Crispy Chickpea Patties

Ingredients

• 2 (425 g) canschickpeas, rinsed, thoroughly drained and patted dry
• 1 small (or ½ medium)red onion, finely chopped
• 2–3 clovesgarlic, minced
• 15 gfresh parsley, chopped
• 10 gfresh coriander, chopped (optional)
• 1 largeegg, lightly beaten; or 1 tbsp ground flaxseed mixed with 3 tbsp water and rested for 5–10 minutes
• 55 g, plus extra for coating if desiredplain breadcrumbs
• 30 gplain flour or gluten-free flour blend
• 1 tspground cumin
• ½ tspground coriander
• ¼ tspsmoked or sweet paprika
• A pinch, optionalcayenne pepper
• To tastesalt and freshly ground black pepper
• 2–4 tbspolive oil or vegetable oil, for pan-frying

Instructions

1. 1

   Mash chickpeas

   Put the rinsed, drained and dried chickpeas in a large bowl. Mash with a potato masher or fork until mostly broken down but still a little chunky; do not turn them into a smooth paste.

2. 2

   Add herbs

   Mix in the finely chopped red onion, minced garlic, parsley and, if using, coriander.

3. 3

   Add binders

   Stir in the beaten egg or prepared flax egg, ½ cup (55 g) breadcrumbs and flour. Add the cumin, ground coriander, paprika and optional cayenne, then season generously with salt and freshly ground black pepper.

4. 4

   Mix gently

   Mix just until combined, taking care not to overwork the mixture. It should hold together when pressed; if too wet, add a tablespoon or two of breadcrumbs or flour, and if too dry, add a teaspoon of water or lemon juice.

5. 5

   Chill mixture

   Cover and refrigerate for at least 30 minutes, or up to 1 hour, to help the mixture firm up and become easier to shape.

6. 6

   Shape patties

   Lightly flour your hands. Take about ⅓–½ cup of mixture for each patty, shape it into a firm ball and flatten it to about 1.3–1.9 cm thick. For a crisper coating, dredge each patty lightly in extra breadcrumbs, then set on a baking sheet lined with baking paper. The mixture should make about 6–8 patties.

7. 7

   Heat the oil

   For pan-frying, heat 2–3 tablespoons of olive or vegetable oil in a large frying pan over medium-high heat. It should be hot enough for a drop of water to sizzle, but not smoking.

8. 8

   Fry in batches

   Carefully place the patties in the hot oil without crowding the pan; cook in batches if needed.

9. 9

   Brown both sides

   Cook for 4–5 minutes per side, until golden, crisp and heated through. Adjust the heat as needed to prevent burning.

10. 10

    Drain patties

    Transfer the cooked patties to a plate lined with kitchen paper to absorb excess oil.

11. 11

    Bake instead

    To bake, preheat the oven to 200°C. Put the patties on a lightly oiled baking sheet and brush or spray their tops with a little oil. Bake for 20–25 minutes, turning halfway, until golden and firm.

12. 12

    Air-fry instead

    To air-fry, preheat the air fryer to 190°C. Lightly spray the basket and patties with oil. Cook for 12–15 minutes, turning halfway, until golden brown and crisp.

13. 13

    Serve warm

    Serve the patties warm with your preferred accompaniments.

What are chickpea patties?

Chickpea patties are shaped portions of seasoned chickpeas, cooked until crisp on the outside and tender within. They share some flavours and ingredients with falafel, a dish associated with Middle Eastern cuisines, but this version uses canned chickpeas and breadcrumbs for a straightforward home-cooked take.

The chickpeas are mashed rather than puréed, so the patties keep some texture. Herbs, onion, garlic and warm spices bring freshness and depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 10g protein, 30g carbs, 0g fat.

The listed nutrition gives carbohydrates mainly from the chickpeas, breadcrumbs and flour, with protein chiefly from the chickpeas and egg. The nutrition provided lists 0 g fat despite the recipe including oil, so treat that figure as the source's estimate; pair a patty with vegetables or salad for a more balanced plate.

Choose and dry the chickpeas

Canned chickpeas: Rinse them well, drain thoroughly and pat them dry before mashing. Excess water can make the mixture loose and harder to shape.

Texture: Leave a few small pieces rather than blending the chickpeas smooth. That gives the cooked patties a more varied bite.

Build a mixture that holds

Binders: Egg, breadcrumbs and flour help the mixture stay together as it cooks. For the vegan option, prepare the flax egg and let it stand for 5–10 minutes before adding it.

Consistency: The mixture should hold when pressed without feeling wet or crumbly. Add breadcrumbs or flour a little at a time if it is too wet; if it seems too dry, add a teaspoon of water or lemon juice.

Shape them evenly

Portions: Use about ⅓–½ cup of mixture per patty, depending on the size you want. The recipe makes about 6–8 patties.

Thickness: Aim for 1.3–1.9 cm so the patties can brown while heating through. A brief chill of at least 30 minutes, and up to 1 hour, makes the mixture easier to handle.

Pan-fry for a crisp crust

Hot oil: Heat 2–3 tablespoons of oil over medium-high heat until a drop of water sizzles, but stop before the oil smokes. A properly heated pan helps the outside brown.

Room to cook: Leave space between patties and work in batches if necessary. Fry for 4–5 minutes per side, adjusting the heat if they brown too quickly.

Check the finish

Colour: Look for a golden, crisp surface on both sides. The patties should also be heated through before you take them out of the pan.

Other methods: The recipe also gives oven and air-fryer options. Bake at 200°C for 20–25 minutes, turning halfway, or air-fry at 190°C for 12–15 minutes, turning halfway.

Serve and pair

Fresh sides: Serve the patties with salad or vegetables for a contrasting, lighter accompaniment. A dip or sauce can be served alongside.

For a meal: Tuck them into a bun or serve with a grain or flatbread. They are best served warm, soon after cooking, while the outside is crisp.

Recipe notes & tips

• Pat the chickpeas dry after rinsing so excess moisture does not loosen the mixture.
• Keep some chickpea pieces intact for a more textured patty.
• Chill the mixture for at least 30 minutes if you have time; it will be easier to shape.
• Shape the patties to a similar thickness so they cook at the same pace.
• Cook in batches rather than crowding the pan.
• Drain pan-fried patties briefly on kitchen paper before serving.

Variations

• Make it vegan: Use the flax egg made with 1 tbsp ground flaxseed and 3 tbsp water, rested for 5–10 minutes.
• Add extra crunch: Lightly coat the shaped patties in additional breadcrumbs before cooking.
• Change the herbs: Use parsley alone if you would rather leave out the optional coriander.
• Adjust the heat: Include the cayenne for a little spice or omit it for a milder patty.
• Choose a cooking method: Bake at 200°C or air-fry at 190°C instead of pan-frying.

Common mistakes to avoid

• Wet chickpeas: Pat them thoroughly dry so the mixture is easier to shape.
• Smooth mash: Avoid turning the chickpeas into a paste; leave some texture for the finished patties.
• Overmixing: Stop once the ingredients are combined to help keep the patties tender.
• Loose mixture: Add breadcrumbs or flour a tablespoon at a time until it holds when pressed.
• Crowded pan: Cook in batches so the patties have room to brown.
• Oil too hot: If the patties darken too quickly, lower the heat to avoid burning them.

How to store

Refrigerate leftover cooked patties in a covered container and use within 3–4 days. Reheat in an oven or air fryer until hot, which helps restore some crispness; a frying pan also works.

Frequently asked questions