These bite sized Roasted Pumpkin, Chickpea and Rice Patties are tasty and super simple to make. A vegan, mini sized Pattie you can have anytime of the day. A simple but tasty starter that makes for a great lunchbox idea. They may be small in size but don’t underestimate these little guys.

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Ingredients for Roasted Pumpkin, Chickpea  and Rice Patties

With a mix of lemon zest, lemon pepper, a pinch (or more if you like) of chili flakes the spices are a perfect mix. You can also add vegetable stock if you like.  I did really like the taste of the mix even before they were made into patties. Well most of the ingredients were actually cooked anyways. Roasted pumpkin is always a great base for any kind of patties or herb style balls, but with fresh coriander and the nutty taste of brown rice make this a heathy tasting and eating snack too.

 

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Roasted Pumpkin, Chickpea and Rice Patties Recipe

 

This mixture will create 20 patties or golf sized balls.

 

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Roasted Pumpkin, Chickpea and Rice Patties
Prep Time
30 mins
Cook Time
25 mins
 
Course: Appetizer, Lunch, Lunchbox Ideas, Snacks
Cuisine: Australian
Keyword: chickpea, roasted pumpkin, vegan patties, vegetarian patties
Servings: 20
Calories: 56 kcal
Ingredients
  • 400 g pumpkin
  • 1 clove of garlic
  • 400 g can of chickpeas
  • 2 cups cooked brown rice
  • pinch of salt
  • black pepper or to taste.
  • 1 cup chopped coriander
  • 1 tsp lemon pepper
  • 1 tsp lemon zest
  • ¼ cup sesame seeds
  • pinch chili flakes
  • olive oil
Instructions
  1. Cut up pumpkin into small sized pieces and add a little olive oil, salt and pepper Place onto a baking tray with the clove of garlic and cook for 30 minutes in the oven till a little golden brown.

  2. Drain the chick peas and coarsely mash either in your food processor or by hand.

  3. Meanwhile, in a large bowl pop in your cooked brown rice, spices, chopped coriander and lemon zest.

  4. Add the pumpkin when cooked and the clove of garlic.

  5. Mix together to form a nice mushy consistency.

  6. Place the sesame seeds into a bowl. Make patties out of the mixture the size of a golf ball and roll or sprinkle with the sesame seeds.

  7. Pop the patties onto a baking tray covered with baking paper and drizzle with tiny bit of olive oil.

  8. Cook for 20*25 minutes or until you think they look lovely and golden.

  9. Serve with sour cream, Greek yoghurt, tzatziki or what ever you like.

Recipe Notes

While this is a Vegan recipe feel free to add an egg if you like to bind the mix together.  The Roasted Pumpkin, Chickpea and Rice Patties can be a slightly drier Pattie after baking.  Adding the egg will help bind the mix.

Nutrition Facts
Roasted Pumpkin, Chickpea and Rice Patties
Amount Per Serving
Calories 56 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 57mg2%
Potassium 127mg4%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 1760IU35%
Vitamin C 2mg2%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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What other ingredients would work with Roasted Pumpkin, Chickpea and Rice Patties?

The rice is a nice addition to these patties, but if you aren’t so keen on it you may like to try our Pumpkin Quinoa Patties recipe here. The quinoa can be a lighter ingredient option. If you aren’t a coriander fan than chopped flat leaf or Italian parsley may also be a nice change.

Mixing up the ingredients will give you so many other options to choose from .  Red sweet potato could also be replaced for the pumpkin.

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About Sonya

Roasted Pumpkin, Chickpea and Rice Patties 3Helloooo, I'm Sonya and I'm a late starter in the exercise department and you're never too late to start. I'm a Beautician with a love of the online world, my 4-legged fury friends, baking and gardening.