Zesty Mediterranean Chickpea Patties with Creamy Yogurt Drizzle

Elle Cresswell

Zesty Mediterranean Chickpea Patties with Creamy Yogurt Drizzle

Golden, crispy Mediterranean Lemon Chickpea Patties served with a creamy, cloud-like yogurt sauce — fresh, vibrant, and bursting with Greek-inspired flavor.

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Prep Time 15

Cook Time 20

Servings: 4 people

Course: Appetizer, Main Course

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

For the Lemon Chickpea Patties

2 cups cooked chickpeas (drained and patted dry)
¼ cup oat flour
1 Zest and juice of fresh lemon
2 cloves garlic finely minced
2 tbsp fresh parsley chopped
1 tsp ground cumin
Salt and freshly cracked black pepper, to taste
2 tbsp olive oil (for pan-frying)

For the Creamy Yogurt Sauce

1 cup Greek yogurt
1 tbsp fresh dill finely chopped

Method

Mash the chickpeas in a large bowl until mostly smooth, but leave a few chunky bits for texture — we want character, not baby food.
Stir in the good stuff: oat flour, lemon zest and juice, garlic, parsley, cumin, salt, and pepper. Mix until everything is evenly combined and fragrant.
Shape into patties about 2 inches wide (small enough to flip easily). Pop them in the fridge for 20 minutes to firm up — this is the secret to keeping them sturdy and golden, not crumbly.
Heat the olive oil in a skillet over medium heat. Fry the patties for 3–4 minutes per side until beautifully golden and crisp on the outside.
Whisk together the yogurt sauce: Greek yogurt, a squeeze of lemon juice, a drizzle of olive oil, minced garlic, and dill until smooth and creamy.
Serve warm, with a generous spoonful of that cool yogurt sauce and a scatter of fresh herbs over the top.

Notes

For an extra layer of flavor, stir in a pinch of smoked paprika for a subtle, warm depth — or crumble in a little feta for salty, creamy pockets that melt into the patties as they cook. It’s a small upgrade that makes a big difference.