Introduction

Oh, friends! Do you ever get those cravings for something bright, fresh, and utterly delicious that feels like a warm hug from the Mediterranean sun? I’m talking about those moments when you want a meal that’s satisfying, healthy, and bursting with flavor, but you don’t want to spend hours in the kitchen. Well, I’ve got just the thing for you! These Ultimate Mediterranean Lemon Chickpea Patties are pure magic. They’re so incredibly easy to whip up, making them perfect for a weeknight dinner, a delightful lunch, or even as a tasty appetizer for your next gathering. They transport you straight to a sunny seaside cafe with every single bite!

Why You’ll Love This Recipe

Fast: Seriously, you can have these ready to go in under 30 minutes. Perfect for those busy evenings!
Easy: Minimal fuss, maximum flavor. Even if you’re new to cooking, you’ll nail these on your first try.
Giftable: These patties are wonderful for a potluck or can be made ahead and shared with neighbors.
Crowd-Pleasing: Even picky eaters tend to love these savory, flavorful patties. They’re a guaranteed hit!

Ingredients

Gather ’round, lovely cooks! Here’s everything you’ll need to create these little golden delights:

12 oz Chickpeas, canned: Our star ingredient! Make sure to drain and give them a good rinse.
2 tbsp Dill, fresh: This herb brings such a beautiful, fresh, almost lemony note. Don’t skimp on it!
3 cloves Garlic: Because what good recipe doesn’t have garlic? Finely minced is best here.
2 Green onions: They add a mild oniony bite and a pop of color.
1 Egg: This is our binder, keeping all those delicious ingredients together.
1 tbsp Lemon juice: For that bright, zesty Mediterranean zing!
1/2 cup All-purpose flour: Helps bind everything and gives the patties a lovely texture.
1/2 tsp Black pepper, freshly ground: Adds a touch of warmth.
2 tsp Sea salt: Essential for bringing out all the flavors.
1/4 cup Grapeseed oil: Or another neutral oil with a high smoke point, perfect for pan-frying.
1 tsp Cumin, ground: This warm spice is key to that classic Mediterranean flavor profile.
1/2 cup Greek yogurt: For our creamy, dreamy, simple yogurt sauce.

How to Make It

Alright, let’s get our hands a little messy and create some magic!

Prep those Chickpeas: First things first, drain and rinse your canned chickpeas really well. This gets rid of that canning liquid.
Chop, Chop: Now, finely chop your fresh dill, mince your garlic (don’t be shy!), and chop your green onions. Having these ready makes the next steps a breeze.
Mash it Up: Grab a medium bowl and pour in your rinsed chickpeas. Get your fork or a potato masher ready. Mash them up until they’re mostly broken down, but it’s totally okay – in fact, I think it’s even better – if there are still a few chunks left for texture!
Combine All the Goodness: To the bowl with your mashed chickpeas, add the finely chopped dill, minced garlic, chopped green onions, that beautiful egg, your tangy lemon juice, all-purpose flour, freshly ground black pepper, sea salt, and that warm ground cumin.
Mix it Well: Now, using your hands or a sturdy spoon, mix everything together until it’s all beautifully combined. You want it to be a cohesive mixture that you can actually form into patties.
Shape Those Patties: Take about 2-3 tablespoons of the mixture at a time and gently form them into nice, neat patties. I usually make mine about 1/2 inch thick.
Heat the Skillet: Place your large skillet over medium-high heat and pour in the grapeseed oil. Let it get nice and hot – you want that sizzle when the patties go in!
Fry to Golden Perfection: Carefully place your chickpea patties into the hot oil. Cook them for about 4-5 minutes on each side. You’re looking for a gorgeous golden brown color and that lovely, heated-through center.
Whip Up the Sauce: While your patties are doing their thing in the skillet, it’s time for the easy-peasy yogurt sauce. Just grab a small bowl and spoon in your Greek yogurt. That’s it! You can add a pinch of salt or pepper if you like, but it’s delicious just as is.
Serve and Enjoy! Once your patties are beautifully golden, remove them from the skillet. Serve them warm with that lovely dollop of cool, creamy Greek yogurt sauce. Oh, it’s just divine!

