Description

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—bright, savory, and ready in just 20 minutes.

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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Instructions

In a bowl, mash 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 egg (or flax egg) until mixture binds.

Shape mixture into small patties (about 10–12 total).

Heat a drizzle of olive oil in a skillet over medium heat. Fry patties 3–4 minutes per side, until golden and crisp.

Meanwhile, whisk together ingredients for yogurt sauce, taste, and adjust seasoning.

Serve patties warm with a generous dollop of yogurt sauce.

Prep Time: 15 minutes
Cook Time: 10–15 minutes
Category: Main course