Moroccan Spiced Chickpea Skewers

Name: Moroccan Spiced Chickpea Skewers
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 cans (15 oz each) (840 g) canned chickpeas, drained and thoroughly dried, drained and patted completely dry; 4 cloves (20 g) garlic cloves, minced, minced; 2 teaspoons (4 g) ground cumin; 1½ teaspoons (3 g) sweet paprika; ½ teaspoon (1 g) ground cinnamon; ½ teaspoon (1 g) ground ginger; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ½ onion (80 g) small yellow onion, finely diced, finely diced; ¼ cup (10 g) fresh cilantro, finely chopped, finely chopped; ½ cup (60 g) panko breadcrumbs; 2 tablespoons (18 g) ground flaxseed mixed with water, ground flaxseed mixed with 6 tablespoons (90 ml) water, rest 5 minutes; 3 tablespoons (45 ml) extra-virgin olive oil, divided

From the MyKitchenBank Kitchen

Tender grilled chickpea patties infused with warm Moroccan spices—cumin, cinnamon, paprika, and garlic—threaded onto skewers and charred until crispy on the outside. Serve with tahini sauce and fresh herbs for a satisfying vegan main or appetizer.

Prep: 25 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 7 min
Makes: 12 skewers (3 per person)

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Ingredients

4 servings

2 cans (15 oz each) (840 g) canned chickpeas, drained and thoroughly dried, drained and patted completely dry
4 cloves (20 g) garlic cloves, minced, minced
2 teaspoons (4 g) ground cumin
1½ teaspoons (3 g) sweet paprika
½ teaspoon (1 g) ground cinnamon
½ teaspoon (1 g) ground ginger
¾ teaspoon (4 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
½ onion (80 g) small yellow onion, finely diced, finely diced
¼ cup (10 g) fresh cilantro, finely chopped, finely chopped
½ cup (60 g) panko breadcrumbs
2 tablespoons (18 g) ground flaxseed mixed with water, ground flaxseed mixed with 6 tablespoons (90 ml) water, rest 5 minutes
3 tablespoons (45 ml) extra-virgin olive oil, divided

Equipment (5)

Food processor
Large mixing bowl
Shallow dish or plate
12 wooden or metal skewers (10-inch / 25 cm)
Grill or grill pan

Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before grilling
Pat canned chickpeas completely dry with paper towels—excess moisture will prevent proper binding
Preheat your grill to medium-high heat (about 400°F / 204°C) just before cooking