Substitutions & Additions

The beauty of these patties is their versatility! Feel free to play around:

Herbs: Don’t have dill? Fresh parsley or mint would also be lovely!
Spice: Craving a little heat? Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the patty mixture.
Veggies: You could add finely grated zucchini (squeeze out the excess moisture!) or even some finely chopped bell pepper for extra color and nutrition.
Binder: If you’re out of eggs or prefer a vegan option, you can try using a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins) or a bit more flour.
Sauce Boost: Want to jazz up the yogurt sauce? Stir in a little minced garlic, a squeeze of lemon, or even some chopped chives.

Tips for Success

Let’s make sure these turn out perfectly every time:

Don’t Over-Mash: Leaving some chickpea texture makes the patties more interesting and less mushy.
Don’t Crowd the Pan: Give your patties enough space in the skillet. This helps them brown nicely instead of steaming. Cook in batches if needed.
Test the Heat: Make sure your oil is hot enough before adding the patties. If it’s too cool, they’ll absorb too much oil.
Prep Ahead: You can mix the chickpea patty mixture ahead of time and store it in the fridge for up to 24 hours. Just form and cook when you’re ready! The yogurt sauce can also be made a day in advance.

How to Store It

Leftovers are a good thing! Once cooled, store any leftover chickpea patties in an airtight container in the refrigerator. They should last for about 3-4 days. You can gently reheat them in a skillet over medium heat, in a toaster oven, or even in the microwave. The yogurt sauce will also keep in the fridge for a few days.

FAQs

Are these patties healthy?

Absolutely! Chickpeas are a fantastic source of plant-based protein and fiber. Plus, we’re using fresh herbs and simple ingredients, making them a nutritious and satisfying choice.

Can I bake these instead of frying?

Yes, you can! Preheat your oven to 400°F (200°C). Place the patties on a baking sheet lined with parchment paper and bake for about 15-20 minutes, flipping halfway through, until golden brown and heated through. They might be a little less crisp than pan-fried, but still delicious!

What can I serve these with?

These patties are so versatile! Serve them with a fresh salad, alongside some roasted vegetables, in a pita bread with lettuce and tomato, or even just as a delightful appetizer with the yogurt sauce for dipping.

Can I freeze these?

Yes, you can! You can freeze the uncooked patties. Place them on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. Cook them directly from frozen, adding a few extra minutes to the cooking time.

Mediterranean Lemon Chickpea Patties

Bright, fresh, and utterly delicious chickpea patties with a Mediterranean flair, perfect for a quick weeknight dinner or a tasty appetizer.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Servings 4 servings

Equipment

Medium bowl
Fork or potato masher
Large skillet
Small bowl
Baking Sheet Optional, for baking alternative
Parchment paper Optional, for baking alternative

Ingredients

For the Patties

12 oz Chickpeas, canned drained and rinsed
2 tbsp Dill, fresh finely chopped
3 cloves Garlic minced
2 Green onions chopped
1 Egg
1 tbsp Lemon juice
0.5 cup All-purpose flour
0.5 tsp Black pepper, freshly ground
2 tsp Sea salt
0.25 cup Grapeseed oil or other high smoke point neutral oil, for frying
1 tsp Cumin, ground

For the Yogurt Sauce

0.5 cup Greek yogurt

Instructions

Drain and rinse canned chickpeas thoroughly.
Finely chop fresh dill, mince garlic, and chop green onions.
In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down, leaving some chunks for texture.
Add chopped dill, minced garlic, chopped green onions, egg, lemon juice, all-purpose flour, black pepper, sea salt, and ground cumin to the mashed chickpeas.
Mix everything together until well combined and formable into patties.
Shape the mixture into patties, about 2-3 tablespoons each, approximately 1/2 inch thick.
Heat grapeseed oil in a large skillet over medium-high heat until hot.
Carefully place the chickpea patties in the hot oil and cook for 4-5 minutes per side, until golden brown and heated through.
While the patties cook, spoon Greek yogurt into a small bowl for the sauce. Add salt or pepper to taste if desired.
Remove patties from skillet and serve warm with the Greek yogurt sauce.

Notes

These patties can also be baked at 400°F (200°C) for 15-20 minutes, flipping halfway through. The patty mixture can be made up to 24 hours ahead. The yogurt sauce can be made a day in advance. Patties can be frozen uncooked.