Chickpea Vegetable Patties


Makes ~10


  • 2 x 400g cans of chickpeas
  • 1 cup red cabbage, chopped
  • 1 clove of garlic
  • 3 shallot stalks, chopped
  • 1/4 cup parsley
  • 1 Tbsp rice bran oil
  • 1/2 tsp iodized salt


  • Preheat the oven to 180 degrees Celsius
  •  Drain the liquid from the chickpeas and wash them
  • Place all ingredients into a food processor and blend/pulse until combined
  • Line an oven tray with baking paper
  • Scoop up about 2 tablespoons of mixture and form it into a ball
  • Press this out on the baking paper to form a flat patty
  • Continue placing them on the baking paper until the mixture is finished
  • Cook 40 minutes, or until slightly browned
  • Remove them from the baking paper gently with a spatula and cool
  • Move them carefully as they will crumble


  • By themselves as a snack 
  • In a salad with vegetables, rice, quinoa, teff or buckwheat
  • In a wrap, sandwich or rice paper roll
  • On rice cakes with lettuce
  • Wrapped inside a lettuce leaf with other allowed salad vegetable

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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