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Tofu and Chickpea Patties with Cucumber Mint Relish

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 2 patties and about 1/2 cup relish)
  • Cook time:10 Minutes
  • Prep time:20 Minutes
  • Other:30 Minutes


  • 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
  • Cucumber Mint Relish


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.

Nutritional Information

Amount per serving
  • Calories: 287
  • Fat: 13.5g
  • Saturated fat: 2.1g
  • Protein: 11.8g
  • Carbohydrate: 31.2g
  • Cholesterol: 58mg
  • Iron: 3.7mg
  • Sodium: 650mg
  • Calories from fat: 41%
  • Fiber: 5.6g
  • Calcium: 177mg

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Tofu and Chickpea Patties with Cucumber Mint Relish recipe