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Zucchini Patty Sandwiches

This zucchini-chickpea sandwich takes its inspiration from falafel. It is filling enough for dinner, and satisfies meat-eaters and vegetarians.

  • servings: 8
Photography: Johnny Miller

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Ingredients

  • 1 15.5-oz can chickpeas, drained and rinsed
  • 1 cup plain breadcrumbs
  • 1 zucchini, grated
  • 1 small red onion, grated
  • 1 egg, lightly whisked
  • 1 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil
  • 4 whole-wheat pitas, toasted
  • 1 cup low-fat Greek yogurt
  • 8 leaves tender lettuce
  • 1 cup fresh mint leaves

Directions

  1. Step 1

    Mash chickpeas in a bowl until smooth. Stir in breadcrumbs, zucchini, onion, egg, and salt. Form into eight 4-by-1/2-inch patties.

  2. Step 2

    Saute patties in oil until golden and crisp, 2 to 3 minutes per side.

  3. Step 3

    Halve pitas and stuff with patties, yogurt, lettuce, and mint.

Source
Whole Living, September 2011

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Reviews (6)

  • 4 Aug, 2014

    I loved these pitas! Great way to use the garden zucchinis. I used much less mint since I'm not a big fan of mint in my savory dishes; so I only put a bit on each for garnish. They did well the next day wrapped in plastic wrap.

  • 30 Jul, 2014

    My family and I enjoyed this. I "lightened" it by just cooking in a non-stick skillet sprayed w/ olive oil cooking spray, and I spritzed the patties while they were in there, too. I agree with others that you can leave out mint (if that's your preference), and a squeeze of lemon juice might really brighten it. You could probably cut back on the salt just a bit, too, depending on your taste/needs. With or without the pita, spinach or lettuce... many options and variations would be tasty!

  • 26 Apr, 2013

    As written, I'd give it three stars. The mint didn't go over well for my palate, and I thought it was a bit dry.

    As a base for modifications, I give it five stars. The patties are so versatile. You can tweak the ingredients a number of ways for customization. I like to use the patties with spinach, greek yogurt and tomatoes to make an open face sandwich on toast.

    A small difference I did the second time around was to finely chop the chickpeas in a food chopper instead of mashing.

  • 16 Sep, 2012

    This is a wonderful recipe. I had an opened can of Cannellini beans so I used those which made it a bit milder I'm sure but I will make this recipe again and again!

  • 15 Jul, 2012

    I added a bit of lemon pepper seasoning to the mix - these were a healthier alternative to fried falafel. Paired with a yogurt and mint sauce. http://epifurious.tumblr.com/post/22632142932/chickpea-and-zucchini-patties

  • 6 Mar, 2012

    I made these patties for dinner and was happy with the results. I used roasted garlic breadcrumbs and omitted the salt. Also, I used my immersion blend for the chickpeas instead of mashing. The onion was difficult to grate - I ended up with mushy onion juice but this was fine as the flavor was there and the onion added moisture to the mix. Finally, I skipped the pita and laid the patties over a bed of spinach, added a squeeze of lemon juice, a dollop of Greek yogurt and a drizzle of balsamic.