Description
These Easy Chickpea Patties are a flavorful and protein-packed vegetarian dish that combines mashed chickpeas with aromatic spices and fresh onion, pan-fried to golden perfection. Served with a tangy lemon garlic aioli, they make a versatile meal perfect as a snack, sandwich filling, or a main course accompanied by salad.
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
- 2 tablespoons olive oil (for pan frying)
- 1 egg
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, whisk together Greek yogurt, extra virgin olive oil, lemon juice, garlic powder, salt, and black pepper until well blended. Refrigerate the aioli to allow the flavors to meld while you prepare the patties.
- Prepare the Chickpea Mixture: Drain and rinse chickpeas thoroughly. Mash them using a potato masher or briefly pulse in a food processor until mostly broken down but still slightly chunky for texture. Transfer to a large bowl.
- Add the Flavorings: To the mashed chickpeas, add breadcrumbs, diced white onion, cumin, turmeric, garlic powder, onion powder, and the egg. Mix thoroughly until all ingredients are evenly combined. The mixture should hold together when pressed; if too wet, add more breadcrumbs as needed.
- Shape the Patties: Using clean hands, form the mixture into patties about 2 to 3 inches wide. This should yield around 6 to 8 patties depending on the size.
- Cook the Patties: Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once hot, place the patties carefully in the skillet. Cook for about 5 minutes on each side or until golden brown and crisp outside. Cook in batches if necessary, adding more oil if needed.
- Serve: Transfer cooked patties to plates and serve warm with a generous dollop of lemon garlic aioli on top or on the side. They pair well with salad, in sandwiches, or simply on their own.
Notes
- Ensure the chickpea mixture is not too wet by adjusting breadcrumbs for better shaping.
- You can substitute the egg with a flaxseed egg for a vegan option but keep in mind texture may vary.
- These patties can be baked at 375°F (190°C) for 20-25 minutes as a healthier alternative to frying.
- Leftover patties can be refrigerated for up to 3 days and reheated in a skillet or oven.
- For extra flavor, add chopped fresh herbs like parsley or cilantro to the chickpea mixture.
