Name: Ultimate Mediterranean Lemon Chickpea Patties with Yogurt Sauce
Prep time: 15 min
Cook time: PT-487425H14M25S
Total time: PT-487425H14M25S
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; ¼ cup finely chopped red onion; 2 cloves garlic, minced; ¼ cup chopped fresh parsley; 1 tablespoon chopped fresh dill (or mint), optional; Zest of 1 lemon + 2 tablespoons lemon juice; ¼ cup breadcrumbs (or oat flour for gluten‑free); 1 large egg (or flax egg for vegan); ½ teaspoon ground cumin; ½ teaspoon paprika; Salt and pepper, to taste; Olive oil, for pan‑frying; Yogurt Sauce:; ½ cup plain Greek yogurt (or dairy‑free alternative); 1 tablespoon lemon juice; 1 small garlic clove, finely grated or minced; 1 tablespoon chopped fresh dill or parsley; Salt and pepper, to taste

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I love making these crisp-on-the-outside, tender-on-the-inside chickpea patties bursting with lemon zest, fresh herbs, and warm spices. Paired with a cool and creamy yogurt sauce, they’re bright, savory, and ready in just 20 minutes—a fresh and satisfying dish any day of the week.

Ultimate Mediterranean Lemon Chickpea Patties with Yogurt Sauce

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick, healthy, and incredibly flavorful. The patties are naturally protein-rich from chickpeas, while the lemon and herbs make every bite vibrant. The creamy yogurt sauce brings a refreshing contrast that ties everything together. It’s versatile too—sometimes I tuck them into pita bread with veggies, or I serve them as a light main course with a salad.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the patties:

1 (15 oz) can chickpeas, drained and rinsed
¼ cup finely chopped red onion
2 cloves garlic, minced
¼ cup chopped fresh parsley
1 tablespoon chopped fresh dill (or mint), optional
Zest of 1 lemon + 2 tablespoons lemon juice
¼ cup breadcrumbs (or oat flour for gluten-free)
1 large egg (or flax egg for vegan)
½ teaspoon ground cumin
½ teaspoon paprika
Salt and pepper, to taste
Olive oil, for pan-frying

For the yogurt sauce:

½ cup plain Greek yogurt (or dairy-free alternative)
1 tablespoon lemon juice
1 small garlic clove, finely grated or minced
1 tablespoon chopped fresh dill or parsley
Salt and pepper, to taste

directions

In a bowl, mash the chickpeas lightly, leaving some texture.
Stir in red onion, garlic, parsley, dill (if using), lemon zest, lemon juice, breadcrumbs, cumin, paprika, salt, and pepper. Mix well.
Add the egg (or flax egg) and stir until the mixture binds together.
Shape the mixture into small patties, about 10–12 in total.
Heat a drizzle of olive oil in a skillet over medium heat. Fry patties for 3–4 minutes per side, until golden and crisp.
Meanwhile, whisk together all yogurt sauce ingredients, adjusting seasoning to taste.
Serve the patties warm with a generous dollop of yogurt sauce.

Servings and timing

Servings: 4 (about 10–12 patties)
Prep Time: 15 minutes
Cooking Time: 10–15 minutes
Total Time: 25–30 minutes
Calories: about 260 kcal per serving (3 patties plus sauce)

Variations

I sometimes add a pinch of cayenne for a spicy kick.
For a heartier version, I tuck the patties into warm pita bread with lettuce, cucumber, and tomato.
I replace breadcrumbs with almond flour for a low-carb option.
For a different flavor, I use cilantro and lime instead of parsley and lemon.

storage/reheating

I store leftover patties in an airtight container in the fridge for up to 3 days. They reheat best in a skillet over medium heat to bring back their crispiness. The yogurt sauce keeps for up to 3 days when stored separately.

FAQs

1. Can I bake these instead of frying?

Yes—I bake them at 400°F for about 18–20 minutes, flipping halfway through.

2. Can I make them vegan?

Absolutely—just use a flax egg and a dairy-free yogurt for the sauce.

3. Can I freeze the patties?

Yes, I freeze them cooked or uncooked on a baking sheet, then transfer to a freezer bag. They keep for up to 2 months.

4. What can I serve with these patties?

I love pairing them with tabbouleh, roasted vegetables, or a fresh Greek salad.

5. Can I make the mixture ahead of time?

Yes—I prepare the mixture up to 24 hours in advance and keep it covered in the fridge until I’m ready to cook.

Conclusion

These Mediterranean Lemon Chickpea Patties are one of my favorite quick and flavorful dishes. With bright lemon, fragrant herbs, and a creamy yogurt sauce, they strike the perfect balance between fresh and comforting. Whether I serve them as part of a mezze platter or tucked into warm pita, they’re always a hit at my table.