🍋 Lemon Chickpea Patties with Yogurt Sauce
🌿 Description
These Lemon Chickpea Patties are light, zesty, and satisfying — crispy on the outside, tender inside, and bursting with bright lemon flavor. Paired with a creamy garlic yogurt sauce, they make a wholesome vegetarian meal or snack. Perfect in wraps, on salads, or as a main dish with roasted veggies.
🧄 Ingredients
For the Patties:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large egg
- 1 garlic clove, minced
- Zest of 1 lemon
- 2 tbsp lemon juice
- ¼ cup breadcrumbs (or oat flour for gluten-free option)
- 2 tbsp chopped fresh parsley or cilantro
- Salt & pepper to taste
- 1–2 tbsp olive oil (for pan-frying)
Optional Add-ins:
- ½ tsp ground cumin or coriander (for a warm, earthy note)
- 1–2 tbsp finely chopped red onion or scallions
For the Yogurt Sauce:
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, grated or finely minced
- Salt & pepper to taste
- Fresh chopped dill or mint (optional for freshness)
👩🍳 Instructions
- Mash the Chickpeas:
In a large bowl, mash chickpeas with a fork or potato masher until mostly smooth, leaving a few chunks for texture. - Mix the Patties:
Add egg, garlic, lemon zest, lemon juice, breadcrumbs, parsley, salt, and pepper. Mix until a soft dough forms. If the mixture is too wet, add a little more breadcrumbs. - Shape:
Form into 6–8 small patties. - Cook:
Heat olive oil in a skillet over medium heat. Cook patties for 3–4 minutes per side until golden brown and crisp. Remove and let drain on paper towels. - Make the Yogurt Sauce:
In a small bowl, whisk together yogurt, lemon juice, olive oil, garlic, salt, and pepper. Stir in dill or mint if using. - Serve:
Serve warm patties with a generous drizzle of yogurt sauce. Excellent with pita, salad greens, or roasted vegetables.
📝 Notes
- If your mixture feels too crumbly, add 1 tbsp of water or more lemon juice.
- To make vegan patties, substitute the egg with 1 tbsp flaxseed meal + 2½ tbsp water (flax egg).
- These patties can be baked at 400°F (200°C) for 20–25 minutes, flipping halfway through, for a lighter version.
💡 Tips
- Chill the mixture for 15 minutes before frying to help patties hold together better.
- Try adding grated carrot or zucchini for extra color and nutrients.
- Double the batch — they freeze beautifully! Reheat in an oven or air fryer.
- The yogurt sauce also works great as a dip for roasted potatoes or veggie sticks.
🍽 Servings
Makes 6–8 patties (about 3–4 servings).
🧾 Nutritional Info (per serving, including sauce – approx.)
- Calories: 230
- Protein: 10g
- Fat: 10g
- Carbs: 22g
- Fiber: 5g
- Sodium: 320mg
🌱 Benefits
- Chickpeas: High in plant-based protein, fiber, and minerals.
- Lemon & herbs: Detoxifying and rich in vitamin C.
- Greek yogurt: Provides probiotics and protein for gut and muscle health.
- Olive oil: Healthy fats for heart and skin.
❓ Q&A
Q: Can I bake instead of frying?
A: Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway. They’ll be slightly less crispy but still delicious.
Q: How long do they last?
A: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Q: Can I make this vegan?
A: Absolutely — use a flax egg and a plant-based yogurt for the sauce.
Q: What can I serve them with?
A: Try with couscous, quinoa salad, roasted vegetables, or stuffed into pita bread with lettuce and tomato.
Q: Can I use canned chickpeas straight from the can?
A: Yes, just rinse and drain well to remove excess salt and liquid before mashing.