Crispy Chickpea Patties

Crispy Chickpea Patties

When you need a satisfying—and quick—dinner, these crispy chickpea patties are an easy answer. Serve with a tangy yogurt sauce.

While I’m a carnivore through and through, I really value having delicious vegetarian meals to feed my family. That’s exactly what you’ll get from these chickpea patties. They are ready in under 30 minutes, easily, and are great served with the tangy yogurt sauce (Tzatziki Sauce). 

The alternate name for chickpea patties is Falafel on Steroids. But really they don’t taste that much like falafel other than the fact that they are made from chickpeas (Garbanzo beans depending on where you’re from).

Keys to making these chickpea Patties

There are two parts to this meal that make it special. First, the garam masala, which is a wonderful fragrant spice mix that is available at most grocery stories these days. It’s fantastic and I doubled it for my version over other recipes. 

Second, the greek yogurt sauce is very good and isn’t really optional in my opinoin. The crispy patties need something creamy to serve with them. 

Don’t get throw off by the longish list of ingredients in this recipe. It’s essentially a stir-everything-together recipe. 

Making the Tzatziki

It might be worth it to double this sauce. It would be so good on pita as a snack or on a ton of different sandwiches. In all seriousness, I could eat it with a spoon.

When it comes to the cucumber for the sauce, you have two options. If you are in a hurry, you can just chop up the cucumber and toss it with a pinch of salt. If you have the time, it’s nice to shred the cucumber by peeling it and shred it with the large wholes of a box grater. 

Sprinkle a pinch of salt on the shredded cucumber and let it sit for 10-15 minutes. It’ll lose some moisture so you may want to set it over a bowl or a few paper towels.

Once your cucumber is ready, just mix up the rest of your tzatziki ingredients in a big bowl (don’t skip the fresh lemon juice). It should be pretty thick. Take your time chopping your ingredients evenly so you don’t get a big bite of scallion or something. The scallion and cilantro are optional, but they add a nice bite to the sauce. 

Yogurt sauce to serve with chickpea patties

This will keep fine in your fridge for a day or two or probably longer but it won’t last that long.

Instructions for making the patty mixture

These patties are pretty easy to make and while the original recipe only makes 6 patties, I was easily able to get 8 good-sized ones from the recipe.

To start, I added my breadcrumbs to a dry pan and toasted them over medium heat for about 5 minutes. You want them a light brown color, but definitely not burned. If you are in a complete hurry, this step is skippable. 

Next, add all your drained and rinsed chickpeas into a large bowl and mush them up with either a fork or a potato masher. I used a fork and left mine pretty chunky actually. You could make it smoother if you wanted, but I’m lazy.

Mashing patty mixture.

Add in the garam masala, breadcrumbs, garam masala, egg, sour cream, minced onion, cilantro, and salt.Mash together really well and you are ready to go. If the mixture seems very liquidy and won’thold its shape, add more breadcrumbs by the tablespoon until it thickens up.

You’ll end up with this very thick paste of sorts. Again, it doesn’t look great, but it’ll smell really good and trust me it’ll taste good also.

I realize this does not look appetizing.

Patty mixture ready to shape.

Quick note: You can use a food processor to make these patties. I generally opt for a manual potato masher for them though as you can overprocess the chickpeas. Also, it’s just one more thing you have to clean later and I’m not sure it’s worth the work. 

Cooking chickpea patties

Forming the patties is straightforward enough. Just divide the mixture into about 1/4 cup portions (you should get 8-10 patties) and then form round patties out of the mixture about 3/4 of an inch thick. Try not to press the mixture together too much. Keep it light.

Then fry the patties in a skillet over medium-high heat in olive oil or avocado oil. You’ll probably have to work in two batches unless you have a really big pan.

Frying the chickpea patties in a skillet.

Four to five minutes per side and you should end up with these lovely, browned patties.

Making these vegan

If you want to make these vegan, it isn’t too difficult. You will need to add some binder to the patties instead of the egg and sour cream. I would try mixing 1 tablespoon of chia seeds with 3 tablespoons of water and adding that to the mix, which can act as a thickener. You can leave out the sour cream or add a vegan sour cream product. 

Instead of the yogurt sauce, I would serve these with a pesto sauce if I were serving them to a vegan guest. 

What to serve with these patties

I served mine with a small salad and a good amount of yogurt sauce. Very tasty! They also work as an appetizer, although I would make them smaller if I were serving them as an appetizer.

