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  • Meatless Monday: Moroccan Spiced Chickpea Patties With Pickled Radish

    Friday, March 21, 2014

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    Bored with your healthy cooking repertoire? Ready for something with a little more zip…pizzazz…maybe even a little exotic? Ditch the (often deep-fried) falafel for these amazingly tasty (and simple to make) little numbers.

    Of course, it’s not lost on me that I am eating PB&J for dinner as I write this. It’s not all fancy recipes and gourmet dining around here every night. But last night, a random and otherwise unworthy of such a yummy and beautiful dish Tuesday, this was the meal I dreamed up for this month’s Recipe Redux challenge. The challenge? Β in honor of St. Patrick’s Day…make a pattie.

    Now, admittedly, when I saw this “make a pattie” challenge, my mind immediately wandered to a healthy take on peppermint patties. {healthy peppermint patties…because…why?}. Bad idea. Instead, I dove deeper into a burgeoning obsession I have with spice, and this one has no shortage of it. Cinnamon, cumin, paprika, saffron….it’s all here.

    The other reason…it seemed the perfect canvas for making my first attempt at a “quick pickle”. I’m not exactly sure what makes for a quick pickle except that the chefs on Chopped often add them to many of their culinary creations, and if they can do it in 30 minutes….

    Plus, well, radish is delicious. As it turns out….even more delicious when pickled. Oh, and for you radish haters, the pickling seemed to have removed much of the peppery bite that a lot of people don’t like about it. I’m sure this has something to do with food science…

    OK, and I’m just going to say it. This is one of the best dishes I have made…like…ever! There is just something so good about how the spices play with the pickled radish and how the subtle presence of mint just make it all kind of dreamily delicious.

    Moroccan spiced chickpea patties_Kindred-KitchenEDITED_2

    ….Well, look at me talking like your (somewhat annoying) foodie neighbor.

    One of the things I think makes eating healthier more enjoyable is creating meals that are beautiful and vibrant to look at. Seriously, take the extra few minutes to garnish with fresh herbs or give just a little thought to plating. Eating your meals while standing at the kitchen counter, staring at your smartphone, or reading the latest issue of People is not how you learn to be more mindful of what you’re putting in your body. The goal doesn’t have to be making every meal look like it came from the pages of an award-winning cookbook (or blog), but darn it, don’t you deserve to sit down to a beautiful, healthy and delicious meal at least a couple of times a week?

    I thought so….

    Moroccan spiced chickpea patties_Kindred-KitchenEDITED_3

    A couple of notes about this recipe. I did not add any flour to the pattie mixture. You certainly could add a bit (maybe 2-3 tablespoons) if you wanted more bulk, but I don’t think it needs it. This is a somewhat free form batter, so you’ll be dropping it by spoonfuls into the hot pan. How easy is that? You’ll want to get your radishes pickling first, then make the yogurt sauce so all of the flavors come together. Next, make sure you get your saffron threads soaking in the hot (not boiling) water. This recipe makes a hearty meal for two people or could serve 4 as an appetizer.

    Here’s to adding a little spice to your next ordinary Tuesday!

    Meatless Monday: Moroccan Spiced Chickpea Patties With Pickled Radish

    servings: 2 as a mian course or 4 as an appetizer | time: about 45 minutes

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    2/3 cup chopped radish (I cut them in half twice then into strips)

    1/3 cup champagne vinegar (white vinegar is fine)

    1 1/2 tsp. sugar

    1/2 tsp mustard seed

    1/4 tsp cumin seed

    pinch of salt

    generous sprinkle of freshly ground black pepper

    1/3 low fat yogurt (preferably not Greek)

    1 TBSP extra virgin olive oil

    Juice of 1/4 lime

    1 16-0unce can chickpeas, drained

    15 threads of saffron, soaked in 1 tsp. hot water (or use 1/4 tsp. powdered saffron)

    1/4 tsp. garlic powder

    1/4 tsp. cinnamon

    1/2 tsp. paprika

    1/2 tsp. turmeric

    1/2 tsp. ground cumin

    2 TBSP. chopped fresh parsley

    1 TBSP. olive oil

    1 egg

    3/4 tsp. salt

    pinch of cayenne pepper

    2 TBSP. coconut oil

    4 cups chopped romaine lettuce

    1/2 a medium cucumber, sliced

    15 large mint leaves, torn

    Lemon juice

    olive oil


    First, make the pickled radish:

    1. Place the chopped radish, vinegar, sugar, mustard seed, cumin seed, salt and pepper in a bowl. Toss to combine and set aside while you make the rest of the dish (stirring occasionally along the way)

    Next, make the yogurt sauce:

    1. Place the yogurt, 1 TBSP. olive oil, and juice of 1/4 a lime in a bowl. Add a pinch each of salt and freshly ground black pepper, Stir and place in the fridge while you make the chickpea patties

    Make the chickpea patties:

    1. Mash the chickpeas using a potato masher (you want to have some texture, so don’t do nuts with this step)

    2. Add the saffron water and threads into the chickpeas. Add the garlic powder, cinnamon, paprika, turmeric, ground cumin, parsley, 1 TBSP. olive oil, egg, 3/4 tsp. salt and pinch of cayenne pepper. Mix everything together until well incorporated

    3. Heat the coconut oil in a non-stick pan (a cast iron skillet is perfect) over medium heat

    4. Each patty will require about 2 heaping tablespoons of the batter, carefully spoon each into the pan and tap to spread into evenly sized patties (about 4″ in diameter each)

    5. Cook over medium heat for about 4 minutes, until the patties are golden brown and hold together when you move them. Flip and cook for an additional 4 minutes. Continue until all patties are made (you should end up with about 5 patties)

    6. Toss the romaine lettuce, cucumber and mint (leave a few mint leaves for garnish) with the juice of 1/2 a lemon, a couple of tablespoons of olive oil and a sprinkle each of salt and freshly ground black pepper

    7. Arrange the salad on a large platter. Carefully lay the patties atop the salad and spoon a bit of the yogurt sauce over them. Drizzle a teaspoon or two of olive oil over the yogurt and layer the pickled radish along either side of the patties. Garnish with a sprinkle of mint

    8. Behold your beautiful, healthy and delicious meal!


    8 responses to “Meatless Monday: Moroccan Spiced Chickpea Patties With Pickled Radish”

    1. Yum yum yum, I am loving this flavour combination.

    2. Serena says:

      Totally agree w you ….pickled radishes are the best! Love the moroccan spices….great for mindful eating, right?! (:

    3. Dana says:

      Wow — so many amazing flavors at play here! I can’t even imagine how delicious they are together. Great work!

    4. Love all the flavors in these patties! And I’ve heard this is the year the radish breaks out from its “only in salads” shtick. (And PB&J for dinner works for me πŸ™‚

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