Description
These Easy Chickpea Patties are a delicious and nutritious vegetarian option, perfect for a quick lunch or dinner. Made with mashed chickpeas and a blend of spices, they are pan-fried to a golden crisp and served with a tangy lemon garlic aioli that adds a creamy, zesty finish. This recipe is simple, flavorful, and versatile—enjoy the patties on their own, with a salad, or in a sandwich.
Ingredients
Scale
For the Chickpea Patties
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup breadcrumbs
- ½ white onion, diced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 egg
- 2 tablespoons olive oil (for pan frying)
For the Lemon Garlic Aioli
- 1 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Make the Lemon Garlic Aioli: In a small bowl, combine the Greek yogurt, extra virgin olive oil, lemon juice, garlic powder, salt, and black pepper. Whisk everything together until well blended, then refrigerate the aioli to let the flavors meld while you prepare the patties.
- Prepare the Chickpea Mixture: Drain and rinse the chickpeas thoroughly. Using a potato masher or a food processor, mash the chickpeas until mostly broken down but still a bit chunky for texture. Transfer the mashed chickpeas to a large bowl.
- Add the Flavorings: To the bowl with the mashed chickpeas, add the breadcrumbs, diced white onion, cumin, turmeric, garlic powder, onion powder, and the egg. Mix until everything is evenly incorporated. The mixture should hold together if pressed; if it’s too wet, add a little more breadcrumbs.
- Shape the Patties: With clean hands, shape the mixture into patties about 2-3 inches wide. You should get around 6-8 patties, depending on the size.
- Cook the Patties: Heat a large skillet over medium heat. Add 2 tablespoons of olive oil. Once hot, carefully add the patties to the skillet. Cook for about 5 minutes on each side, until the patties are golden brown and crisp on the outside. Cook in batches if necessary, adding more oil if needed.
- Serve: Transfer the cooked patties to plates and serve warm with a generous dollop of lemon garlic aioli on top or on the side. Enjoy with salad, in a sandwich, or as is.
Notes
- For a vegan version, substitute the egg with a flax egg or aquafaba and use a plant-based yogurt for the aioli.
- If the chickpea mixture feels too loose, adding more breadcrumbs will help it bind better.
- For extra flavor, you can add chopped fresh herbs like parsley or cilantro to the patties.
- These patties can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month.
- Serve the patties with a side of fresh salad or inside a pita bread for a satisfying meal.
