Lemon Chickpea Patties with Yogurt Sauce
These crispy-on-the-outside, tender-on-the-inside chickpea patties are flavored with lemon, garlic, herbs, and spices. Paired with a tangy, creamy yogurt sauce, they make a perfect vegetarian lunch, light dinner, or appetizer. They’re easy to pan-fry or bake, and they store well—ideal for meal prep.
Total Time:
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Total Time: 25–30 minutes
Servings: 4
Ingredients:
For the Chickpea Patties:
1 can (15 oz) chickpeas, drained and rinsed
1 large egg
1 garlic clove, minced
Zest of 1 lemon
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons chopped scallions or red onion
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and black pepper, to taste
1/2 cup breadcrumbs (regular or panko)
2 tablespoons olive oil (for pan-frying)
For the Yogurt Sauce:
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1 small garlic clove, minced or grated
1 tablespoon chopped dill or mint (optional)
Salt and pepper, to taste
Instructions:
1. Make the yogurt sauce:
In a small bowl, whisk together yogurt, lemon juice, olive oil, garlic, herbs (if using), salt, and pepper. Chill until ready to serve.
2. Prepare the chickpea mixture:
In a food processor, pulse the chickpeas until mostly mashed (some texture is okay). Add egg, garlic, lemon zest and juice, parsley, scallions, cumin, paprika, salt, and pepper. Pulse to combine.
Transfer to a bowl and stir in breadcrumbs. Let sit for 5 minutes to firm up.
3. Form the patties:
Using damp hands, form the mixture into 8 small patties (about 2 inches wide and ½ inch thick). If the mixture is too wet, add a bit more breadcrumbs.
4. Cook the patties:
Heat olive oil in a nonstick or cast-iron skillet over medium heat. Cook patties in batches for about 3–4 minutes per side, until golden brown and crisp.
Alternatively, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
5. Serve:
Serve warm with a drizzle of the yogurt sauce and optional garnish of fresh herbs or extra lemon wedges.
Tips & Notes:
No food processor? Mash chickpeas with a fork or potato masher.
Make it vegan: Substitute the egg with 1 tablespoon ground flaxseed + 3 tablespoons water (let sit for 5 mins).
Gluten-free: Use gluten-free breadcrumbs or ground oats.
Meal prep: These keep well in the fridge (3–4 days) and can be frozen.
Serving ideas: Serve in pita bread, over salad greens, or with roasted vegetables.
Frequently Asked Questions
Q: Can I make these in advance?
A: Yes! Form the patties ahead and refrigerate uncooked for up to 24 hours, or cook and store for 3–4 days.
Q: Can I use dried chickpeas?
A: Yes, but cook them fully first. You’ll need about 1.5 cups cooked chickpeas.
Q: Can I air fry them?
A: Yes! Air fry at 375°F (190°C) for about 10–12 minutes, flipping halfway, until golden and crispy.
Q: Are these freezer-friendly?
A: Definitely. Freeze cooked patties in a single layer, then transfer to a container. Reheat in a skillet or oven.
Nutritional Information
Calories: 280
Protein: 11g
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 28g
Fiber: 6g
Sugars: 2g
Cholesterol: 45mg
Sodium: 400mg