Easy Chickpea Patties
These easy chickpea patties are crispy on the outside, tender on the inside, and loaded with plant-based protein. Paired with a creamy lemon garlic aioli, they’re a quick and delicious vegetarian meal you can whip up in just 20 minutes. Perfect for meal prep, sandwiches, or serving with a fresh salad.
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.
