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    Home » Recipes » Course » Appetizer

    Eggplant Chickpea Patties

    Published June 19, 2016 | Updated August 30, 2022 By Roxana Begum | 10 Comments This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Jump To Recipe
    Different views of chickpea patties with eggplant arranged on lettuce leaves placed on a plate.

    Eggplant chickpea patties are Persian style appetizers that are so delicious, nutritious, low carb, gluten free, fiber rich and with healthy fats!

    Vegetarian Kotlet with Eggplant are Persian style chickpea patties that are so delicious, nutritious, low carb, gluten free, fiber rich and with healthy fats!

    Eggplant Chickpea Patties

    These vegetarian eggplant patties with chickpeas are incredibly delicious. And easily compete well with any meat based patty.

    I have spiced them well and made these in a Persian style. The crunchy crust with seeds is the crowning glory.

    Vegetarian Kotlet with Eggplant are Persian style chickpea patties that are so delicious, nutritious, low carb, gluten free, fiber rich and with healthy fats!

    Health Benefits

    Eggplant is a vegetable that is low in calories and carbs. Hence it is ideal for diabetic diets. It is also a good source of potassium, vitamin B-6, and fiber. The eggplant skin has phytochemicals that have antioxidant and anti-inflammatory properties.

    Often patties are made using potatoes to bind the ingredients. Here I used chickpeas to add some plant protein.

    Instead of using bread crumbs, I chose to use some nutritious super seeds - sesame seeds, black seeds, hemp seeds, chia seeds, quinoa etc. In my post about Healthy Persian Barbari Bread I have discussed the amazing nutrition potential of sesame and black seeds.

    Vegetarian Kotlet with Eggplant are Persian style chickpea patties that are so delicious, nutritious, low carb, gluten free, fiber rich and with healthy fats!

    Cook's Tips

    The eggplant with its skin on is first minced before adding to the mix. So it gives an appetizing meaty bite to the finished product. The spices, herbs and the chickpea base give it a scrumptious kebab like taste.

    Quinoa and the other seeds give the patties a tasty and healthy crunch. Plus the sesame and black seeds impart a yummy flavor to the exterior too.

    These chickpea patties will go well with lentil rice, in a sandwich or as a snack with a yogurt dip or tamarind dipping sauce.

    Vegetarian Kotlet with Eggplant are Persian style chickpea patties that are so delicious, nutritious, low carb, gluten free, fiber rich and with healthy fats!

    More Eggplant Recipes:

    • Moroccan Eggplant Salad with Chermoula
    • Eggplant Fatteh with Pomegranate and Walnuts
    • Mirza Ghasemi (Roasted Eggplant Dip With Eggs)
    • Asian Roasted Eggplant

    ★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

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    Chickpea patties with eggplant served over lettuce leaves in a plate.
    5 from 2 votes

    Eggplant Chickpea Patties

    Eggplant chickpea patties are Persian style appetizers that are so delicious, nutritious, low carb, gluten free, fiber rich and with healthy fats!
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Print
    Save for Later Saved!
    Course :Appetizer
    Cuisine :Persian
    Servings: 10 patties
    Calories: 103kcal
    Author: Roxana Begum

    Ingredients

    • 1 pound eggplant
    • 1½ to 2 tablespoons olive oil
    • ½ cup dried chickpeas soaked overnight
    • ½ onion medium, grated (¼ cup)
    • 2 to 3 cloves garlic large, grated
    • 1 teaspoon Advieh Persian spice mix or any mixed spice
    • 1 to 2 teaspoons red pepper flakes ground, adjust per taste
    • ½ teaspoon cumin seeds ground
    • ½ teaspoon coriander seeds ground, optional
    • ½ teaspoon turmeric
    • 1½ tablespoons cilantro chopped
    • 1½ tablespoons flat leaf parsley chopped
    • ½ to ¾ teaspoon salt adjust per taste
    • 1 egg medium
    • 1 tablespoon peanut oil

    Seeds

    • 1 to 2 tablespoons quinoa
    • 1 teaspoon sesame seeds
    • 1 teaspoon black seeds
    • 1 teaspoon hemp seeds
    • 1 teaspoon chia seeds
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    Instructions

