Ingredients
Scale
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed, drained, and patted very dry. (The drier the chickpeas, the crispier your patties will be!)
- 5 ounces fresh spinach (about 5 packed cups), roughly chopped. (This powerhouse green wilts down beautifully, adding color and nutrients.)
- 1/2 medium red onion, finely chopped (about 1/2 cup). (Adds a lovely sharpness and depth of flavor.)
- 2 cloves garlic, minced. (Because garlic makes everything better!)
- 1/2 cup plain breadcrumbs, plus more for coating if desired. (Panko breadcrumbs work exceptionally well for extra crispiness.)
- 1 large egg, lightly beaten. (The binder that holds these delicious patties together.)
- 1/4 cup fresh parsley, chopped. (For a burst of freshness.)
- 1 tablespoon lemon juice. (Brightens all the flavors.)
- 1 teaspoon ground cumin. (Adds a warm, earthy note.)
- 1/2 teaspoon ground coriander. (Complements the cumin with its citrusy, floral aroma.)
- 1/4 teaspoon smoked paprika (optional, but recommended for a subtle smoky flavor).
- Salt and freshly ground black pepper to taste. (Essential for seasoning.)
- 2–3 tablespoons olive oil or avocado oil, for frying. (For achieving that perfect golden-brown crust.)
Instructions
- Prepare the Chickpeas: Place the thoroughly rinsed, drained, and patted-dry chickpeas in a large bowl. Using a potato masher or a fork, roughly mash about two-thirds of the chickpeas, leaving some partially whole for texture. You’re aiming for a chunky paste, not a smooth puree.
- Sauté Aromatics and Spinach: Heat 1 teaspoon of the olive oil in a small skillet over medium heat. Add the chopped red onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Add the chopped spinach to the skillet in batches, stirring until it wilts down completely, about 2-3 minutes. Remove from heat and let it cool slightly. Squeeze out any excess moisture from the spinach mixture – this is a crucial step to prevent soggy patties.
- Combine Ingredients: Add the cooled spinach and onion mixture to the bowl with the mashed chickpeas. Add the breadcrumbs, beaten egg, chopped parsley, lemon juice, ground cumin, ground coriander, smoked paprika (if using), salt, and pepper.
- Mix Well: Using your hands or a sturdy spoon, mix all the ingredients together until just combined. Be careful not to overmix, as this can make the patties tough. The mixture should hold together when pressed. If it seems too wet, add a tablespoon more breadcrumbs. If too dry, add a teaspoon of water or more lemon juice.
- Chill (Optional but Recommended): Cover the bowl and refrigerate the mixture for at least 20-30 minutes. Chilling helps the patties hold their shape better during cooking and makes them easier to handle. This step also allows the flavors to meld.
- Form the Patties: Lightly flour your hands or wet them slightly to prevent sticking. Take about 1/4 to 1/3 cup of the mixture (depending on your desired patty size) and form it into a firm patty, about 1/2 to 3/4 inch thick. If you plan on coating them, lightly press each side into a shallow dish of extra breadcrumbs for an even crispier exterior. Place the formed patties on a baking sheet lined with parchment paper.
- Cook the Patties: Heat the remaining 2-3 tablespoons of olive oil in a large non-stick skillet or frying pan over medium heat. The oil should be hot enough that a breadcrumb sizzles when dropped in, but not smoking.
- Fry to Perfection: Carefully place the patties in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 4-6 minutes per side, or until they are beautifully golden brown, crispy, and heated through. The exact time will depend on the thickness of your patties and the heat of your pan.
- Drain and Serve: Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve immediately while hot and crispy.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fiber: 10g
- Protein: 12g