These chickpea patties are a wholesome, protein-packed option that makes healthy eating both simple and satisfying.
Made with fiber-rich chickpeas, aromatic spices, and golden crisp edges, they’re a plant-based powerhouse that’s low in saturated fat and full of good-for-you nutrients.
Quick to prepare in just 20 minutes, these patties are perfect for weeknight dinners, meal prep lunches, or as a versatile base for bowls and wraps.
Easy Chickpea Patties
Equipment
- 1 Food Processor (or Potato Masher)
- 1 Skillet (large, for frying)
- 1 Mixing Bowl (large, for patty mixture)
- 1 Small Bowl (for aioli)
- 1 spatula (for flipping patties)
Ingredients
For the Chickpea Patties:
- 1 can 15 oz / 425 g chickpeas, drained and rinsed
- ½ cup 60 g breadcrumbs
- ½ medium white onion finely diced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large egg
- 2 tablespoons olive oil for cooking
For the Lemon Garlic Aioli:
- 1 cup 240 g Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Lemon Garlic Aioli: In a small mixing bowl, combine the Greek yogurt, extra virgin olive oil, freshly squeezed lemon juice, garlic powder, salt, and black pepper. Use a whisk or spoon to blend until the mixture is smooth, creamy, and well incorporated. Taste and adjust the seasoning if needed by adding a little extra lemon juice for tang or salt for balance. Cover the bowl and refrigerate the aioli while preparing the patties so the flavors have time to meld together.
- Mash the Chickpeas Thoroughly: Drain and rinse the canned chickpeas under cold water to remove excess sodium and liquid. Place them on a clean kitchen towel and gently pat them dry to avoid extra moisture in the patties. Transfer the chickpeas into a large mixing bowl or onto a flat baking sheet for easier mashing. Use either a potato masher or the back of a sturdy fork to break them down until most beans are mashed but a few small chunks remain for texture. If you prefer a smoother mixture, you can pulse them briefly in a food processor, but avoid turning them into a paste.
- Combine Dry Ingredients with Chickpeas: Once the chickpeas are mashed, add in the breadcrumbs, finely diced white onion, ground cumin, ground turmeric, garlic powder, and onion powder. Stir everything together to distribute the spices evenly. The breadcrumbs will help bind the mixture, while the onions add a gentle crunch and sweetness that balance the earthy chickpeas. Make sure the spices are thoroughly mixed in so every bite of the patty carries the warm, aromatic flavors.
- Add Egg for Binding: Crack one large egg into the bowl with the chickpea mixture. Mix well using clean hands or a sturdy spoon until the egg is fully incorporated and the mixture starts to hold together. If the mixture feels too dry, add a teaspoon of olive oil or a small splash of water. If it feels too wet, sprinkle in a bit more breadcrumbs. The goal is to achieve a texture that can easily be shaped into firm patties without falling apart.
- Shape the Patties Evenly: With slightly damp hands to prevent sticking, scoop out portions of the mixture and form them into patties about 2–3 inches wide and ½ inch thick. Press them gently between your palms to make sure they hold their shape. Place the formed patties on a plate or baking sheet. This recipe should yield about 6–8 patties, depending on how large you make them. Allow them to rest for a few minutes while you heat the skillet—this helps them firm up and cook more evenly.
- Heat the Skillet Properly: Set a large nonstick or cast-iron skillet over medium heat and allow it to warm up for about 1–2 minutes. Add the olive oil and swirl it around so the entire base is coated. Heating the pan before adding the patties ensures a crisp, golden-brown crust without sticking. The oil should shimmer slightly when it’s ready for cooking.
- Cook the Chickpea Patties: Gently place the patties into the hot skillet, leaving enough space between them so they cook evenly. Avoid overcrowding the pan—if necessary, cook in batches. Let the patties cook undisturbed for about 5 minutes on the first side. This allows them to form a golden, crisp crust. Using a spatula, carefully flip each patty and cook the other side for another 4–5 minutes until both sides are deeply golden brown and the centers are heated through. Adjust the heat as needed to prevent burning—medium heat usually gives the best result.
