Egg and Chickpea Patties

Crispy vegetarian patties made with chickpeas, eggs, and grated vegetables, pan-fried until golden for a light, satisfying meal with a slow-release energy profile — perfect for two as a main paired with a fresh side salad or creamy yogurt dip.

Ingredients

  • 1 can (400g) chickpeas, drained and rinsed
  • 2 large eggs
  • 1 medium zucchini, grated and squeezed dry
  • 1 small carrot, grated
  • ¼ cup chickpea flour (plus extra if needed)
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • ½ tsp ground cumin
  • Salt and black pepper to taste
  • 1 tbsp olive oil, for frying
  • Fresh parsley, chopped, for garnish

Instructions

  1. In a large bowl, mash the chickpeas with a fork until mostly smooth but with some texture remaining.
  2. Add grated zucchini, carrot, onion, garlic, eggs, chickpea flour, cumin, salt, and pepper. Mix well until a thick batter forms. If too wet, add a bit more chickpea flour.
  3. Heat olive oil in a non-stick skillet over medium heat. Scoop ¼ cup portions and flatten into patties about 1cm thick. Cook 3–4 minutes per side until golden and firm.
  4. Drain briefly on paper towels and serve warm with yogurt dip or a crisp green salad.

Notes

  • Naturally low-fat and gluten-free thanks to chickpea flour as a light binder.
  • Pair with fibre-rich greens for an even slower blood sugar release.
  • Prep time: 15 min | Cook time: 15 min
  • Patties can be made ahead and reheated in a dry pan to restore crispness.

Variations

  • Herb-Infused — Add 2 tbsp chopped fresh dill or basil to the batter for brighter flavour.
  • Cheesy Twist — Mix in ¼ cup crumbled low-fat feta before forming patties for a Mediterranean vibe.
  • Baked Option — Bake at 190°C on a parchment-lined sheet for 20 minutes, flipping halfway.
  • Spiced Up — Add ½ tsp smoked paprika and a pinch of coriander for deeper, earthy warmth.
  • Greek Style — Stir in chopped mint and a squeeze of lemon juice, serve with tzatziki.

Fun Facts

  • Chickpeas have been cultivated for over 7,500 years and were a staple food in ancient Egypt and the Roman Empire.
  • The word "cumin" comes from the Latin cuminum, and the spice was so valuable in medieval Europe that it was sometimes used to pay taxes and rent.
  • Carrots were originally purple, white, or yellow — the orange variety we know today was developed by Dutch growers in the 17th century, allegedly to honour the House of Orange.
  • A single chickpea plant typically produces only one or two peas per pod, making them one of the lowest-yielding legumes per plant.
  • Zucchini flowers are entirely edible and considered a delicacy in Italian and Mexican cuisine, often stuffed and fried.