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.



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.




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
  • 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
  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.





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.






About Sonya

Roasted Pumpkin Chickpea and Rice Patties 1Helloooo, I'm Sonya and I'm one of those late starter's in the exercise department. (but you know you're never too late to start). A retired beauty therapist who likes geeking out in the online world, loves 4-legged fury friends, baking and gardening.