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Chick Pea and Bulgur Wheat Patties

Servings 6 patties


For the patties

  • 1 cup water
  • ½ cup bulgur wheat
  • ½ teaspoon turmeric powder
  • ¼ teaspoon salt
  • 15 oz 425g can of cooked chick peas drained and rinsed
  • 1 red onion finely diced
  • 2 cloves garlic crushed
  • 1 tablespoon cumin seeds toasted and ground
  • 2 free range eggs
  • 1 cup cilantro leaves picked washed and roughly chopped
  • salt and pepper
  • non stick canola cooking oil spray
  • 2 tablespoons olive oil

For the minted yogurt

  • ½ cup natural yogurt
  • 2 tablespoons mint leaves chopped
  • 1 teaspoon lemon juice
  • salt & pepper to taste


  • Heat oven to 430 (220C). Take a small saucepan and bring the 1-cup of water to the boil. Remove from heat and stir in the bulgur wheat, turmeric powder and ¼ teaspoon of salt. Cover and let stand for 20 minutes.
  • Place the drained and rinsed chick peas into the bowl of a food processor and pulse about 16 times. You are looking for a consistency where the chick peas are quite broken up a little, but there are still a few larger chunks of chick peas in the bowl.
  • In a large mixing bowl combine the chick pea and bulgur wheat mix with a wooden spoon or spatula. Add the onion, garlic, cumin and cilantro and stir well. Season to taste then ad the eggs and mix until well combined.
  • Line a cookie or baking tray with parchment paper and spray with canola oil.
  • Using a round cookie cutting ring roughly 3¾ inch (9.5cm) in diameter or simular as a mould make 6 patties and lightly pat down with a spoon.
  • Drizzle olive oil on top of the patties and bake for 15 minutes, then flip and bake for another 5 minutes until lightly golden on both sides.
  • To prepare the minted yogurt combine all the ingredients in a small mixing bowl.