Baked Chickpea–Pumpkin Patties with Mint

Name: Baked Chickpea–Pumpkin Patties with Mint
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 3 cups grated raw pumpkin; Salt (to taste); 2 cups cooked chickpeas (good-quality canned are fine); 1 large red onion (finely chopped); 2 garlic cloves (minced); 1 bunch fresh mint or dill (leaves only, finely chopped); Freshly ground black pepper (to taste); 1 large egg (slightly beaten); ½ to 1 cup plain dried bread crumbs (as needed); All-purpose flour (as needed); ½ cup or more extra-virgin Greek olive oil (for drizzling or brushing); ⅔ cup crumbled Greek feta (optional); ½ cup grated Kefalotyri (Kefalograviera, Parmigiano, or Romano cheese (optional))

These Baked Chickpea–Pumpkin Patties with Mint are a warm, comforting expression of the everyday hospitality that defines Greek and Mediterranean food culture. Featured in My Greek Table, Season 5: Flavors of Longevity, in the episode Hospitality on the Plate, this recipe reflects how longevity is nurtured not only through healthy ingredients, but through generosity, sharing, and care. Made with humble pantry staples—chickpeas, pumpkin, herbs, and olive oil—these patties are the kind of dish meant to be passed around a table, eaten with the hands, and offered freely to guests. Baking instead of frying keeps them light and wholesome, while fresh mint (or dill) adds fragrance and lift. They are ideal for plant-forward eating, for everyday meals, and for gatherings where food is meant to connect people.

RATING

PATTIES

PREP TIME

25 min

COOK TIME

15 min

TIME

40 min

RECIPES

Beans & Pulses

Meze / Starters

Season #5

Snacks

Print Recipe

Ingredients

3 cups grated raw pumpkin
Salt to taste
2 cups cooked chickpeas good-quality canned are fine
1 large red onion finely chopped
2 garlic cloves minced
1 bunch fresh mint or dill leaves only, finely chopped
Freshly ground black pepper to taste
1 large egg slightly beaten
½ to 1 cup plain dried bread crumbs as needed
All-purpose flour as needed
½ cup or more extra-virgin Greek olive oil for drizzling or brushing
⅔ cup crumbled Greek feta optional
½ cup grated Kefalotyri Kefalograviera, Parmigiano, or Romano cheese (optional)

Instructions

Preheat the oven to 350°F (160°C) and line two baking sheets with parchment paper. Grate the raw pumpkin on the coarse side of a hand grater or in a food processor fitted with the grating attachment. Place the pumpkin in a colander with a pinch of salt and knead, pressing down to release as much liquid as possible. Transfer to a clean cotton towel or cheesecloth and wring repeatedly to squeeze out all remaining liquid. Place in a mixing bowl.
Drain and rinse the chickpeas. Pat dry thoroughly with a kitchen towel. Transfer to a food processor and pulse on and off until mealy but not pasty. Add to the bowl with the pumpkin.
Add the onion, garlic, mint or dill, a little more salt, and pepper. If using cheese, add it now. Knead gently to combine. Add the beaten egg and mix well. Add bread crumbs and a little flour incrementally until the mixture holds together when shaped into a 2-inch patty.
Using a tablespoon or small scoop, form equal-size patties and place on the prepared baking sheets, spacing slightly apart. Brush lightly with olive oil and bake until golden and crisp, 12–15 minutes, turning once.
Serve warm or at room temperature.

Notes

Nutrition & Tips

• Longevity lens: Chickpeas provide plant protein and fiber, while pumpkin adds beta-carotene and natural sweetness.
• Hospitality tip: These patties are ideal for sharing—serve them on a platter with lemon wedges or yogurt sauce.
• Make-ahead: The mixture can be prepared several hours in advance and refrigerated.
• Plant-based option: Omit egg and cheese and bind with soaked ground flaxseed.

If you like this recipe, you will love these three dishes, too:

• Chickpea Fritters with Herbs
• Mediterranean Warm Grilled Vegetable Salad
• Roasted Eggplant Salad with Capers and Onions (Melitzanosalata)