HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiddle Eastern Chickpea Patties
Middle Eastern Chickpea Patties

Middle Eastern Chickpea Patties

with Sweet Potato Fries & Hummus

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Hey, chickpea, have we told you lately that we love you?! Especially in these patties with zucchini, ras el hanout and caramelised onion chutney. And to make it a total love-fest, we've added smooth and creamy hummus on the side!


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 tin


(May be present Gluten, Lupin, Soy)

1 unit


1 unit


1 bunch

spring onions

2 unit


1 clove


1 tub

caramelised onion chutney

1 packet

fine breadcrumbs


1 sachet

ras el hanout

(ContainsGlutenMay be present Sulphites)

1 block

fetta cheese


1 packet

Greek-style yoghurt


1 tub


(ContainsSesameMay be present Gluten, Lupin, Soy, Egg, Milk, Tree Nuts)

Not included in your delivery

olive oil

1 unit



2 tbs

plain flour


½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2790 kJ
Fat24.3 g
of which saturates6.6 g
Carbohydrate74.8 g
of which sugars26.4 g
Dietary Fibre0 g
Protein27.6 g
Cholesterol0 mg
Sodium1030 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place the sweet potato on the oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top oven rack until tender, 25-30 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.


While the sweet potato fries are baking, drain and rinse the chickpeas. Grate the zucchini and squeeze out any excess moisture. Finely chop the cucumber. Thinly slice the spring onion. Roughly chop the tomato. Finely chop the garlic (or use a garlic press).


In a medium bowl, place the drained chickpeas, egg and caramelised onion chutney. Mash with a potato masher until the chickpeas are broken up. Add the grated zucchini, garlic, plain flour, fine breadcrumbs, ras el hanout, the salt and spring onion. Combine until the mixture is sticking together.


In a large frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, add a large spoonful of the chickpea mixture to the pan, then flatten into a 1cm-thick patty with a spatula. Repeat with the remaining mixture (you should get 3 patties per person) and cook until golden, 3-4 minutes each side, adding more oil if needed. Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for best results!


While the patties are cooking, in a medium bowl, place the tomato, 1/2 the cucumber and crumble in the fetta. Drizzle with a little olive oil and season with salt and pepper. Stir to combine. In a second medium bowl, combine the Greek yoghurt with the remaining cucumber, a drizzle of olive oil and a pinch of salt and pepper.


Divide the Middle Eastern chickpea patties, sweet potato fries and tomato and fetta salad between plates. Serve the hummus and tzatziki on the side for dipping.