Baked Zucchini and Chickpea Patties with Garlic Yogurt Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden baked zucchini and chickpea patties with a refreshing garlic yogurt sauce make for a wholesome vegetarian snack or appetizer. This mediterranean-inspired vegetarian (vegetarian) ready in about 50 minutes pairs medium, grated zucchini, drained and rinsed canned chickpeas, breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (11 ratings) Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Place 2 medium grated zucchini in a colander, sprinkle with 1/2 tsp salt, and let sit for 10 minutes to draw out moisture. Then squeeze out excess liquid with a clean kitchen towel.
  2. Step 2: In a food processor, pulse 1 cup drained chickpeas, 2 minced garlic cloves, 1/4 cup chopped fresh parsley, 1 tsp ground cumin, 1/4 tsp black pepper, and the squeezed zucchini until coarsely combined but still slightly chunky.
  3. Step 3: Transfer the mixture to a bowl and stir in 1/2 cup breadcrumbs and 1 large beaten egg until it holds together well.
  4. Step 4: Shape the mixture into 8 patties about 3 inches wide. Place them on a baking sheet lined with parchment paper and brush each patty with 2 tbsp olive oil.
  5. Step 5: Bake patties for 20 minutes, flip carefully, brush the other side with olive oil, and bake for another 10 minutes until golden brown and firm.
  6. Step 6: Meanwhile, mix 1/2 cup Greek yogurt with 1 tbsp lemon juice, 1 tbsp chopped fresh dill, and a pinch of salt to make a garlic yogurt sauce.
  7. Step 7: Serve the warm patties with the garlic yogurt sauce for dipping.

Frequently asked questions

How long does Baked Zucchini and Chickpea Patties with Garlic Yogurt Sauce take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Zucchini and Chickpea Patties with Garlic Yogurt Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, grated zucchini from drying out.

Can I substitute ingredients in Baked Zucchini and Chickpea Patties with Garlic Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Zucchini and Chickpea Patties with Garlic Yogurt Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Zucchini and Chickpea Patties with Garlic Yogurt Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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