Amazing Lemon Chickpea Patties with Yogurt Sauce

“Okay, friends, let me tell you, finding a truly satisfying vegetarian main dish that’s also, like, ridiculously easy can be a mission, right? Well, years of playing around in my kitchen, trying to get that perfect balance of flavor and health, led me to these absolute gems: Lemon Chickpea Patties with Yogurt Sauce. Seriously, this recipe is my go-to when I want something delicious, bright, and packed with goodness without spending hours hovering over the stove. They’re zesty, they’re filling, and that creamy yogurt sauce? Chef’s kiss! It’s a total winner for weeknights or even when you’ve got company over.”

Why You’ll Love These Lemon Chickpea Patties with Yogurt Sauce

You’re going to adore these patties, trust me! Here’s why:

• Super Quick & Easy: Seriously, you can whip these up in under 30 minutes. Perfect for a busy night!
• Bursting with Flavor: That lemon zest and juice give them this amazing sunshiney kick, balanced perfectly by the creamy, garlicky yogurt sauce.
• Healthy & Satisfying: Packed with plant-based protein and fiber from the chickpeas, they’re filling and good for you too.
• So Versatile: Eat them on their own, tucked into a pita, over a big salad – they work with pretty much anything!
• Minimal Fuss: Just chop, mash, mix, and pan-fry. No fancy techniques here, just pure deliciousness.

Gather Your Ingredients for Lemon Chickpea Patties with Yogurt Sauce

Alright, let’s get down to business! To make these fabulous Lemon Chickpea Patties with Yogurt Sauce, you’re going to need a few simple things from your pantry and fridge. Don’t worry, it’s all pretty standard stuff. Here’s the lineup:

For the Patties:

• One 15-ounce can of chickpeas – make sure you rinse and drain them really well!
• About half a cup of breadcrumbs. Panko works great for a nice crisp, but regular is fine too.
• A quarter cup of red onion, chopped super fine. You want it to blend right in.
• Two cloves of garlic, minced nice and small. The fresher the better!
• One big egg. This is our binder!
• A tablespoon of fresh lemon juice. So bright!
• One teaspoon of lemon zest. This is where that intense lemon aroma comes from!
• Half a teaspoon of cumin. It just adds that perfect earthy note.
• A quarter teaspoon of salt. And if you want to know my secret for salt, check out my kosher salt guide – it makes a difference! Or if you’re just curious about how salt transforms things, this salt trick is pretty neat.
• A quarter teaspoon of black pepper, or just a good pinch.
• Two tablespoons of olive oil for cooking.

For the Yogurt Sauce:

• One cup of plain Greek yogurt. Full fat is best for creaminess, but whatever you have is fine!
• One tablespoon of fresh lemon juice.
• One clove of garlic, minced. Keep it small!
• A little salt and pepper, just to taste.

Step-by-Step Guide to Making Lemon Chickpea Patties

Okay, getting these lemon chickpea patties made is really straightforward, I promise! It’s more about the order of things than anything complicated. We’ll break it down so you have perfect patties every single time. It’s all about that satisfying mash and sizzle!

Preparing the Chickpea Mixture

First things first, grab your bowl and let’s get mashing those chickpeas! You want them mostly broken down, but a few little chunks left are totally fine – it adds character. Then, just toss in all the other patty ingredients: the breadcrumbs, that finely chopped red onion (you don’t want big oniony bites, just flavor!), minced garlic, the egg, lemon juice, zest, cumin, salt, and that pepper. Give it a really good mix until it all comes together like a lovely, slightly chunky paste.

Forming and Cooking the Lemon Chickpea Patties

Now for the fun part – shaping! Divide that mixture into four equal portions and gently form them into patties about half an inch thick. Don’t make them too thin or they might fall apart. Get your skillet nice and warm over medium heat with that olive oil. Carefully lay the patties in the hot pan – watch out for splatters! Cook them for about 4 to 5 minutes on each side. You want them to get gloriously golden brown and feel heated all the way through. Peek underneath; if they’re nicely browned, it’s time to flip! Trust me, the smell alone is amazing, kind of like my black pepper chicken or garlic butter chicken – just way more lemony and oh-so-good.

