickpea Patties image

You will need 1 cup of mashed potatoes for this recipe, which comes from Kristin Klauser of Seaside, California. Peel and quarter a medium russet potato; boil in salted water (to cover) until fork-tender, about 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 10

2 scallions, trimmed and coarsely chopped
1 medium carrot, coarsely chopped
1/3 cup firmly packed fresh cilantro leaves
1 tablespoon dried parsley
1 1/2 teaspoons ground cumin
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup plain mashed potatoes, room temperature or chilled
1 can (15.5 ounces) chickpeas, drained and rinsed
Assorted garnishes, such as olives, crumbled feta cheese, lettuce leaves, lemon wedges, and warm pita bread (optional)

Steps:

  • In a food processor, combine scallions, carrot, cilantro, parsley, cumin, 1 tablespoon oil, and 1 teaspoon each salt and pepper; process until finely chopped. Add potatoes and chickpeas; pulse until just combined (mixture should be stiff). Shape into eight 2-inch patties.
  • Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium, and cook until golden brown and heated through, 5 to 6 minutes per side.
  • Transfer patties to a platter, and serve with garnishes, as desired.

Nutrition Facts : Calories 199 g, Fat 8 g, Protein 4 g

CHICKEN AND CHICKPEA PATTIES



Chicken and Chickpea Patties image

Quick and simple to make. A great way to add some variety to the childrens' diet. Great either with a salad, veges or made into a burger. This recipe is from Edgell's. To make this dish gluten free ensure your spices, chutney and curry powder are all labeled as gluten free. I found these to be crumbly so added an egg and flour for binding.

Provided by Jubes

Categories     Chicken

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

400 g canned chick-peas, drained
500 g lean ground chicken (chicken mince)
2 tablespoons mango chutney or 2 tablespoons tomato chutney
1 egg, lightly beaten
3 tablespoons flour (GF if required)
2 spring onions, finely chopped
2 teaspoons curry powder (can leave out or replace with preferred dried ground spices)
salt and pepper to taste for seasoning

Steps:

  • Using a food processor, finely chop the chickpeas. Combine with the chicken, chutney, spring onions, curry powder and seasoning of salt and pepper to taste.
  • Shape into patties using a 1/3 cup measure.
  • Place the patties on a lightly oiled barbecue plate and cook approx 4 minutes each side or until cooked.
  • NOTE:You can cook these patties in your fry pan or grill them. Serve with veggies, salad or on a burger with some more chutney and chopped cucumber.

Nutrition Facts : Calories 153.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 59.5, Sodium 201.8, Carbohydrate 14.2, Fiber 2.5, Sugar 0.1, Protein 18.2

CHICKEN-AND-APPLE PATTIES



Chicken-and-Apple Patties image

These savory pan-fried cakes are an ideal transition food for kids 10 months and older. The soft carrot wedges round out the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 10

Number Of Ingredients 6

1 boneless, skinless chicken breast half (about 7 ounces), cut into 2-inch pieces
2 scallions, coarsely chopped
3/4 cup cooked quinoa, room temperature
3 tablespoons applesauce, plus more for dipping
1/4 teaspoon salt (optional)
3 tablespoons olive oil or canola oil

Steps:

  • Pulse chicken and scallions in a food processor until coarsely pureed. Transfer to a large bowl. Stir in quinoa, applesauce, and salt, if desired. Form into 2-inch patties that are 1/2 inch thick. Patties can be refrigerated up to 2 days or frozen up to 1 month until ready to cook.
  • Heat oil in a medium skillet over medium-low heat. Add patties to skillet; cook, turning once, until golden brown and cooked through, about 4 minutes per side. Serve warm with applesauce.

BEEF & CHICKPEA PATTIES RECIPE



Beef & Chickpea Patties Recipe image

Provided by Pilly

Number Of Ingredients 8

500 g Lean Beef Mince or Lamb Mince
1 cup soft fresh breadcrumbs
1 medium Brown Onion, finely chopped
2 tablespoons Ajvar or Mild Curry Paste
1 Egg
1/4 cup chopped Coriander
400 g can Chickpeas, rinsed and chopped
Salt, Pepper & Ground Paprika

Steps:

  • Combine mince, breadcrumbs, onion, paste, egg, coriander, chickpeas and spices in a large bowl. Shape into 12 patties and chill in the fridge for 15 minutes. Preheat a lightly oiled barbeque plate to moderate. Cook patties for 5 minutes on each side or until browned and cooked.

CHICKEN, MANGO AND CHICKPEA BURGERS



Chicken, Mango and Chickpea Burgers image

A quick and easy recipe found in a magazine ad for Edgell chickpeas - eaten and enjoyed by all members of my picky family.

Provided by katew

Categories     Lunch/Snacks

Time 25m

Yield 6-8 patties, 6-8 serving(s)

Number Of Ingredients 5

400 g tinned chickpeas
500 g lean ground chicken
2 tablespoons mango chutney
1 small onion, very finely chopped
2 teaspoons curry powder

Steps:

  • Chop chickpeas in food processor.
  • Add chicken , chutney ,chopped onion and curry powder.
  • Form into patties.
  • Cook 4 - 5 minutes each side on oiled bbq plate or in frypan.
  • serve with more chutney or chilli sauce or sour cream.

Nutrition Facts : Calories 181.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 48.3, Sodium 256.8, Carbohydrate 16.6, Fiber 3.4, Sugar 0.5, Protein 22.9

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Top Asked Questions

How do you make chickpeas patties?
In a large bowl, use a potato masher or fork to mash up the chickpeas until they are broken down into smaller pieces. Stir in the shallot, celery, garbanzo bean flour, coriander, cumin, aleppo pepper, and salt. Form into 2 inch wide patties.
What are vegan chickpea patties?
Vegan Chickpea Patties – golden pan seared patties with fluffy interiors and crispy edges. A healthy recipe that feels restaurant worthy! These chickpea patties are becoming a weeknight secret weapon. They taste gourmet, but can be on the table in less than 30 minutes. Serve them with a salad or vegetable side and dinner is served!
What is the best way to cook chickpeas in the oven?
Preheat oven to 350 degrees F (175 degrees C). Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper.
How long do you cook chickpea fritters?
Divide the mixture into six uniform thin patties. Keeping them thin will ensure that the chickpea fritters cook well on the inside without burning on the outside. Fry the patties in a large pan for two to three minutes on each side until golden brown and firm.

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