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Chickpea and Pumpkin Patty

Chickpea and Pumpkin Patty

My family really enjoys pumpkin, which is great because it’s a fantastic price at the moment. If you see whole pumpkins on special then you should think seriously about buying one or two of them. Whole pumpkins will keep for up to 2 or 3 months if stored correctly and uncut, or, if you prefer to cut it up, you can freeze the pumpkin to use later.

I recently bought a 4 kg whole pumpkin for $1.50, it’s interesting trying to find new ways to eat it.These patties can be eaten on their own or are great in a burger with some salad and sweet chilli sauce.


Prep: 5 minutes

Cook: 15 minutes

Makes: 2 patties



  • 200 g pumpkin, peeled, deseeded and chopped into 2 cm cubes
  • 1/2 a 400 g can of chickpeas, drained and rinsed, mashed coarseley
  • 1/4 cup fresh breadcrumbs
  • 1 egg
  • 1 tsp oil
  • salt and pepper, to taste



  1. Boil some water in a small saucepan, once the water is boiling add the pumpkin and cook for 5 minutes until the pumpkin is soft.
  2. Drain the pumpkin and mash it.
  3. Combine the pumpkin, chickpeas, breadcrumbs and egg and mix well to combine.
  4. Using your hands shape the mixture into 2 large patties. Place the patties on a plate and cover with cling wrap. Refrigerate for 30 minutes.
  5. Heat the oil in a frypan over medium heat. Add the patties and cook for 4 minutes on each side until the patties are heated through.
  6. Serve with a side salad or as a burger.