Chickpea patties

Ingredients

• 500 gPre-cooked chickpeas, drained
• 40 gChickpea flour
• 40 gPotato starch
• 30 gExtra-virgin olive oil
• To tasteHot paprika
• 1 level teaspoonGround turmeric
• 1 pinchGround cumin
• To tasteFine salt
• To tasteBlack pepper
• 100 gPlain flour
• 130 gWater
• To tasteFine salt
• To tasteBreadcrumbs
• As neededExtra-virgin olive oil for frying

Instructions

1. 1

   Blend the chickpeas

   Put the rinsed and drained chickpeas in a blender with the chickpea flour, 30 g olive oil, salt and black pepper.

2. 2

   Add the spices

   Add the hot paprika, turmeric, cumin and potato starch.

3. 3

   Make the mixtures

   Blend thoroughly. The mixture may look dry and powdery at first, but keep blending until it becomes thick and pliable. If it is too firm, add a little more oil or a tablespoon of water. In a bowl, whisk the 100 g plain flour with 130 g water using a fork, then season with salt.

4. 4

   Shape and coat

   Take portions of about 120 g and shape each into a ball, then flatten it by hand into a patty. Dip each one in the flour-and-water batter, then coat it in breadcrumbs.

5. 5

   Fry until golden

   Fry the patties in a frying pan with plenty of oil until well browned, about 2–3 minutes per side. Turn them with a spatula, drain on kitchen paper and repeat with the remaining patties. Serve with vegetables.

What are chickpea patties?

Chickpea patties are a meat-free take on the familiar formed and fried patty, made here from blended chickpeas rather than minced meat. This version seasons the chickpeas with paprika, turmeric and cumin, then coats each patty in breadcrumbs for a crisp finish.

The recipe combines chickpea flour and potato starch with the chickpeas to make a mixture that can be shaped by hand. A simple flour-and-water batter helps the crumbs stick before frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 521 calories, 0g protein, 67g carbs, 21g fat.

The chickpeas and flours provide most of the carbohydrate, while olive oil and frying oil contribute much of the fat. Chickpeas also contribute protein, though the supplied nutrition listing reports 0 g protein per serving. Pair a patty with a generous serving of vegetables for a more balanced plate.

Building the chickpea mixture

Drained chickpeas: Rinse and drain them well before blending so excess water does not make the mixture too loose.

Flours and starch: Chickpea flour and potato starch help bind the blended chickpeas into a pliable mixture. Blend for long enough to bring the initially dry-looking ingredients together.

Getting the texture right

Adjusting the mix: The chickpea mixture should hold its shape when pressed. If it feels too compact, add a little oil or a tablespoon of water, as the method suggests.

Even patties: Portions of about 120 g are shaped into balls and flattened by hand. Keep the patties a similar thickness so they cook at roughly the same pace.

Batter and breadcrumbs

Thin batter: Mix the plain flour and water with a fork, then season it with salt. The batter should coat the patty rather than form a thick layer.

Crumb coating: Dip each patty in the batter first, then press it into the breadcrumbs. Coat close to frying time so the crumbs stay in place.

Frying and doneness

Hot oil: Use plenty of oil in the pan and let it heat before adding a patty. A steady sizzle helps the coating brown rather than absorb oil.

Golden finish: Fry for 2–3 minutes per side, turning carefully with a spatula. Look for an evenly browned crust before draining the patties on kitchen paper.

Serving the patties

Vegetable side: Serve the patties with a vegetable accompaniment, as suggested in the recipe. A crisp salad or cooked seasonal vegetables both provide a fresh contrast to the fried coating.

At the table: Serve soon after frying, while the breadcrumbs are at their crispest.

Recipe notes & tips

• Drain the chickpeas thoroughly after rinsing them.
• Keep blending if the mixture looks dry at first; it should become pliable.
• Add only a little extra oil or water if the chickpea mixture is too compact.
• Flatten the portions evenly so they cook at a similar rate.
• Turn the patties gently with a spatula to keep the coating intact.
• Drain the cooked patties on kitchen paper before serving.

Variations

• Milder spice: Use less hot paprika for a gentler heat.
• More cumin: Add extra cumin for a warmer, earthier flavour.
• Herb addition: Mix chopped fresh herbs into the chickpea mixture before shaping.
• Different coating: Use panko breadcrumbs for a lighter, coarser crumb.
• Oven finish: Bake the coated patties instead of frying, until browned and heated through.

Common mistakes to avoid

• Wet chickpeas: Excess water can loosen the mixture; drain them thoroughly before blending.
• Stopping too soon: The mix may look powdery at first; keep blending until it becomes pliable.
• Overly firm mixture: Add a little oil or a tablespoon of water to make it easier to shape.
• Uneven patties: Flatten each portion to a similar thickness so they cook consistently.
• Oil not hot enough: Wait for a steady sizzle before frying to help the coating brown.
• Turning too early: Let the first side brown for 2–3 minutes before carefully flipping.

How to store

Keep cooled patties in an airtight container in the fridge for up to 3 days. Reheat in a frying pan or oven until hot, which helps restore some crispness; the coating may soften in the microwave.

Frequently asked questions