Easy Chickpea Patties How to Make Them
You know those days? The ones where you’re staring into the fridge, and dinner seems like a monumental task? Yeah, I have those a lot. But lately, my go-to has been these incredible chickpea patties. They’re so ridiculously good, so satisfying, and honestly, so simple that I almost don’t want to share them. Almost. My family devours these every time I make them, and I’ve been asked for the recipe so many times, I figured it’s time to spill the beans – or should I say, the chickpeas! They’re a total game-changer, especially when you’re craving something hearty and flavorful but don’t have hours to spare. Think of them as a lighter, brighter cousin to your favorite veggie burgers, but with a whole lot more personality.
What are chickpea patties?
So, what exactly are these little gems? At their heart, chickpea patties are simply made from mashed chickpeas, bound together with a few other goodies, and then pan-fried until they’re golden and crispy on the outside, and wonderfully tender on the inside. The name itself is pretty straightforward, right? But the magic really happens in how you season them and what you serve them with. They’re not trying to be meat; they’re proudly themselves – delicious, plant-based patties packed with flavor and goodness. I like to think of them as the ultimate blank canvas for all sorts of deliciousness. They’re incredibly versatile, which is probably why I keep coming back to them again and again. If you’ve ever made falafel, you’ll recognize some familiar vibes, but these are usually a bit softer and more forgiving to make.
Why you’ll love this recipe?
Honestly, where do I even begin? There are so many reasons this recipe has become a staple in my kitchen. First off, the flavor is just out of this world. You get this lovely, slightly nutty taste from the chickpeas, enhanced by all the savory spices. They get this amazing crust when you pan-fry them, which is just *chef’s kiss*. And the texture? Oh my goodness. Crispy edges, a soft, flavorful interior – it’s pure comfort food. What I love most about these chickpea patties is how incredibly simple they are to whip up. You don’t need fancy equipment or a culinary degree. Most of the ingredients are pantry staples, which is a huge bonus for those last-minute meal decisions. They’re also surprisingly budget-friendly. A can of chickpeas costs next to nothing, and the other ingredients are usually things you already have on hand. Plus, they are so versatile! You can serve them in a bun like a burger, crumble them over a salad, tuck them into a pita, or just eat them on their own as a delicious appetizer. They’ve saved me on so many busy weeknights, and my kids genuinely ask for them, which is the ultimate test in my book! They really stand out because they’re so adaptable to whatever you’re craving.
How do I make chickpea patties?
Quick Overview
Making these delightful chickpea patties is really a breeze. You’ll basically mash your chickpeas, mix in some flavor boosters and binders, form them into patties, and then pan-fry them until they’re beautifully golden brown. The whole process takes under 30 minutes from start to finish, making it perfect for a quick lunch or a speedy weeknight dinner. It’s all about combining simple ingredients to create something truly satisfying, and the crispy texture you get from pan-frying is just unbeatable. No complicated steps, just pure, delicious results!
Ingredients
For the Main Batter:
- 2 cans (15 ounces each) chickpeas, drained and rinsed really well. Make sure they’re thoroughly drained; this is key to avoiding soggy patties!
- 1/2 cup finely chopped onion. I like using yellow onion for its sweetness, but red onion works too!
- 2 cloves garlic, minced. Fresh is best here for that punchy flavor.
- 1/4 cup chopped fresh cilantro or parsley. Cilantro adds a lovely brightness, but parsley is a great substitute if you’re not a fan.
- 1 teaspoon ground cumin. This is non-negotiable for that classic savory flavor.
- 1/2 teaspoon smoked paprika. Adds a lovely depth and a hint of smokiness.
- 1/4 teaspoon cayenne pepper (optional, for a little heat). Adjust this to your spice preference!
- 1/2 teaspoon salt, or to taste.
- 1/4 teaspoon black pepper.
- 2 tablespoons all-purpose flour or whole wheat flour. This helps bind everything together. If you need gluten-free, a gluten-free all-purpose blend works well.
- 1 tablespoon olive oil, plus more for cooking.
For the Filling (Optional but highly recommended!):
- 1/4 cup crumbled feta cheese (dairy or vegan). This adds a lovely salty tang.
