Spicy Panko Chickpea Patties

Spicy Panko Chickpea Patties

There was a time when it seemed like every corner restaurant had embraced “fusion” cuisine– the idea of combining foods from two different cultures to create new flavors. While the concept has been done and overdone, the idea has a lot of merit. Certain regional cuisines work well together, playing off each other in a most natural way. This weekend at The Big Traveling Potluck, I was talking with my friend Rachael Hutchings from La Fuji Mama about how Japanese and Mediterranean/Middle Eastern cuisine actually have a lot in common. Both regions rely on fresh vegetables and fish as dietary staples, and cooks in both areas like to fry things up light and crisp (think tempura and falafel). The fusion concept works particularly well here, because so many regional ingredients from these two areas seem to work naturally together.

As we talked, I was reminded of an older recipe of mine which I hadn’t revisited for quite some time. My Crispy Panko Chickpea Patties are a perfect example of a Japanese/Middle Eastern fusion dish. I recently went back to retest this recipe and made quite a few adjustments. The original recipe called for soaked chickpeas, but when I made them again they cooked up really crunchy and falafel-like. I felt like the light and crisp texture of the panko was lost to the crunchiness of the soaked beans. I made them a few more times using cooked chickpeas, which made a softer center and allowed the panko to cook up golden and crunchy. Using cooked (or canned) chickpeas also helped the mixture to hold together better, making it easier to form patties. Finally, I tested a baked option for those who don’t like to deep fry. It’s not as delish as the fried version, but it does have a lot less fat/oil, so it’s a good option for those who are watching their weight.

These patties have become my new go-to vegetarian burger option. I like serving them on slider buns with a variety of toppings. They are also great on their own dipped in tahini sauce (click for recipe). The heat can be adjusted to taste. They’re good enough to make me jump on the fusion cuisine bandwagon. Panko for the win!

Recommended Products:

Food Processor

Saute Pan

Baking Sheet

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Spicy Panko Chickpea Patties

Spicy Panko Chickpea Patties


  • 3 1/2 cups chickpeas (garbanzo beans) - cooked or canned and drained
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 eggs
  • 1 1/2 tsp cumin
  • 1 tsp minced fresh garlic or ½ tsp garlic powder
  • 3/4 tsp salt (if you’re salt sensitive, use ½ tsp)
  • 1/2 tsp cayenne pepper, or more to taste (if spice sensitive, start with 1/4 tsp)
  • 1 1/2 cups panko breadcrumbs
  • Grapeseed oil for frying

You will also need

  • food processor, skillet (if baking, you will need a baking sheet, nonstick cooking oil spray and grapeseed oil)
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: 12 patties
Kosher Key: Pareve
  • Fit your food processor with a metal blade attachment. Place cooked chickpeas, chopped parsley, eggs, cumin, garlic, salt, and cayenne pepper into the food processor.
  • Pulse the ingredients together just a few times till the chickpeas are chopped and the ingredients are mixed. Scrape the sides of the processor after a few pulses. Do not over-process or you’ll get hummus—stop when the mixture is still rough and only partially hummus-like.
  • Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir in the panko breadcrumbs till well mixed.
  • Form the chickpea mixture into small slider-sized patties, ¼ cup mixture per patty.
  • Fill a skillet with grapeseed oil to a depth of ¼ inch. Heat the oil slowly over medium heat till hot enough to fry. Before frying my first batch of patties, I like to test the oil temperature by frying one patty in the center of the pan. If the oil is at the right temperature, it will take about 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your patties will not be fully cooked in the center. Cool the oil down slightly and try again. This is also a good opportunity to taste the first cooked test patty and adjust seasonings, if desired, adding more cayenne for a spicier patty or more salt to taste.
  • When the oil is at the right temperature, fry the patties in batches of 4 till golden brown on both sides.
  • When the patties are fried, remove them from the oil using a slotted spoon or spatula. Let them drain on paper towels. Serve the patties fresh and hot; they go best with creamy tahini sauce. You can serve them on their own, or on slider-sized buns with a variety of burger-like toppings.
  • These patties can also be baked. They won't turn out as yummy as they do when they're fried, but if you're watching your diet, here is the process for baking them. Preheat your oven to 375 degrees F. Spray a baking sheet with nonstick cooking oil spray. Place the patties onto the baking sheet.
  • Drizzle them evenly with 1 1/2 tbsp grapeseed oil (a little over 1/4 tsp of oil per patty). Bake the patties for 20 minutes.
  • Flip them and drizzle again with another 1 1/2 tbsp grapeseed oil. Continue baking for another 20 minutes till browned on both sides.
  • Note: as written, these patties have a kick, but they aren't overly spicy. Test one patty for flavor, as noted above, before frying the whole batch. If you’re spice-sensitive, start with 1/4 tsp cayenne and add more to taste. I like them spicy, so I usually add about 3/4 tsp cayenne.

