Description
These easy chickpea patties are a flavorful and healthy vegetarian dish made with mashed chickpeas, spices, and breadcrumbs, pan-fried to golden perfection. Served with a tangy lemon garlic aioli, they make a versatile meal perfect as a snack, in sandwiches, or alongside salads.
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
- 2 tablespoons olive oil (for pan-frying)
- 1 egg
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. Refrigerate the aioli to allow the flavors to meld while preparing the patties.
- Mash the Chickpeas: Drain and rinse the chickpeas thoroughly. Use a potato masher or food processor to mash them until mostly broken down but still retaining some texture. Transfer the mashed chickpeas to a large mixing bowl.
- Mix the Patty Ingredients: Add breadcrumbs, diced onion, cumin, turmeric, garlic powder, onion powder, and the egg to the mashed chickpeas. Mix well until all ingredients are evenly incorporated. The mixture should hold together when pressed; add more breadcrumbs if too wet.
- Shape the Patties: With clean hands, form the mixture into 6 to 8 patties, each about 2 to 3 inches wide, ensuring an even thickness for consistent cooking.
- Cook the Patties: Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, carefully place the patties in the skillet. Cook for about 5 minutes on each side until golden brown and crisp on the outside. Cook in batches if necessary, adding more oil between batches.
- Serve: Transfer the cooked patties to a plate and serve warm with a generous dollop of the prepared lemon garlic aioli. Enjoy as a snack, in sandwiches, or with a fresh salad.
Notes
- For a vegan version, replace the egg with a flax egg and use a dairy-free yogurt for the aioli.
- If the mixture is too wet, gradually add more breadcrumbs to help the patties hold their shape.
- You can prepare the patties ahead and refrigerate up to 24 hours before cooking.
- Serve with salad, pita bread, or as a burger alternative.
- Leftover aioli can be stored in the refrigerator for up to 3 days.
