Chickpea kebab

CHICKPEA TIKKI /Channa Patties

This is one of the recipes from our ‘No Waste Kitchen’, this is something I learnt from my mom and grand mother- no food was ever wasted or thrown away, left overs were re-purposed to make tasty new avatar’s. Left over dal/ paneer/ potato veggies was often turned into dal parantha (unleavened bread with lentil) or poori (fried dal bread) the next morning. Left over kidney beans, chips turned into yummy kebabs/ tikki’s. Left over rice often became fried rice or pulao or biryani. So I had a bowl of boiled chickpea which I had saved to use to make salad the following day when I had made channa masala curry. The next day, the salad idea just didn’t tickle my taste buds so to perk them up, I made these drool worthy tikki’s.

Prep Time: 10 Mins

Cooking Time: 15 mins
Recipe Level: Medium
Spice Level: Medium-High 

Serves: 2 People
Shelf Life: Can be refrigerated for 2-3 days
Serving Suggestion: With green salad, spiced onions and green chutney


A food processor, saucepan, plate, bowl, wooden spoon and griddle/ electric grill.


1 cup chickpeas; cooked in salted boiling water till soft

2 medium garlic cloves; grated

½ inch ginger; grated

2 medium red onion; finely chopped

1 tsp chaat masala

1 tsp coriander powder

1 tsp garam masala

1 tsp anardana

2 tbsp oats flour

Vegetable oil

A handful of mint and coriander leaves; chopped

Salt, to season


  1. Soak the chickpeas overnight; cook in salted boiling water along with whole spices like dry gooseberry, black cardamom, bay leaf, cloves and whole black pepper, till soft and mushy. Drain and keep aside.
  2. Add 2 tbsp oil in a pan, add cumin seeds and allow to crackle. Then add the chopped onions, garlic paste and ginger paste. Sauté till the onions are softened and light brown.
  3. Next add the cooked chickpeas, coriander powder, garam masala, anardana and chaat masala Season with salt and cook on low heat for about a minute. Add the oats flour and sauce again.
  4. Remove from heat and let it cool. Allow to cool well before grinding.
  5. Once cooled, grind the chickpea mixture without water (it may require 2-3 tsp of water if its too dry). Then add chopped onion and herbs and knead together.
  6. Moist your hands slightly using water and shape the chickpea mixture into round tikkis. 
  7. Heat oil in a nonstick pan, place the tikkis on the pan and cook well on one side before flipping over. Gently flip over as the tikkis have a crumbly, soft texture or it will break.


  • They make for yummy vegetarian patties in your burger along or with green chutney and soonth in your vada pav instead of aloo bonda.

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