Crispy Spinach & Chickpea Patties with Zesty Tahini Drizzle 💚😋
When you want a healthy meal that’s as satisfying as it is simple, these Crispy Spinach & Chickpea Patties hit all the right notes. Packed with fiber-rich chickpeas, vibrant greens, and bold spices, they cook up golden and crisp in just minutes. Drizzled with a bright, lemony tahini sauce, this is the plant-based dinner or snack you didn’t know you were craving.
Why I Love This Recipe
These fritters are fresh, filling, and free of fluff. No fancy gadgets required—just a bowl, a fork, and a skillet. They’re great on their own, tucked into a pita, or served alongside a salad. And that tahini drizzle? It’s pure magic. This recipe is also naturally gluten-free, dairy-free, and 100% crave-worthy.
Ingredients
For the Patties:
- 1 can (15 oz / 425g) chickpeas, rinsed and drained
- 1 cup packed fresh spinach, finely chopped (30g)
- ¼ cup rolled oats (25g, gluten-free if needed)
- 2 Tbsp chopped fresh parsley (6g)
- 2 Tbsp olive oil (30ml)
- 1 Tbsp lemon juice (15ml)
- 1 tsp ground cumin (2g)
- ½ tsp garlic powder (1g)
- ¼ tsp salt (1g)
- Pinch black pepper (0.5g)
For the Tahini Drizzle:
- 2 Tbsp tahini (30g)
- 1 Tbsp water (15ml), more as needed for drizzling consistency
Ingredient Swaps & Notes
- No tahini? Try Greek yogurt or hummus thinned with lemon juice as a drizzle alternative.
- Add more flavor: A dash of paprika or chili flakes adds heat.
- Want it nutty? Add a spoonful of sesame seeds or crushed walnuts to the mixture.
- No oats? Substitute breadcrumbs or almond meal for a similar binding effect.
Step-by-Step Instructions
1. Mash the Chickpeas:
In a large bowl, use a fork or potato masher to mash the chickpeas until mostly smooth with some texture.
2. Mix the Patties:
Add chopped spinach, oats, parsley, olive oil, lemon juice, cumin, garlic powder, salt, and pepper.
Mix well until combined and slightly sticky.
3. Shape & Cook:
Form into small patties, about 2 inches wide.
Heat a nonstick skillet over medium and cook patties for 4–5 minutes per side, until golden and crispy.
4. Make the Tahini Drizzle:
In a small bowl, whisk tahini and water until smooth and pourable. Add extra water as needed.
5. Serve:
Drizzle patties with tahini sauce and serve warm. Garnish with parsley or lemon wedges if desired.
Tips for Success
- Drain chickpeas well to prevent soggy patties.
- Finely chop spinach so it incorporates smoothly.
- Chill the mixture for 10–15 minutes before forming patties for easier handling.
- Use a nonstick skillet or lightly oiled pan to avoid sticking.
Serving Suggestions & Pairings
These crispy chickpea patties pair well with:
- A citrusy side like blueberry lemonade
- A crisp salad or grain bowl for a balanced lunch
- Stuffed in pita with cucumbers and tomatoes
- Or alongside 3-ingredient oatmeal breakfast cookies for meal prep variety
- Need more snack ideas? Try no-bake monster cookie energy balls
Storage & Leftovers
- Fridge: Store patties in an airtight container for up to 4 days.
- Freezer: Freeze cooked patties between parchment layers for up to 3 months.
- Reheat: Use the skillet or toaster oven to keep that crisp!
More Recipes You’ll Love
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Final Thoughts
These Crispy Spinach & Chickpea Patties are the perfect plant-based solution when you want something quick, nutritious, and delicious. Packed with flavor, ready in under 30 minutes, and finished with that luscious tahini drizzle—they’re healthy eating at its most satisfying.
💬 Made these patties? Share your creations and leave a comment! Follow for more vibrant, veggie-forward recipes.
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