Zucchini and Chickpea Patties (Vegetarian Too!)

"Inspired by a magazine, TRUE! They come out GREAT first time you do! Healthy, delicious, did I mention nutritious as well? Will someone be trying these soon? Only time will tell!"
photo by Chilicat photo by Chilicat
photo by Chilicat
Ready In:




  • In large bowl, COMBINE chickpeas (I used canned), breadcrumbs, grated zucchini, finely diced or grated cloves, cumin, cayenne, egg and coriander.
  • HELPFUL HINT: With the back of a fork, break the chickpeas and make sure all ingredients are well combined.
  • With hands, form into patties (Makes about 8).
  • In frypan, heat pan, then oil (I used extra-virgin olive oil), FRY until brown; remove and place on paper towel to drain.
  • I enjoy these with store bought Greek yogurt.
  • ENJOY!
  • NOTE: The patties are supposed to be slightly dry; may need to adjust/increase breadcrumbs slightly by 1/4 cup.

Questions & Replies

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  1. 5 Stars is not enough, perfect recipe, and so nice, they are very crunchy and take only 5 minutes from beginning to end to make, as I put everything into the food processor, I do the zucchini and garlic a little before then add the rest, I make them each week and freeze them, my favourite herb to add is dill when I do not have coriander. Thanks for posting, I use these as a vegie burger.
  2. I had my doubts since I had never thought to put whole chickpeas in zucchini patties before but they were really very, very good. Spices were perfect. Before trying them my husband joked about putting bacon on his but after trying them he was hooked! Loved them (even without bacon).
  3. Got the thumbs up from our resident vegetarian, and carnivorous little me thought they were not too bad!
  4. These hit the trifecta of my good recipe requirements: nutritious, flavorful, easy to prepare. My husband and I are meat loving omnivores always searching for flavorful vegetarian recipes to dine on a few days a week, and these really hit that mark! I can't wait to have the leftovers for lunch tomorrow.
  5. These turned out great! My can of chickpeas was 15 oz. and I squeezed some of the liquid out of the grated zucchini, but it still held together great. We ate these with sour cream and salsa - very tasty!


<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! http://whatsonthelist.net So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>
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