Get ready to transform the humble chickpea into a culinary sensation that will have everyone at your table begging for more! These golden, crispy breaded chickpeas are not just a snack – they're a Mediterranean-inspired masterpiece that bridges the gap between healthy eating and indulgent comfort food. Imagine biting into a perfectly crunchy exterior that gives way to a soft, flavorful interior, all complemented by a zesty lemon dill dip that will make your palate sing with joy. Whether you're looking for a crowd-pleasing appetizer, a protein-packed snack, or a unique side dish, these breaded chickpeas are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1 tablespoon olive oil
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a medium bowl, combine the drained and rinsed chickpeas with a pinch of salt and pepper. Gently mash the chickpeas with a fork or potato masher until they are slightly broken down but still have some texture.
- In a separate bowl, place the flour. In another bowl, beat the eggs and season them with a pinch of salt and pepper. In a third bowl, add the breadcrumbs.
- Using your hands, take a small amount of the chickpea mixture and form it into small patties or balls, about the size of a golf ball. Repeat until all the mixture is used up.
- Coat each chickpea patty first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it in the breadcrumbs, pressing gently to ensure they stick.
- Place the breaded chickpeas on the prepared baking sheet. Drizzle the olive oil over the top of the patties to help them crisp up in the oven.
- Bake the chickpeas in the preheated oven for about 20 minutes, flipping them halfway through, until they are golden brown and crispy.
- While the chickpeas are baking, prepare the lemon dill dip. In a small bowl, combine the Greek yogurt, lemon juice, chopped fresh dill, and a pinch of salt and pepper. Mix well until smooth and creamy.
- Once the chickpeas are done baking, remove them from the oven and let them cool slightly before serving.
- Serve the breaded chickpeas warm with the lemon dill dip on the side for dipping. Enjoy your Mediterranean-inspired dish!
Tips
- Moisture is Key: Make sure to thoroughly drain and pat dry your chickpeas to ensure maximum crispiness when breading.
- Texture Matters: When mashing the chickpeas, leave some chunks for a more interesting texture – you want some variation, not a complete puree.
- Breading Station Hack: Set up your flour, egg, and breadcrumb stations in a line to make the coating process smooth and less messy.
- Even Coating Technique: Press the breadcrumbs gently but firmly onto each chickpea patty to ensure a consistent, crispy exterior.
- Olive Oil Trick: The drizzle of olive oil before baking helps achieve that perfect golden-brown color and extra crunch.
- Dip Preparation: Make the lemon dill dip at least 15 minutes before serving to allow the flavors to meld together.
- Serving Suggestion: Serve immediately after baking for the ultimate crispy experience, and don't be afraid to experiment with additional herbs or spices in your breading mix!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 14g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
