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Chickpea potato patties with fresh lemon on a blue plate.

Chickpea Potato Patties (Cheap and Healthy)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people (about 8 patties)
Author: Nico Pallotta

  • 2 cans chickpeas 15 oz / 400 g each can — drained and rinsed
  • 3 small potatoes (2 medium / 1 large potato) – about 11 oz / 320 g raw
  • ⅓ cup (33 g) grated parmesan
  • 1 large egg
  • ½ red onion finely chopped
  • 1 clove garlic grated
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt + black pepper
  • 2 tablespoons olive oil for cooking the fritters

  • Cook the potatoes: Pierce 3 small potatoes with a fork and microwave for about 5 minutes, or until a knife slides through easily.
    Add them to a large bowl, skin on, and mash well.
    Step 1 Cooked skin-on potatoes being mashed in a bowl until soft and chunky.
  • Mash the chickpeas: Add 2 cans chickpeas (rinsed) and mash them into the potatoes, leaving some chickpea pieces for texture.
    Step 2 Chickpeas mashed into cooked potatoes with some chickpea pieces remaining.
  • Mix: Add ⅓ cup grated parmesan, 1 large egg, ½ red onion (finely chopped), 1 clove garlic (grated), 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ¾ teaspoon salt, and black pepper.
    Mix with a fork until well combined and the mixture holds together when pressed.
    Step 3 Parmesan, egg, onion, garlic, oregano, and paprika mixed into mashed chickpeas.
  • Shape and cook: Scoop 2 to 3 tablespoons of mixture into your hands. Squeeze into a ball, then flatten into a patty.
    Heat a drizzle of olive oil in a nonstick skillet over medium heat. Cook for 3 to 4 minutes per side, until golden brown.
    Serve warm with tzatziki, marinara, ranch dressing, or Greek yogurt with salt and lemon.
    Step 4 Chickpea potato patties pan-frying in olive oil until deeply golden on both sides.
Substitutions
  • Canned chickpeas → Chickpeas cooked from scratch.
  • Potato → Russet or red potatoes.
  • Parmesan → Pecorino Romano or vegetarian hard cheese.
  • Egg → No tested substitute.
  • Red onion → Yellow onion, shallot, or green onions.
  • Garlic → Leave it out or add extra herbs.
  • Dried oregano → Dried thyme or Italian seasoning.
  • Smoked paprika → Sweet paprika, cumin, or chili powder.
  • Olive oil → Extra virgin or regular olive oil.
 
Tips
  • Keep the skins on: Easier prep and extra texture.
  • Drain chickpeas well: Extra water makes shaping harder.
  • Don’t over-mash: Leave some chickpea pieces for texture.
  • Squeeze, then flatten: This helps the patties hold together.
  • Keep them thick: Thicker patties stay more tender.
  • Use nonstick: Easier flipping with less oil.
  • Let them brown: Don’t move them until a golden crust forms.
  • For moister patties: Add 1–2 tablespoons extra virgin olive oil.
  • Don’t overcook: Cook just until golden and cooked through.
  • Serve with sauce: Try tzatziki, marinara, or lemony Greek yogurt.
  • Storage: Refrigerate cooked patties in an airtight container for up to 4 days.
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