Crafting the Perfect Yogurt Sauce

While those patties are sizzling away, this sauce is your superhero sidekick! It’s ridiculously simple, but oh-so-important for tying everything together. Just grab a small bowl and dump in your plain Greek yogurt. Then, add a tablespoon of fresh lemon juice – it brightens everything up! Mince up one clove of garlic nice and fine and toss that in too. Give it all a good stir until it’s smooth and creamy. Season it with a pinch of salt and pepper to your liking. That’s it! You want it nice and thick, but still easily spoonable over the patties. If you love creamy lemon flavors like this, you’ll also enjoy my smashed egg toasts or this yummy Greek yogurt bowl!

Tips for Success with Your Lemon Chickpea Patties

Okay, so you’ve got the recipe, but even the best recipes can be a *little* finicky sometimes, right? Here are a few little tricks I’ve picked up that make these lemon chickpea patties turn out *perfect* every time:

• Don’t Over-Mash: I know I said mash them well, but don’t go crazy turning them into baby food! A few little chickpea chunks left are actually good – they give the patties texture. Too much mashing can make them gummy.
• Patty Perfection: When you’re forming them, don’t pack them too tightly. You want them to hold together, but still be a little tender on the inside. If your mixture feels too wet to shape, just add a *tiny* bit more breadcrumbs. If it feels too dry, a splash of water or even a little bit of lemon juice (like from this article talking about citrus benefits!) can help bind it.
• Get That Golden Crust: Make sure your pan and oil are properly heated *before* you add the patties. That sizzle is what gives you that beautiful golden-brown crust. Don’t crowd the pan, either – cook them in batches if you have to. Give them space to crisp up!

Serving Suggestions for Lemon Chickpea Patties

So you’ve made these amazing lemon chickpea patties and that glorious yogurt sauce. Now, what? Honestly, they’re fantastic just on their own as a lighter meal, but they really shine when you pair them up! I love tucking them into warm pita bread with some shredded lettuce and maybe a few slices of tomato. Or, pile them high on a big, fresh salad – they add such a satisfying protein punch! They’re also fantastic alongside some roasted veggies, maybe some broccoli or sweet potatoes. Think of them as your new versatile meal MVP, kind of like how my Greek chicken bowls make a great all-in-one meal. And if you want a gorgeous side salad, my beet salad with feta is such a winner with these!

Frequently Asked Questions about Lemon Chickpea Patties

Got questions? I’ve got answers! It’s totally normal to wonder about tweaking recipes or how to store them. Here are some common things people ask me about these lemony delights:

Can I bake these instead of frying?

Oh, absolutely! If you’re looking for a lighter option or just don’t want to fry, baking is a great choice. Just pop them onto a baking sheet lined with parchment paper (or a bit of that cake goop if you have it ready!) into a preheated oven at around 400°F (200°C). Bake them for about 15-20 minutes, flipping them halfway through, until they’re nicely golden and firm. They won’t get *quite* as crispy as pan-fried, but they’re still super delicious and a bit healthier!

How do I make these gluten-free?

Easy peasy! The main gluten culprit here is the breadcrumbs. Just swap them out for certified gluten-free breadcrumbs. Panko-style gluten-free ones give a really nice texture, but regular gluten-free breadcrumbs work perfectly fine too. It’s honestly that simple to make these lemon chickpea patties gluten-free and just as tasty.

Can I freeze the chickpea patties?

Yes, you totally can! Make the patties as directed but skip the cooking step for freezing. Lay them flat on a baking sheet lined with parchment paper and freeze until solid, usually about an hour. Then, transfer them to a freezer-safe bag or container. They’ll keep for about a month. When you’re ready to cook them, just go straight from the freezer to the skillet (they might take a minute or two longer to cook) or bake them as usual. This works great if you want to prep ahead, kind of like how people prep healthy meals with things like quick weight loss recipes or healthy meal prep.

