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Versatile Chickpea Patties

These chickpea patties are a quick and satisfying vegetarian main that showcase a crispy exterior and tender inside. Made with mashed chickpeas, herbs, and spices, they can be customized with global flavor profiles and served with various toppings or sides, making them a flexible and flavorful meal option.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can 14 oz canned chickpeas drained and rinsed
  • 1/4 cup fresh parsley or cilantro chopped
  • 1 teaspoon ground cumin spice blend toast briefly before mixing
  • 1 teaspoon smoked paprika spice blend optional, for smoky flavor
  • 1 egg beaten, or flaxseed meal for vegan
  • 1/4 cup panko breadcrumbs breadcrumbs for binding and crunch
  • 1 tablespoon lemon juice lemon juice brightens the flavor
  • to taste salt and pepper season generously

Equipment

  • Large mixing bowl
  • Cast iron skillet
  • Spatula
  • Plate

Method
 

  1. Gather your equipment: a large mixing bowl, a cast iron skillet, a spatula, and a plate. Preheat the skillet over medium heat until hot and slightly shimmering.
  2. Drain and rinse a can of chickpeas, then pat them dry with a paper towel to remove excess moisture. Use a fork or potato masher to roughly mash the chickpeas, leaving some texture for a hearty bite.
    1 can 14 oz canned chickpeas
  3. Add the chopped fresh herbs, toasted cumin and smoked paprika, lemon juice, and beaten egg to the mashed chickpeas. Mix everything together until well combined and fragrant.
    1/4 cup fresh parsley or cilantro, 1 teaspoon ground cumin spice blend, 1 teaspoon smoked paprika spice blend, 1 tablespoon lemon juice lemon juice, 1 egg
  4. Stir in the breadcrumbs gradually, mixing until the mixture holds together but isn’t too sticky. If it feels wet, add a few more breadcrumbs; if dry, add a splash of water or lemon juice.
    1/4 cup panko breadcrumbs breadcrumbs
  5. Divide the mixture into 4-6 equal portions and gently shape each into a patty about 1 inch thick with your hands. Place them on a plate ready for frying.
  6. Carefully place the patties onto the preheated skillet. Cook for about 4-5 minutes on the first side, until the edges are golden and crispy, then gently flip with a spatula.
  7. Cook the second side for another 4-5 minutes, until evenly browned and crispy all over. Adjust the heat as needed to prevent burning.
  8. Use a spatula to transfer the cooked patties onto a plate. Let them rest for 2 minutes to set their structure and prevent crumbling.
  9. Serve the chickpea patties hot, topped with a dollop of yogurt, a squeeze of lemon, and chopped herbs for extra flavor and freshness.

Notes

Chill the mixture for 15 minutes before shaping to help the patties hold their shape during frying. Feel free to customize with different herbs and spices for global flavor variations.