Crispy chickpea and zucchini patties: These chickpea and zucchini patties are crisp on the outside, soft inside and easy to prepare for a relaxed dinner. The simple mixture is shaped into six patties and pan-fried until golden brown.
A cool dip made with thick yogurt, garlic and fresh herbs balances the warm patties. The complete vegetarian dinner for two is ready in about 25 minutes.
Crispy Chickpea and Zucchini Patties with Yogurt Dip
Crispy outside and soft inside, served with a refreshing garlic and yogurt dip.
Ingredients
- 1 can chickpeas (400 g / approximately 240 g drained weight)
- 1 small green zucchini (about 150 g)
- 1 egg
- 3–4 tablespoons breadcrumbs or flour
- 3 tablespoons oil for frying
- 150 g thick Greek yogurt
- ½ garlic clove (very finely crushed)
- 1 tablespoon freshly chopped chives or parsley
- salt and pepper
Instructions
- Grate the zucchini, season it with a pinch of salt and leave it in a bowl for 5 minutes. Then squeeze it firmly with your hands or in a clean kitchen towel to remove as much liquid as possible.
- Rinse the canned chickpeas under water and drain them well. Put them in a large bowl and mash thoroughly with a fork or potato masher to make a thick paste with a few small pieces remaining.
- Add the squeezed zucchini, 1 egg, the breadcrumbs or flour, ½ teaspoon salt and a pinch of pepper to the mashed chickpeas. Mix thoroughly with your hands or a wooden spoon to make an even mixture. If it is too wet, add another 1 tablespoon breadcrumbs.
- Use your palms to shape the mixture into 6 equally sized, flattened patties.
- Heat 3 tablespoons oil in a large frying pan over medium heat. Carefully place the patties in the pan and cook for 4–5 minutes on one side, until golden brown and crispy. Carefully turn them with a spatula and cook for another 4 minutes on the other side.
- While the patties cook, prepare the dip. Mix the Greek yogurt, crushed garlic, chopped chives and a pinch of salt and pepper in a small bowl.
- Place the cooked patties on a paper towel to absorb excess oil, then serve them warm with the yogurt dip.
Cooking tip
The most important step is squeezing the grated zucchini thoroughly. Excess water makes the mixture soft and the patties harder to turn. Place them in a properly heated pan and wait until the underside is firm and golden before turning.
Frequently asked questions
Why must I squeeze the zucchini so thoroughly?
Zucchini contains a lot of water. If it remains in the mixture, the patties will be too soft and more difficult to keep together while frying.
Should I use breadcrumbs or flour?
Use whichever you have available. Breadcrumbs make a slightly lighter mixture, while flour binds it quickly. Adjust the amount to the moisture in the zucchini.
How do I know when a patty is ready to turn?
The underside should be golden brown and the edges visibly firm. If the patty still sticks or falls apart, let it cook a little longer.
Can I replace the chives with parsley?
Yes. Use either fresh chives or parsley in the yogurt dip, as listed in the recipe.
These chickpea and zucchini patties are a simple vegetarian dinner with a crisp crust, soft centre and cool yogurt dip. Serve them straight after frying, while they are at their crispiest.
AI summary
This BlaZest recipe is an easy 25-minute vegetarian dinner for two. Chickpeas, squeezed grated zucchini, egg and breadcrumbs or flour are shaped into patties, pan-fried until crisp, and served with a Greek yogurt, garlic and herb dip.
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