Lemony Lamb Chickpea Patties

Name: Lemony Lamb Chickpea Patties
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mediterranean, Middle Eastern Inspired
Ingredients: 3 tablespoons olive oil; 1 bunch scallions (6 to 8 medium), chopped; Kosher salt (such as Diamond Crystal) and black pepper; 1 (15-ounce) can chickpeas, drained; 1 pound ground lamb; 1½ teaspoons ground turmeric; 1 lemon

By Sarah DiGregorio

Updated April 29, 2026

Andrew Bui for The New York Times. Food Stylist: Barrett Washburne.

Media 1 of 1

Ready In: 25 min
Rating: (0)
Comments: Read comments

With only five ingredients, these easy patties are tender with olive oil and frizzled scallion and pleasantly nubbly with mashed chickpeas. The recipe uses a whole bunch of scallions, so there aren’t any stragglers left to languish in the fridge, and it also calls for both the zest and the juice of a lemon. The earthy savoriness of lamb is delicious with lemon and turmeric, but feel free to substitute ground beef or dark-meat ground turkey. (White meat will be too lean.) Serve patties tucked into pita bread with hot sauce and tomatoes, or put them on top of rice or arugula (or both!) with a drizzle of olive oil and yogurt.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:6 patties

3 tablespoons olive oil
1 bunch scallions (6 to 8 medium), chopped
Kosher salt (such as Diamond Crystal) and black pepper
1 (15-ounce) can chickpeas, drained
1 pound ground lamb
1½ teaspoons ground turmeric
1 lemon

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 450 degrees.
Step 2
Warm the olive oil in a large (12-inch) oven-proof skillet over medium-high heat. Add the scallions to the skillet along with a pinch of salt and let them sizzle until softened and starting to brown, about 5 minutes, stirring once or twice.
Step 3
Meanwhile, put the chickpeas into a large mixing bowl and coarsely crush them with a potato masher or a fork.
Step 4
Pour the scallions and their oil into the bowl with the chickpeas and set the pan aside off the heat. Add the lamb, turmeric, 2 teaspoons salt and several generous grinds of black pepper to the bowl. Zest the lemon into the bowl and then reserve the lemon. Using your hands, gently mix all the ingredients together until they are evenly combined. Form into six equally-sized patties, and then press a shallow indentation into the center of each with your thumb. (This helps the patties keep their shape while cooking.)
Step 5
Put the patties into the same skillet (no need to clean) over high heat for 30 seconds to a minute to get the browning started. Transfer the skillet to the oven. Roast until the patties are just cooked through, about 15 minutes. Spritz lemon juice to taste over the top of the patties and serve.