A cozy, pantry-friendly dish that comes together fast and celebrates bright herbs and peppery warmth.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 25 mins | 40 mins | 4 servings |
Intro
These Peppery Herb Chickpea Patties are built to work with what's already in your pantry. Canned chickpeas, a few binding helpers, and fresh herbs deliver a golden, crisp-edged result in minutes. They’re gentle on the palate but punchy enough to feel special.
They pair beautifully with a lemony yogurt sauce or a simple greens salad, turning a weeknight staple into something you’ll crave again and again.
The Best Chickpeas for This Recipe
Canned, drained and rinsed
Quick and reliable, these beans provide a consistent texture and plenty of binding power when rinsed to remove excess brine.
Dried, cooked until tender
If you have time, dried chickpeas yield firmer patties and a deeper flavor after cooking.
Texture: Whole vs. mashed
Leaving some beans whole gives bite and structure, while a light mash helps the mixture come together more smoothly.
Other Ingredients (and Helpful Swaps)
- Onion: Adds a gentle sweetness and depth; swap with shallots or green onions for a milder edge.
- Garlic: Delivers a clean, sharp aroma; substitute with 1/2 teaspoon garlic powder if needed.
- Red Pepper (flakes): Brings a peppery kick; substitute with cayenne or omit for a milder version.
- Herbs: Parsley or cilantro brighten the mix; swap with dill or chives for a different nearby flavor.
- Lemon: Zest and juice lift the patties; white wine vinegar can stand in if lemon isn’t on hand.
- Breadcrumbs: Bind the mixture; oats or almond flour are good gluten-free alternatives.
- Egg: Binds and firms the patty; flax egg (1 tablespoon ground flax + 2.5 tablespoons water) works well as a vegan swap.
- Olive oil: For binding moisture and flavor; use more for pan frying if needed.
Ingredients
- 15 oz (425 g) canned chickpeas, drained and rinsed
- 1/3 cup (30 g) breadcrumbs (gluten-free if needed)
- 1 large egg (or 1 flax egg: 1 tablespoon ground flaxseed + 2.5 tablespoons water; soak 5 minutes)
- 2 tablespoons tahini (optional)
- 1/4 cup (40 g) finely chopped onion
- 2 cloves garlic, minced
- Zest of 1 lemon; juice of 1 lemon
- 2 tablespoons finely chopped fresh parsley or cilantro
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 3/4 teaspoon kosher salt, or to taste
- 1 tablespoon olive oil (for mixing; optional)
- 1–2 tablespoons olive oil for pan frying
Directions
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Mash Chickpeas and Prep Aromatics (6 min) — In a medium bowl, mash chickpeas with a fork until mostly smooth with some texture remaining. Stir in onion, garlic, lemon zest, and herbs until evenly distributed.
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Add Bindings and Flavor (4 min) — Add the egg (or flax egg), breadcrumbs, tahini, lemon juice, salt, pepper, paprika, and red pepper flakes. Mix until the mixture holds together; if too crumbly, wet hands slightly.
-
Taste and Adjust (2 min) — If the mixture is too loose, sprinkle in a bit more breadcrumbs; if too dry, tap in a teaspoon of water or lemon juice.
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Shape Patties (2–3 min) — Form 8 equal patties, about 1/2 inch thick. If you like, refrigerate for 10 minutes to help them set.
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Pan-Fry Patties (8–10 min) — Heat 1–2 tablespoons oil in a skillet over medium heat. Cook patties 3–4 minutes per side, until edges are glossy and centers are firm.
How to Store Leftovers
- Refrigerate in an airtight container for up to 3 days.
- Freeze formed patties on a parchment-lined tray, then transfer to a bag and store up to 1 month.
- Reheat in a skillet over medium heat for 2–3 minutes per side, or warm gently in a 350°F (175°C) oven for 8–10 minutes.
- Let leftovers come to room temperature for about 15 minutes before storing; discard any after more than 2 hours at room temperature.
What to Serve With Peppery Herb Chickpea Patties
- Lemony quinoa pilaf with parsley (quick side that soaks up the dressing) — 1–2 sentences.
- Roasted broccoli or green beans tossed with garlic and a squeeze of lemon — 1–2 sentences.
- Cucumber-dill yogurt sauce to brighten the plate — 1–2 sentences.
- Peppery arugula salad with lemon vinaigrette (salad idea) — 1–2 sentences.
Variations & Tips
- Spicy twist: add another 1/4 teaspoon cayenne or an extra pinch of red pepper flakes.
- Creamier binding: stir in 1–2 tablespoons extra tahini or a splash of yogurt to the mixture.
- Gluten-free: use gluten-free breadcrumbs or finely ground almonds in place of regular breadcrumbs.
- Canned swap: try black beans or lentils for a slightly different texture and flavor profile.
- Fresh herbs: cilantro, dill, or mint can replace parsley for a brighter, herb-forward note.
- Freezer-friendly: freeze formed patties on a parchment-lined tray, then transfer to a bag; bake or pan-fry directly from frozen (add 1–2 minutes).
Enjoy Your Peppery Herb Chickpea Patties
We hope these patties become a reliable, feel-good staple in your week. Each bite delivers crisp edges, a tender interior, and a peppery-herb glow that makes weeknights feel a little special. Enjoy your Peppery Herb Chickpea Patties with a bright sauce and a weekday-worthy side.
Related recipes: Creamy Garlic Tomato Pasta, Herbed Tahini Dip, Lemony Quinoa with Fresh Greens. Attribution: Recipe developed by WellMindMeal; Photography by WellMindMeal Studio.