Lemon Chickpea Patties with Yogurt Sauce
Introduction
Looking for a light, refreshing, and protein-packed dish that’s as versatile as it is delicious? These Lemon Chickpea Patties with Yogurt Sauce are the answer. Crisp on the outside, tender on the inside, and bursting with bright lemon flavor, they make a perfect vegetarian main course, appetizer, or snack. Paired with a cooling yogurt sauce, they strike the ideal balance between zesty and creamy.
This recipe is quick to prepare, budget-friendly, and uses pantry staples like canned chickpeas and eggs. Whether you serve them in pita bread, over a salad, or as finger food at a party, these patties are guaranteed to impress.
Ingredients
For the Chickpea Patties
1 can (15 oz) chickpeas, drained and rinsed
1 large egg
1 garlic clove, minced
Zest of 1 lemon
2 tablespoons fresh lemon juice
1/4 cup breadcrumbs (or oat flour for gluten-free option)
2 tablespoons chopped fresh parsley
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil (for frying)
For the Yogurt Sauce
1 cup plain Greek yogurt
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 garlic clove, finely grated
2 tablespoons chopped fresh dill or mint
Salt and pepper, to taste
Step-by-Step Instructions
- Prepare the Chickpea Mixture
Mash chickpeas in a large bowl using a fork or potato masher until mostly smooth, leaving a few chunks for texture. Add egg, garlic, lemon zest, lemon juice, breadcrumbs, parsley, cumin, paprika, salt, and pepper. Mix until well combined.
- Shape the Patties
Form the mixture into 8–10 small patties. If the mixture feels too wet, add a little more breadcrumbs.
- Cook the Patties
Heat olive oil in a skillet over medium heat. Fry patties for 3–4 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate.
- Make the Yogurt Sauce
In a small bowl, whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, dill or mint, salt, and pepper. Chill until ready to serve.
- Serve
Arrange patties on a platter and drizzle with yogurt sauce, or serve the sauce on the side for dipping.
Tips for Success
Drain chickpeas well to avoid excess moisture.
Chill mixture for 15 minutes before shaping patties for easier handling.
Make it vegan: Replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
Add veggies: Finely grated zucchini or carrot can be mixed in for extra nutrition.
Bake instead of fry: Place patties on a parchment-lined sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway.
Serving Suggestions
Serve in pita bread with lettuce, tomato, and cucumber.
Pair with a Mediterranean salad of olives, feta, and roasted peppers.
Offer as finger food with dipping sauce at parties.
Top with avocado slices for extra creaminess.
Nutrition (per patty with sauce, approx.)
Calories: ~120
Protein: ~6 g
Carbohydrates: ~12 g
Fat: ~5 g
Fiber: ~3 g
FAQs
Can I make these ahead of time?
Yes! Store cooked patties in the fridge for up to 3 days or freeze for up to 2 months.
Can I use dried chickpeas?
Absolutely. Cook them until tender before using.
Can I make the sauce dairy-free?
Swap Greek yogurt for coconut yogurt or a plant-based alternative.
Final Thoughts
These Lemon Chickpea Patties with Yogurt Sauce are fresh, flavorful, and endlessly versatile. They’re perfect for weeknight dinners, meal prep, or entertaining guests. With their bright citrus notes and creamy sauce, they’ll quickly become a go-to recipe in your kitchen.