- Serve with Lemon Garlic Aioli: Once the patties are cooked, transfer them to a serving plate lined with paper towels to absorb any excess oil. Serve them warm with a generous dollop of the chilled lemon garlic aioli on top or on the side for dipping. You can enjoy them as a main dish with a fresh salad, tuck them into pita bread for a sandwich, or pair them with roasted vegetables or grains for a filling meal.
Notes
- Make the lemon garlic aioli in advance to let the flavors deepen and save time when serving.
- Mash chickpeas on a flat surface like a baking sheet for even consistency and less effort.
- Adjust breadcrumbs depending on mixture texture—add more for firmness, less for softness.
- Keep patties similar in size for even cooking and a consistent golden crust.
- Double the batch for meal prep—they reheat well and are versatile for different meals.
Chef’s Secrets for Perfect Patties
The secret to making these chickpea patties extra delicious is achieving the right balance between texture and moisture.
Chickpeas naturally have a starchy quality that can make them either too crumbly or too mushy if not handled properly.
For best results, make sure to pat the chickpeas dry before mashing to prevent excess moisture.
Mashing by hand instead of over-processing in a food processor also helps keep a rustic texture that holds together better.
A well-heated skillet and undisturbed cooking time are key—resist the urge to flip them too soon so they can form a crisp, golden crust.
Finally, chilling the aioli for at least 15–20 minutes before serving intensifies the flavor and gives it a creamy, refreshing finish.
Serving Suggestions for Every Occasion
These chickpea patties are wonderfully versatile and can be served in many creative ways.
For a light and fresh meal, pair them with a leafy green salad or roasted vegetables.
They’re also excellent in sandwiches or wraps—tuck them into pita bread with cucumber, tomato, and lettuce, and drizzle with lemon garlic aioli for a Mediterranean-style lunch.
For something heartier, serve the patties over rice, quinoa, or couscous alongside grilled vegetables.
They can even be made smaller and enjoyed as appetizers with toothpicks and dipping sauce, making them a crowd-pleaser for gatherings.
Their mild, spiced flavor also makes them kid-friendly when served with mild dips.
Storage Tips for Freshness Retention
Chickpea patties store and reheat beautifully, making them an ideal choice for meal prep.
Once cooled completely, place the patties in an airtight container with parchment paper between layers to prevent sticking.
They will keep well in the refrigerator for up to 4 days.
For longer storage, freeze the patties in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container.
Frozen patties can be stored for up to 2 months.
To reheat, warm them in a skillet over medium heat until heated through, or bake in the oven at 350°F (175°C) for about 10 minutes.
Avoid microwaving if possible, as it can soften their crisp texture.
The aioli should be stored separately in the refrigerator and consumed within 4–5 days.
Frequently Asked Questions
1. Can I make the patties vegan?
Yes! Simply replace the egg with a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water).
Let it sit for a few minutes until gel-like, then use it as the binder.
2. What can I use instead of breadcrumbs?
If you’re avoiding breadcrumbs, oats or almond flour work as excellent substitutes.
Rolled oats pulsed in a food processor give structure while keeping the patties gluten-free.
3. How do I keep the patties from falling apart?
The key is balance—if the mixture is too wet, add more breadcrumbs; if too dry, add a touch of olive oil or water.
Make sure the skillet is hot before adding the patties and avoid flipping too early.
4. Can I bake the patties instead of frying?
Absolutely. Preheat the oven to 400°F (200°C), line a baking sheet with parchment paper, and lightly brush the patties with olive oil.
Bake for 20–25 minutes, flipping halfway, until golden and firm.
5. What can I serve instead of aioli?
While the lemon garlic aioli pairs beautifully, you can also serve these patties with hummus, tahini sauce, tzatziki, or even a simple squeeze of lemon juice.
They also taste great with spicy harissa or sriracha for a kick.
