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Chickpea Patties


You will need 1 cup of mashed potatoes for this recipe, which comes from Kristin Klauser of Seaside, California. Peel and quarter a medium russet potato; boil in salted water (to cover) until fork-tender, about 10 minutes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2004


  • 2 scallions, trimmed and coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 1/3 cup firmly packed fresh cilantro leaves
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 cup plain mashed potatoes, room temperature or chilled
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • Assorted garnishes, such as olives, crumbled feta cheese, lettuce leaves, lemon wedges, and warm pita bread (optional)


  1. In a food processor, combine scallions, carrot, cilantro, parsley, cumin, 1 tablespoon oil, and 1 teaspoon each salt and pepper; process until finely chopped. Add potatoes and chickpeas; pulse until just combined (mixture should be stiff). Shape into eight 2-inch patties.

  2. Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium, and cook until golden brown and heated through, 5 to 6 minutes per side.

  3. Transfer patties to a platter, and serve with garnishes, as desired.

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