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