Tofu and Chickpea Patties with Cucumber Mint Relish

Oxmoor House
Tofu And Chickpea Patties With Cucumber Mint RelishRecipe
Oxmoor House
4 servings (serving size: 2 patties and about 1/2 cup relish)


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1/2 (14-ounce) package firm tofu, drained
2 garlic cloves
1/2 cup chopped onion
1/2 cup loosely packed fresh flat-leaf parsley leaves
1 (16-ounce) can chickpeas, rinsed and drained
1 large egg
1/3 cup dry breadcrumbs
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Cucumber Mint Relish


Prep: 20 Minutes
Cook: 10 Minutes
Other: 30 Minutes

Wrap tofu blocks in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes; set aside.

With food processor running, drop garlic through food chute; process until minced. Add onion and parsley; pulse 3 times. Add chickpeas and tofu; pulse twice. Scrape down sides. Add egg and next 5 ingredients; pulse 4 times or just until beans are chopped (mixture should be chunky; do not over process). Shape mixture into 8 (3-inch) patties, using 1/3 cup for each patty.

Heat olive oil in a large nonstick skillet over medium heat. Add patties, and cook 5 minutes on each side or until browned. Serve immediately with Cucumber Mint Relish.

Created date

March 2010

Nutritional Information

Calories 287
Fat 13.5 g
Satfat 2.1 g
Protein 11.8 g
Carbohydrate 31.2 g
Cholesterol 58 mg
Iron 3.7 mg
Sodium 650 mg
Caloriesfromfat 41 %
Fiber 5.6 g
Calcium 177 mg