Description
These easy chickpea patties are a flavorful and healthy vegetarian option perfect for a quick meal. Made with mashed chickpeas, aromatic spices, and crisped to golden perfection in a skillet, they’re served with a refreshing lemon garlic aioli. Great as a snack, sandwich filling, or served alongside a salad, this recipe is simple, nutritious, and packed with Middle Eastern-inspired flavors.
Ingredients
Scale
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)
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
- Prepare the Aioli: In a small bowl, combine the Greek yogurt, extra virgin olive oil, lemon juice, garlic powder, salt, and black pepper. Whisk thoroughly until smooth and well blended. Cover and refrigerate to let the flavors meld while you prepare the patties.
- Mash the Chickpeas: Drain and rinse the chickpeas well. Using a potato masher or food processor, mash the chickpeas until mostly broken down but still retaining some chunkiness for texture. Transfer to a large mixing bowl.
- Make the Patty Mixture: Add breadcrumbs, diced onion, cumin, turmeric, garlic powder, onion powder, and egg to the mashed chickpeas. Mix thoroughly until all ingredients are evenly combined and the mixture holds together when pressed. If too wet, incorporate more breadcrumbs gradually.
- Shape the Patties: Using clean hands, form the mixture into 6-8 patties approximately 2-3 inches in diameter, ensuring they are compact and firm.
- Cook the Patties: Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add patties carefully to the pan. Cook for 5 minutes on each side or until golden brown and crisp on the outside. Cook in batches if necessary, adding oil between batches as needed.
- Serve: Transfer the cooked patties onto plates and serve warm with a generous dollop of the chilled lemon garlic aioli. They pair well with salads, inside sandwiches, or as a standalone dish.
Notes
- If you prefer a vegan option, substitute the egg with a flax egg or omit, but patties might be less firm.
- Adjust the seasoning of the patties and aioli to your taste; more lemon juice adds brightness.
- For a gluten-free version, use gluten-free breadcrumbs or substitute with ground oats.
- The patties can be baked at 375°F (190°C) for 20 minutes, flipping halfway, for a lighter option.
- These patties freeze well; freeze cooked patties in a single layer before transferring to a container.
