🧄 Introduction:
Inspired by the sunny flavors of the Mediterranean, these chickpea patties are packed with bright lemon zest, earthy cumin, garlic, fresh parsley, and just a touch of heat. Crispy on the outside and soft inside, they make a fantastic vegetarian option. Paired with a creamy yogurt sauce laced with cucumber, lemon, and mint, it’s a perfect balance of flavor and texture. Serve them in a pita, on a salad, or as a stand-alone dish with dips and veggies.
📝 Ingredients:
For the Chickpea Patties:
- 1 (15 oz / 425g) can of chickpeas, drained and rinsed
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- Zest of 1 lemon
- Juice of ½ lemon
- ½ cup fresh parsley, finely chopped
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of red pepper flakes (optional)
- 1 egg (or flax egg for vegan version)
- ⅓ cup breadcrumbs (use gluten-free if needed)
- 2 tbsp olive oil (for frying)
For the Yogurt Sauce:
- 1 cup plain Greek yogurt (or dairy-free yogurt)
- ½ cucumber, grated and excess liquid squeezed out
- 1 small garlic clove, finely grated
- Juice of ½ lemon
- 1 tbsp chopped fresh mint or dill
- Salt and pepper, to taste
- 1 tbsp olive oil (optional)
🍳 Instructions:
1. Make the Yogurt Sauce:
- In a small bowl, combine the Greek yogurt, grated cucumber, garlic, lemon juice, mint (or dill), and a pinch of salt and pepper.
- Stir well, drizzle with olive oil (optional), and refrigerate while you make the patties.
2. Prepare the Chickpea Mixture:
- In a food processor, pulse the chickpeas until coarsely mashed—do not over-process. You want some texture.
- Transfer the mashed chickpeas to a bowl. Add chopped onion, garlic, lemon zest and juice, parsley, cumin, paprika, salt, pepper, and red pepper flakes.
- Mix well, then stir in the egg and breadcrumbs. Let the mixture rest for 5–10 minutes to firm up.
3. Shape the Patties:
- With clean hands, form the mixture into 8–10 small patties (about 2 inches wide and ½ inch thick).
- If the mixture is too sticky, add a bit more breadcrumb.
4. Cook the Patties:
- Heat olive oil in a nonstick skillet over medium heat.
- Cook the patties in batches for about 3–4 minutes per side or until golden brown and crispy.
- Transfer to a plate lined with paper towel to absorb excess oil.
🍋 Serving Suggestions:
- Serve warm with a dollop of yogurt sauce on the side.
- Add to warm pita bread with sliced cucumbers, tomatoes, and arugula for a delicious wrap.
- Pile on top of a tabbouleh or couscous salad.
- For a mezze-style meal, serve with olives, hummus, and roasted veggies.
🔁 Variations & Tips:
- Vegan? Replace the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water, let sit 5 min).
- No food processor? Use a fork or potato masher to mash the chickpeas.
- Make it ahead: Patties can be shaped and refrigerated for up to 24 hours before cooking.
- Freeze it: Cooked patties freeze well for up to 2 months. Reheat in a skillet or oven.