Spicy Panko Chickpea Patties
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 servings
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Calories
125 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Spicy Panko Chickpea Patties
Description
This recipe starts by pulsing cooked chickpeas with parsley, eggs, cumin, garlic, salt, and cayenne pepper to achieve a rough, chunky consistency, avoiding a fully smooth puree. Stirring in panko breadcrumbs further binds the mixture while retaining some texture. The patties are shaped into small slider-sized portions, about 1/4 cup each, making them easy to fry and eat.
Frying in grapeseed oil heated over medium heat creates a golden, crisp crust while keeping the interior moist. Testing oil temperature with one patty helps achieve even cooking. The balance of cumin and cayenne introduces warm, smoky, and spicy notes contrasting with the neutral chickpea base. Fresh parsley adds herbaceous brightness.
These chickpea patties can serve as a vegetarian patty option for sandwiches, appetizers, or snacks, well-suited for those wanting flavorful plant-based protein. A skillet is recommended, though baking is possible with an alternate method using a baking sheet and cooking spray.
Ingredients
- 3 1/2 cups chickpea garbanzo beans, cooked or canned and drained
- 1/3 cup parsley chopped fresh flat-leaf
- 2 large egg
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic minced fresh or ½ tsp garlic powder
- 3/4 teaspoon salt (if you’re salt sensitive, use ½ tsp)
- 1/2 teaspoon cayenne pepper, or more to taste (if spice sensitive, start with 1/4 tsp)
- 1 1/2 cups panko breadcrumbs
- grapeseed oil for frying
Instructions
- Fit your food processor with a metal blade attachment. Place cooked chickpeas, chopped parsley, eggs, cumin, garlic, salt, and cayenne pepper into the food processor.
- Pulse the ingredients together just a few times till the chickpeas are chopped and the ingredients are mixed. Scrape the sides of the processor after a few pulses. Do not over-process or you’ll get hummus—stop when the mixture is still rough and only partially hummus-like.
- Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir in the panko breadcrumbs till well mixed.
- Form the chickpea mixture into small slider-sized patties, ¼ cup mixture per patty.
- Fill a skillet with grapeseed oil to a depth of ¼ inch. Heat the oil slowly over medium heat till hot enough to fry. Before frying my first batch of patties, I like to test the oil temperature by frying one patty in the center of the pan. If the oil is at the right temperature, it will take about 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your patties will not be fully cooked in the center. Cool the oil down slightly and try again. This is also a good opportunity to taste the first cooked test patty and adjust seasonings, if desired, adding more cayenne for a spicier patty or more salt to taste.
- When the oil is at the right temperature, fry the patties in batches of 4 till golden brown on both sides.When the patties are fried, remove them from the oil using a slotted spoon or spatula. Let them drain on paper towels. Serve the patties fresh and hot; they go best with creamy tahini sauce. You can serve them on their own, or on slider-sized buns with a variety of burger-like toppings.
- These patties can also be baked. They won't turn out as yummy as they do when they're fried, but if you're watching your diet, here is the process for baking them. Preheat your oven to 375 degrees F. Spray a baking sheet with nonstick cooking oil spray. Place the patties onto the baking sheet.
- Drizzle them evenly with 1 1/2 tbsp grapeseed oil (a little over 1/4 tsp of oil per patty). Bake the patties for 20 minutes.Flip them and drizzle again with another 1 1/2 tbsp grapeseed oil. Continue baking for another 20 minutes till browned on both sides.
- Note: as written, these patties have a kick, but they aren't overly spicy. Test one patty for flavor, as noted above, before frying the whole batch. If you’re spice-sensitive, start with 1/4 tsp cayenne and add more to taste. I like them spicy, so I usually add about 3/4 tsp cayenne.
Notes
- A food processor is required to pulse the chickpeas and mix the ingredients without overprocessing.
- Use a skillet for frying; for baking, prepare a baking sheet and use nonstick cooking spray and grapeseed oil.
- Adjust cayenne pepper to taste for preferred spiciness levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Cholesterol | 31mg | 10% |
| Sodium | 346mg | 14% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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