Chickpea Patties with Mushrooms and Dill Yogurt Sauce offer a balanced vegetarian meal built on plant-based protein, vegetables, and fresh herbs. Crisp on the outside and soft inside, these patties combine tender chickpeas with sautéed mushrooms and carrots, then finish with a cool yogurt and dill sauce that adds contrast and freshness.
They are suitable for meal preparation, light dinners, or as part of a larger spread.
Ingredients
For the Chickpea Patties
- 200 g dried chickpeas
- 1 medium onion, finely chopped
- 2 medium carrots, finely grated
- 3 cloves garlic, minced
- 250 g mushrooms, sliced
- 2 tablespoons fresh parsley, chopped
- 3 large eggs, separated
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- 30 g grated hard cheese (optional)
- Vegetable oil, for sautéing and frying
- Olive oil, for drizzling
For the Dill Yogurt Sauce
- 3 tablespoons Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1 clove garlic, minced
- ¼ teaspoon salt
Step-by-Step Instructions
Soak and Cook the Chickpeas
Rinse chickpeas thoroughly. Soak in cold water for at least 8 hours or overnight. Drain, rinse, then cook in fresh water for about 1 hour or until tender. Drain and allow to cool slightly.
Prepare the Vegetables
Chop onion, grate carrots, mince garlic, slice mushrooms, and chop parsley.
Sauté
Heat vegetable oil in a skillet. Cook onion until translucent. Add carrots and garlic, cooking until softened. Add mushrooms and cook until their moisture evaporates and they turn lightly golden. Stir in cooked chickpeas and parsley. Remove from heat and let cool.
Prepare the Egg Base
Whisk egg yolks with salt, pepper, and paprika. In a separate bowl, beat egg whites until stiff peaks form.
Combine
Fold egg whites gently into the yolk mixture. Add the chickpea and vegetable mixture and combine carefully. Mix in grated cheese if using.
Form and Fry
Heat oil in a skillet. Shape mixture into patties and cook for 5 to 7 minutes per side until golden brown. Cover briefly during the final minutes to ensure even cooking.
Bake
Preheat oven to 180°C (360°F). Transfer patties to a baking dish, sprinkle with cheese if desired, drizzle lightly with olive oil, and bake for 30 minutes.
Prepare the Sauce
Mix yogurt, dill, garlic, and salt in a bowl. Chill briefly before serving.
Serve patties warm with dill yogurt sauce.
Nutritional Estimate (Per Serving)
- Calories: approximately 230 kcal
- Protein: 10 g
- Carbohydrates: 18 g
- Fat: 12 g
- Fiber: 5 g
- Calcium: 80 mg
- Iron: 2 mg
Why This Recipe Works
Chickpeas provide structure and protein, mushrooms add depth and moisture, and carrots contribute subtle sweetness. Separating and whipping the eggs keeps the patties lighter rather than dense. The yogurt sauce introduces acidity and freshness, balancing the earthy flavors.
Culinary Background
This recipe draws influence from Mediterranean and Middle Eastern cooking traditions where chickpeas are central to many dishes. It resembles elements of falafel and vegetable fritters, adapted into a baked and pan-fried format with a yogurt-based accompaniment.
Ingredient Highlights
- Chickpeas: Rich in plant protein and fiber.
- Mushrooms: Provide umami and texture.
- Carrots: Add mild sweetness and color.
- Eggs: Bind and create structure.
- Dill: Offers a fresh herbal note.
- Yogurt: Adds creaminess and mild acidity.
Storage and Reheating
Store patties in the refrigerator for up to 4 days in an airtight container. Reheat in the oven at 170°C (340°F) for about 10 minutes or in a skillet for a crisp exterior.
The yogurt sauce should be stored separately and consumed within 2 to 3 days.
Variations
- Add cumin or coriander for a spiced profile.
- Replace eggs with flaxseed mixture for a vegan version.
- Mix in chopped spinach or kale.
- Add chili flakes for mild heat.
- Substitute feta for hard cheese for sharper flavor.
Serving Suggestions
Serve with roasted vegetables, cucumber-tomato salad, or warm flatbread. They also fit well in wraps or as part of a mezze-style platter alongside hummus and olives.
Final Thoughts
Chickpea Patties with Mushrooms and Dill Yogurt Sauce provide a structured, protein-rich vegetarian option that balances texture and flavor. With crisp edges, tender interiors, and a refreshing sauce, they demonstrate how plant-based cooking can be both practical and satisfying.