    • Preheat oven to 400ºF.
    • Bring 3 cups of water to a boil in a small cooking pot. Add chickpeas and let it simmer until well cooked. Drain and let cool.
    • Wash the eggplant and wipe it dry. Cut it into ¾ inch slices. Brush the eggplant slices lightly but evenly with about 1½ to 2 tablespoons olive oil.
      Eggplant slices to be brushed with olive oil before baking.
    • Place the slices on a baking sheet lined with parchment paper or oiled aluminum foil. Bake until fork tender for about 20 - 25 minutes (time may vary with oven). Check at 20 minutes and adjust time accordingly.
      Eggplants slices brushed with olive oil and placed on a baking sheet to be baked fork tender.
    • Set aside the baked eggplant slices and let cool to room temperature. Chop the eggplant slices finely. Grind the cooked chickpeas into a nearly smooth mixture.
      Ingredients for making eggplant chickpea patties.
    • Mix the chopped eggplant, ground chickpeas, grated onions, grated garlic, spices, herbs and salt.
      The mixture ready for making eggplant chickpea patties.
    • Using a ¼ cup measure scoop out the mixture and form 10 round thick patties.
      Chickpea patties prepared and placed in a bowl.
    • Whisk the eggs. Mix the seeds and spread it out on a plate.
      Whisked egg and seeds placed on a plate.
    • Dip the patties in whisked egg and coat with seeds on both seeds and lightly press.
      Eggplant chickpea patties with seeds on top.
    • Heat a 10 inch iron skillet at medium setting. Coat skillet with ½ tablespoon peanut oil.
    • Place 5 patties in the skillet, dipping one at a time in the oil coating and flipping immediately. Cook 3 minutes on each side until golden brown.
      Vegetarian patties being pan fried.
    • Set the oven temperature to 350ºF. Transfer the patties to a parchment or foil lined baking sheet and bake for 5 to 10 minutes until done.
    • Repeat the cooking steps with the remaining 5 patties using another ½ tablespoon peanut oil. Serve these vegetarian patties hot.

    Notes

    Alternatively the chickpea patties may be shallow fried.
     

    Nutrition

    Serving: 1Patty | Calories: 103kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 130mg | Potassium: 218mg | Fiber: 4g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
    Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!
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    Comments

    1. Emma

      June 19, 2017 at 9:01 pm

      I am so intruiged by these! I love Persian and middle eastern flavours and always looking for new ways with aubergine. MUST try these!!!

      Reply
      • Roxana

        June 20, 2017 at 12:24 am

        Thanks Emma. Hope you try and enjoy these!

        Reply
    2. Natalia

      June 19, 2017 at 8:52 pm

      Eggplants are my favourite too! Love how you combined them with chickpeas, my second favourite ingredient. This recipe is full of flavour!

      Reply
      • Roxana

        June 20, 2017 at 12:24 am

        Thanks Natalia. Nice to know we have two favorites in common :)

        Reply
    3. MICHELLE

      June 19, 2017 at 8:34 pm

      These look really good-- and your step by step photos make it seem so easy! Great spices.

      Reply
      • Roxana

        June 20, 2017 at 12:23 am

        Thank you Michelle. So glad you liked the recipe and the presentation of it.

        Reply
    4. Emily

      June 19, 2017 at 7:19 pm

      I'm so excited for eggplant season, these patties look delicious!

      Reply
      • Roxana

        June 20, 2017 at 12:21 am

        Thanks Emily. Enjoy!

        Reply
    5. Karen

      June 19, 2017 at 7:09 pm

      I love the way you have used the eggplant here. I am not a huge fan but I think that's bc I don't know how to cook it. This looks like a great place for me to start!

      Reply
      • Roxana

        June 20, 2017 at 12:21 am

        Thanks Karen. I love to roast them, applying adequate amount of olive oil and making sure they cook until soft and creamy.

        Reply

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    Hi, I'm Roxana, registered dietitian and recipe developer. Here I share wholesome & delicious recipes with room for cravings. Healthy makeovers. Step-by-step photos & videos.
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