Eggplant Chickpea Patties
Delicious Persian-style eggplant and chickpea patties that are high in protein, fiber-rich, and low in carbs. Oven-baked and pan-fried for a golden, crispy finish, these patties are perfect as appetizers, snacks, or part of a meal prep routine. Vegetarian, gluten-free, and satisfying!
Equipment
- Small cooking pot – 1
- Baking sheet – 2 (lined with parchment paper or foil)
- Knife and cutting board (1 each)
- Grater – 1
- 10-inch skillet – 1
- Mixing bowls (2)
- Measuring spoons and cups – as needed
Ingredients
Patties:
- 1 lb eggplant washed and sliced
- 1½ –2 tbsp olive oil for brushing
- ½ cup dried chickpeas soaked overnight
- ½ medium onion grated (≈¼ cup)
- 2 –3 large garlic cloves grated
- 1 tsp Advieh Persian spice mix or mixed spice
- 1 –2 tsp ground red pepper flakes adjust to taste
- ½ tsp ground cumin
- ½ tsp ground coriander optional
- ½ tsp turmeric
- 1½ tbsp fresh cilantro chopped
- 1½ tbsp flat-leaf parsley chopped
- ½ –¾ tsp salt adjust to taste
- 1 medium egg
For Frying/Coating:
- 1 tbsp peanut oil
- 1 –2 tbsp quinoa
- 1 tsp sesame seeds
- 1 tsp black seeds
- 1 tsp hemp seeds
- 1 tsp chia seeds
Instructions
- Prepare Chickpeas: Place ½ cup of dried chickpeas into a small cooking pot. Add 3 cups of fresh water and bring to a gentle boil over medium heat. Reduce the heat and let the chickpeas simmer until fully cooked and tender, which usually takes around 45–60 minutes depending on freshness. Drain the chickpeas thoroughly and let them cool to room temperature. Once cooled, transfer the chickpeas to a food processor or blender and pulse until you achieve a mostly smooth, slightly textured paste.
- Preheat Oven: Set your oven to 400ºF (200ºC) to prepare for roasting the eggplants. While the oven heats, line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking. This step ensures the eggplants bake evenly and retain a soft, tender interior.
- Prepare Eggplant: Wash 1 pound of eggplant thoroughly under running water and pat dry with a clean kitchen towel. Slice the eggplant into ¾-inch thick rounds or slices for even cooking. Using a pastry brush, lightly coat both sides of each slice with 1½–2 tablespoons of olive oil. Make sure the oil is spread evenly to help the eggplant roast to a tender, flavorful texture without drying out.
- Roast Eggplant: Arrange the brushed eggplant slices in a single layer on the prepared baking sheet. Place the sheet in the preheated oven and roast for 20–25 minutes, or until the eggplant is fork-tender. Check at the 20-minute mark, as oven temperatures may vary, and adjust time if needed. Once roasted, remove the eggplant from the oven and allow it to cool to room temperature before chopping.
- Chop and Combine Ingredients: Once the eggplant is cool, finely chop the slices into small pieces. In a large mixing bowl, combine the chopped eggplant with the chickpea paste. Add the grated onion (≈¼ cup), grated garlic (2–3 cloves), and all the spices 1 teaspoon Advieh (or any mixed spice), 1–2 teaspoons red pepper flakes (adjust for heat preference), ½ teaspoon cumin, ½ teaspoon turmeric, and ½ teaspoon ground coriander if using. Fold in 1½ tablespoons each of fresh chopped cilantro and flat-leaf parsley. Season with ½–¾ teaspoon of salt, adjusting to taste. Mix all ingredients thoroughly until a cohesive mixture forms.
- Shape Patties: Scoop approximately ¼ cup of the mixture for each patty and shape into round, thick patties using your hands. Aim for uniform size to ensure even cooking. You should have about 10 patties from the mixture. Place the patties on a clean plate while you prepare the coating.
- Prepare Seed Coating: In a shallow bowl, whisk 1 medium egg until smooth. On a separate plate, combine the seeds 1–2 tablespoons quinoa, 1 teaspoon sesame seeds, 1 teaspoon black seeds, 1 teaspoon hemp seeds, and 1 teaspoon chia seeds. Mix well to create an even coating mixture for the patties.
- Coat Patties: Dip each patty into the whisked egg, ensuring all sides are lightly coated. Then press the patty gently onto the seed mixture plate, coating both sides evenly. The seeds add texture, crunch, and visual appeal, while also enhancing nutritional value with healthy fats and fiber.
- Pan-Fry Patties: Heat a 10-inch iron skillet over medium heat and add ½ tablespoon peanut oil, spreading it evenly across the surface. Place 5 patties in the skillet, one at a time, and cook for about 3 minutes on each side until a golden-brown crust forms. Flip carefully to maintain the patty’s shape. Repeat with the remaining 5 patties, adding another ½ tablespoon of oil as needed.
- Finish in Oven: Preheat the oven to 350ºF (175ºC). Transfer the pan-fried patties onto a parchment-lined or lightly greased baking sheet. Bake for 5–10 minutes to ensure the patties are cooked through and maintain a soft interior while remaining crispy on the outside.
- Serve Hot: Remove the patties from the oven and let them cool for 1–2 minutes before serving. These patties are best enjoyed hot as an appetizer, snack, or part of a main meal. Pair with a fresh salad, yogurt dip, or a light tahini sauce for an extra flavor boost.
Notes
- Soaking the chickpeas overnight is essential for a tender, creamy texture in the patties. If short on time, use canned chickpeas, but rinse and drain them well before mashing.
- Roast the eggplant evenly and avoid overcooking to maintain a soft interior without making the patties mushy.
- Adjust the red pepper flakes according to your spice preference; a pinch adds warmth without overwhelming the delicate flavors.
- For uniform patties, use a ¼-cup measuring cup to scoop and shape each one. This ensures even cooking and consistent size.
- The seed coating not only adds crunch but also boosts fiber, protein, and healthy fats, making the patties more nutritious.
