Chickpea Patties from the Airfryer

Name: Chickpea Patties from the Airfryer
Prep time: 25 min
Cook time: 19 min
Total time: 44 min
Yield: 4 servings
Ingredients: 2 can chickpeas (400 g each, about 240 g drained); 1 piece onion; 2 clove garlic; 1 bunch parsley; 1 piece egg (medium); 4 tbsp breadcrumbs; 1 tsp salt; pepper to taste; 1 tsp ground cumin; 1 tsp sweet paprika; 2 tbsp rapeseed oil; 200 g herb quark

A German everyday dish at home in meat-free cooking all over the country: patties of chickpeas, onion, garlic and parsley. They turn golden brown and firm outside, stay crumbly inside and taste of cumin and paprika, with a dollop of herb quark alongside. Two tablespoons of oil are enough in the basket instead of a pan full, but there is none of the all-over brown crust that only the base of a frying pan manages.

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Cook time

44 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

313 kcal

Calories

18 g

Protein

12 g

Fat

30 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.35 · ~€1.10/serving

Instructions

1
Tip the chickpeas into a sieve, rinse them in cold water and leave them to drain well. Then pat them dry on a cloth, because damp chickpeas make the mixture wet and the patties fall apart in the basket.
2
Peel the onion and the garlic and dice them very finely; chop the parsley finely.
3
Crush the dry chickpeas roughly in a bowl with a fork or a potato masher, so that some chunky pieces remain.
4
Mix in the onion, the garlic, the parsley, the egg, the breadcrumbs, the salt, the pepper, the ground cumin and the sweet paprika and knead everything firmly into a mixture you can shape.
5
With damp hands, shape the mixture into twelve flat patties and brush both sides thinly with the rapeseed oil.
6
Preheat the airfryer to 190 °C.
7
Cut a piece of baking paper to the size of the basket; it must not stick out over the rim. Lay the patties on it in a single layer with space between them and do not stack anything — their weight holds the paper down; cook larger quantities in two runs. Cook at 190 °C.
8
Turn the patties carefully with a wide spatula so they do not break. Finish cooking at 190 °C until both sides are golden brown and firm.
9
Serve the patties with the herb quark.