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Chickpea Patties

These chickpea patties are made by mashing cooked or canned chickpeas into a coarse paste, then mixing in herbs, spices, and binding agents. Shaped into rounds and fried until golden, they develop a crispy exterior with a soft, hearty interior, perfect for a satisfying main course or snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 can (15 oz) canned chickpeas drained and rinsed
  • 1/2 cup breadcrumbs panko preferred
  • 1 egg or flax egg for vegan
  • 2 tablespoons chopped parsley fresh preferred
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 cup finely chopped onion sautéed until fragrant
  • 2 cloves garlic minced and sautéed
  • 1 tablespoon lemon juice for brightness
  • 2 tablespoons oil vegetable or canola, for frying

Equipment

  • Fork
  • Mixing Bowl
  • Frying pan
  • Spatula

Method
 

  1. Mash the chickpeas with a fork in a mixing bowl until mostly smooth but with some texture remaining.
  2. Add the sautéed onion and minced garlic to the mashed chickpeas, then stir to combine.
  3. Mix in the breadcrumbs, chopped parsley, cumin, smoked paprika, and lemon juice until everything is evenly incorporated. The mixture should be sticky and hold together when pressed.
  4. Add the beaten egg (or flax egg) and stir until the mixture is cohesive. Chill the mixture in the refrigerator for 10-15 minutes if it feels too soft.
  5. Divide the mixture into 4 equal parts and shape each into a round patty about 1/2 inch thick.
  6. Heat the oil in a frying pan over medium heat until shimmering and fragrant. Carefully place the patties in the hot oil.
  7. Fry the patties for about 3-4 minutes per side, or until golden brown and crispy, flipping gently with a spatula.
  8. Transfer the cooked patties to a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides or dips.