Pan Fried Chickpea Patties (with Dried Chickpeas)

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

1. Soak chickpeas overnight. Place dried chickpeas in a large bowl, then cover with water and let soak overnight or 12 hours.
2. Drain chickpeas, then transfer to a food processor.
3. Add remaining chickpea patty ingredients, then pulse to combine. Slowly pulse the ingredients together until finely chopped, but not completely smooth.
4. 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.
5. 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.
6. Serve immediately. Chickpea patties can be enjoyed hot or room temperature with your favorite toppings.

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, nutritious, 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 healthy 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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Print Recipe

5 from 3 reviews

Pan Fried Chickpea Patties (with Dried Chickpeas)

If you are a fan of crunchy, herbaceous, tender falafel, you are going to absolutely love our Chickpea Patties! They are pan fried instead of deep fried (instructions included for baking) and are delicious wrapped in pita, served on salads, or eaten with a dollop of labneh or drizzled with tahini. Enjoy with lettuce, tomatoes, onion, baba ganouj, and pickled vegetables! Gluten-free.

Prep10 minutes mins

Cook30 minutes mins

Overnight soaking12 hours hrs

Total12 hours hrs 40 minutes mins

Course: Dinner, Lunch

Cuisine: Israeli

Diet: Gluten Free

Keyword: falafel, israeli, tahini

Servings: 12 servings

Calories: 230kcal

Author: Ari Laing

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.

Nutrition

Calories: 230kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 298mg | Potassium: 387mg | Fiber: 7g | Sugar: 5g | Vitamin A: 415IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg

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