Comments (50)Post a Comment

  1. Hi i know you said to serve hot but……….do you think if i make one day refrigerate take out next day and serve room temp they will be ok or don’t bother and only serve hot?!

    1. Serve them hot and fresh. I don’t recommend room temp or reheated, though if I had to choose between the two I would reheat. Definitely don’t serve at room temp.

    1. Hi Alisa, if you read through the intro of the recipe there is a link to my tahini sauce recipe, which I use for dipping these bad boys. :)

  2. Yum yum!! Going to give your recipe a try with the tahini sauce I love so much! I’ve never tried grape seed oil but will get it soon :-) I usually make a paste of garlic and salt with mortar and pestle, then add it to whatever recipe calls for garlic such as hummus or baba ghanoosh.

  3. Thanks for the recipe. Do you know what I can use to replace the bread? Even the gluten free breads bother me. Thanks

    1. Hi Kathie– sadly, this is not a recipe I’ve adapted gluten free yet. You could use GF breadcrumbs, but if those bother you I’m not sure what will work. You could try almond meal, but I can’t promise a good results because I haven’t tried it yet myself.

  4. Thanks. My friend just told me to try ezekiel bread. So I will. I will try Almond meal also. Going to make these this weekend.

    1. If using Ezekiel bread make sure to dry it out by toasting it well, then grate it or food process it into small crumbs. Let me know how the modifications work for you, I hope they work out!

  5. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made these (weight watchers friendly – baked, with whole wheat panko and egg beaters) last night. They were delicious and so easy! Even my carnivore husband enjoyed them. He went back for more and left the burgers for the kids!

  6. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made these…they were so good. I made the sauce with yogurt a touch of mayo and green onion and touch of milk( a salad dressing I make and improvised with). I had to use flour instead of the panko as I didn´t have any of that either. No one in the house knew what they were but they ate them all..lol. I never told them how I made them..hehe.

  7. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made an egg-free version of these – I used 1/4 cup silken tofu for each egg in the recipe (so 1/2 cup total silken tofu). It worked great as a binder!

    I wanted to share this sub for people who are allergic to egg or who are vegan.

  8. can’t wait to try tonight. question…. if i wanted leftovers, about how many days do you think the patties would last for? what about the leftover tahini?


    1. Patties really taste best freshly cooked, but you can eat leftovers for up to two days later. Try recrisping them in a skillet if you can. Tahini should last 3-4 days.

  9. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I used ezekiel bread in place of regular bread and the patties tasted wonderful. Love the patties. Thanks Shiksa for the great recipe..

  10. i would like to make these but, would like to know what the condiment is in the picture thats in the bowl to dip them in please.

  11. Awesome! Can’t wait to try them. Your other recipe for soaked chickpeas was delish! Love your pin board! 😀

  12. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Once and again the ‘Shiksa in the Kitchen’ makes my table’s
    fare a rich blessing of nutritional “Tradition”. The event, Successful. Thank you, Tori.

  13. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Made these tonight, they were delicious! I took the vegan approach, and used egg substitute & vegan panko.
    I ran out of parsley, since my rabbits get first dibs, so I used some parsley that I dried a few weeks ago, and garnished with vegan mayo and some nice meaty tomato slices! Heaven!

    1. Yes you may; just be careful. Grapeseed oil has a higher smoke point than vegetable oil, which means you can make it hotter without it smoking or turning brown. Vegetable oil will get hot enough for frying, but you don’t want it to get so hot that it turns smoky, so watch the temperature closely. Enjoy!

  14. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Love this recipe. Highly recommend it, but I suggest taking the Asian-Mediterranean theme to the next level. Mix a tsp of minced garlic with 1/2 cup of halved slices of skinned cucumber with a 1/2 cup of of plain yogurt and a 1/2 cup of kimchi. DELICIOUS!!!! Really, it’s amazing. I’m calling it kimchahini.

  15. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    What a wonderful recipe. Thank you so much. I’m in the process of cleaning up my diet due to some health problems and came across this recipe on pinterest. I happened to have a bunch of dried chickpeas in my pantry and had just cooked a big pot. This recipe fit the bill. I used fresh basil instead of parsley and it was unbelievable. I have since made these several times using both kale and dried basil in place of the parsley. I have fried them and baked them. Fried, of course, is better, but baked is fantastic too. I have also used fresh breadcrumbs and/or almond meal and/or cooked quinoa in place of the panko = GLUTEN FREE! Again, panko is great, but the other fillers work well in a pinch. I serve these with an avocado aioli (avocado, garlic, lemon, herbs and mayo) and a salad – or in a sandwich/wrap form. DELICIOUS!!!

  16. I am going to make these possibly today however I have spicy panko breadcrumbs and will use that and omit the cayenne pepper.

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