Description
These Spicy Chickpea Patties are a flavorful and protein-packed vegetarian option perfect for a main course or snack. Made with chickpeas, fresh vegetables, and aromatic spices, they are easy to prepare and pan-fry to a delicious golden crisp. Serve them with yogurt sauce, tahini, or in a bun with your favorite toppings for a satisfying Mediterranean-inspired meal.
Ingredients
Scale
Chickpea Patty Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup breadcrumbs
- 1/4 cup grated carrot
- 2 tablespoons finely chopped red onion
- 1 garlic clove, minced
- 1 tablespoon chopped fresh cilantro or parsley
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon salt
- 1 egg (or flax egg for vegan)
Instructions
- Prepare the Chickpeas: In a food processor, pulse the chickpeas until they are mostly mashed but still slightly chunky to maintain texture.
- Mix Ingredients: Transfer the mashed chickpeas to a mixing bowl. Add breadcrumbs, grated carrot, finely chopped red onion, minced garlic, chopped cilantro or parsley, lemon juice, olive oil, ground cumin, smoked paprika, cayenne pepper, salt, and the egg or flax egg. Mix thoroughly until all ingredients are well combined.
- Form Patties: Shape the mixture into 6 small, even-sized patties. Place them on a plate or tray and chill in the refrigerator for 15 to 20 minutes to help them firm up for cooking.
- Cook Patties: Heat a nonstick skillet over medium heat and lightly oil the surface. Cook each patty for 3 to 4 minutes on each side until they are golden brown and crisp on the outside.
- Serve: Serve the patties hot. They pair well with yogurt sauce, tahini, or can be used as a filling for buns with your favorite toppings.
Notes
- These patties freeze well; layer them with parchment paper and store in a freezer bag.
- For an extra crunchy texture, coat the patties lightly in panko breadcrumbs before pan-frying.
