There’s something soulfully satisfying about crisp, golden chickpea patties sizzling in a pan, their savory aroma mingling with the sharp zest of lemon and the freshness of dill. This Mediterranean Lemon Chickpea Patties with Yogurt Sauce recipe is my go-to for a vegetarian dish that feels both rustic and elevated. Whether you serve them as a quick lunch, an elegant appetizer, or a meat-free burger option, they never fail to impress.
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The Story Behind These Mediterranean Beauties
A Taste of Summer in Every Bite
I first stumbled across something like these patties on a summer trip to the Aegean coast. The scent of cumin wafted from a street vendor’s cart, and a small crowd had gathered around. I bought one patty wrapped in parchment, and by the time I reached the olive grove nearby, I was hooked. The warm, crunchy crust gave way to a flavorful, lemon-kissed center—simple ingredients elevated by technique and balance. I knew I had to recreate it.
Back home, I played with a few variations, but this version is now on repeat in our kitchen. The chickpeas, with their nutty, earthy depth, pair beautifully with lemon juice and fresh dill. Add the creamy contrast of yogurt sauce, and you’ve got something truly magical.
What Makes This Recipe Stand Out
It’s not just about flavor—it’s also about flexibility. These patties can be served as finger foods at gatherings, slipped into wraps for lunch, or plated beautifully for a weeknight dinner. They hold together wonderfully thanks to a bit of flour and egg, and the texture? Crispy on the outside, fluffy inside.
Plus, the recipe is packed with plant-based protein and fiber, making it as nourishing as it is delicious. And did I mention it’s all done in just 20 minutes?
Try serving them alongside Greek Cucumber Tomato Feta Salad or a vibrant Mediterranean Chickpea Salad Recipe for a complete, satisfying meal.
Ingredients & Preparation
What You’ll Need
Here’s a closer look at the simple ingredients that come together to create bold Mediterranean flavors. You likely have most of these in your pantry already.
Chickpea Patties Ingredients
| Ingredient | Amount |
|---|---|
| Canned chickpeas (drained) | 12 oz |
| Ground cumin | 1 tsp |
| Freshly ground black pepper | ½ tsp |
| Sea salt | 1 tsp |
| Garlic (minced) | 2 cloves |
| Green onions (minced) | 2 |
| All-purpose flour | ½ cup (or chickpea flour) |
| Egg | 1 |
| Grapeseed oil | ¼ cup (for frying) |
Yogurt Sauce Ingredients
| Ingredient | Amount |
|---|---|
| Greek yogurt | ½ cup |
| Lemon juice | 1 tbsp (from ½ lemon) |
| Fresh dill (minced) | 2 tbsp |
| Garlic (minced) | 1 clove |
| Sea salt | 1 tsp |
Tools You’ll Need
-
Mixing bowls
-
Potato masher or fork
-
Frying pan
-
Spatula
-
Microplane (optional, for lemon zest)
These patties are wonderfully adaptable. Don’t have green onions? Use chives or shallots. No grapeseed oil? Avocado or sunflower oil work well.
After assembling your tools, take a peek at other great vegetarian mains like Stuffed Zucchini with Spinach, Mushroom & Ricotta or 5-Minute Double Bean Mediterranean Salad for more inspiration.
Cooking Instructions & Tips
How to Make the Patties
Step 1 – Prepare the Chickpeas
Drain and gently pat dry the chickpeas. Transfer them to a large mixing bowl. Use a potato masher or fork to mash them coarsely, leaving some texture.
Step 2 – Add Aromatics and Binder
To the mashed chickpeas, add cumin, pepper, salt, green onions, garlic, flour, and the egg. Stir everything together with a fork, then knead lightly by hand until it becomes dough-like.
Step 3 – Shape and Fry
Heat oil in a large skillet over medium-high heat. Scoop about 3 tablespoons of the mixture, form into patties, and gently press into the pan.
Fry for 3–4 minutes per side. Transfer to a wire rack (not paper towels!) to cool and stay crisp.
