With just five ingredients, these easy patties are tender with olive oil and frizzled scallion and pleasantly nubbly with mashed chickpeas. The recipe uses the 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 the 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.

News Source : https://www.oregonlive.com/nytcooking/2026/04/777318668-lemony-lamb-chickpea-patties.html