A quick, coconut-kissed patty with chickpeas that crisps to a golden edge in minutes.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 minutes | 15 minutes | 40 minutes | 4 |
Intro
These Crispy Coconut Chickpea Patties are built for busy days. They come together with pantry staples and bake up with a delicate coconut crust and gentle spice. A bright lime-yogurt sauce makes them sing, while the texture stays crisp and inviting.
These patties shine as a main when you’re short on time but still want something comforting and flavorful. The coconut aroma, zippy lime, and warm spices offer a balanced bite from start to finish.
The Best Core Ingredient for This Recipe
Canned chickpeas (drained and rinsed) vs dried chickpeas (soaked and cooked)
- Canned chickpeas are ultra-fast and convenient; dried chickpeas require planning but offer a nuttier tone. Choose based on timeline.
Texture: fully mashed vs mostly chunky
- Fully mashed gives a uniform bite and crisp edges; leaving a few chickpea bits adds personality and bite.
Binding option: egg vs aquafaba (vegan)
- Egg provides reliable binding and structure; aquafaba (or a flax egg) can replace with a similar binder if you prefer a vegan option.
Other Ingredients (and Helpful Swaps)
Tomatoes
- A small diced tomato or a spoonful of sun-dried tomato can add sweetness and moisture; swap tip: if using, reduce lime juice by 1/2 teaspoon to balance sweetness.
Onion
- Finely minced onion adds sweetness and depth; swap tip: shallots for a milder, more delicate note.
Garlic
- Aromatic foundation for the patties; swap tip: garlic powder in a pinch, add 1/4 teaspoon.
Red Pepper
- Pinch of heat and color from red pepper; swap tip: crushed red pepper or paprika for a milder profile.
Pasta
- Cooked small pasta (orzo or other tiny shapes) folded into the mix can bulk up the patties; swap tip: bread crumbs or crushed crackers as a gluten-friendly binder.
Herbs
- Cilantro provides brightness; swap tip: parsley or mint for a different herbaceous lift.
Ingredients
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Sauce
- Plain yogurt (dairy or plant-based): 1/4 cup (60 g)
- Lime juice: 1 teaspoon (5 ml)
- Salt (kosher): pinch
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Patties Mixture
- Chickpeas, canned, drained and rinsed: 15 oz (425 g)
- Shredded coconut, unsweetened: 1/3 cup (25 g)
- Breadcrumbs, plain: 1/2 cup (60 g)
- Onion, yellow, finely minced: 1/4 cup (40 g)
- Garlic, minced: 2 cloves
- Cilantro, chopped (or parsley): 2 tablespoons (8 g)
- Lime zest: 1 teaspoon (2 g)
- Lime juice: 1 tablespoon (15 ml)
- Egg, large: 1 (or flax egg as vegan substitute)
- Ground cumin: 1/2 teaspoon (1 g)
- Smoked paprika: 1/2 teaspoon (1 g)
- Salt (kosher): 3/4 teaspoon (4 g)
- Black pepper, ground: 1/4 teaspoon (1 g)
- Neutral oil (for frying): 2 tablespoons (30 ml)
- Cooked pasta (optional, Orzo or other small shape): 1/2 cup cooked (75 g)
-
Finish
- Lime wedges: optional
- Cilantro for garnish: optional
Directions
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Prepare chickpeas and aromatics (5 min) – Drain and rinse the chickpeas, then mash to a rough paste with a few small chunks for texture. Have the onion and garlic minced and ready.
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Mix Patties Mixture (7–9 min) – In a bowl, combine the chickpeas, onion, garlic, cilantro, lime zest, lime juice, shredded coconut, breadcrumbs, egg, cumin, paprika, salt, and pepper. Stir until evenly combined; if the mix feels dry, add 1 tablespoon water at a time.
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Add pasta (optional) (1 min) – Fold in the cooked pasta if you’re using it to bulk the batter; this adds a pleasant chew and helps with binding.
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Shape and chill patties (15 min) – Form about 6 patties, each roughly 1/4 cup worth, and lightly press to flatten. Chill on a plate for 15 minutes to help them hold together.
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Cook patties (6–8 min total) – Heat 2 tablespoons oil in a large skillet over medium heat. Fry patties 3–4 minutes per side, until edges are golden and crisp and centers are set. If you’d rather bake, preheat to 400°F (205°C) and bake 20–25 minutes, turning once.
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Make sauce and serve (2–3 min) – Whisk together yogurt and lime juice with a pinch of salt. Serve patties with a dollop of sauce and lime wedges on the side. If you’re cooking pasta as a side, boil 8–10 minutes until al dente and toss with a drizzle of olive oil.
How to Store Leftovers
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Refrigerate in an airtight container up to 3 days. Reheat in a skillet over medium heat 2–3 minutes per side, or in a 350°F (175°C) oven for about 8–10 minutes. Leftovers can be frozen cooked for up to 1 month; thaw overnight in the fridge before reheating.
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The yogurt-lime sauce can be frozen separately for up to 1 month; thaw in the fridge before using.
What to Serve With Crispy Coconut Chickpea Patties
- Quick cucumber-yogurt sauce with fresh dill and a squeeze of lemon; 1–2 sentences to brighten the dish.
- Herbed quinoa or a light lemony couscous; a simple, fiber-rich pairing to balance the patties.
- Steamed greens (spinach or kale) tossed with olive oil and a pinch of salt; adds a green, vibrant contrast.
Variations & Tips
- Spicier: Add 1/2 teaspoon chili flakes to the patties for a hit of warmth.
- Creamier: Increase the yogurt-lime sauce by 1–2 tablespoons or stir in 1 teaspoon tahini for a nutty depth.
- Gluten-free: Use gluten-free breadcrumbs or crushed crackers in place of regular breadcrumbs.
- Canned-swap: If aquafaba is handy, you can use 2–3 tablespoons to help bind; otherwise, a flax egg works well.
- Herbs: Swap cilantro for parsley or mint to shift the herb profile.
- Make-ahead: Form patties and refrigerate up to 4 hours before cooking to speed weeknight meals.
Enjoy Your Crispy Coconut Chickpea Patties
We hope this palmful of flavors brings a sunny lift to your weeknight dinner. With a crisp coconut-crusted edge, tender chickpeas, and a bright lime yogurt dip, these Crispy Coconut Chickpea Patties invite you to linger at the table and savor every bite. Enjoy Crispy Coconut Chickpea Patties tonight.