Description
Chickpea Patties Recipe: Crispy, flavorful, and vegan-friendly patties made with chickpeas, spices, and fresh herbs. A crowd-pleasing snack!
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 1 medium onion, finely diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- ¼ cup fresh parsley, chopped
- 2 tablespoons olive oil, plus more for cooking
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika (smoked or sweet)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg (or flax egg for vegan option)
- ⅓ cup all-purpose flour or chickpea flour
- ½ teaspoon baking powder
- 2 tablespoons lemon juice
Instructions
- Step 1: Prepare the Chickpeas Drain and rinse your canned chickpeas thoroughly, then pat them dry with paper towels. This removes excess moisture, which is crucial for achieving crispy rather than soggy patties. Transfer the chickpeas to your food processor and pulse 8-10 times until roughly chopped but not completely smooth. You’re looking for a mixture that’s partly mashed with some whole chickpeas remaining for texture.
- Step 2: Sauté the Aromatics Heat 1 tablespoon of olive oil in a skillet over medium heat. Add your finely diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and continue cooking for another 30 seconds until fragrant. This pre-cooking step softens the onions and removes their raw bite, leading to more flavorful Chickpea Patties. Allow this mixture to cool slightly before proceeding.
- Step 3: Mix the Patty Ingredients In a large bowl, combine the pulsed chickpeas, sautéed onion and garlic, chopped parsley, remaining olive oil, cumin, coriander, paprika, salt, and pepper. Mix thoroughly, then add the egg, flour, baking powder, and lemon juice. Stir until the mixture holds together when pressed. If it seems too wet, add a bit more flour; if too dry, add a splash of olive oil.
- Step 4: Form and Chill the Patties Divide the mixture into 8 equal portions and shape them into patties about ½-inch thick. For perfectly uniform Chickpea Patties, use a ⅓-cup measuring cup as a mold. Place the formed patties on a parchment-lined baking sheet and refrigerate for at least 15 minutes to help them firm up.
- Step 5: Cook the Patties Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Once hot, carefully add 3-4 patties (don’t overcrowd the pan) and cook for 4-5 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to absorb excess oil. Repeat with remaining patties, adding more oil as needed. Your Chickpea Patties are now ready to serve while still warm and at their crispiest!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 patty
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg