Chickpea Patty Calories

Yes, canned chickpeas work well for chickpea patties. Drain and rinse them, then dry them thoroughly before mashing; excess moisture can make the mixture too soft to shape and harder to brown.

To keep chickpea patties from falling apart, use a mixture that is moist but not wet, and mash the chickpeas rather than blending them into a smooth paste. Chill the shaped patties before cooking and add a little flour or another binder if needed.

Not always. Falafel is traditionally made from soaked, uncooked chickpeas and commonly shaped into balls or small rounds before frying. Chickpea patties can use cooked chickpeas, different seasonings and other binders, so the texture and preparation may differ.

Yes, chickpea patties can be air-fried. Lightly brush or spray them with oil, leave space between each patty so air can circulate, and turn them partway through cooking for an evenly browned exterior.

Tahini sauce, hummus, tzatziki and yogurt-based sauces all pair well with a chickpea patty. For a brighter flavor, add lemon juice or pickled vegetables; for a sandwich, a herby yogurt sauce works especially well.

Yes, uncooked chickpea patties can be frozen. Arrange them in a single layer until firm, then transfer them to a sealed container with baking paper between layers; thaw them in the refrigerator before cooking for more even results.

Reheat a chickpea patty in a covered skillet over low heat with a small splash of water, or warm it in the oven loosely covered. Avoid prolonged high heat, which can dry the inside before the exterior is warm.

Yes, a chickpea patty makes a good vegetarian burger filling. Choose a sturdy bun and add crisp lettuce, tomato, pickles and a sauce such as tahini or yogurt; handle the patty gently so it stays intact.

Chickpea patties can fit into a weight-loss meal because chickpeas provide fiber and plant protein, which can help make a meal satisfying. Baking them instead of deep-frying and serving them with vegetables can keep the meal lighter.