Description
Delicious and easy-to-make chickpea patties flavored with cumin, turmeric, and garlic, pan-fried to a golden crisp and served with a tangy lemon garlic aioli. Perfect as a vegetarian main or snack, these patties are packed with flavor and texture.
Ingredients
Scale
For the Chickpea Patties
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup breadcrumbs
- ½ white onion, diced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 egg
- 2 tablespoons olive oil (for pan frying)
For the Lemon Garlic Aioli
- 1 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Make the Lemon Garlic Aioli: In a small bowl, combine the Greek yogurt, extra virgin olive oil, lemon juice, garlic powder, salt, and black pepper. Whisk everything together until well blended, then refrigerate the aioli while you prepare the patties to let the flavors meld.
- Prepare the Chickpea Mixture: Drain and rinse the chickpeas thoroughly. Using a potato masher or a food processor, mash the chickpeas until mostly broken down but still a bit chunky for texture. Transfer the mashed chickpeas to a large bowl.
- Add the Flavorings: To the bowl with the mashed chickpeas, add the breadcrumbs, diced white onion, cumin, turmeric, garlic powder, onion powder, and the egg. Mix until everything is evenly incorporated. The mixture should hold together if pressed – if it’s too wet, add a little more breadcrumbs.
- Shape the Patties: With clean hands, shape the mixture into patties about 2-3 inches wide. You should get around 6-8 patties, depending on the size.
- Cook the Patties: Heat a large skillet over medium heat. Add 2 tablespoons of olive oil. Once hot, carefully add the patties to the skillet. Cook for about 5 minutes on each side, until the patties are golden brown and crisp on the outside. Cook in batches if necessary, adding more oil if needed.
- Serve: Transfer the cooked patties to plates and serve warm with a generous dollop of lemon garlic aioli on top or on the side. Enjoy with salad, in a sandwich, or as is!
Notes
- Make sure not to over-process chickpeas if using a food processor; keep some texture for better patties.
- If mixture is too wet to form patties, add extra breadcrumbs a tablespoon at a time.
- You can substitute the egg with a flax egg for a vegan option.
- For crispier patties, cook in a non-stick skillet and avoid overcrowding to maintain heat.
- Leftover patties can be stored in the refrigerator for up to 3 days and reheated gently in a skillet.
