Air Fryer Recipe
Crispy Chickpea and Red Pepper Patties
These crispy chickpea and red pepper patties are a healthy and delicious option perfect for air frying.
Ingredients
- 1 can (400g) chickpeas, drained and rinsed
- 1 medium red pepper, finely chopped
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 egg or flax egg (for vegan option)
- 3 tablespoons breadcrumbs
- Oil spray for air frying
Method
- Prepare all ingredients by chopping the red pepper and onion finely, mincing the garlic, and draining and rinsing the chickpeas.
- Place chickpeas in a food processor and pulse until roughly mashed, then transfer to a mixing bowl.
- Add red pepper, onion, garlic, cumin, paprika, salt, pepper, parsley, egg (or flax egg), and breadcrumbs to the chickpeas and mix well.
- Form the mixture into patties, ensuring they are uniformly sized.
- Preheat the air fryer to 180°C (356°F).
- Place patties in the air fryer basket in a single layer, spray with oil, and air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy.
Why this works in an air fryer
Pulsed chickpeas give starch and rough edges that dry quickly in the air fryer’s fast convection, forming a crisp crust. Egg/flax and breadcrumbs bind loose pepper and onion moisture so the patties hold together, while a light oil spray improves browning because chickpeas contain little surface fat.
Equipment notes
Assumes a 5–6 litre basket holding 6–8 patties with gaps around them; in a smaller single-drawer cook in batches rather than stacking, while dual-zone fryers may need 1–2 extra minutes because each drawer has less airflow and patties nearest the inner wall can brown more slowly.
Common pitfalls
- Mixture smears or collapses when shaped? The vegetables are releasing too much water; add 1 tablespoon extra breadcrumbs and rest for 5 minutes before forming firmer patties.
- Patties crack when flipped at halfway? They are being moved before the crust has set; cook 2–3 minutes longer on the first side and flip with a thin silicone spatula rather than tongs.
- Golden outside but wet, paste-like centre? Patties are too thick; flatten to about 1.5cm and finish for 3–4 minutes at 170°C so the centre dries without over-browning.
- Pale and floury-looking at minute 12? Too little oil or poor airflow; spray the tops again, space them at least 1cm apart, and cook 2–3 minutes more.
Variations & substitutions
- Use roasted red pepper from a jar, but pat it very dry first; it gives sweeter flavour and may need an extra tablespoon of breadcrumbs to keep the patties crisp.
- Swap parsley for coriander and add a pinch of chilli flakes; the cooking time is unchanged, but the patties suit yoghurt, tahini or lime-based sauces.
- Use panko instead of fine breadcrumbs for a lighter, craggier crust; the patties brown a little faster, so check from 11 minutes.
- Replace the egg with a flax egg for vegan patties; let the mixed base stand for 10 minutes so the flax hydrates and binds before shaping.
Storage & reheating
Keep cooked patties chilled in an airtight container for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until hot through and crisp again.
Nutrition
Calories: 250
