Healthy Chickpea and Zucchini Patties
There's a dirty little secret no one wants to share with you. Sure it all looks great from the outside: expensing restaurant meals, taking cool pictures, making delicious food, etc, etc. But there's a dark side too. Food blogging is bad for the waistline. There, I said it.
With all the chocolate chip cookie dough ice cream and spaghetti and meatballs and fried oyster po' boys smothered in chipotle aioli being consumed around here it's nearly impossible not to feel a little softer around the middle. I've never been one to do that thing called ‘watching my weight' before but I think it might be time before I end up watching myself eat my way into a new jean size.
That's what the ‘healthy' in the chickpea and zucchini patties in all about.
They're like an extra moist and tasty falafel, delicious on their own or in a pita. Baked instead of fried these little patties are still a little crispy despite not being fried in oil. I served them with no fat Greek yogurt (cringe, that sounds sacrilegious to my ears.) There's no way I can sit here and tell you that no fat yogurt is worth eating. It's not, in my opinion. But no fat Greek yogurt still manages to be thick and creamy and a close replica of the original.
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Healthy Chickpea and Zucchini Patties
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 15 ounce can of chickpeas, drained and rinsed
- 1 cup plain breadcrumbs
- 1 zucchini, coarsely grated and squeezed dry
- 1 small red onion, coarsely grated and squeezed dry
- 1 egg, lightly whisked
- 1 teaspoon sea salt
- Oil for pan, we use Avocado
- Whole-wheat pitas
- Low-fat Greek yogurt mixed with a few tablespoons of lemon juice
- Baby lettuce
- Fresh mint leaves
Instructions
- Preheat the oven to 350 degrees.
- Mash the chickpeas in a bowl or food processor till smooth.15 ounce can of chickpeas
- Remove the chickpeas from the food processor and mix in a bowl with the zucchini, onion, breadcrumbs, egg, and salt.1 cup plain breadcrumbs, 1 zucchini, 1 small red onion, 1 egg, 1 teaspoon sea salt
- Form into patties and place on an oiled baking sheet or cast iron pan.
- Bake in the oven for 10 minutes on each side.
- Serve in pitas with yogurt, lettuce, and mint.
I’ve made this recipe several times and really like it.
i just hoped recipe listed calories and values,
What size Zucchini? They vary so greatly in size, could you give me a measurement in cups?
To be honest, it’s been a while since I’ve made this recipe. I use medium sized zucchinis. Next time I make it I’ll measure and let you know more specifically!
OH wow this was amazing! I just finished eating the last of them. Only change I did was the dressing. I basically made my own tzatziki (cucumbers, Mediterranean yogurt, lemon & garlic) which was also a great pairing with the patties. Thank you so much for the recipe it’s a keeper
Great call on your homemade tzatziki! So happy you like the recipe!
Love this recipe–and cannot wait to try it. Looks like something I would love to take for lunch!
Hi there, when you say “Mix with zucchini, onion, breadcrumbs, egg, and salt” does that mean in a bowl or in the food processor if i use a food processor to smoothen the chickpeas. Thanks!
Hi Louisa,
After you blend the chickpeas take them out of the food processor and mix them in a bowl with the other ingredients. If everything goes into the food processor together it will just become mush … you def don’t want that!
And thank you for your question. It really helps me to figure out where my recipes need more explanation!
These look amazing! I love falafel and these look like an amazing healthier alternative, and let’s be real: it’s the beginning of summer, isn’t everyone on a diet?! Mmm, can’t wait to whip up some homemade tzadziki sauce to eat with these!
Hey Rachel,
It’s true, I just went and bought some bikinis today and am back on board the healthy eating train again. Tzadziki would be perfect with these!
This looks great! What temperature did you bake them at?
Hey Melissa,
Guess I should have mentioned that in the recipe, oops! I baked them at 350 degrees 🙂
Hey, Nice! Any sandwich is welcome, especially vegetarian. We’ve complained many times about the lack of veg sandwich ideas all over the place. Looks awesome.
I really do need to get a few more vegetarian recipes up here. I was vegetarian for years and still love meatless meals. I’ll see about getting a few more veggie sandwiches up here!
this looks DELISH!!! and still healthy since it’s baked not fried 🙂 thanks for sharing the recipes 🙂
No problem at all! I’m always stoked when I can find healthy food that’s also delicious 🙂
I make falafel at home often, but I’m definitely going to try this spin the next time. However, I highly recommend elevating the yogurt to the next level by also mixing in plenty of dill and freshly grated garlic. Even some diced and drained cucumber would be good, making it a bit more like a tzaziki sauce.
Hey Lynell,
That’s a great idea about the yogurt. I’ll be doing that for sure next time!!