Crispy on the outside, tender and hearty on the inside—these zucchini and chickpea patties are packed with herbs, fiber, and flavor. Paired with a creamy lemon-tahini sauce, they make a perfect vegan lunch, meal prep star, or light dinner.
⭐ Recipe Highlights:
Vegan & gluten-free
High in protein & fiber
Great for meal prep
Air fryer or pan-fry friendly
📝 Ingredients
For the Patties:
1 ½ cups cooked chickpeas (or 1 can, drained & rinsed)
1 medium zucchini, grated and squeezed dry
1/4 cup grated carrot (optional for color and sweetness)
2 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh mint (or dill)
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
2 tbsp olive oil (plus more for frying)
1/3 cup oat flour or chickpea flour (adjust if needed)
For the Lemon-Tahini Sauce:
1/3 cup tahini
2 tbsp lemon juice
1 tsp maple syrup or agave
1 small garlic clove, grated
2–3 tbsp water (to thin)
Pinch of salt
🧑🍳 Instructions
🔹 Step 1: Prep the Vegetables
Grate the zucchini and place in a clean towel. Squeeze out as much moisture as possible.
Grate carrot (optional) and mince garlic.
🔹 Step 2: Make the Patty Mixture
In a large bowl, mash chickpeas using a fork or potato masher (leave some chunks for texture).
Add zucchini, carrot, herbs, spices, lemon juice, and olive oil.
Mix in flour and stir until it holds together. If it’s too wet, add more flour 1 tbsp at a time.
🔹 Step 3: Cook the Patties
Pan Method:
Heat 1–2 tbsp olive oil in a non-stick skillet over medium heat.
Scoop 2 tbsp of mixture and form into patties.
Cook 3–4 minutes per side until golden brown and firm.
Air Fryer Method:
Spray patties with oil and place in air fryer basket.
Cook at 375°F (190°C) for 10–12 minutes, flipping halfway through.
🔹 Step 4: Make the Lemon-Tahini Sauce
Whisk tahini, lemon juice, garlic, maple syrup, and salt in a bowl.
Slowly add water until smooth and creamy (like a dressing consistency).
🍽️ Serving Suggestions
Serve in a wrap or pita with lettuce, cucumbers, and sauce.
Over a grain bowl with quinoa, roasted veggies, and fresh herbs.
As sliders on mini buns with pickled onions.
✅ Tips & Variations
Add chopped spinach or kale to the mixture for extra greens.
Swap chickpeas for white beans or lentils.
Add a pinch of cayenne for heat or za’atar for extra flavor.