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Chickpea Patties with Tomatillo Pico de Gallo

February 15, 2017

Chickpea Patties

Hummus is a staple in my kitchen.  I like to prepare large batches and use it as a better-for-you spread on our sandwiches and wraps. Because I make so much of it, I always have extra cans of chickpeas in my pantry ready for the next recipe. This time, I decided to take those extra cans and prepare a chickpea patties for a quick school and office lunch.  Paired with tomatillo pico de gallo for my husband and a tasty tzatziki dipping sauce for my 8-year-old, I turn a couple of cans of chickpeas into the most popular afternoon snack.

Chickpea Patties with Tomatillo Pico de Gallo

With the Lenten season around the corner, these chickpea patties can easily become a meatless meal.  Easy to prepare and a breeze to pack, this becomes a convenient lunch that is quick to transport.  The tomatillo pico de gallo is completely optional.  It adds a spicy tang, and makes a great before-dinner appetizer at formal meals.

Chickpea Patties with Tomatillo Pico de Gallo

If you’ve never tried chickpea patties, then now is the time to try them.  The ingredients are easily available at your local grocery store or you might already have them in your pantry.

Chickpea Patties with Tomatillo Pico de Gallo

Chickpea Patties with Tomatillo Pico de Gallo

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: Makes 12


  • 3 ½ cups canned chickpeas, drained
  • ¼ cup fresh flat leaf parsley, chopped
  • 2 large eggs
  • ½ teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ¾ cup panko crumbs
  • ¾ cup breadcrumbs
  • grapeseed oil for frying
  • 2 large tomatillos, chopped
  • 1 Roma tomato, chopped
  • 1 garlic clove, chopped
  • 1/3 onion, chopped
  • 1/3 cup cilantro, chopped
  • 1 key lime, juiced
  • ¼ teaspoon salt


  1. Combine chickpeas, parsley, eggs, garlic powder and cumin in a food processor fitted with a metal blade. Process, pulsing a few times until chickpeas are chopped and the ingredients have combined.
  2. Place mixture in a large bowl and fold in panko crumbs and breadcrumbs making sure they are evenly distributed with a fork.
  3. Scoop out ¼ cup of mixture and mold into 2 ½-inch patties.
  4. In a large frying pan, pour in enough oil to fill ¼ inch in depth. Heat oil over medium heat and test by frying one patty to a golden brown color. Patty should brown in 3 minutes on each side.
  5. Carefully place a few patties in oil 1-inch apart. Fry for 3 minutes on each side and place on paper towel lined plate.
  6. In a large bowl, combine tomatillos, tomato, garlic, onion, cilantro, lime juice and salt. Toss to combine.
  7. Serve pico de gallo over chickpea patties.

  • olga Harwell
    February 16, 2017 at 4:40 pm

    Hi, I enjoy receiving your recipes. I would like the recipe for: Mushroom, cactus & squash & shrimp with tamarindo salsa tacos. Reads interesting and I love cactus recipes. Thank you….gracias