Mediterranean Chickpea Patties with Herbed Garlic Yoghurt Sauce Recipe
These Mediterranean Chickpea Patties are a flavorful, plant-based dish combining chickpeas, fresh herbs, and spices into crispy, golden patties. Served with a refreshing herbed garlic yoghurt sauce, they make a nutritious and satisfying appetizer or light meal, perfect for anyone seeking a wholesome Mediterranean-inspired recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 medium-sized patties
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
For the Chickpea Patties:
- 1 400 g (14-ounce) tin of chickpeas – drained (reserve liquid/aquafaba)
- ½ medium brown onion, chopped in small dice (about 90 g)
- 1 tablespoon flat-leaf parsley, roughly chopped
- 2 ½ tablespoons chia seeds (black or white)
- 2 teaspoons ground flax seeds
- 6 teaspoons (30 ml) aquafaba (liquid from the tin of chickpeas)
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons coarse cooking sea salt
- ⅛ teaspoon cayenne pepper
- ½ large carrot, grated (about 85 g)
For Coating and Frying the Patties:
- ¼ cup (40 g) rice flour, to coat
- ¼ cup (60 ml) olive oil, for shallow frying
Herbed Garlic Yoghurt Sauce:
- ½ cup (120 ml) Greek yoghurt
- 1 small garlic clove, finely grated or chopped
- 1 teaspoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon parsley, finely chopped (or substitute mint or coriander)
- ⅛ teaspoon sea salt
Instructions
- Prepare the chickpea mixture: Add the drained chickpeas, chopped onion, parsley, aquafaba, ground cumin, sea salt, cayenne pepper, grated carrot, ground flax seeds, and chia seeds into a food processor. Pulse until the ingredients are well combined but still retain some texture; the mixture should not be a smooth paste. Test by taking a small amount in your hand— it should hold together enough to form a patty.
- Shape the patties: Using an ice cream scoop (approximately 40 ml), portion the chickpea mixture onto a large plate lined with cling wrap. Firmly shape each portion into a 2 cm thick patty with your hands to compact the mixture. Place the shaped patties into the refrigerator and chill for 20 minutes to help them hold their shape during cooking.
- Coat the patties: Spread the rice flour on a separate large plate. One at a time, coat each chilled patty evenly with rice flour to create a light outer layer that helps achieve a crispy crust.
- Fry the patties: Heat the olive oil in a frying pan over medium heat until hot but not smoking. Carefully add the patties to the pan and shallow fry for 2-3 minutes on the first side until golden brown. Turn them gently and fry the other side for another 2-3 minutes. Handle the patties carefully as they are fragile— aim to turn them only once to allow them to firm up and brown evenly.
- Drain and keep warm: If frying in batches, transfer cooked patties onto a plate lined with paper towels to drain excess oil. To keep the cooked patties warm while frying the rest, place the plate in an oven set to 100°C (200°F).
- Make the herbed garlic yoghurt sauce: In a small bowl, combine Greek yoghurt, grated garlic, lemon juice, extra virgin olive oil, chopped parsley (or mint/coriander), and sea salt. Mix thoroughly and adjust seasoning as desired. Chill until ready to serve.
- Serve: Plate the warm chickpea patties alongside the herbed garlic yoghurt sauce for dipping or drizzling. Enjoy as a tasty appetizer, snack, or light meal.
Notes
- The flat-leaf parsley can be substituted with other fresh herbs like cilantro or mint for different flavor profiles.
- The sea salt measure is coarse cooking salt; adjust to taste if using fine salt.
- Cayenne pepper adds mild heat; adjust the amount based on your spice preference.
- The aquafaba (liquid from chickpeas) acts as a binding agent, replacing eggs.
- Rice flour is used for coating to keep the patties gluten-free and to create a crispy crust; alternatively, fine cornmeal or chickpea flour can be used.
- Use a neutral or mild olive oil for frying to avoid overpowering flavors. Do not overheat the oil to prevent burning.
- The patties are fragile during cooking, so handle them gently and avoid excessive flipping.