Perfecting the Yogurt Sauce
Simply combine Greek yogurt, lemon juice, dill, minced garlic, and sea salt in a small bowl. Stir until smooth. Chill until ready to serve.
Serving, Storing & Pairing Ideas
The Best Ways to Serve
These chickpea patties are as versatile as they are tasty. Tuck them into pita with crunchy lettuce and a dollop of yogurt sauce, or stack them burger-style with tomato and arugula.
They also pair beautifully with a side of Mediterranean Pasta Salad or Roasted Veggie Chickpea Bowls for a hearty, colorful plate.
How to Store & Reheat
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore crispness. You can also bake them at 375°F for 8–10 minutes.
The yogurt sauce keeps well for 3–4 days—just give it a stir before serving.
Frequently Asked Questions
Can I make these patties vegan?
Yes! Simply omit the egg and use a flax egg or 1 tablespoon of tahini mixed with a splash of water.
Can I bake instead of fry?
Absolutely. Bake at 400°F on a greased baking sheet for 20 minutes, flipping halfway through.
Do I need to peel the chickpeas?
Not at all. Leaving the skins on saves time and adds fiber.
What can I use instead of dill?
Fresh parsley, mint, or cilantro also work beautifully.
How do I keep them from falling apart?
Be sure your mixture isn’t too wet. Adjust with a bit more flour as needed.
Conclusion
These Mediterranean Lemon Chickpea Patties are a triumph of flavor, texture, and nourishment. They come together quickly, taste fantastic hot or cold, and make you feel like you’re cooking with sunshine. I love how simple pantry staples can transform into something so satisfying.
If you enjoyed this, you’ll also love Chickpea Tikka Masala Recipe and Greek-Style Loaded Hummus — both are reader favorites for a reason.
Have you made this recipe? I’d love to hear about it! Please rate, comment, and share your version on Pinterest. Tag your photos with #RecipesBySylvia for a chance to be featured!
Print
Ultimate Mediterranean Lemon Chickpea Patties with Yogurt Sauce
- Total Time: 20
- Yield: 2 servings
- Diet: Vegetarian
Description
Crispy, golden Mediterranean chickpea patties served with a tangy dill yogurt sauce. Vegetarian, protein-rich, and ready in 20 minutes—perfect as a snack, appetizer, or burger filling.
Ingredients
• 12 oz canned chickpeas (drained)
• 1 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1 tsp sea salt
• 2 green onions, minced
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour (or chickpea flour)
• 1 egg
• 1/4 cup grapeseed oil (or other neutral oil, for frying)
• 1/2 cup Greek yogurt (or sour cream)
• 1 tbsp lemon juice (from 1/2 lemon)
• 2 tbsp fresh dill, minced
• 1 clove garlic, minced
• 1 tsp sea salt
Instructions
1. Drain chickpeas and pat dry. Mash in a large bowl until coarse but textured.
2. Add cumin, pepper, salt, green onions, garlic, flour, and egg. Mix well and knead into a dough-like consistency.
3. Heat oil in a frying pan over medium-high heat.
4. Scoop 3 tablespoons of mixture, shape into patties, and place into hot oil.
5. Fry for 3–4 minutes on each side until golden and crisp. Transfer to wire rack.
6. Mix all yogurt sauce ingredients in a bowl and chill until serving.
7. Serve patties warm with yogurt sauce.
Notes
– Cool patties on a wire rack—not paper towels—to keep them crispy.
– Use chickpea flour for gluten-free option.
– Try fresh parsley or mint instead of dill for variety.
– Patties can be baked at 400°F for 20 minutes, flipping halfway.
– Store patties refrigerated up to 3 days; reheat in a skillet or oven.
- Prep Time: 10
- Cook Time: 10
- Method: Pan-Fried
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 584
- Sugar: 2
- Sodium: 2853
- Fat: 33
- Saturated Fat: 4
- Unsaturated Fat: 27
- Trans Fat: 0.01
- Carbohydrates: 53
- Fiber: 9
- Protein: 20
- Cholesterol: 84