These chickpea poppers make a great snack, side dish, or even a vegetarian slider burger alternative! We've even included recipes to make your own tzatziki and honey curry mayo for dipping, yum!
1cup(250 mL) cooked or canned chickpeas, drained & rinsed
1/4cup(60 mL) all-purpose flour
1/4cup(60 mL) grated or shredded Parmesan cheese (see notes)
1Tbsp(15 mL) chopped flat leaf parsley
1/2tsp(2 mL) paprika
1/2tsp(2 mL) garlic powder
1/2tsp(2 mL) salt
1/2tsp(2 mL) pepper
3tsp(15 mL) water, divided
2Tbsp(30 mL) canola oil
Homemade Tzatziki
1/2cup(125 mL) finely grated cucumber
1cup(250 mL) thick Greek yogurt
2Tbsp(30 mL) mayonnaise
1Tbsp(15 mL) lemon juice
2Tbsp(30 mL) fresh dill or 2 tsp (10 mL) dried
1clovegarlic, grated or 1/2 tsp (2 mL) garlic powder
1tsp(5 mL) canola oil
1/4tsp(1 mL) salt
Honey Curry Mayo Dip
1/2cup(125 mL) mayonnaise
2Tbsp(30 mL) honey
1tsp(5 mL) curry powder
1/2tsp(2 mL) garlic powder
1/2tsp(2 mL) onion powder
salt & pepper, to taste
Directions
In a medium bowl, thoroughly mash the chickpeas with a fork or potato masher to form a thick, crumbly mixture with only a few chunks of chickpeas.
Add the flour, cheese, parsley, paprika, garlic powder, salt and pepper. Stir well, the mixture will still be crumbly, but the flour and spices should be thoroughly mixed in..
Add 2 tsp (10 mL) water and with a fork or spatula, combine everything until it’s well blended. If it's still too crumbly and won't hold together when forming patties, add another 1 tsp (5 mL) water and mix again.
Divide mixture into 12 equal parts and form into thin patties.
In a large frying pan, heat 2 Tbsp (30 mL) oil on medium high until it's shimmering.
Carefully add the chickpea poppers and cook until browned and fully cooked through, about 2-4 minutes per side. Adjust the heat throughout the cooking process so the outsides don’t burn.
Place on a plate lined with a paper towel to absorb any excess oil, then serve with one or both of the dipping sauces below. ENJOY!
Homemade Tzatziki
Place grated cucumber in paper towel or a dish towel and gently squeeze out the excess water and moisture.
In a medium bowl, combine all the ingredients. Taste for seasoning. If it’s TOO tangy, add 1 tsp (5 mL) honey. The longer you can let it hang out in the fridge the more the flavours will develop.
Honey Curry Mayo
In a bowl, combine all of the ingredients and then pop into the fridge until ready to use. It will keep covered in the fridge for up to a week.
Notes
You can substitute 2 Tbsp (30 mL) nutritional yeast for the Parmesan cheese if you want to make these poppers vegan/dairy free!
1cup(250 mL) cooked or canned chickpeas, drained & rinsed
1/4cup(60 mL) all-purpose flour
1/4cup(60 mL) grated or shredded Parmesan cheese (see notes)
1Tbsp(15 mL) chopped flat leaf parsley
1/2tsp(2 mL) paprika
1/2tsp(2 mL) garlic powder
1/2tsp(2 mL) salt
1/2tsp(2 mL) pepper
3tsp(15 mL) water, divided
2Tbsp(30 mL) canola oil
Homemade Tzatziki
1/2cup(125 mL) finely grated cucumber
1cup(250 mL) thick Greek yogurt
2Tbsp(30 mL) mayonnaise
1Tbsp(15 mL) lemon juice
2Tbsp(30 mL) fresh dill or 2 tsp (10 mL) dried
1clovegarlic, grated or 1/2 tsp (2 mL) garlic powder
1tsp(5 mL) canola oil
1/4tsp(1 mL) salt
Honey Curry Mayo Dip
1/2cup(125 mL) mayonnaise
2Tbsp(30 mL) honey
1tsp(5 mL) curry powder
1/2tsp(2 mL) garlic powder
1/2tsp(2 mL) onion powder
salt & pepper, to taste
1
In a medium bowl, thoroughly mash the chickpeas with a fork or potato masher to form a thick, crumbly mixture with only a few chunks of chickpeas.
2
Add the flour, cheese, parsley, paprika, garlic powder, salt and pepper. Stir well, the mixture will still be crumbly, but the flour and spices should be thoroughly mixed in..
3
Add 2 tsp (10 mL) water and with a fork or spatula, combine everything until it’s well blended. If it's still too crumbly and won't hold together when forming patties, add another 1 tsp (5 mL) water and mix again.
4
Divide mixture into 12 equal parts and form into thin patties.
5
In a large frying pan, heat 2 Tbsp (30 mL) oil on medium high until it's shimmering.
6
Carefully add the chickpea poppers and cook until browned and fully cooked through, about 2-4 minutes per side. Adjust the heat throughout the cooking process so the outsides don’t burn.
7
Place on a plate lined with a paper towel to absorb any excess oil, then serve with one or both of the dipping sauces below. ENJOY!
8
Place grated cucumber in paper towel or a dish towel and gently squeeze out the excess water and moisture.
9
In a medium bowl, combine all the ingredients. Taste for seasoning. If it’s TOO tangy, add 1 tsp (5 mL) honey. The longer you can let it hang out in the fridge the more the flavours will develop.
10
In a bowl, combine all of the ingredients and then pop into the fridge until ready to use. It will keep covered in the fridge for up to a week.
