Rocking vegan Moringa patties!


  • 1 x 400 g tin of chickpeas
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 lemon
  • 1 heaped teaspoon MORINGA powder
  • 3 heaped tablespoons plain flour, plus extra for dusting.


  1. Drain the chickpeas and sweetcorn, then tip into a food processor. Add coriander with the stalks into to the processor.
  2. Add the spices, MORINGA, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
  3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
  4. Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.

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