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Mediterranean Lemon Chickpea Patties with Yogurt Sauce

These golden-brown patties are crispy on the outside and bursting with savory flavors on the inside, paired perfectly with a tangy yogurt sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 patties
Course: Appetizer, Main Course
Cuisine: Mediterranean, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the patties
  • 1 can chickpeas (15 oz), drained and rinsed
  • 1/2 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder Essential for lightness
For the yogurt sauce
  • 1 cup plain yogurt
  • 1 tablespoon lemon zest

Method
 

Preparation
  1. In a mixing bowl, mash the drained chickpeas with a fork or a potato masher until relatively smooth, leaving some texture.
  2. Add breadcrumbs, chopped onion, minced garlic, parsley, lemon juice, ground cumin, salt, black pepper, and baking powder. Stir until combined.
  3. Form the mixture into small patties, about 1 to 1.5 inches wide, yielding around 8-10 patties.
Cooking
  1. Heat olive oil in a frying pan over medium heat to cover the bottom of the pan.
  2. Carefully place the patties into the hot oil and fry for 3-4 minutes on each side until golden brown and crispy.
  3. While frying, combine plain yogurt, lemon zest, salt, and pepper in a small bowl. Mix well.
Serving
  1. Place cooked patties on paper towels to drain excess oil. Serve warm with yogurt sauce on the side.

Notes

Store patties in the refrigerator for up to 3 days in an airtight container, or freeze for up to 3 months. Reheat in a skillet over low heat.