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Stack of crispy Mediterranean veggie patties on a white plate.

Easy Veggie Patties

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Course: Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz Chickpeas, drained and rinsed
  • 1 medium Zucchini grated and squeezed dry
  • 1 large Carrot grated
  • 2 cloves Garlic minced
  • 1/4 cup Fresh Parsley chopped
  • 1 tsp Lemon Zest
  • 1 tsp Ground Cumin
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 large Egg or 1 flax egg for vegan
  • 1/2 cup Chickpea Flour
  • 2 tbsp Extra Virgin Olive Oil for frying

Method
 

  1. Mash: In a large bowl, mash chickpeas with a fork or potato masher until mostly smooth.
  2. Mix: Add grated zucchini, carrots, garlic, parsley, lemon zest, and spices. Stir well.
  3. Bind: Incorporate the egg and chickpea flour. Mix until a cohesive dough forms.
  4. Shape: Form into 8 equal-sized patties.
  5. Cook: Heat olive oil in a skillet over medium. Cook patties for 4-5 minutes per side until golden. Alternatively, bake at 400°F (200°C) for 25 minutes, flipping halfway.

Notes

  • Dry the Veg: Squeeze grated zucchini in a kitchen towel until bone-dry; excess moisture causes patties to fall apart during cooking.
  • Pulse, Don't Puree: If using a food processor for chickpeas, keep the texture coarse. A smooth paste results in a dense, gummy patty.
  • Binder Adjustments: If the mixture is too wet to shape, add 1-2 tbsp additional chickpea flour. If too dry, add 1 tsp of olive oil or water.
  • Chill for Success: Refrigerate the shaped patties for 30 minutes before cooking. This helps the starches set and prevents crumbling in the pan.
     
  • Freezing Tip: Freeze in a single layer on a tray first, then transfer to a bag. Reheat directly from frozen in a 375°F oven until crisp.
  • Vegan Swap: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, rested for 5 minutes).