Mediterranean Lemon Chickpea Patties with Yogurt Sauce
These Mediterranean lemon chickpea patties are a healthy, flavorful, and satisfying vegetarian dish. Packed with protein-rich chickpeas, zesty lemon, and fresh herbs, they’re crisp on the outside and tender on the inside. Paired with a tangy yogurt sauce, they make a perfect appetizer, light lunch, or part of a mezze platter.
Prep Time:15 minutes
Cook Time: 10–15 minutes
Total Time: 30 minutes
Servings: 4 (makes about 10–12 patties)
Ingredients
For the Chickpea Patties:
1 (15 oz) can chickpeas, drained and rinsed
1/4 cup red onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tbsp fresh dill or mint, chopped (optional)
Zest of 1 lemon
2 tbsp lemon juice
1/4 cup breadcrumbs (or oat flour for gluten-free)
1 egg (or flax egg for vegan option)
1/2 tsp ground cumin
1/2 tsp paprika
Salt and pepper, to taste
Olive oil, for pan-frying
For the Yogurt Sauce:
1/2 cup plain Greek yogurt (or dairy-free yogurt)
1 tbsp lemon juice
1 small garlic clove, finely grated or minced
1 tbsp fresh dill or parsley, chopped
Salt and pepper, to taste
Instructions
Make the Yogurt Sauce:
In a small bowl, whisk together yogurt, lemon juice, garlic, and herbs.
Season with salt and pepper to taste.
Chill in the refrigerator while you prepare the patties.
Prepare the Chickpea Patties:
In a food processor, combine chickpeas, red onion, garlic, parsley, lemon zest, lemon juice, cumin, paprika, salt, and pepper. Pulse until coarsely mixed—don’t overblend; it should be textured.
Transfer mixture to a bowl. Stir in the breadcrumbs and egg until combined. Let rest 5 minutes to firm up.
Scoop about 2 tablespoons of the mixture and form into small patties (about 2 inches wide).
Heat 1–2 tablespoons olive oil in a skillet over medium heat.
Fry patties in batches for 3–4 minutes per side, or until golden brown and crisp. Add more oil if needed between batches.
Drain on paper towels if desired.
To Serve:
Serve warm with the chilled yogurt sauce on the side or drizzled on top.
Great with pita, salad, or roasted vegetables.
Tips for Success
Dry the Chickpeas Well: Pat chickpeas dry with a paper towel before blending. Too much moisture can make the patties fall apart.
Don’t Overblend: Pulse the mixture in the food processor just until combined. Overprocessing makes it too smooth and paste-like.
Chill if Needed: If your mixture is too soft, refrigerate it for 15–30 minutes to help it firm up.
Test First: Fry one small patty first to test seasoning and texture. Adjust salt, spices, or moisture as needed.
Use a Non-Stick Pan: This helps prevent sticking and ensures a crisp, golden crust.
Use a Cookie Scoop: For even-sized patties and easy shaping.
Variations
Baked Chickpea Patties
Preheat oven to 400°F (200°C).
Place patties on a lined baking sheet, brush with a little olive oil.
Bake 20–25 minutes, flipping halfway through, until golden and firm.
Air Fryer Version
Preheat air fryer to 375°F (190°C).
Lightly spray patties with olive oil and cook for 10–12 minutes, flipping halfway.
Vegan Option
Replace the egg with a flax egg: mix 1 tbsp ground flaxseed with 2.5 tbsp water and let sit 5 minutes to gel.
Use a plant-based yogurt for the sauce.
Gluten-Free Option
Swap breadcrumbs for gluten-free breadcrumbs, almond flour, or oat flour.
Add Veggies
Mix in finely grated carrot, zucchini (squeeze out excess water), or spinach for extra nutrition.
Spicier Version
Add a pinch of cayenne pepper, red chili flakes, or chopped jalapeño to the mixture.
Flavor Twists
Try sun-dried tomatoes, olives, or crumbled feta in the mix for extra Mediterranean flair.
Q&A: Frequently Asked Questions
Q: Can I make the patties ahead of time?
A: Yes! You can shape the patties up to a day ahead and store them in the fridge. Cook just before serving, or reheat in a skillet or oven.
Q: Can I freeze these chickpea patties?
A: Definitely. Cooked patties freeze well for up to 2 months. Reheat in a skillet, oven, or air fryer. For uncooked patties, freeze them on a baking sheet, then store in a freezer bag.
Q: What can I serve with these patties?
A: They pair wonderfully with warm pita bread, tabbouleh, hummus, cucumber salad, or roasted vegetables.
Q: Can I use dried chickpeas instead of canned?
A: Yes, but make sure to soak and fully cook them first. You’ll need about 1.5 cups of cooked chickpeas to replace a 15 oz can.
Q: Can I skip the food processor?
A: Yes. You can mash the chickpeas with a fork or potato masher, but the texture will be chunkier. Finely chop the other ingredients by hand.
Nutrition Estimate (Per Serving – about 3 patties + sauce)
Note: Values will vary depending on specific brands and substitutions.
Calories: 260
Protein: 11g
Fat: 11g
Carbohydrates: 28g
Fiber: 7g
Sugar: 3g
Sodium: 320mg
Conclusion
These Mediterranean lemon chickpea patties are a delicious, nourishing dish that’s easy to prepare and full of bold, fresh flavors. With a crisp exterior, tender center, and cooling yogurt sauce, they make a versatile option for vegetarians, meal preppers, or anyone looking to enjoy more plant-based meals. Simple to adapt, freezer-friendly, and loved by all ages—this recipe is sure to become a go-to in your kitchen.