Chickpea & Coriander Patties served with spicy Spanish Rice, Chilli and Avocado Aioli and Sauteed Sweet Red Onions

I wonder if you can overeat chickpeas! I have been using them in quite a lot of my dishes lately, but they are just so easy to use it seems silly not to fling them in a dish when I can! I had in my head that these were going to be crispbakes, don’t ask me what I thought I meant by crispbakes, I think I’ve heard it someplace and thought it sounded good, but when I looked at my finished plate they were more burger-ish in style, so patties it is. I’ll keep the crispbake idea for something else, I’ll get my thinking cap on.

There are a few elements to this dish, but they don’t take long and together create a great flavour combination that works fabulously well together, that aioli, well yum, yum, yummy! Mix that in with the sweet red onions and it’s like a dream. I’m actually feeling hungry just thinking about it.

Spent quite a bit of time on youtube this morning looking at the Legion Run, I’ve decided to stop fretting about possible obstacles that will be a challenge and just go for it when the time comes, as long as I give it my best shot I won’t be disappointed, it’s my first attempt at anything like this, so it’ll be a good way to push myself and see what I can do. I’ll be trying to increase my strength over the next 3 weeks just a little to give me a better chance of hauling myself over the vertical wall, so fingers crossed!

chickpea patties and spanish rice sm

Chickpea & Coriander Patties served with spicy Spanish Rice, Chilli and Avocado Aioli and Sauteed Sweet Red Onions (vegan & gluten free)
MyInspiration Feel The Difference Range
Serves 2 – ready in under an hour

For the Chickpea & Coriander Patties

  • 3 cups cooked chickpeas
  • 3/4 cup gram flour
  • 1 tsp cumin 
  • 2 tsp baking powder
  • ¼ cup vegan stock
  • Handful of fresh Coriander (cilantro) chopped
  • 1 clove garlic finely chopped
  • 1 onion chopped
  • ½ cup frozen peas

For the Aioli

  • 2 tbsp Tahini
  • 1 Avocado, chopped and mashed
  • 2 Garlic cloves finely chopped
  • 1 tsp Lemon juice
  • ¼ cup chopped Red onion
  • 2 tbsp water

For the Spanish Rice

  • 1 cup rice
  • 2 cups stock
  • 1 red onion finely chipped
  • 2 cloves garlic finely chopped
  • ½ cup chopped tomatoes
  • ½ tsp saffron
  • 1 tbsp red chili flakes

For the Red Onions

  • 2 red onions finely sliced
  • 2 cloves garlic finely chopped
  • ½ tbsp thyme
  • 3 tbsp balsamic vinegar
  • 1 tbsp demerara sugar


  1. Preheat oven to 180 degrees celcius (356 degrees Fahrenheit) and line a baking sheet with parchment.
  2. Prepare the rice – add 2 cups of boiling stock to 1 cup of rice, cover and cook for 20 minutes, drain and mix through the red onion, garlic, saffron, chilli flakes and the chopped tomatoes, then, before serving, cook over a medium heat for 3 minutes to heat the tomatoes through.
  3. While the rice is cooking, you can make the patties – Add 1 tbsp water to a sauté pan and add the garlic and chopped onion and cook for 2 minutes before adding in the stock and frozen peas and cooking in a low heat for a further 2 minutes.
  4. In a large mixing bowl mash the chickpeas and then mix through all the remaining ingredients including the mixture from step 2. Using a serving ring or large round cookie cutter, spoon the mixture onto the lined baking sheet, pressing down to compact them (should make 6 patties easily approx 10mm thick), pop in the oven to bake for 20 – 25 minutes or until firm to the touch.
  5. For the sautéed red onions, add all the ingredients to a small sauce pan and cook on a medium heat for 20 minutes until all the liquid has been absorbed, turn off the heat.
  6. Now finally make the Aioli, add all the ingredients to a food processor (or just use a stick blender like I did) and pulse until smooth, you can add a little extra water if you would like it thinner.

To serve, spoon the rice onto a plate and top with 2 or 3 burgers, spoon over the sautéed red onions and drizzle with the aioli and a sprinkling of fresh black pepper.


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