Reader Favorite Review
Lisa said, “These are absolutely phenomenal! Because the chickpea mixture makes a large portion, we tried freezing the raw “batter” so we could fry them fresh at a later date and it worked perfectly! The fried patties also freeze and defrost well too (just throw them in the oven for a few minutes to crisp up again and you’re all set). Truly a go-to recipe in our house. “
Pan fried Chickpea Patties are irresistibly delicious. Inspired from the classic Israeli street food falafel, these patties are made from a mix of dried chickpeas (no, you can’t use canned chickpeas — they will crumble!), onion, garlic, parsley, cilantro, dried spices, lemon juice, and baking soda. No binder! Throw everything in a food processor and pulse until finely ground, then form into small patties and pan fry or shallow fry.
Next level. These chickpea patties are seriously next level. You can treat them like classic falafel and wrap them in pita with lettuce, tomato, pickled veggies, tabouli, and hummus. Or serve them in salads or on top of labneh.
However you enjoy them, you’ll agree that they are crunchy, tender, full of fresh herbs, and highly addictive. Bet you can’t stop after one!
If you love this recipe, be sure to try our Grilled Eggplant Skewers or Roasted Butternut Squash with Za’atar and Lemon Tahini Sauce next! Or check out all of our easy vegetarian recipes.
Ingredients For Chickpea Patties
Think traditional falafel, but instead of deep frying, we’re pan frying! Semantics, I know... and yes, you can totally throw them in a deep fryer if you prefer.
- Dried chickpeas, soaked overnight or 12 hours
- Onion
- Garlic cloves
- Juice of 1 lemon
- Fresh parsley and cilantro
- Dried spices: coriander, cumin
- Baking soda
- Kosher salt
- Freshly ground black pepper
That’s right, no binder! Ain’t no flour to be found in these chickpea patties. It’s a heated topic for many, but if your ratios are correct and the oil is the right temperature, you don’t need flour to or any other binding agent to hold these together.
For serving, we love to mix-and-match the following: tahini, chopped tomatoes, Israeli salad, lettuce, onion, pickles or pickled turnips, baba ganouj, cucumbers, yogurt or labneh.
How To Make Chickpea Patties
- Soak chickpeas overnight. Place dried chickpeas in a large bowl, then cover with water and let soak overnight or 12 hours.
- Drain chickpeas, then transfer to a food processor.
- Add remaining chickpea patty ingredients, then pulse to combine. Slowly pulse the ingredients together until finely chopped, but not completely smooth.
- Form the patties. Use a cookie scoop to make even portions, no larger than 1-2 tablespoons. Moisten hands with water, then press down gently to flatten into patties. This recipe yields approximately 42 patties.
- Cook the chickpea patties. Heat ¼ cup neutral flavored oil (canola oil, grapeseed oil, peanut oil, vegetable oil) over medium heat in a large skillet. When hot, add patties, leaving about 1-2-inches in between each, working in batches as needed. Pan fry for 2-3 minutes per side, or until golden brown. Transfer pan fried chickpea patties onto a paper towel-lined wire rack, sprinkle each with a pinch of Kosher salt, then repeat until all are cooked. Add additional oil as needed.
- Serve immediately. Chickpea patties can be enjoyed hot or room temperature with your favorite toppings.
Make-Ahead, Leftovers, & Freezing
- Make-ahead: The chickpea patties can be formed up to 2 days in advance before pan frying.
- Leftovers: Store leftovers in a fridge in an airtight container for up to 5 days.
- Freezing: Both the uncooked chickpea mixture and the cooked patties can be frozen for up to 3 months. Thaw completely overnight in a refrigerator before cooking or reheating.
Expert Tips
- Do not used canned chickpeas. Trust me, I’ve tried. The chickpea patties will completely disintegrate and fall apart in the oil. The same is true for traditional falafel — dried chickpeas are a must!
- Don’t add patties to the oil until it’s hot enough. 375-400F is where I prefer to pan fry. Which leads me to….
- Always test 1 or 2 patties before frying a whole batch. That way if something’s off — the temperature is too hot, not warm enough, or the patties fall apart — you can fix it.
- As soon as you transfer chickpea patties to a paper towel-lined wire rack, season lightly with Kosher salt. Hot foods absorb salt more easily than cold foods.
- Start with 2 Tbsp fresh lemon juice, then add more as needed. You don’t want the mixture to be too wet or it will be more likely to fall apart in the oil.
Can Chickpea Patties Be Baked?
Yes! Though, caveat, baked chickpea patties are honestly just not as delicious as pan frying.
To bake chickpea patties, place parchment on a rimmed baking sheet. Spray with nonstick oil, then place formed patties on top, leaving about 1-inch in between each. Bake for 15 minutes at 375 F, then carefully flip and cook an additional 10-15 minutes until light golden brown.
If you cook at a higher temperature, you risk drying out the patties, which nobody wants! Whether you enjoy these pan fried or baked, make sure to top them with lots of tahini!
Love chickpeas? Same! Chickpeas are budget-friendly and help keep us full longer — it’s no surprise we love to cook with them so often. We make these roasted chickpeas constantly as a mid-day snack, and our deconstructed falafel sandwich is a forever favorite (plus, it’s a no-cook meal!).
If you make our Chickpea Patties recipe, let us know by leaving a review and rating below!
