Zucchini and Chickpea Patties

Bringing together the bright, wholesome ingredients of the Mediterranean, zucchini and chickpea patties are a flavorful and nutritious dish that’s both satisfying and easy to prepare. These patties are packed with plant-based protein, fiber, and aromatic herbs, making them a versatile option for any meal. Whether served as a light lunch, an appetizer, or a meatless dinner, they deliver a delightful combination of textures and tastes. This step-by-step guide will walk you through the process of creating these golden, crispy patties in your own kitchen.

Ingredients

To make approximately 10 to 12 medium-sized patties, gather the following ingredients:

2 medium zucchini (about 2 cups grated)
1 can (15 oz) chickpeas, drained and rinsed
1/2 small red onion, finely chopped
2 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint (optional)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1/2 cup breadcrumbs (use gluten-free if needed)
2 tablespoons olive oil (for frying)

These ingredients create a well-balanced flavor profile inspired by Mediterranean cuisine. The herbs and spices enhance the natural flavors of the vegetables and legumes, while the breadcrumbs and egg help bind the mixture together.

Preparing the zucchini

Start by washing the zucchini thoroughly under cold water. Trim off the ends and grate them using a coarse box grater. Once grated, place the zucchini in a colander set over a bowl. Sprinkle with a pinch of salt and allow it to sit for about 10 minutes. This step helps draw out excess moisture, which is essential for achieving a crispy patty texture.

After 10 minutes, wrap the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible. Removing the moisture ensures the patties hold together well and don’t become soggy when cooked.

Mashing the chickpeas

Place the rinsed chickpeas in a large mixing bowl. Using a potato masher or the back of a fork, mash the chickpeas until they are mostly broken down but still retain some texture. Avoid using a food processor for this step, as over-processing can make the mixture too smooth and result in dense patties.

The mashed chickpeas should feel slightly chunky, offering a hearty texture that contrasts nicely with the soft zucchini. This combination also improves the structural integrity of each patty.

Combining the ingredients

To the bowl of mashed chickpeas, add the squeezed zucchini, chopped red onion, minced garlic, parsley, and mint if using. Sprinkle in the cumin, coriander, smoked paprika, red pepper flakes (if desired), salt, and black pepper. Stir the ingredients together until evenly mixed.

Crack the egg into the bowl and mix well to incorporate. Then, add the breadcrumbs and stir until the mixture holds together. If the mixture feels too wet, add a tablespoon or two of additional breadcrumbs. Let the mixture rest for 5 to 10 minutes. This resting time allows the breadcrumbs to absorb moisture and helps firm up the mixture for easier shaping.

Shaping the patties

Once the mixture has rested, use clean hands or a scoop to form the patties. Scoop about 2 tablespoons of the mixture and shape it into a round, flat disc approximately 2 to 3 inches in diameter and about 1/2 inch thick. Repeat with the remaining mixture, placing each formed patty on a plate or tray lined with parchment paper.

Try to make the patties uniform in size to ensure even cooking. If the mixture becomes too sticky, lightly wet your hands with water to make shaping easier.

Cooking the patties

Heat the olive oil in a large non-stick skillet over medium heat. Once the oil is hot but not smoking, carefully place the patties in the skillet, leaving space between each one. You may need to cook them in batches depending on the size of your pan.

Cook the patties for 3 to 4 minutes on each side, or until they are golden brown and crisp on the outside. Use a spatula to gently flip them. Avoid pressing down on the patties as they cook, as this can cause them to break apart or lose moisture.

Once cooked, transfer the patties to a paper towel-lined plate to remove any excess oil. If needed, add a bit more olive oil to the pan before cooking the next batch.

Serving suggestions

Zucchini and chickpea patties can be served in a variety of ways. For a light Mediterranean meal, pair them with a side salad of cherry tomatoes, cucumber, red onion, and olives dressed with lemon juice and olive oil. They also work well with a dollop of Greek yogurt or tzatziki sauce for added creaminess and flavor.

For a more substantial dish, serve the patties inside pita bread or flatbread with fresh greens, sliced vegetables, and a drizzle of tahini sauce or hummus. These patties make excellent additions to grain bowls, featuring quinoa, farro, or bulgur, along with roasted vegetables and a zesty vinaigrette.

They can also be made smaller and served as appetizers or party snacks, accompanied by dipping sauces such as harissa yogurt, baba ghanoush, or lemon-garlic aioli.

Storage and reheating

These patties store well, making them ideal for meal prep. Once cooled, place them in an airtight container and refrigerate for up to four days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through and re-crisped. Alternatively, they can be reheated in a preheated oven at 350°F (175°C) for about 10 minutes.

For longer storage, the patties can be frozen. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. When ready to use, reheat from frozen by baking at 375°F (190°C) for 15 to 20 minutes, flipping halfway through.

Tips for success

To ensure the best results, keep the following tips in mind:

Use firm, fresh zucchini for optimal texture and flavor.
Drain and dry chickpeas thoroughly to avoid excess moisture in the mixture.
Do not skip the step of squeezing the zucchini. This is essential to prevent soggy patties.
Adjust seasoning to taste. Feel free to add more herbs, lemon zest, or a touch of grated cheese for variation.
If making vegan patties, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and let it sit for 5 minutes before adding to the mixture.

Experimenting with different herbs and spices can tailor the patties to your personal preferences or reflect seasonal ingredients available in your kitchen.

Health benefits

These patties are not only flavorful but also offer several nutritional benefits. Zucchini is low in calories and rich in vitamins A and C, as well as potassium and antioxidants. Chickpeas are an excellent source of plant-based protein, fiber, and iron, supporting digestive health and sustained energy levels.

The olive oil used for cooking contributes heart-healthy fats, while the fresh herbs supply additional nutrients and anti-inflammatory compounds. Altogether, this dish fits well into a balanced Mediterranean-style eating pattern.

Final thoughts

Zucchini and chickpea patties bring together the earthy flavors of legumes and vegetables with the vibrant seasonings typical of Mediterranean cooking. Their versatility makes them a valuable addition to any meal plan, whether you’re reducing meat consumption or simply looking for new ways to enjoy wholesome ingredients. With a straightforward preparation process and customizable components, this recipe invites you to explore and enjoy the rich culinary traditions of the Mediterranean in your own home.

Zucchini and Chickpea Patties