Photo of Chickpea patties with coriander tomato salsa by WW

Chickpea patties with coriander tomato salsa

0 - 4
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
Get your food processor to give you a hand when making these tasty vegetarian patties.


Calorie controlled cooking spray

5 spray(s)

Chickpeas, cooked

400 g, rinsed and drained

Plain Tofu

200 g, firm, drained

Carrots, raw

1 medium, grated


1 medium, grated

Sweetcorn, canned, drained

25 g

Cumin seeds

½ teaspoons, level

Coriander, Dried

½ teaspoons, level

Coriander, fresh

2 tablespoons, chopped

Egg, whole, raw

1 medium, raw


2 large, finely chopped


¼ portion(s), medium, finely chopped


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 2 baking trays with cooking spray.
  2. Put the chickpeas and tofu into a blender or food processor and blend for 15-20 seconds, until combined, though not too smooth. Turn out into a bowl and add the carrot, courgette, sweetcorn, cumin seeds, ground coriander and 1 tbsp chopped fresh coriander. Add the egg yolk and season with salt and pepper. Mix together thoroughly, then form into 8 patties.
  3. Beat the egg white with 1 tbsp water. Brush over the patties, then arrange them on the baking sheets. Bake for 25-30 minutes.
  4. Meanwhile, make the salsa by mixing together the tomatoes, cucumber and remaining coriander. Season. Serve with the patties.