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Pan Fried Chickpea Patties (with Dried Chickpeas)
Ingredients
For the chickpea patties
- 16 oz dried chickpeas
- 1 medium onion chopped
- 4 large garlic cloves
- ¾ cup loosely packed parsley
- ¾ cup loosely packed cilantro
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp Kosher salt
- 1 tsp baking soda
- ¼ tsp freshly ground black pepper
- 2 Tbsp fresh lemon juice
- ½ cup Canola oil or other neutral oil for frying
For serving
- Tahini, tabouli, lettuce, onions, tomatoes, pickled vegetables, baba ganouj, labneh, hummus, fresh parsley, lemon wedges
Instructions
- Soak chickpeas overnight. Place 1 lb of dried chickpeas in a large bowl, then cover with a few inches of water and let soak overnight or 12 hours.
- Drain chickpeas. Drain chickpeas and transfer to the bowl of a food processor fitted with blade attachment.
- Add remaining chickpea patty ingredients. To the chickpeas, add 1 chopped onion, 4 garlic cloves, ¾ cup parsley, ¾ cup cilantro, 1 tsp coriander, 1 tsp cumin, 1 tsp salt, 1 tsp baking soda, ¼ tsp pepper, and 2 Tbsp lemon juice. Secure the lid.
- Pulse to combine. Slowly pulse the ingredients together until finely chopped, but not completely smooth.
- Form the patties. Use a cookie scoop to make evenly sized portions, then place chickpea balls on a plate. Moisten hands with water, then press down gently to flatten into patties. This recipe yields approximately 42 patties.
- Cook the chickpea patties. Heat ¼ cup neutral flavored oil (canola oil, grapeseed oil, peanut oil, vegetable oil) over medium heat in a large skillet. When hot, add patties, leaving about 1-2" in between each, working in batches as needed. Pan fry for 2-3 minutes per side, or until light golden brown. Transfer pan fried chickpea patties onto a paper towel-lined cooling rack, sprinkle each with a pinch of Kosher salt, then repeat until all are cooked. Add additional oil as needed.
- Serve immediately. Chickpea patties can be enjoyed hot or room temperature. Serving suggestions: tahini, Israeli salad, lemon wedges, in a pita, with labneh, or on a salad.
Notes
- To bake chickpea patties, place parchment on a rimmed baking sheet. Spray with nonstick oil, then place formed patties on top, leaving about 1″ in between each. Bake for 15 minutes at 375 F, then carefully flip and cook an additional 10-15 minutes until light golden brown. We have a strong preference for pan fried, but understand that not everyone can or wants to fry in oil.
- Nutrition facts only include chickpea patties, not serving recommendations.
- Make-ahead: The chickpea patties can be formed up to 2 days in advance before pan frying.
- Leftovers: Store leftovers in a fridge in an airtight container for up to 5 days.
- Freezing: Both the uncooked chickpea mixture and the cooked patties can be frozen for up to 3 months. Thaw completely overnight in a refrigerator before cooking or reheating.
I love your website and your recipes. Just made these patties and they’re delicious!
I’d also like to give a little user feedback: the website refreshes every time I leave the page -at least on the mobile view- so if I get a phone call or need to send a text or check an app while I’m cooking, when I come back to the recipe I have to wait for it to fully load, then scroll down to wherever I was on the recipe steps and close again the pop up video and some ads.
Hope it’s useful and thanks again for sharing so many delicious creations!
Claudia
So happy to hear you loved them, Claudia! And thank you SO much for this feedback. I am on the hunt for a developer who can help me address and fix a whole slew of issues on the website. It is beyond helpful to have this info so I can work to address it asap! It’s not the same as staying put, but just wanted to make sure you knew about the Table of Contents near the top of each post — if you click on the “ingredients” section toward the bottom of the TOC, it’ll take you to the start of the recipe card (ingredients / instructions). Again, not a replacement for the page staying still when you leave, but hopefully makes it a little easier to find where you left off until I can get it fixed!! Thank you again! xo, Ari
My goodness! These are delicious!! I fried them in Avocado Oil. They taste great. I didn’t even have a food processor so I used my NutriBullet. (I’m going to buy a food processor!). I ate them with yogurt, hummus, pickled beets and salad. Yummy!! Thank you for the sugar free, dairy free, gluten free but flavor full recipe!! I will make this again.
LOVE this feedback! And isn’t it the best when DF, SF, GF good tastes amazing?! Enjoy! xo, Ari
Another amazing recipe! Thank you!
We love it, incredible tasty! But not sure what i did wrong, the first few fell apart 🙁 I’m now adding an egg to see if they hold together.
Ari, If you have any tips for when this happens please let me know!
Kemily
Hi Kemily! Did you happen to use canned chickpeas or dried chickpeas?
These are absolutely phenomenal! Because the chickpea mixture makes a large portion, we tried freezing the raw “batter” so we could fry them fresh at a later date and it worked perfectly! The fried patties also freeze and defrost well too (just throw them in the oven for a few minutes to crisp up again and you’re all set). Truly a go-to recipe in our house. Delicious and nutritious, and a good excuse to eat some extra pita. If you’re looking for a great plant-based meal, look no further.
Yesss, so glad you love them too, Lisa! And thanks for the note about freezing the chickpea mixture and frying later. Great tip! xo, Ari
These are very tasty! I must admit, I struggled to get the texture right, which could very well be because I have a crummy food processor, but I had to dump everything back in several times before I got it right. Basically, I thought I had the texture shown in the pictures and no, had to keep going quite a bit before everything would stick together. Once I got that, they fried up nicely and were delicious! I made an easy tahini sauce and served with pita and cucumbers. Ate leftovers in salads for a couple days. It does make quite a bit so I froze extra “batter” in smaller portions to defrost for light lunches in the future!
Thank you for the feedback, Erin!