Mediterranean Lemon Chickpea Patties
These Mediterranean Lemon Chickpea Patties are flavorful, protein-rich, and suitable for any diet, served deliciously with a yogurt sauce.
Ingredients
For the Patties
- 2 cups cooked chickpeas (drained and rinsed) Use canned or cooked chickpeas.
- ΒΌ cup oat flour Can substitute with almond flour or breadcrumbs.
- 1 whole lemon (zest and juice) Fresh lemon is best.
- 2 cloves garlic (minced) Can substitute with garlic powder.
- 2 tbsp parsley (chopped) Can substitute with cilantro.
- 1 tsp cumin Can swap with coriander.
- to taste Salt & pepper
- 2 tbsp olive oil (for frying) Can substitute with avocado oil.
For the Yogurt Sauce
- 1 cup Greek yogurt Can use dairy-free yogurt for vegan option.
- 1 tbsp fresh dill (optional) Can substitute with mint or omit.
Instructions
Preparation
- In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some chunks for texture.
- Add the oat flour, lemon zest, lemon juice, minced garlic, parsley, cumin, salt, and pepper to the bowl.
- Mix all the ingredients until well combined. If the mixture feels too wet, add a bit more oat flour.
- Form the mixture into small patties, about 2-3 inches wide.
Cooking
- Heat olive oil in a skillet over medium heat.
- Fry the patties for about 3-4 minutes on each side, or until golden brown.
- Remove from the skillet and let them cool on a paper towel.
Serving
- Serve these patties warm with a side of Greek yogurt sauce, which is made by mixing Greek yogurt with fresh dill, a squeeze of lemon juice, and salt to taste.
- Add fresh veggies on the side or serve them in a pita for a tasty wrap.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them for a couple of minutes on each side until heated through. You can freeze uncooked patties for later use by placing them on a baking sheet to freeze individually, then transferring to a freezer bag once solid.