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–+ servings
Healthy Greek chickpea patties on a platter with fresh herbs and dipping sauce.

Greek Chickpea Patties

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 cans chickpeas 15 oz / 400 g each can - or 3 cups / 460 g cooked chickpeas
  • 1 medium onion chopped
  • 3 cloves garlic grated
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon lemon zest optional
  • 2 tablespoons fresh parsley sub dill or cilantro - chopped
  • 4 tablespoons all-purpose flour
  • ¼ cup (25 g) grated parmesan or crumbled feta
  • 2 tablespoons water
  • ½ teaspoon salt + black pepper to taste

  • Mix the Ingredients: Add 2 cans chickpeas (drained and rinsed), 1 medium onion (chopped), 3 cloves garlic (grated), 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon lemon zest, 2 tablespoons fresh parsley, 4 tablespoons all-purpose flour, ¼ cup grated parmesan, 2 tablespoons water, ½ teaspoon salt, and pepper to a large mixing bowl.
    Mash with a fork or potato masher until chunky but sticky. Add a splash of water if too dry.
    Step 1 Mixing chickpeas onion garlic herbs and spices in a large bowl for patties.
  • Shape the Patties: Form about 12 small patties with your hands, pressing them firmly so they hold together.
    Step 2 Shaping chickpea mixture into small patties on a tray ready to cook.
  • Pan-Fry (best flavor): Heat 2 tablespoons olive oil in a skillet and cook 3 minutes per side until golden.
    Oven-Bake: Place on a lined baking sheet, brush with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping once.
    Air-Fry: Brush basket and patties with oil, cook at 400°F (200°C) for 15 minutes.
    Step 3 Pan frying chickpea patties in olive oil until crispy and golden brown.
  • Serve: Garnish with parsley and lemon. Enjoy with salad, dipped in tzatziki, tucked in pita, or as a quick appetizer.
    Step 4 Serving chickpea patties on platter with lemon parsley and dipping sauce.
Substitutions
  • Chickpeas → Cooked dried chickpeas.
  • Onion → Red onion, shallots, or frozen pre-chopped onion.
  • Garlic → Garlic powder or roasted garlic for a milder taste.
  • Lemon zest → Lime zest or a touch of orange zest for a citrusy spin.
  • Paprika → Smoked paprika, cayenne, chili powder, or cumin for different levels of spice.
  • Dried oregano → Italian seasoning, thyme, or za’atar for variety.
  • Fresh herbs → Parsley, dill, cilantro, mint, or basil to change the flavor profile.
  • Flour → Whole wheat flour for fiber or gluten-free flour for a lighter option.
  • Cheese → Parmesan, feta, or nutritional yeast.
  • Water → Vegetable broth.
Tips
  • Drain the chickpeas well: Extra liquid makes the mixture soggy. Pat them dry with a clean kitchen towel before mashing.
  • Don’t over-mash: Leave some chunks for texture otherwise, you’ll end up with hummus instead of patties.
  • Pack them tightly: Press the mixture firmly with your hands so the patties hold together while cooking.
  • Use the right flour: All-purpose binds best, but whole wheat flour adds fiber and gluten-free flour works if needed.
  • Cheese choices matter: Feta adds saltiness and parmesan brings a nutty depth.
  • Experiment with flavors: Fresh herbs and spices like oregano, mint, or cumin.
Storage
Store cooked Greek chickpea patties in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.
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