My chickpea mixture is too wet! What do I do?

Don’t you worry if your mixture is a bit on the soft side – it happens! Chickpeas can have varying moisture levels. The best fix is to just stir in a little bit more breadcrumbs, about a tablespoon at a time, until the mixture is firm enough to hold its shape without being sticky. You want it to be workable but not fall-apart mushy. This helps them keep their form while cooking!

Nutritional Information for Lemon Chickpea Patties with Yogurt Sauce

Just a heads-up, the nutrition info for these tasty lemon chickpea patties is estimated, okay? It can totally change a bit depending on the brands you use and exactly how much of that yummy yogurt sauce you dollop on. But generally, for one patty with about two tablespoons of sauce, you’re looking at:

• Calories: around 250
• Fat: about 10g
• Protein: roughly 12g
• Carbohydrates: around 30g
• Fiber: a good 7g
• Sodium: hovering near 300mg

It’s a great little boost of energy and flavor, and hey, if you’re curious about how different salts can affect your diet, you might want to peek at this pink salt guide or learn about simple ingredients like this!

Share Your Lemon Chickpea Patty Creations!

I absolutely LOVE seeing what you all make in your kitchens after trying my recipes! Have you whipped up these Lemon Chickpea Patties with Yogurt Sauce yet? Drop a comment below and tell me what you thought! Did you try any cool variations? Or maybe you snapped some pics? I’d be thrilled to see them on social media – tag me! And if you’re enjoying these recipes, you can learn more about my culinary journey here, or reach out if you have any questions here!

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Zero Carb Yogurt Bread

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• Author: Emma
• Total Time: 65 min
• Yield: 1 loaf 1x
• Diet: Low Carb

Print Recipe

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Description

A simple recipe for a bread made with zero carb ingredients.

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Ingredients

Scale 1x2x3x

• 2 cups plain Greek yogurt
• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup psyllium husk powder
• 2 teaspoons baking powder
• 1 teaspoon salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, whisk together the Greek yogurt and eggs until smooth.
3. In a separate bowl, combine the almond flour, psyllium husk powder, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan.
6. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• For a crispier crust, you can bake the bread for an additional 5-10 minutes.
• Store cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

• Prep Time: 15 min
• Cook Time: 50 min
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 120
• Sugar: 3g
• Sodium: 250mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 70mg

Keywords: zero carb bread, keto bread, low carb bread, yogurt bread, almond flour bread, psyllium husk bread

Lemon Chickpea Patties with Yogurt Sauce

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• Author: Emma
• Total Time: 25 min
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Easy-to-make chickpea patties with a bright lemon flavor, served with a creamy yogurt sauce.

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Ingredients

Scale 1x2x3x

• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, for cooking
• For the Yogurt Sauce:
• 1 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

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Instructions

1. In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down.
2. Add the breadcrumbs, red onion, minced garlic, egg, lemon juice, lemon zest, cumin, salt, and pepper to the bowl. Mix well until combined.
3. Form the mixture into 4 equal-sized patties.
4. Heat the olive oil in a large skillet over medium heat.
5. Carefully place the patties in the skillet and cook for 4-5 minutes per side, until golden brown and heated through.
6. While the patties are cooking, prepare the yogurt sauce. In a small bowl, combine the Greek yogurt, lemon juice, and minced garlic. Season with salt and pepper to taste.
7. Serve the chickpea patties with the yogurt sauce.

Notes

• You can substitute gluten-free breadcrumbs for a gluten-free option.
• Add fresh herbs like parsley or cilantro to the patty mixture for extra flavor.
• The yogurt sauce can be made ahead of time and stored in the refrigerator.

• Prep Time: 15 min
• Cook Time: 10 min
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 patty with 2 tbsp sauce
• Calories: 250
• Sugar: 5g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 50mg

Keywords: chickpea patties, lemon, yogurt sauce, vegetarian, easy recipe, quick meal