Chickpea Patties

Call them flattened falafel or call them chickpea patties — we don’t care! We just want you to try these, and fast!

Chickpea patties are irresistibly delicious. Inspired from the classic Israeli street food, 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. Hell, you can eat them plain with a squeeze of fresh lemon and a pinch of flaky sea salt.

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! Let’s make ’em!

Ingredients For Chickpea Patties

Think traditional falafel, but instead of deep frying, we’re pan frying! Semantics, I know… and yes, you can totally keep these round and throw them in a deep fryer. You do you!

Here’s what you’ll need to make chickpea patties:

• 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

Chickpea patties could not be simpler to make, they just take time. We’re forming the chickpea mixture by pulsing the ingredients together in a food processor, but first you’ll want to make sure you plan in advance allowing for time to soak the chickpeas.

1. 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.
2. Drain chickpeas. Drain chickpeas and transfer to the bowl of a food processor fitted with blade attachment.
3. Add remaining chickpea patty ingredients. To the chickpeas, add all remaining ingredients. Secure the lid.
4. Pulse to combine. Slowly pulse the ingredients together until finely chopped, but not completely smooth.
5. Form the patties. Use a cookie scoop to make evenly sized portions, no larger than 1-2 Tbsp, 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.
6. 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 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.
7. Serve immediately. Chickpea patties can be enjoyed hot or room temperature. Serve with your favorite toppings.

Tips For The Best Chickpea Patties

• Do not used canned chickpeas. Trust me, I’ve tried. Many times. The chickpea patties will completely disintegrate and fall apart in the oil. The same is true for traditional falafel — dried chickpeas or bust!
• 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 cooling rack to drain, season with a sprinkle of 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″ 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 these Chickpea Patties, let us know by leaving a review and rating below!

And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!

For more vegetarian recipes, check out the following:

• Stuffed portobello mushrooms
• Green shakshuka with feta
• Spanakopita spirals
• Hungarian mushroom soup
• Vegan roasted vegetable salad

Print Recipe

5 from 2 votes

Chickpea Patties Recipe

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!

Prep10 mins

Cook30 mins

Overnight soaking12 hrs

Total12 hrs 40 mins

Course: Dinner, Lunch

Cuisine: Israeli

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.

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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