Chicken Patties Recipe

Chickpeas: Cooked and mashed to provide a hearty base for the patties.

Breadcrumbs: Used to bind the mixture and give the patties a nice texture.

Onion: Finely chopped to add a subtle sweetness and crunch.

Garlic: Minced to infuse the patties with a rich, aromatic flavor.

Soy sauce: Adds a savory depth of flavor to the mixture.

Paprika: Provides a mild, smoky heat to the patties.

Salt: Enhances the overall taste of the patties.

Black pepper: Adds a touch of spice and warmth.

Olive oil: Used for frying the patties to a golden brown perfection.

When forming the patties, make sure to press them firmly to ensure they hold together well during cooking. If the mixture feels too dry and crumbly, you can add a small amount of water or vegetable broth to help bind the ingredients. Conversely, if the mixture is too wet, add a bit more breadcrumbs until the desired consistency is achieved.

• cooked and mashed chickpeas - Substitute with cooked and mashed lentils: Lentils provide a similar texture and protein content, making them a great alternative to chickpeas.

• breadcrumbs - Substitute with crushed oats: Crushed oats can act as a binding agent and add a slightly different texture while keeping the recipe gluten-free if needed.

• finely chopped onion - Substitute with finely chopped shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience and a more uniform distribution of garlic flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar umami flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the patties.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can be less pungent.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for frying.

• Allow the patties to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled patties in an airtight container. If stacking, separate each layer with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 4 days. This keeps the patties fresh and ready to reheat.
• For longer storage, wrap each patty individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped patties in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. This ensures the patties retain their flavor and texture.
• To reheat, thaw the patties in the refrigerator overnight. This ensures even reheating.
• Heat a small amount of olive oil in a frying pan over medium heat. This adds a fresh, crispy texture.
• Cook the patties for 2-3 minutes on each side, until heated through. This brings back their delicious golden brown exterior.
• Alternatively, reheat in the oven at 350°F (175°C) for 10-15 minutes. This method is great for reheating multiple patties at once.

• Preheat your oven to 350°F (175°C). Place the chickpea patties on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of olive oil and reheat the patties for about 3-4 minutes on each side, until they are warmed through and have a nice golden crust.

• For a quick microwave option, place the patties on a microwave-safe plate. Cover with a damp paper towel to retain moisture and microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the patties in the basket in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a steam method, place the patties in a steamer basket over simmering water. Cover and steam for about 5 minutes, or until they are heated through. This method helps retain moisture and keeps the patties tender.

• Mixing bowl: A large bowl to combine and mix all the ingredients together.

• Fork: Useful for mashing the chickpeas to the desired consistency.

• Measuring cups: Essential for accurately measuring the chickpeas, breadcrumbs, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like soy sauce, paprika, salt, and black pepper.

• Knife: For finely chopping the onion and mincing the garlic.

• Cutting board: A surface to chop the onion and garlic safely.

• Frying pan: Used to cook the patties until they are golden brown.

• Spatula: Handy for flipping the patties in the frying pan.

• Stove: Provides the heat source for cooking the patties.

• Plate: For serving the hot patties once they are cooked.

Prepare ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline the cooking process.

Use a food processor: Quickly mash the chickpeas and mix all ingredients using a food processor to save time.

Preheat the pan: Start heating the olive oil while forming the patties to reduce waiting time.

Batch cooking: Double the recipe and freeze extra patties for a quick meal later.

Uniform shape: Use a measuring cup to form evenly sized patties for consistent cooking.