1
Prepare flax binder
- In a small bowl, whisk together ground flaxseed and 6 tablespoons (90 ml) water.
- Set aside for 5 minutes to thicken into an egg-like consistency.
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Ready when: Mixture resembles beaten egg
Tip: Don't skip this—the flax binder holds the skewers together during grilling.
2
Pulse chickpeas
- Add dried chickpeas to a food processor and pulse 8–10 times until most chickpeas are broken into quarters with some smaller crumbles; do not puree.
- You want texture, not a smooth paste.
- Transfer to a large mixing bowl.
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Ready when: Chickpeas are chunky but mostly broken
Tip: Over-processing will create a dense mixture; stop when you still see recognizable pieces.
3
Mix spice blend and aromatics
- To the bowl with chickpeas, add minced garlic, diced onion, ground cumin, sweet paprika, ground ginger, ground cinnamon, kosher salt, and black pepper.
- Stir well to coat all pieces.
- Add the prepared flax mixture and fresh cilantro.
- Fold everything together until evenly combined.
- The mixture should hold together when squeezed but still be fairly crumbly.
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Ready when: All spices are evenly distributed
Tip: Don't overmix; overmixing will compress the chickpeas and make dense skewers.
4
Add binder and breadcrumbs
- Sprinkle panko breadcrumbs over the mixture and fold gently until just combined.
- The mixture should now hold together when firmly pressed.
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Ready when: Mixture holds together when squeezed
Tip: If the mixture is still too loose after adding breadcrumbs, add 1–2 more tablespoons (8–16 g) panko.
5
Chill mixture
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- This allows the flavors to meld and makes shaping easier.
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Tip: You can make this mixture up to 1 day ahead and refrigerate until ready to shape and grill.
6
Shape patties onto skewers
- Remove mixture from fridge.
- With damp hands, take about 2 tablespoons (40 g) of mixture for each skewer.
- Roll into a log shape roughly 3 inches (7.5 cm) long and ¾ inch (2 cm) thick.
- Press firmly onto a wooden or metal skewer, wrapping the mixture around the stick to create a coating.
- Repeat with remaining mixture and skewers, spacing patties about ½ inch (1.25 cm) apart.
- You should have 3–4 patties per skewer.
- Brush all sides lightly with olive oil.
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Ready when: Patties are firmly adhered to skewers
Tip: Damp hands prevent sticking. Press firmly so patties don't slide off during grilling.
7
Preheat and prepare grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F / 204°C).
- If using a grill pan, heat it over medium-high heat on the stovetop until a drop of water sizzles immediately upon contact.
- Lightly oil the grill grates or pan surface.
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Ready when: Grill is hot and grates are clean
Tip: A well-oiled grill prevents sticking and creates better char marks.
8
Grill skewers
- Place skewers on the hot grill, spacing them 2–3 inches (5–7.5 cm) apart.
- Grill for 3–4 minutes on the first side without moving them, allowing a light char to develop.
- Using tongs, carefully rotate each skewer a quarter turn and grill for another 3 minutes.
- Continue rotating and grilling, 2–3 minutes per side, for a total of 10–12 minutes, until the chickpea patties are golden brown with charred edges on all sides.
- Watch for flare-ups; if the oil ignites, move skewers to a cooler part of the grill.
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Ready when: Patties are golden brown with charred edges, crispy on outside
Tip: Resist the urge to move skewers too often; letting them sit creates better char and prevents sticking.
9
Rest and serve
- Transfer skewers to a serving platter.
- Let rest for 2–3 minutes before serving.
- Drizzle with remaining olive oil if desired.
- Serve hot with tahini sauce, fresh lemon wedges, chopped tomatoes, and cucumber.
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Ready when: Skewers are ready to serve
Tip: These are best enjoyed immediately while the exterior is still crispy.

Good to know

Tips

For extra moisture on the inside, nestle a small cube of moist feta cheese (or vegan feta) inside each patty before pressing onto the skewer.
If you don't have a grill, you can bake these skewers at 400°F (204°C) on a parchment-lined baking sheet for 15–18 minutes, turning once halfway through. They won't have the char, but they'll still be delicious.
Serve alongside a tahini-lemon sauce (tahini thinned with lemon juice, garlic, and water) and crisp vegetables like cucumber, tomato, and radish for a full spread.
Double or triple this recipe for a crowd; the uncooked skewers hold well in the fridge and grill quickly in batches.

Make ahead

Prepare the chickpea mixture up to 1 day ahead; refrigerate in a covered bowl. Shape onto skewers just before grilling for best results, or assemble skewers up to 4 hours ahead and cover loosely with plastic wrap in the fridge.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill (2–3 minutes per side over medium heat) or in a 350°F (175°C) oven for 8–10 minutes. These do not freeze well because the texture becomes mushy when thawed.

Substitutions

ground flaxseed mixed with water → 1 tablespoon (10 g) cornstarch mixed with 3 tablespoons (45 ml) water. Creates a slightly firmer binder; the texture will be marginally denser but still delicious.
fresh cilantro, finely chopped → Fresh flat-leaf parsley, finely chopped. Provides a milder, earthier flavor. Use the same quantity.
panko → Fine dry breadcrumbs or crushed chickpea flour (gram flour). Use 0.5 cup (50 g) gram flour for a nuttier flavor and denser texture without the seafood-like hint some panko carries.
sweet paprika → Smoked paprika or Aleppo pepper. Smoked paprika adds depth; Aleppo pepper brings a touch of fruity heat. Either maintains the Moroccan spirit.