- 2 tablespoons finely chopped sun-dried tomatoes (oil-packed, drained). They bring a concentrated burst of umami.
For the Glaze (Optional, but adds a lovely finish):
- 2 tablespoons tahini.
- 1 tablespoon lemon juice.
- 1-2 tablespoons water, to thin.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get organized. I always like to have everything ready before I start mixing. Preheat a large non-stick skillet over medium heat. You want it nice and hot, but not so hot that your oil smokes instantly. While the pan heats up, grab a fork or a potato masher and get ready to do a little mashing.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the drained and rinsed chickpeas. Now, the goal here isn’t to puree them into a paste; we want some texture! Mash them with your fork or masher until they’re mostly broken down but still have a bit of bite to them. This gives the patties a more interesting texture. Then, add in the chopped onion, minced garlic, fresh cilantro (or parsley), cumin, smoked paprika, cayenne pepper (if you’re using it), salt, and black pepper. Give it all a good stir to make sure everything is evenly distributed.
Step 3: Mix Wet Ingredients
Now, it’s time to bring it all together. Add the 2 tablespoons of flour and 1 tablespoon of olive oil to the chickpea mixture. The flour acts as our binder, helping to hold everything together so your patties don’t fall apart when you’re cooking them. The olive oil adds a little richness and helps with browning.
Step 4: Combine
Gently mix everything together until just combined. Be careful not to overmix! Overmixing can make the patties tough. You want to see a cohesive mixture that you can easily shape into patties. If the mixture seems a little too wet and isn’t holding its shape, you can add another tablespoon of flour. If it seems too dry, a tiny splash of water or a little more olive oil can help.
Step 5: Prepare Filling
If you’re adding the filling, this is the time! Gently fold in the crumbled feta cheese and the chopped sun-dried tomatoes into the chickpea mixture. You don’t want to mash them in; just gently incorporate them so you get lovely pockets of flavor in every bite. This step really elevates these patties from good to truly spectacular!
Step 6: Form the Patties
Now for the fun part! Take about 1/4 cup of the mixture at a time and form it into patties. I usually aim for about 3 inches in diameter and about 1/2 inch thick. Don’t make them too thick, or they might not cook through evenly. If the mixture is sticking to your hands, lightly dampen them with water. You can also line a baking sheet and chill the formed patties for about 15-20 minutes if you have the time; this helps them hold their shape even better during cooking.
Step 7: Bake (or Pan-Fry!)
Heat about 1-2 tablespoons of olive oil in your preheated skillet over medium heat. Carefully place 3-4 patties into the hot skillet, being careful not to overcrowd the pan. You want them to have enough space to get nice and crispy. Cook for about 4-5 minutes per side, until they are beautifully golden brown and heated through. You might need to adjust the heat slightly if they’re browning too quickly or too slowly. Repeat with the remaining patties, adding a little more oil to the pan if needed.
Step 8: Cool & Glaze (Optional)
Once cooked, transfer the chickpea patties to a plate lined with paper towels to absorb any excess oil. While they’re still warm, if you’re making the glaze, whisk together the tahini, lemon juice, and 1 tablespoon of water in a small bowl. Add more water, a teaspoon at a time, until you reach your desired drizzling consistency. Drizzle this lovely, creamy glaze over the warm patties. It adds such a delightful creamy tang!
Step 9: Slice & Serve
These are best served warm. You can serve them whole, or if you’re using them in a sandwich or wrap, you can slice them in half. They’re absolutely divine right off the pan, but they’re also fantastic at room temperature. Enjoy the deliciousness!
What to Serve It With
Oh, the possibilities are endless, and that’s why I adore this recipe so much! For a simple breakfast, I love serving these with a dollop of plain Greek yogurt and a sprinkle of everything bagel seasoning. It’s quick, satisfying, and gives you a great start to the day. If you’re thinking brunch, these chickpea patties are divine crumbled over a big, vibrant salad with all your favorite veggies, a creamy avocado dressing, and maybe some toasted seeds. They add such a wonderful texture and protein boost. For a sweet tooth craving, honestly, they work surprisingly well as a light dessert! Serve them with a small drizzle of honey or maple syrup and a side of fresh berries – it’s surprisingly decadent and not too heavy. And for those ultimate cozy snack moments, I just pop them onto a plate and dip them into my favorite hummus or a spicy chili sauce. My family loves them stuffed into warm pita bread with some shredded lettuce, tomato, and a generous squeeze of tahini dressing. It’s like a homemade falafel wrap, but so much easier!
