Spinach, pumpkin and chickpea patties with Carrot tzatziki

Spinach pumpkin chickpea pattiesThis meal is absolutely loaded with vegetables. I baked these tasty Spinach, pumpkin and chickpea patties to keep them low in calories, but they are still full of flavour. I served them with a tasty Carrot tzatziki. I used the food processor to do the majority of the work for the patties and the tzatziki, so it was actually quite simple, too. Serve the patties with a side salad for a complete meal.

Spinach, pumpkin and chickpea patties

Makes 10 small patties


1 cup pumpkin, cubed

200 grams frozen spinach

1 can of chickpeas, drained and rinsed

1 clove garlic

¼ cup fresh chives (I used chives because I have some growing in a pot, but fresh parsley would work too)

½ tablespoon dried basil (or fresh if you have it)



1/3 cup coconut flour, sifted

1 egg


Sharp knife

Chopping board

Measuring cups and spoons

Medium sized pot


Food processor

Large baking tray

Baking paper




  • Pre-heat the oven to 170°C.
  • Boil enough water in a pot to cover the pumpkin well. Once the water is boiling add in the cubed pumpkin and the frozen spinach and boil until the pumpkin is soft.
  • Meanwhile, add the rinsed chickpeas to a food processor along with the garlic and herbs. Process until the chickpeas form a smooth paste.
  • Once the pumpkin is soft, drain the pumpkin and spinach. To save washing up, add the processed chickpeas to the pot. Now add the boiled pumpkin and spinach to the food processor and process until smooth. Add the processed pumpkin and spinach back into the pot along with the chickpeas. Mix to combine.
  • Add the coconut flour, egg and salt and pepper to taste to the pattie mixture. Mix well.
  • Line the baking tray with baking paper. Use the spoon to scoop out 10 small patties onto the lined baking tray. Flatten and smooth the patties with the back of the spoon. Bake at 170°C for 45 minutes (if you feel like carefully flipping them after 30 minutes you can, but it is not totally necessary).

Carrot tzatziki

Carrot tzatziki


1 clove garlic, roasted

2 small or 1 medium carrot, peeled

1 cup Greek yoghurt

1 tablespoon fresh lemon juice

1 teaspoon honey

½ teaspoon cumin

¼ teaspoon paprika




Sharp knife


Measuring cups and spoons

Food processor


  • Peel the clove of garlic and wrap it in foil. Roast the garlic in the oven at 170°C for 15 minutes.
  • Cut the ends off the carrots and peel. Roughly chop the peeled carrots and add them to the food processor. Process them until they are finely chopped.
  • Add in the remaining ingredients and process until all ingredients are well combined.

2 thoughts on “Spinach, pumpkin and chickpea patties with Carrot tzatziki

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