photo: Chickpea patties

Chickpea patties

Chickpeas are popular in Middle Eastern cuisine. They are used for cooking the famous falafel — deep-fried balls of crushed, boiled chickpeas flavoured with herbs and spices. Today we’ll cook a variation of this dish, using a skillet and different spices. It will be a delicious, nutritious and totally meatless dish with a wonderful flavor. Be sure to try it!

55 min
8 servings


  • 1. Prepare everything you need.
  • 2. Soak the chickpeas in cold water for 12 hours, until they are swollen.
  • 3. In a stock pot boil 50 oz of water, and then add the pre-soaked chickpeas. When the water reaches the boil, reduce the heat and simmer for about 30 minutes, leaving the lid ajar.
    To test for doneness, roll a pea between your fingers. If it crushes easily, you can drain off the rest of the water.
  • 4. Pulse the chopped onion in a food processor for several seconds.
  • 5. Add the warm chickpeas, chopped parsley, salt and spices.
  • 6. Pulse all the components until they are finely ground. Do not puree!
  • 7. Form the patties into convenient sizes and press well, adding water if necessary.
  • 8. Heat the oil in a skillet. Place the patties in the skillet and reduce the heat to medium.
  • 9. Fry each patty on both sides until crispy.
    Serve hot with sauces. They are good with mayo and ketchup.



  • Chickpeas
    1 cup
  • Onion
    1 pcs
  • Olive oil
    1/2 ounce
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Ground turmeric
    1/4 tsp
  • Ground coriander
    1/4 tsp