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Spicy Panko Chickpea Patties

Written by Tori Avey on Tuesday, 02 August 2011. Posted in Food Mood

A friend of mine introduced me to panko about two years ago, and ever since then I’ve enjoyed experimenting with it in my cooking. Flaky panko breadcrumbs have a wonderful airy texture, making them ideal for frying. Panko creates a crisper, lighter fried coating than traditional breadcrumbs. It can enhance a variety of fried dishes. It’s the secret to a perfectly crunchy chicken schnitzel coating, and has a multitude of other uses as well.

One evening, I decided to combine a falafel patty with egg and panko crumbs to create something new. I ended up with this recipe—it’s sort of a cross between a falafel, a latke, and a chickpea veggie burger. I added lots of cayenne for spice because my family likes it that way. You can cut down the cayenne for a milder flavor if you prefer.

These chickpea patties are crispy, spicy, and addicting. Enjoy!

For more kosher recipes, cooking tips, and food history, visit TheShiksa.com.

 

Spicy Panko Chickpea Patties
 
Ingredients
 
3 ½ cups chickpeas, cooked or canned (two 15 oz. cans, drained)
1/3 cup chopped fresh flat-leaf parsley
2 eggs
1 ½ tsp cumin
1 tsp minced fresh garlic or ½ tsp garlic powder
1 tsp salt (if you’re salt sensitive, use ½ tsp)
¾ tsp cayenne pepper
1 ½ cups panko breadcrumbs
Grapeseed oil for frying
 
You will also need: food processor, skillet
 
Makes 12 patties
Kosher Key: Pareve
Total Time: 30 minutes
 
Fit your food processor with a metal blade attachment. Place cooked chickpeas, chopped parsley, eggs, cumin, garlic, salt, and cayenne pepper into the food processor. Pulse the ingredients together just a few times till the chickpeas are chopped and the ingredients are mixed. Scrape the sides of the processor after a few pulses. Do not over-process or you’ll get hummus—stop when the mixture is still rough and only partially hummus-like. 
 
Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir in the panko breadcrumbs till well mixed. 
 
Form the chickpea mixture into small slider-sized patties, ¼ cup mixture per patty.
 
Fill a skillet with grapeseed oil to a depth of ¼ inch. Heat the oil slowly over medium heat till hot enough to fry.
 
Before frying my first batch of patties, I like to test the oil temperature by frying one patty in the center of the pan. If the oil is at the right temperature, it will take about 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your patties will not be fully cooked in the center. Cool the oil down slightly and try again. This is also a good opportunity to taste the first cooked test patty and adjust seasonings, if desired, adding more cayenne for a spicier patty or more salt to taste.
 
When the oil is at the right temperature, fry the patties in batches of 4 till golden brown on both sides. 
 
When the patties are fried, remove them from the oil using a slotted spoon or spatula. Let them drain on paper towels.
 
Serve the patties fresh and hot; they go best with creamy tahini sauce. You can serve them on their own, or on slider-sized buns with a variety of burger-like toppings. 
 

Note: as written, these patties have a nice kick, but they aren’t overly spicy. Test one patty for flavor, as noted above, before frying the whole batch. If you’re spice-sensitive, start with ½ tsp cayenne and add more to taste.

Recipe edited May 2013

© 2011 The Shiksa in the Kitchen. All Rights Reserved

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About the Author

Tori Avey

Tori Avey is a culinary anthropologist, convert to Judaism, and her family’s resident chef. Her blog The Shiksa in the Kitchen explores the history of Jewish cuisine as well as other historical culinary topics. She focuses on the story behind the food– why we eat what we eat, how cultural foods have evolved, and how yesterday’s food can inspire us in the kitchen today. She also posts free kosher recipes that include step-by-step photos on TheShiksa.com.

Tori’s food writing and photography has appeared on the websites of CNN, Bon Appetit, Zabars, LA Weekly and The Huffington Post. She’s also been a featured guest on Martha Stewart Living Radio and Chef Jamie Gwen’s radio program. Her website’s fan page is currently one of the fastest growing food pages on Facebook.

Comments (6)

  • njmom
    03 August 2011 at 00:59 |

    Yum, sound fabulous.

  • CookMama
    03 August 2011 at 02:31 |

    I also started using panko breadcrumbs about 1 year ago and love the texture and taste. Interestingly, whenever I made chicken cutlets, I would use the leftover egg mixture, which had spices in it, add some more panko crumbs and fry them like a latke. I made sure the mixture was moist and light. My husband loved it more that the chicken itself. I like the idea of adding chickpeas; will be trying out this recipe! Thanks- I will be checking out her blog.

  • VictoriaDwek
    03 August 2011 at 03:37 |

    Hi Tory, nice to "meet" you--they look yummy. Gonna put it on the menu for next week!

    The type of recipe that forces you to plan ahead and be organized (cuz of the soaking)

    • LeahS [Admin]
      03 August 2011 at 04:18 |

      I've cheated on my falafel recipe, wonder if you can do the same. Bring chickpeas to a quick boil and soak for 2 hours.

  • CookRight
    03 August 2011 at 18:17 |

    This recipe would be perfect for my daughter in law. She loves falafel.

  • dev
    03 August 2011 at 20:44 |

    This dish looks so delicous, it is on my list to try!!!!

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