Name: Chickpea Patties with Yogurt Dill Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: 2 (15 oz) cans chickpeas (garbanzos), drained and rinsed; 1/2 cup onion, roughly chopped; 3 cloves garlic, chopped; zest of 1 lemon; 1 carrot, finely shredded; 1 Tbsp cumin; 1/4 tsp ground ginger; 1/2 tsp ground turmeric; 1/4 tsp ground cayenne; 1/2 tsp black pepper; 1/2 tsp salt; 1/2 cup breadcrumbs; 6 Tbsp olive oil, divided; 3/4 cup whole milk plain Greek yogurt; 2 Tbsp fresh dill, chopped; 1/4 tsp salt; 1/4 tsp black pepper; 1 Tbsp freshly squeezed lemon juice

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Chickpea patties are packed with fiber, protein, and flavor that makes for a wholesome, plant-based meal idea!

WHAT’S NEW?

The weekend was perfection – some great weather, great food, family time, workout time, and time spent…blogging. Soccer and hockey dictate that I cook just 1 night a week these days, so weekends are spent preparing for the busy weeks ahead. Last week, we ate this chickpea mixture made into golden brown cooked patties any number of ways. We paired it with sweet potato fries, we served it as a sandwich, and we even served it atop a bed of lettuce. Mr. Prevention said, “Hey, these are pretty good!” A little heat sold him and ahem, chickpeas can be pretty darn delicious!

ROLL CALL FOR THIS RECIPE

Meal Prep: These chickpea patties reheat great in the microwave or in a skillet and can be served multiple ways, making them a great meal prep item!
Plant Powered: Use hummus or tahini in place of the yogurt sauce to make this meal vegan and plant powered food full of fresh ingredients and whole foods.
Weeknight Warriors: While this chickpea delight is a convenient make-ahead meal option, they also come together in under 30 minutes!

KEY INGREDIENTS AND SUBSTITUTIONS

Chickpeas: Also called garbanzo beans, buying these canned is a nice short-cut that’s cost-effective. However you can certainly cook dried chickpeas and use in this recipe. Due to the heartier nature of chickpeas, other beans are not a suitable alternative.
Onion: White, yellow, or green onions works best, however red onion or shallots can be used as a substitute.
Garlic: Fresh cloves of garlic is best – use more, less…or none, as you prefer. However, feel free to use jarred minced garlic or substitute in 1 teaspoon of garlic powder, if you prefer.
Lemon: A bit of lemon zest and lemon juice provides a pop of citrus, but can absolutely be left out or swapped for lime zest and juice.
Carrot: Swap in celery, turnip, or sweet potato, if you wish!
Spices: I went with a middle Eastern flare with cumin, ginger, turmeric and cayenne, however any combination of fresh herbs or spices are great alternatives.
Breadcrumbs: Choose a gluten-free bread crumbs, if desired. A breadcrumb versus a panko is recommended, however you can use half the amount (1/4 cup) of garbanzo bean flour, ground flaxseed, or oatmeal or 1/4 the amount (2 tablespoons) of chia seeds.
Olive Oil: Avocado oil or another mild, neutral-flavored oil can be used in place of olive oil, if preferred.
Yogurt: Sour cream or plain yogurt (not Greek) work as alternatives to plain Greek yogurt, as do plain non-dairy yogurts such as soy or almond.
Dill: Fresh dill compliments the fresh lemon juice and yogurt so well, however fresh parsley is great in the yogurt sauce, too. You can also jazz up this sauce into more of a tzatziki with a bit of cucumber and/or feta cheese. Hummus or a tahini sauce could also be used in place of the yogurt sauce.

VARIATIONS, STORAGE, and TIPS

Scrape down the sides of the bowl of your food processor, as needed. Depending on the power and size of your machine, some may require this step more than others.
Store leftovers in an air-tight container in the fridge for up to 6 days
After cooking, remove to a plate lined with paper towel to absorb any excess oil
These patties are fragile but should hold together when using a spatula to carefully flip or transfer
Freeze patties between sheets or wax paper or parchment paper for up to 2-3 months. Defrost overnight in the fridge.

FAQ

What other spices would you recommend trying?

The sky is the limit with options! I would recommend garam masala, onion powder, and/or chili powder in addition to or in place of the spices used in this recipe. Salt and black pepper are must-have recipe additions, too.

Do you need a food processor to make these easy chickpea patties?

You can try using a potato masher and elbow grease, but a food process does make this recipe one worth making.

Are there any unique or fun ways to enjoy these chickpea patties?

There are a ton of ways to enjoy this vegetarian meal! Try playing with the size and thickness of the patties — you can make a larger, thicker patty for a veggie burger option or can serve as is inside whole-wheat pita pockets or with pita bread alongside a little hummus and some fresh veggies and the yogurt dill sauce, adding a bit of feta cheese, if desired.

NUTRITIONAL MERITS

Allergen-Friendly: nut-free, soy-free, egg-free, and easily made gluten-free and dairy-free
Vegetarian and easily made vegan
With nearly 4 grams of fiber per patty, two of these would make a light, yet high-fiber meal
Balanced: with 17.4 grams of carbohydrate (54%), 8.8 grams of fat (27%), and 6.3 grams of protein (19%) these chickpea patties offer quite balanced macronutrients

Chickpea Patties with Yogurt Dill Sauce

Yield: 12 patties with 1 tablespoons yogurt sauce

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Chickpea patties are packed with fiber, protein, and flavor that makes for a wholesome, plant-based meal idea!

Ingredients

Patties:

2 (15 oz) cans chickpeas (garbanzos), drained and rinsed
1/2 cup onion, roughly chopped
3 cloves garlic, chopped
zest of 1 lemon
1 carrot, finely shredded
1 Tbsp cumin
1/4 tsp ground ginger
1/2 tsp ground turmeric
1/4 tsp ground cayenne
1/2 tsp black pepper
1/2 tsp salt
1/2 cup breadcrumbs
6 Tbsp olive oil, divided

Yogurt Sauce:

3/4 cup whole milk plain Greek yogurt
2 Tbsp fresh dill, chopped
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp freshly squeezed lemon juice

Instructions

In a food processor, combine the chickpeas, onion, garlic, lemon, carrot, and spices (cumin through salt) and pulse about 20 times to break-up the beans.
Add the breadcrumbs and pulse until combined. Stream into the food processor 4 tablespoons of olive oil, processing as it fully incorporates all ingredients; set aside.
Combine all ingredients for the yogurt sauce in a bowl and refrigerate until ready to serve.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Form about 1/4 cup of the chickpea mixture into a patty using your hands. Add to the hot skillet and repeat with remaining chickpea mixture, being sure to not over-crowd the skillet.
Cook patties for 3-4 minutes per side or until golden brown. Remove to a plate and repeat with the remaining 1 tablespoon olive oil and remaining chickpea mixture.
Serve hot and topped with a dollop of the yogurt dill sauce.

Nutrition Information:

Yield: 12 Serving Size: 1 patty with yogurt sauce
Amount Per Serving: Calories: 146Total Fat: 8.8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 294mgCarbohydrates: 17.4gFiber: 3.8gSugar: 3.3gProtein: 6.3g

Looking for more vegetarian recipe ideas? So much to enjoy!

Be well,