Description
These Spicy Chickpea Patties are a flavorful and satisfying vegetarian dish made with mashed chickpeas, aromatic spices, and fresh herbs. Crisped to golden perfection in a skillet, they are perfect as a snack, appetizer, or main course served with your favorite toppings or in a pita wrap.
Ingredients
Scale
Main Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup chopped fresh cilantro or parsley
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon cayenne pepper (adjust for spiciness)
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 1 egg (or flax egg for vegan option)
- 2 tablespoons olive oil (plus extra for cooking)
- Salt and pepper, to taste
- Optional: 1/2 teaspoon turmeric or curry powder for extra flavor
Instructions
- Mash the Chickpeas: In a large bowl, mash the chickpeas with a fork or potato masher until most are mashed but some chunks remain for texture, creating a rustic base for the patties.
- Mix the Ingredients: Add breadcrumbs, chopped cilantro or parsley, finely chopped onion, minced garlic, ground cumin, coriander, chili powder, cayenne pepper, paprika, lemon juice, and egg (or flax egg) to the mashed chickpeas. Mix thoroughly until well combined. Season with salt and pepper to taste. If the mixture feels too wet, incorporate more breadcrumbs until it holds together well.
- Form the Patties: Divide the mixture into 6 to 8 equal portions and shape each into a patty approximately 1/2 inch thick. Adjust the size as preferred for easier handling and cooking.
- Cook the Patties: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, carefully add the patties and cook for 4 to 5 minutes per side, until each side is golden brown and crispy. Handle gently when flipping, as the patties can be delicate.
- Serve: Transfer the cooked patties onto a paper towel-lined plate to drain excess oil. Serve warm, paired with toppings such as avocado slices, a dollop of yogurt or tahini sauce, and alongside a fresh salad or tucked into pita bread wraps for a delicious meal.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to thicken).
- Adjust the spiciness by modifying the amount of chili powder and cayenne pepper according to your taste.
- Use gluten-free breadcrumbs to make the recipe gluten-free.
- These patties can be baked for a healthier alternative by placing them on a greased baking sheet and baking at 375°F (190°C) for about 15-20 minutes, flipping halfway through.
- The patties can be prepared ahead and refrigerated for up to 2 days or frozen for up to 3 months.