Top Tips for Perfecting Your Chickpea Patties
I’ve learned a few things over the years of making these patties, and I’m happy to share them with you! For the chickpeas, make sure they are *really* well-drained and even patted dry with a paper towel. Any excess moisture can lead to patties that are too soft or fall apart. When you’re mashing the chickpeas, don’t go crazy and turn them into baby food. A little texture is actually desirable and makes the patties more interesting to eat. For the onions, grating them finely or even pulsing them quickly in a food processor can help distribute their flavor more evenly, and they cook down nicely without big chunks. If you find your mixture is too crumbly and won’t hold its shape, don’t panic! A tablespoon or two of extra flour, or even a little bit of breadcrumbs, can usually do the trick. Conversely, if it’s too wet, add a bit more flour or some chickpea flour if you have it. When you’re forming the patties, make them uniform in size and thickness. This ensures they cook evenly, so you don’t have some burnt and some undercooked. I always test one patty first to make sure the seasoning is just right before I cook the rest. For the cooking oil, don’t be shy! Enough oil in the pan is what gives you that lovely golden-brown crust. And remember, patience is key; let them cook undisturbed for a few minutes on each side to develop that beautiful crispness. If you’re looking to switch things up, I’ve found that adding a pinch of nutritional yeast to the mixture gives it a lovely cheesy, umami depth, and a little swirl of sriracha into the batter adds a nice kick!
Storing and Reheating Tips
These chickpea patties are fantastic for meal prep, which is a lifesaver for me. If you have any leftovers (which, let’s be honest, is rare in my house!), they’ll keep beautifully at room temperature for a couple of hours if they’re covered loosely. For longer storage, pop them into an airtight container in the refrigerator. They’ll stay fresh and delicious for about 3-4 days. I’ve found that storing them layered between parchment paper prevents them from sticking together. If you’re thinking of freezing them, that works wonderfully too! Let the cooked patties cool completely, then wrap them individually in plastic wrap or foil, and then place them in a freezer-safe bag or container. They can stay frozen for up to 2-3 months. To reheat, you have a few options. For the best texture, I love popping them back into a lightly oiled skillet over medium heat for a few minutes per side until they’re warmed through and crispy again. You can also reheat them in a toaster oven or a regular oven at around 350°F (175°C) until heated through. If you’re in a real pinch, the microwave works, but they won’t be as crispy. If you’ve glazed them, it’s usually best to add the glaze after reheating to keep it fresh and creamy.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite chickpea patties! I really hope you give these a try. They’re proof that you can have incredibly flavorful, satisfying meals without a ton of fuss or expensive ingredients. They’re healthy, delicious, and just so darn easy. Whether you’re a seasoned cook or just starting out, these patties are a winner. They’ve truly earned their spot as a go-to recipe in my kitchen, and I have a feeling they might become a favorite in yours too. If you love easy, versatile recipes, you might also want to check out my Speedy Black Bean Burgers or my Quick Lentil Soup – they’re all about making delicious food accessible! I can’t wait to hear what you think. Please let me know in the comments below how yours turn out, or if you’ve discovered any fun new variations!
Crispy Chickpea Patties
Ingredients
Method
- In a medium bowl, lightly mash the chickpeas with a fork or potato masher until mostly broken down but some texture remains.
- Add the chopped cilantro, red onion, minced garlic, cumin, coriander, salt, and black pepper to the bowl with the mashed chickpeas. Mix well to combine.
- Gradually add the all-purpose flour, mixing until a cohesive dough forms. The mixture should be moist but hold together when pressed.
- Divide the mixture into 4 equal portions and shape each into a patty, about 1/2 inch thick.
- Heat the olive oil in a non-stick skillet over medium heat. Once the oil is shimmering, carefully place the patties in the skillet.
- Cook for 4-6 minutes per side, until golden brown and crispy. Transfer the cooked patties to a plate lined with paper towels.
- Serve hot.