Alternatively, you could serve these on a bun as a chickpea veggie burger!

Have leftovers? Stuff one of these patties in pita bread with tomatoes, lettuce, yogurt sauce, and some fresh herbs and it’s almost like a make-shift falafel! 

Chickpea Patties

These are versatile and delicious little crispy patties. I didn’t miss the meat for a second when I was done eating them!

My Crispy Chickpea Patty Recipe

Crispy Chickpea Patties

Chickpea Patties with Yogurt Sauce

When you need a satisfying—and quick—dinner, these crispy chickpea patties are an easy answer. Serve with a tangy yogurt sauce.
3.49 from 27 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Dishes
Cuisine American
Servings 8 Patties
Yield 8 Patties


  • 2 15-ounce cans chickpeas drained and rinsed
  • ½ cup white onion diced
  • 2 Teaspoons garam masala original is 1 tsp.
  • 2 Tablespoons olive oil
  • 1 egg
  • ½ Cup toasted bread crumbs
  • ½ Cup sour cream
  • 3 Tablespoons cilantro minced
  • Pinch salt

Tzatziki Sauce:

  • 1 Cup Greek yogurt
  • 1 cup shredded or chopped cucumber
  • 1 Tablespoon cilantro
  • ½ lemon juice only
  • ¼ teaspoon kosher salt


  • For the yogurt sauce, seed your cucumber and then grate it through a box grater into a colander. Add a sprinkle of salt and let the cucumber sit for 10-15 minutes.
  • Dice other yogurt sauce ingredients and combine with cucumber. You could make this in advance.
  • For patties, toast breadcrumbs in a dry pan for five minutes until they are lightly toasted. (optional)
  • Whisk together eggs, garam masala, oil, and a pinch of salt.
  • Add your drained chickpeas to a large bowl with the diced onions and mash them with a fork or masher. You could also pulse them lightly in a food processor.
  • Stir the egg mixture and breadcrumbs and other ingredients into the chickpeas and mix well.
  • Form eight even-sized patties with the chickpea mixture.
  • Cook patties in a pan with a drizzle of oil over medium-high heat for 4-5 minutes per side. They should be nicely browned on each side.
  • Serve the patties with the yogurt sauce.


Adapted from America’s Test Kitchen 30 Minutes Suppers.


Serving: 1PattyCalories: 120kcalCarbohydrates: 9gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 30mgSodium: 145mgPotassium: 122mgFiber: 1gSugar: 3gVitamin A: 147IUVitamin C: 5mgCalcium: 64mgIron: 1mg
Keyword Chickpea Patties, Chickpeas, Quick Dinner, Tzatziki Sauce

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Chickpea Patties

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34 Responses to “Crispy Chickpea Patties” Leave a comment

  1. Yum! This is the sort of dinner that I'd love… but then my husband would be asking what's for dinner (thinking this was the appetizer!)

    Congrats on the recent wedding- browsed through the gorgeous pics. You must be floating on air :)

  2. Looks very good. I'll definitely try this.

    Do you ever use dried chickpeas? I've been doing that recently, but the chickpeas seem to end up tasting more like a nut than a bean…

  3. Wondering if these would work baked? I have no aversion to frying, only to cleaning the oil spatters afterwards…

  4. I love this, first thing I thought when I saw this was how much of it I could get from my farmer's market, which always makes me happy.

    The other thing I noticed was that I have the same colander! I inherited mine from my grandmother, and just thought it was a strange coincidence to see the same one on le internet.

  5. We made these last week and they were excellent! This recipe will be going on rotation at our house – it was not bland as a lot of chickpea recipes are. Even my meat loving fiance liked them! He’s been the toughest to convince about eating less meat. Thanks for posting! (aliax)

  6. Have you tried making these gluten free? If so, what did you use as a substitute for breadcrumbs?

    1. Hmm… no. I don't normally worry too much about gluten free. That said, if I were feeding a gluten free crowd and making these, I'd probably use rice flour. :)

      1. You can also use cornstarch. Cornstarch is gluten free if it is pure. Check the label. If you want to add filler, leftover rice is a good option.

  7. Hey – made these for dinner! They look great, but I struggled to keep the structure of the patties – they fell apart a bit. Any suggestions for preventing this?

    Also, added cumin to the egg mixture, worked nicely.

