Vegan Chickpea Patties - golden pan seared patties with fluffy interiors and crispy edges. A healthy recipe that feels restaurant worthy!
These chickpea patties are becoming a weeknight secret weapon. They taste gourmet, but can be on the table in less than 30 minutes. Serve them with a salad or vegetable side and dinner is served!
Reasons to love this recipe!
- No food processor or other special equipment needed! Just one bowl and a pan.
- Can be served as an appetizer, lunch or dinner!
- Are vegan, gluten free, dairy free, and healthy!
Ingredients and substitutions:
- Chickpeas - use canned or make them at home in the Instant Pot!
- Shallot - or sub red, white or yellow onions.
- Celery - you can also try fennel.
- Garbanzo bean flour - binds the patties together and keeps them gluten free. Feel free to use wheat flour.
- Spices: cumin, coriander, and aleppo pepper are called for in the recipe, but feel free substitute or omit spices as you'd like :) If using, aleppo pepper is likely one you will need to order online or find at a specialty market, but it adds an amazing fruity and mildly spicy flavor. If substituting another type of chili powder, start with a smaller amount.
- Salt
- Olive oil - for searing the patties.
- Herbed yogurt - optional, but delicious!
How to make chickpea patties:
Mash the chickpeas: In a large bowl, use a potato masher or fork to mash up the chickpeas until they are broken down into smaller pieces. See photo below as a guide.
Form into patties: Stir in the shallot, celery, garbanzo bean flour, and spices. Form into 2 inch wide patties.
Sear: Heat the olive oil in a large skillet over medium heat. Add in the chickpeas and cook on each side until golden, cooking in two batches if needed.
Storage?
Fridge: Store leftover patties in the fridge for up to 5 days. Reheat in a pan until warmed through. If using the yogurt, store separately and top after reheating.
Freezer: Individually wrap leftover patties and place them in a zip top bag. Store in the freezer for up to 3 months. Reheat from frozen in a pan on medium heat until warmed through.
How to serve Chickpea patties:
- Serve them for dinner with a vegetable or grain side dish.
- On top of a salad they make a great lunch.
- As an appetizer topped with herbed yogurt.
More chickpea recipes!
- Mediterranean Chickpea Burgers
- Grain Free Chickpea Granola
- Easy Curry Chickpea Salad
- 30 Minute Chickpea Walnut Chili
Chickpea Patties
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2-4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
Vegan Chickpea Patties - golden pan seared patties with fluffy interiors and crispy edges. A healthy recipe that feels restaurant worthy!
Ingredients
- 1 (15)oz can chickpeas, drained and rinsed or 1 ½ cups home cooked chickpeas
- ¼ cup minced shallot
- ¼ cup minced celery
- 2 teaspoons ground coriander
- 1 teaspoon garbanzo bean flour
- 1 teaspoon ground cumin
- ½ teaspoon aleppo pepper
- ½ teaspoon salt
- 1-3 teaspoons water, just enough to get the patties to hold together.
- 2-4 tablespoons olive oil
Herbed Yogurt
- ½ cup coconut yogurt
- 2 tablespoons chopped dill or other herbs
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- Pinch salt
Instructions
In a large bowl, use a potato masher or fork to mash up the chickpeas until they are broken down into smaller pieces.
Stir in the shallot, celery, garbanzo bean flour, coriander, cumin, aleppo pepper, and salt. Add water, 1 teaspoon at a time until the mixture holds together when pressed. Form into 2 inch wide patties.
Heat the olive oil in a large skillet over medium heat. Add in the patties and cook on each side until golden, about 3-4 minutes per side. Cook in two batches if needed.
While the patties are cooking, stir together all of the yogurt ingredients in a medium bowl. Serve with the warm patties. Enjoy!
Notes
Aleppo pepper: If using, the aleppo pepper it is likely you will need to order online or find at a specialty market, but it adds an amazing fruity and mildly spicy flavor. If substituting another type of chili powder, start with a smaller amount.
Nutrition
- Serving Size: ¼ recipe with yogurt
- Calories: 230
- Sugar: 1g
- Sodium: 587mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: easy, chickpea, shallot, celery, cumin, coriander, healthy, vegan, gluten free,
So yummy and easy to make.
★★★★★
Love this easy recipe and how it could be used as an appetizer, lunch or dinner!
★★★★★
Tastes good, quick and simple but please note there is no mention of adding water in the ingredients or recipe instructions, but I see it added in the video, which explains why mine fell apart like sand.
★★★★