Crispy Carrot & Chickpea Patties

🛒 Ingredients (Makes 8–10 patties)

• 1½ cups cooked chickpeas (or 1 can, drained & rinsed)

• 1 cup grated carrots (packed)

• ¼ cup finely chopped red onion

• 2 cloves garlic, minced

• 2 tablespoons fresh parsley or cilantro, chopped

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon ground coriander (optional)

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• 1 tablespoon lemon juice

• 1 egg (or flax egg for vegan option*)

• ⅓–½ cup breadcrumbs (as needed)

• 2–3 tablespoons olive oil (for pan frying)

🔥 Instructions

1️⃣ Mash the Chickpeas

• In a large bowl, mash chickpeas with a fork or potato masher.

• Leave some texture — don’t make it completely smooth.

2️⃣ Mix the Ingredients

Add to the mashed chickpeas:

• Grated carrots

• Onion

• Garlic

• Herbs

• Cumin, paprika, coriander

• Salt & pepper

• Lemon juice

• Egg

Mix well.

Gradually add breadcrumbs until mixture holds together but isn’t dry.

👉 If mixture feels too wet, add 1–2 tablespoons more breadcrumbs.

3️⃣ Shape the Patties

• Form into 8–10 small patties.

• Place on a plate and chill 20–30 minutes (helps them firm up).

4️⃣ Cook Until Crispy

🥘 Pan-Fry (Best Texture)

1. Heat olive oil in skillet over medium heat.

2. Cook patties 3–4 minutes per side until golden and crispy.

3. Drain on paper towel.

🔥 Bake Option

• Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

🌬 Air Fryer

• 375°F (190°C) for 12–15 minutes, flip halfway.

🥣 Optional Yogurt Sauce

Mix together:

• ½ cup Greek yogurt

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 1 small clove garlic (grated)

• Pinch salt

🌯 Serving Ideas

• In pita with lettuce & tomatoes

• Over a grain bowl

• As veggie burger patties

• With tahini or hummus

🌱 Vegan Option

Replace egg with:

• 1 tablespoon ground flax + 2½ tablespoons water (let sit 5 minutes)

🧊 Storage

• Fridge: 4 days

• Freezer: Up to 2 months (uncooked or cooked)