Zucchini Chickpea Patties

Ingredients

• 2 medium (about 500 g)Courgettes
• 1 can (425 g)Chickpeas, rinsed and drained
• 60 g (1 cup), plus extra for coatingPanko breadcrumbs
• 1 smallYellow onion, finely chopped
• 3 cloves, mincedGarlic
• 1Large egg, lightly beaten
• 24 g (3 tablespoons)Plain flour
• 15 g (½ cup)Fresh parsley, chopped
• 8 g (2 tablespoons)Fresh dill, chopped (optional)
• 1Lemon, zested and juiced
• 1 teaspoonGround cumin
• ½ teaspoonGround coriander
• 1 teaspoon, or to tasteSalt
• ½ teaspoon, or to tasteBlack pepper
• As neededOlive oil or other neutral oil, for frying

Instructions

1. 1

   Salt the courgettes

   Wash the courgettes and trim off their ends. Grate them using the large holes of a box grater, sprinkle with about ½ teaspoon of salt and toss. Leave for 10–15 minutes to draw out excess water.

2. 2

   Squeeze them dry

   Transfer the grated courgette to a clean kitchen towel, cheesecloth or several layers of sturdy kitchen paper. Twist and squeeze firmly over the sink to remove as much liquid as possible, then put the dry courgette in a large, clean mixing bowl.

3. 3

   Mash the chickpeas

   Rinse and drain the chickpeas, then mash them in a medium bowl with a potato masher or the back of a fork until coarse, leaving some whole or halved pieces. Add them to the courgette. Finely chop the onion, mince the garlic and add both.

4. 4

   Combine the mixture

   Add 60 g (1 cup) of panko, the lightly beaten egg, flour, parsley, dill if using, lemon zest and juice, cumin, coriander, the remaining ½ teaspoon of salt and the black pepper.

5. 5

   Mix and chill

   Stir gently with a spatula or your hands just until combined; avoid overmixing. Cover the bowl and refrigerate for at least 30 minutes or up to 1 hour, until the mixture firms up.

6. 6

   Shape the patties

   Put extra panko on a shallow plate. Scoop about ¼ cup of mixture at a time and shape it into a compact patty about 1.25 cm (½ inch) thick. Coat both sides in panko and set on a baking sheet or clean plate; repeat with the rest of the mixture to make about 12–14 patties.

7. 7

   Heat the oil

   Set a large non-stick frying pan over medium heat and add enough oil to generously cover the base, about 30–45 ml (2–3 tablespoons). When the oil is hot and shimmering, add patties in a single layer, working in batches if needed.

8. 8

   Fry until golden

   Cook for about 4–5 minutes per side, until deep golden brown and crisp, turning carefully with a thin spatula. Transfer to a wire rack or a plate lined with kitchen paper to drain excess oil, and serve hot.

What are zucchini chickpea patties?

These patties are a home-style combination of grated courgette and mashed chickpeas, shaped and pan-fried until crisp. They bring together familiar Mediterranean and Middle Eastern ingredients, including chickpeas, cumin, fresh herbs and lemon.

This version uses a coarse mash rather than a smooth purée, so the patties have a more varied texture. Squeezing the courgette dry and chilling the mixture help them hold their shape in the pan.

Nutrition and macros by portion

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

Chickpeas and breadcrumbs provide most of the carbohydrates, while the egg and chickpeas contribute protein. The frying oil is the main source of fat; serve a few patties with plenty of salad or vegetables for a balanced plate.

Why the courgette needs squeezing

Salted courgette: letting the grated courgette rest for 10–15 minutes draws out water before it goes into the mixture.

Firm squeeze: twist the towel tightly and press out as much liquid as you can. Excess moisture can make the mixture loose and the patties difficult to turn.

Keep the chickpeas coarse

Rough mash: crush the chickpeas until most are broken down, but leave some larger pieces for texture. A completely smooth purée makes a denser mixture.

Fresh aromatics: finely chopped onion, minced garlic, parsley and dill spread flavour throughout the patties. Lemon zest and juice add a bright note alongside the warm spices.

Chilling and shaping

Chilled mixture: give it at least 30 minutes in the fridge, or up to 1 hour. This gives the flour and breadcrumbs time to absorb moisture and makes the mixture easier to handle.

Compact patties: press each portion firmly into shape and coat both sides with panko. A consistent thickness of about 1.25 cm (½ inch) helps them cook evenly.

Getting a crisp, golden crust

Hot oil: wait until it shimmers before adding the patties. If the oil is not hot enough, the coating may absorb more oil instead of browning promptly.

Room to fry: arrange the patties in one layer with space around them, cooking in batches when necessary. Turn carefully after about 4–5 minutes per side, when the underside is well browned and releases easily.

How to serve them

Fresh sides: serve the patties hot with a crisp salad, sliced tomatoes or steamed vegetables. A lemon wedge suits the herbs and chickpeas.

Something creamy: offer yoghurt or a tahini-based sauce alongside, if you like. The patties can also be tucked into flatbreads with salad.

Recipe notes & tips

• Measure out the extra panko for coating before you start shaping the patties.
• Use a clean, dry towel to squeeze the courgette without losing the grated pieces.
• Keep some chickpeas whole or in halves for a less uniform, more rustic texture.
• Use a thin spatula to turn the patties gently and help keep their coating intact.
• Let each batch drain on a wire rack if you want the undersides to stay crisp.

Variations

• Add spring onions: replace the yellow onion with finely chopped spring onions for a milder flavour.
• Change the herbs: use extra parsley in place of the dill if you prefer a simpler herb flavour.
• Add chilli: mix a pinch of chilli flakes into the mixture for a little heat.
• Serve with tahini: offer a tahini and lemon sauce alongside the hot patties.
• Make them smaller: shape bite-sized patties and keep an eye on them as they fry.

Common mistakes to avoid

• Wet courgette: squeeze it firmly after salting so excess moisture does not loosen the mixture.
• Over-mashing chickpeas: leave some pieces intact for a more textured patty.
• Overmixing: stir only until combined to keep the patties from becoming dense.
• Skipping the chill: refrigerate the mixture for at least 30 minutes so it is easier to shape.
• Crowding the pan: fry in batches so the patties brown rather than steam.
• Turning too soon: wait until the first side is deep golden and releases easily before flipping.

How to store

Cool leftover patties, refrigerate in an airtight container and use within 3 days. Reheat in a frying pan over medium heat or in an oven until hot, so the coating can crisp again.

Frequently asked questions