Description
Crispy and flavorful Mediterranean lemon chickpea patties served with a refreshing yogurt sauce, perfect for a light lunch or appetizer.
Ingredients
Scale
Chickpea Patties
- 12 oz canned chickpeas (drained)
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1 tsp sea salt
- 2 green onions, minced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour (or chickpea flour)
- 1 egg
- 1/4 cup grapeseed oil (or other neutral oil, for frying)
Yogurt Sauce
- 1/2 cup Greek yogurt (or sour cream)
- 1 tbsp lemon juice (from 1/2 lemon)
- 2 tbsp fresh dill, minced
- 1 clove garlic, minced
- 1 tsp sea salt
Instructions
- Mash Chickpeas: Drain chickpeas and pat dry. Mash in a large bowl until coarse but textured.
- Mix Ingredients: Add cumin, black pepper, sea salt, minced green onions, garlic, flour, and egg to the mashed chickpeas. Mix well and knead into a dough-like consistency.
- Heat Oil: Heat grapeseed oil in a frying pan over medium-high heat until hot.
- Form Patties: Scoop 3 tablespoons of the mixture and shape into patties. Carefully place them into the hot oil.
- Fry Patties: Fry patties for 4 minutes on each side until golden and crisp. Transfer cooked patties to a wire rack to retain crispiness.
- Prepare Yogurt Sauce: In a bowl, mix Greek yogurt, lemon juice, minced dill, minced garlic, and sea salt. Chill the sauce until serving.
- Serve: Serve the warm chickpea patties with the chilled yogurt sauce on the side.
Notes
- Cool patties on a wire rack instead of paper towels to keep them crispy.
- Use chickpea flour instead of all-purpose flour for a gluten-free option.
- Try substituting fresh parsley or mint for dill to vary the flavor of the yogurt sauce.
- Patties can be baked at 400°F for 20 minutes, flipping halfway through, as a healthier alternative to frying.
- Store leftover patties refrigerated for up to 3 days and reheat in a skillet or oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 55 mg
