Looking for a quick vegetarian snack or side? These simple and easy chickpea patties are packed with flavor and super fast to whip up! Using a few staple ingredients like cumin, green onion, and garlic, these patties are not only delicious but perfectly crunchy. Try them with the included garlic-dill yogurt sauce!
These patties also make a great meat alternative for burger patties! I like to add them to a quick wrap or sandwich.
When I make any fritters, the texture is arguably the most important part to me. These chickpea patties definitely have a great crunch and stay together after frying, unlike some fritter recipes. I like to smash the chickpeas coarsely and form them into loose circles in the pan to help maximize the frying surface, which creates an even crunchier texture.
These goes great with many but I really love them with the included garlic-dill yogurt sauce recipe below. The tart flavors of lemon and yogurt go perfectly with crispy chickpea.
This recipe is fully vegetarian, but not vegan due to the use of egg. However, the egg can easily be replaced by using about a ¼ cup of the water from the chickpea can, otherwise known as aquafaba. Although you'll need to be a little more careful when forming the vegan patties, they will still hold up well after being fried.
If you're making these for a stand-alone meal, I like to serve them with some warm pita bread and a Mediterranean cucumber salad or a creamy spinach salad. They also make great patties for chickpea burgers!
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Key Ingredients
- Chickpeas: Canned chickpeas work great for this recipe. Just make sure to drain the can well and pat dry to prevent the mixture from becoming too soggy. Opt for "no salt added" canned beans if available.
- Egg: While vegan alternatives like using aquafaba do work as a binder for these patties, the addition of egg adds crispiness and helps them hold together better after frying.
- Flour: Adding flour to the chickpea mixture helps thicken the batter and hold it together better. For a gluten-free option, chickpea flour or corn flour will also work well.
- Green Onions: These add a wonderful onion flavor without being too overpowering. They can be omitted if needed.
Find the complete ingredient list below.
Instructions
- After draining canned chickpeas, gently pat them dry with a kitchen towel and transfer to a large bowl. Coarsely mash them using a potato masher or mortar.
- To the mashed chickpeas, add cumin, black pepper, salt, green onions, garlic, flour, and egg. Use a fork to thoroughly combine the ingredients. Then, lightly knead the mixture with your hands until it reaches a dough-like consistency.
- Heat a large skillet over medium-high heat and add oil. Spoon about 3 tablespoons of the chickpea mixture into the hot oil, then shape it into a rough patty using the back of a spoon. Fry each patty for 3-4 minutes on each side until golden brown.
- Repeat the process with the remaining chickpea mixture, frying in batches to prevent overcrowding.
- Serve the chickpea patties with the prepared dill-garlic yogurt sauce.
Substitutions
- For a vegan version, use about a ¼ cup of the water from the chickpea can or aquafaba instead of egg.
- For a gluten-free option, use chickpea flour or corn flour instead of all-purpose flour.
Equipment
A mortar or potato masher works well for smashing the chickpeas. A food processor can also be used for smoother patties or larger batches.
Storage
These patties work great as a party appetizer served cold or for lunch the next day! Store them in a well-sealed container once cooled. To reheat, use an oven or toaster oven at a low setting for about 10 minutes for the crunchiest texture.
Top Tip
When frying multiple batches, let the patties rest on a wire rack instead of paper towels to prevent them from becoming soggy.
FAQs
Yes, they are! Chickpeas are a fiber-rich meat alternative and add great flavor to the dish.
Yes, they can be frozen. While they won't be as crispy after thawing, they work great for chickpea burgers or in sandwiches and wraps.
A simple batter made of canned chickpeas, egg, flour, green onions, and spices such as cumin and black pepper.
Similar Recipes
Looking for other recipes like this? Try these:
Chickpea Patties with Garlic Dill Yogurt Sauce
Nutrition
Ingredients
Dill-Garlic Yogurt Sauce
- ½ cup greek yogurt (or sour cream)
- 1 tablespoon lemon juice (from about ½ a lemon)
- 2 tablespoon fresh dill (minced)
- 1 clove garlic (minced)
- 1 teaspoon sea salt
Chickpea Patties
- 12 oz canned chickpeas (or freshly prepared, drained)
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 egg
- 2 green onions (minced)
- 2 cloves garlic (minced)
- ½ cup all purpose flour (or chickpea flour)
- ¼ cup grapeseed oil (or other neutral oil, for frying)
Instructions
Dill-Garlic Yogurt Sauce
- In a small bowl, mix together Greek yogurt, lemon juice, dill, garlic, and sea salt until well combined. Set aside.
Chickpea Patties
- Drain canned chickpeas and gently dry them with a kitchen towel. Transfer them to a large bowl and mash them coarsely using a potato masher or mortar.
- To the mashed chickpeas, add cumin, black pepper, salt, green onions, garlic, flour, and egg. Use a fork to mix until all ingredients are evenly combined. Then, lightly knead the mixture with your hands until it reaches a dough-like consistency.
- Heat a large frying pan over medium-high heat and add oil. Spoon about 3 tablespoons of the chickpea mixture into the hot oil, then use the back of the spoon to shape it into a rough patty. Fry each patty for 3-4 minutes on each side or until they turn golden brown.
- Repeat the process with the remaining chickpea mixture, frying in batches to avoid overcrowding the pan.
- Serve the chickpea patties with the prepared dill-garlic yogurt sauce.
Video
Notes
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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