Description
These easy and vegan chickpea patties are like a quick falafel burgers without the deep-frying. The patties come together quickly and easily in a food processor then you can either bake, pan-fry or air fry until golden brown and delicious.
Ingredients
Units
Scale
Chickpea Patties
- 2 (15 oz.) cans chickpeas (reserve 1/4 cup of the liquid from the cans), drained and rinsed
- 1 Tbsp. flax seed, ground
- 1 cup Panko breadcrumbs (or gluten-free rolled oats), plus more as needed
- 1 medium carrot, grated
- 1/2 cup chopped yellow onion
- 1/2 cup chopped red bell pepper
- 1/4 cup lightly packed fresh parsley
- 1 garlic clove, grated
- 3/4 tsp. ground cumin
- 1/2 tsp. table salt, plus more as desired
- 1/2 tsp. ground coriander
- 1/2 tsp. garlic powder
- 1/4 tsp. Aleppo pepper, plus more for serving
- Cooking spray
- Cucumbers and tomatoes for serving
Lemon and Herb Yogurt Sauce
- 1/2 cup plain yogurt
- 1/4 cup lightly packed fresh parsley, plus more for garnish
- 2 Tbsp. lemon juice
- 1/4 tsp. table salt
- 1 pinch Aleppo pepper
Instructions
For the Chickpea Patties
- Preheat oven to 425°F and place a rack in the middle position.
- Stir together reserve 1/4 cup aquafaba (chickpea liquid) with ground flax seeds in a small bowl and set aside for 5 minutes. Meanwhile, place drained and rinsed chickpeas in the base of a food processor (see note) and pulse until finely chopped, about 15 pulses, scraping down the edges as needed.
- Add flax seed mixture, breadcrumbs, carrot, onion, bell pepper, parsley, garlic, cumin, salt, coriander, garlic powder and Aleppo pepper and pulse until finely chopped and well combined. use an ice cream scoop or large spoon to form patties, about 3 tablespoons of the mixture each, and flatten to a 3-inch wide by 1/2-inch thick disc. Place on a parchment lined baking sheet and refrigerate for 10 minutes.
- When ready to bake, spray both sides of the patties with cooking spray then bake until well browned on both sides, about 25 to 30 minutes, flipping halfway through. (See Notes for alternative cooking methods) Remove from oven and sprinkle with more salt, if desired.
For the Lemon and Herb Yogurt Sauce
- While the patties bake, stir together yogurt, parsley, lemon juice, salt and Aleppo pepper in a medium bowl.
- Serve patties with the yogurt sauce, cucumbers, tomatoes and a pinch of Aleppo pepper.
Notes
- If you don't have a food processor you can use a potato masher or fork to make the patties.
- If the patties don't hold together when forming a ball, add more water or breadcrumbs as needed.
Alternative Cooking Methods:
- We also tried air frying the chickpea fritters, and that worked well! Preheat an air fryer to 375°F, spray both sides of the patties then air fry for 12-15 minutes (flipping halfway through cooking), until golden brown on both sides. The exterior will be quite crispy but the insides won't be quite as creamy as when baked.
- Pan frying the patties works well, too, though it tends to make a mess and if you add too much oil the patties can actually get soft. If you like the idea of a chickpea fritter, try heating about 2 tablespoons of oil in a medium nonstick or cast iron skillet over medium heat. Then cook for about 6 minutes, flipping halfway through. Note that there will be some splatter and they may feel soft. Simply let them rest at room temperature for a few minutes and they'll firm up nicely.
- Prep Time: 10 min.
- Cook Time: 40 min
- Category: Vegetarian
- Method: Baking
- Cuisine: American