Chickpea patties

Ingredients

• 1onion
• 3 clovesgarlic
• 15 g (about 1 small supermarket plant)fresh parsley
• 1carrot
• 2 tins (480 g drained weight)chickpeas
• 2eggs
• 50 gplain flour
• 2 tspground cumin
• 1½ tspsalt
• 1 tspground black pepper
• 50 gpanko breadcrumbs, for coating
• As neededoil, for frying

Instructions

1. 1

   Chop the vegetables

   Cut the onion, garlic, parsley and carrot into rough pieces. Put them in a food processor or mini chopper and pulse until finely chopped, then transfer to a large bowl. You can chop everything by hand instead, but a processor is quicker.

2. 2

   Drain the chickpeas

   Rinse the chickpeas thoroughly in a sieve and leave them to drain. Pat them with kitchen paper if you like.

3. 3

   Pulse the chickpeas

   Put the chickpeas in the food processor and pulse just two or three times, until coarsely broken up. Avoid blending them too much, or the mixture can become wet and hummus-like.

4. 4

   Mix the patty mixture

   Add the chickpeas to the large bowl with the vegetables. Add the eggs, flour, cumin, salt and pepper, then mix well.

5. 5

   Heat the oil

   Heat plenty of oil in a frying pan over a medium heat.

6. 6

   Shape and coat

   Spread the panko on a plate. Slightly dampen your hands and shape one patty at a time. While holding each one, press breadcrumbs over both sides, adding more in batches if needed. Handle the patties gently so they do not break apart; they firm up as they cook.

7. 7

   Fry the patties

   Place the patties in the pan and fry for about 8 minutes on each side.

What are chickpea patties?

Chickpea patties are a simple mixture of chickpeas, vegetables, egg and seasoning shaped into cakes and fried. Chickpeas are used in many cuisines, so this everyday version is best thought of as a flexible home-cooked patty rather than one tied to a single tradition.

Here, parsley, carrot and cumin give the mixture freshness and warmth, while panko forms a crisp outer coating. Serve the patties in a burger or alongside a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 17g protein, 50g carbs, 11g fat.

The chickpeas, flour and panko provide most of the carbohydrates, while the chickpeas and eggs contribute protein. Fat comes mainly from the eggs and the oil absorbed during frying; the amount can vary with the pan and cooking. Serve a patty with plenty of vegetables or salad for a more balanced plate.

The ingredients that hold them together

Chickpeas: drain them well and pulse only until coarsely broken up. Keeping some texture helps the mixture hold its shape and avoids a paste-like result.

Egg and flour: these bind the chopped ingredients into a workable mixture. Mix them in evenly so each patty holds together when shaped.

Handle the mixture gently

Damp hands: a little water on your hands makes shaping easier and helps keep the mixture from sticking.

Panko coating: press the crumbs onto both sides while holding each patty, and handle it carefully as you turn it. The patties are delicate before frying and become firmer as they cook.

Frying and doneness

Steady heat: use a medium heat and enough oil to fry the patties evenly. If the pan is too hot, the coating may brown before the centre is heated through.

Timing: cook for about 8 minutes on each side, as in the method. Look for a browned, crisp coating and a patty that feels firmer when carefully lifted.

Choosing the patty size

Large patties: shape four for a substantial burger filling or centrepiece. Make them evenly thick so they cook at a similar pace.

Smaller patties: shape five for smaller portions or serving alongside other dishes. Keep the stated cooking time in mind and check that each one is browned and firm.

What to serve with them

Burger style: tuck a patty into a bun with salad and your preferred toppings. The crisp coating and cumin seasoning work well with fresh, crunchy additions.

As a side: pair the patties with vegetables, salad or another part of the meal. A fresh accompaniment balances their fried coating.

Recipe notes & tips

• Drain the chickpeas thoroughly so the mixture is easier to shape.
• Pulse the chickpeas only two or three times to retain a coarse texture.
• Dampen your hands slightly before shaping each patty.
• Coat each patty on both sides and press the panko on gently.
• Fry over medium heat so the coating browns without rushing the cooking.

Variations

• Add chilli: mix a little chilli into the patty mixture for a spicier result.
• Use fresh herbs: replace some of the parsley with another soft herb.
• Add lemon: serve with a squeeze of lemon for a brighter finish.
• Make mini patties: shape smaller portions for serving as a side or snack.
• Serve in a bun: add salad and your usual burger toppings.

Common mistakes to avoid

• Over-blending the chickpeas: the mixture can turn wet and hummus-like, so pulse only two or three times.
• Leaving chickpeas wet: excess water can make shaping harder, so drain them well and pat them dry if needed.
• Handling patties roughly: they can break before cooking, so shape and coat them gently.
• Skipping the coating on one side: press panko onto both sides for an even crust.
• Using very high heat: the outside may brown too quickly, so keep the pan at medium heat.

How to store

Refrigerate leftover cooked patties in a covered container and use within 3 days. Reheat in a frying pan over a moderate heat until hot throughout; this helps the coating crisp up again.

Frequently asked questions