Chickpea Patties
Golden, crispy, and full of flavor, these vegan Chickpea Patties are a protein- and fiber-packed meal that’s quick, easy, and perfect for everyday cooking. Serve with a refreshing herbed yogurt for a light, satisfying dish.
Equipment
- Large mixing bowl (1)
- Potato masher or fork (1)
- Large skillet – 1
- Medium bowl (1)
- Measuring cups and spoons
Ingredients
For the Patties:
- 1 15 oz can chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
- ¼ cup shallot minced
- ¼ cup celery minced
- 2 tsp ground coriander
- 1 tsp garbanzo bean flour
- 1 tsp ground cumin
- ½ tsp Aleppo pepper or substitute mild chili powder
- ½ tsp salt
- 1 –3 tsp water as needed to bind
- 2 –4 tbsp olive oil
For the Herbed Yogurt:
- ½ cup coconut yogurt
- 2 tbsp fresh dill or preferred herbs, chopped
- 1 tbsp olive oil
- 2 tsp lemon juice
- 1 tsp lemon zest
- Pinch of salt
Instructions
- Prepare the Chickpeas: Start by draining your canned chickpeas and giving them a good rinse under cold running water. If you’re using home-cooked chickpeas, ensure they are tender but not mushy. Place the chickpeas in a large mixing bowl. Using a potato masher or a sturdy fork, gently mash them. You want a slightly chunky texture—smooth enough to hold together but with small pieces for a pleasant bite.
- Mix the Flavor Base: Once your chickpeas are mashed, add the minced shallot and celery. These aromatics bring a subtle sweetness and freshness that balance the earthy chickpeas. Sprinkle in the ground coriander, ground cumin, Aleppo pepper (or your chili substitute), and salt. Stir thoroughly with a spoon or your hands to ensure the spices and aromatics are evenly distributed.
- Bind the Patties: Add the garbanzo bean flour to the mixture. This acts as a natural binder, helping your patties hold their shape without eggs. Gradually add 1 teaspoon of water at a time, mixing gently. Stop when the mixture clumps together when pressed but isn’t too wet. The goal is a dough-like consistency that can be shaped into patties without falling apart.
- Shape the Patties: Divide the mixture into portions and gently form each portion into a 2-inch-wide patty. Press lightly on top to flatten them slightly, ensuring even cooking. Aim for uniform size so all patties cook at the same rate. Handle them gently—they are delicate before frying.
- Heat the Skillet: Place a large skillet over medium heat. Add 2–4 tablespoons of olive oil, enough to lightly coat the bottom. Allow the oil to heat until it shimmers, but don’t let it smoke. Hot oil is essential to create that golden, crispy crust on the patties.
- Cook the Patties: Carefully place the patties in the skillet, leaving a little space between each one. Cook for 3–4 minutes on the first side without moving them—this allows a golden crust to form. Flip each patty gently using a spatula, and cook the second side for another 3–4 minutes. If needed, cook in batches to avoid overcrowding the pan, which can prevent crisping.
- Prepare the Herbed Yogurt: While the patties are cooking, combine all the herbed yogurt ingredients in a medium bowl: coconut yogurt, chopped dill (or other fresh herbs), olive oil, lemon juice, lemon zest, and a pinch of salt. Mix until smooth and creamy. Taste and adjust seasoning if necessary—this yogurt should be bright, tangy, and herb-forward to complement the patties.
- Serve: Once the patties are golden and cooked through, transfer them to a plate lined with paper towels to absorb any excess oil. Serve warm, paired with a dollop of herbed yogurt. The creamy yogurt provides a refreshing contrast to the savory, slightly spiced patties, creating a balanced and satisfying meal.
- Optional Garnishes and Tips: Sprinkle additional fresh herbs or a dash of paprika on top for extra flavor and presentation. These patties can also be made ahead, stored in the refrigerator for up to 2 days, or frozen for longer meal prep convenience. Reheat gently in a skillet or oven to maintain crispiness.
Notes
- Aleppo Pepper Substitute: If you can’t find Aleppo pepper, use mild chili powder or smoked paprika. Start with a smaller amount to avoid overpowering the dish.
- Binding Tip: Garbanzo bean flour helps hold the patties, but if unavailable, you can use a tablespoon of regular flour or ground oats.
- Water Adjustment: Add water gradually—too much makes patties mushy; too little makes them crumble.
- Cooking in Batches: Avoid overcrowding the skillet; cook in batches for an even golden crust.
- Make Ahead: Patties can be shaped and stored in the fridge for a few hours before cooking.
- Vegan Yogurt Options: Coconut yogurt is ideal, but any plant-based yogurt works, including almond or soy-based.
- Serving Temperature: Best enjoyed warm; reheat gently to maintain crispiness.
