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turkish

Crispy Chickpea and Herb Patties with Tahini Lemon Sauce

This pan-fried dish pairs cooked chickpeas, drained with tahini, lemon juice and breadcrumbs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced High satiety Vegan Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

24 g Protein
75 g Carbohydrates
31 g Fat
19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 187g cooked chickpeas, drained 307 kcal
  • 23g breadcrumbs 91 kcal
  • 16g parsley, chopped 6 kcal
  • 3g garlic, grated 4 kcal
  • 2g ground cumin 8 kcal
  • 14g olive oil 124 kcal
  • 17g tahini 101 kcal
  • 16g lemon juice 5 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. cooked chickpeas
    Mash chickpeas roughly with a fork, leaving some texture.
  2. breadcrumbsparsleygarlicground cuminsaltblack pepper
    Stir in breadcrumbs, chopped parsley, grated garlic, cumin, salt, and black pepper until a thick mixture forms.
  3. Shape into 3-4 small patties. Chill 10 minutes if soft.
  4. olive oil
    Heat olive oil in a skillet over medium heat. Fry patties 3-4 minutes per side until crisp and browned.
  5. tahinilemon juice
    Whisk tahini with lemon juice and a splash of water to make a pourable sauce. Serve patties drizzled with sauce.

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