Pan-Fried Spiced Chickpea Patties with Cucumber Yogurt Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Crisp-edged chickpea patties infused with warm spices, paired with a cooling cucumber yogurt sauce for a refreshing contrast. This mediterranean-inspired vegetarian (vegetarian) ready in about 25 minutes blends canned chickpeas, drained and rinsed, red onion, finely chopped, fresh cilantro, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups canned chickpeas, drained and rinsed
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 clove garlic clove, minced
• 1/2 tsp chili powder
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 1/2 cup plain Greek yogurt
• 1/2 cup cucumber, shredded and drained
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped

Instructions

1. Step 1: In a medium bowl, mash 1 1/2 cups drained and rinsed canned chickpeas with a fork until mostly smooth but still a bit chunky. Stir in 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh cilantro, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 minced garlic clove, 1/2 teaspoon chili powder, 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the mixture holds together.
2. Step 2: Form the chickpea mixture into 8 evenly sized patties about 2.5 inches in diameter. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering.
3. Step 3: Place the patties in the skillet and cook for 4-5 minutes on each side, flipping carefully, until each side is golden brown and crisp.
4. Step 4: While the patties cook, combine 1/2 cup plain Greek yogurt with 1/2 cup shredded and well-drained cucumber, 1 tablespoon fresh lemon juice, and 1 tablespoon chopped fresh dill in a small bowl, stirring until smooth and chilled.
5. Step 5: Serve the warm chickpea patties topped or dipped in the cucumber yogurt sauce for a balanced flavor of spice and coolness.