Fal-olive-fal Patties with Feta and Sriracha


  • 1 large can chickpeas, drained (or two 15-ounce cans)
  • 1 can California Black Ripe pitted olives, drained (12 ounces)
  • 1/4 cup tahini
  • 1/2 teaspoon cumin
  • Juice of half a lemon
  • 1/2 teaspoon salt
  • 1/2 cup diced eggplant
  • 2 tablespoons + 4 tablespoons extra virgin olive oil
  • Feta and sriracha, for serving


  1. Place chickpeas in a large bowl, and mash with a potato masher, fork, or the bottom of the chickpea can.
  2. Roughly chop black olives, and add to chickpeas with tahini, cumin, salt and lemon.
  3. Heat 2 tablespoons of olive oil in a shallow pan on medium high heat, and lightly saute eggplant until soft (5-7 minutes).
  4. Add eggplant to the chickpea bowl, and stir to combine.
  5. Heat remaining oil in the same pan, then form small patties (~3? in diameter) and place in hot oil.
  6. Cook for 4-5 minutes per side, until golden brown, then flip and cook second side.
  7. Serve with feta and sriracha.
Recipe by:

Why Food Works