Crispy Carrot and Chickpea Patties
These golden patties are made with mashed chickpeas, grated carrots, herbs, and spices. They’re lightly pan-fried for a crispy crust and perfect served with yogurt, tahini sauce, or tucked into a pita with greens. Naturally gluten-free and vegetarian, they’re satisfying and full of fiber and flavor.
Prep Time & Yield
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Ingredients
For the Patties:
1 can (15 oz) chickpeas, drained and rinsed
1 cup grated carrots (about 2 medium carrots)
1/4 cup finely chopped onion or scallions
2 garlic cloves, minced
1/4 cup chopped fresh parsley or cilantro
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp smoked paprika (optional)
Salt and black pepper, to taste
2 tbsp oat flour or chickpea flour (more if needed)
1 egg (or flax egg for vegan: 1 tbsp ground flax + 2.5 tbsp water)
2 tbsp olive oil (for cooking)
Optional for serving:
Greek yogurt or tzatziki
Tahini lemon sauce
Arugula, pickled onions, pita or grain bowl base
Instructions
1. Prepare the Mixture
In a mixing bowl or food processor, mash chickpeas until chunky but cohesive (don’t fully puree).
Add grated carrot, onion, garlic, herbs, spices, salt, pepper, flour, and egg.
Mix until combined. If mixture is too wet, add a bit more flour.
2. Shape the Patties
Scoop mixture using 1/4 cup per patty.
Shape into flat round discs (about 1/2-inch thick).
3. Cook the Patties
Heat olive oil in a nonstick or cast iron skillet over medium heat.
Add patties and cook for 4–5 minutes per side, until crispy and golden brown.
Transfer to a paper towel-lined plate.
4. Serve
Serve warm with sauce and greens or stuff into pita wraps with vegetables.
Notes & Tips
No food processor: Mash chickpeas with a fork or potato masher.
For extra crisp: Lightly dredge patties in breadcrumbs or cornmeal before frying.
Make ahead: Form patties and refrigerate up to 24 hrs before cooking.
Bake instead: Bake at 400°F (200°C) for 20 minutes, flipping halfway, for a lighter version.
Freeze: Cooked patties freeze well—reheat in a skillet or toaster oven.
Frequently asked questions FAQs
Q: Can I make this vegan?
A: Yes! Use a flax egg or chia egg to bind the patties.
Q: Are these gluten-free?
A: Yes, as long as you use gluten-free flour like chickpea or oat.
Q: Can I air-fry them?
A: Absolutely—spray lightly with oil and air fry at 375°F (190°C) for 12–15 minutes.
Q: What can I use instead of carrots?
A: Try grated zucchini (squeeze out moisture), sweet potato, or even beetroot.
Nutritional Information
Calories: ~80
Protein: 4g
Fat: 5g
Carbohydrates: 12g
Fiber: 3g
Sugars: 2g
Sodium: ~180mg
Iron: 8% DV
Vitamin A: 35% DV
Calcium: 3% DV