    1. Hey Alison,

      I think this probably means that your mixture is a bit on the dry side. You might try adding another egg to the mix or another 1/4 cup of yogurt, then add a extra handful of breadcrumbs. That should keep them together better. Good luck!

  8. Help! I’m making this dish tonite. Do I mix the 1/2 cup of greek yogurt in with the garbanzo, oil, egg, breadcrum mixture before sauteeing in the pan? I can’t wait to make these!!! They look amazing.

    1. Hey Tina! Sorry for the not quick reply… I was watching Hugh Jackman sing at me. Anyway, yes. There’s two measurements of greek yogurt. One for the topping and one fo r the actual patties. It just keeps them from drying out as they cook. Good luck!

  9. Thanks so much for geting back to me Nick. I made the recipe this evening, and I was able to figure out the yogurt question from your response to a previous post. My husband, 15-year old daughter, and I loved the patties. My 11 and 12 year olds will need some more experience with it before they love it as much as the rest of us do. I will also try serving them on a bun like veggie burgers, and see how the younger kids like that. I thought the yogurt/cucumber sauce made the dish! I could even eat the yogurt/cucumber sauce straight out of the bowl….it was that good! I like things with a bit of a kick, so next time I’m going to experiment with adding a small amount of jalapeno to the patties. I have to be careful with how hot and spicy I make things because of my kids. The older one tolerates spicy well, but I’m still working on getting the younger ones to like spicy foods. I must have made the patties really small because I got 12 patties out of the recipe. I’ve been looking at other recipes on your web site and I’m looking forward to trying some others, esp the tempeh tacos.

  10. P.S. BTW, I served this dish with a side of Brussels sprouts. I cut sprouts in half and par boiled for a few minutes in 1/2 inch of water. Drained the remaining water and then sauteed with butter and finished with a generous amount of kosher salt (I love salt!). This was just a great dinner. I am definitly adding the patties to my dinner repertoire.

  11. Nick: I would love to try this recipe sometime this week but forgot to buy eggs. Do you know or any other readers know if this recipe would work using the flax egg substitution? Thank you!

    1. I think it probably would Connie. You just need something to act as a binder. I don’t see why it would have to be eggs specifically.

      Good luck!

  12. Greetings Nick! So happy to have found your web-site today in my search for the ULTIMATE FALAFEL BURGER. Thank you soooo much for this recipe. I am healing from a long time illness so use all organic ingredients. The Tzatziki sauce is made and soaking up all those delicious flavors. Yum! I added finely diced garlic, because I’m Italian and can’t help myself, ;) and some fresh Dill & Parsley as well to the Tzatziki. My sweet hubby helped me get those chickpeas mashed up good and about to throw the organic bread I dried out for 2-days into the processor to make my breadcrumbs. I am tempted to add some diced beets to the burgers because I have some left over from yesterdays meal but I will control myself this time. :) I plan on baking mine to keep it super healthy. I’ll let you know how they turn out. Thank you so much. I look forward to trying more of your amazing recipes. Blessings, Laura

    1. Hey Jennifer, you absolutely can use dry chickenpeas but yes. You would want to soak and then boil them first before using them in the recipe. Good luck!

  13. Hi! Just wanted to let you know I prepared these today and my husband and baby loved them. Just think I added too much bread because they were a bit dry. Will definitely try them again. Thank you for sharing!

  14. Just wondering if I didn’t want to cook up all the patties at once, if you thought they could be frozen? My husband is a carnivore thru and thru and won’t even try them. His loss my gain

    1. Hey Cathy! Yep. They freeze great. If you freeze them before cooking, I would probably thaw them before cooking them so they cook evenly. You could also cook them, cool them, and then freeze them though and then just reheat them when you were ready to eat. Should be great either way! Good luck!

  15. Just made these great chickpea patties. Thanks for the recipe. Enjoyed the explanation and pictures and the funny comments (“I’m too lazy to mash them up more””, that actually helped me not become so tired at mashing them up.) I think I will add another egg as you suggested because they seem a little dry. Apparently I missed adding the yoghurt in the mixture as well. I made my own garam masala mix but I store bought the Tzatziki. I still feel like it lacks something, so I might add it a little garlic and a little more onion (as I didn’t have scallions). But thanks again for this recipe, not too labor intensive and a good substitute for meat. I”ll make these this fall with pumkin/squash ou carrot soup. Merci!

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