Vegan Chickpea Patties

A plate of chickpea patties served with yogurt and lemon slices.

5 from 1 vote

These amazing vegan chickpea patties are crispy, delicious, and packed with flavors! Versatile and customizable, you can serve them as an appetizer, in sandwiches, or on salads. Easy to make and ready in 15 minutes.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: patties

Calories: 90kcal

Author: Meesha

Ingredients

1 medium red onion diced
3 cloves garlic minced
1 can chickpeas drained and rinsed (about 1 ½ cups cooked)
½ cup oats
1 teaspoon dried parsley
½ teaspoon ground cumin
1 teaspoon dijon mustard
salt and pepper to taste
¼ cup chopped green onion

US Customary - Metric

Instructions

Heat about ½ tablespoon of oil in a non-stick pan over medium heat. Once heated, add onion and saute for 2-3 minutes until translucent.
Next, add garlic and cook for a minute until fragrant.
In a food processor, add in all ingredients (including cooked onion and garlic) except green onion, and process until a relatively smooth batter forms.
Using a spatula or a spoon, scoop out about ¼ cup of the mixture and shape it into a patty. Repeat for the remaining mixture.
From here, you can choose to pan-fry, bake, or air-fry your chickpea patties.
Pan-frying - Heat up ½-1 tablespoon of oil in a non-stick pan over medium-high heat. Cook for 2-3 minutes on each side, or until both sides are nicely browned.
Baking - Preheat the oven to 180C/350F. Bake patties for 15-20 minutes, flipping them halfway through.
Air fryer - Cook them in the air fryer for 8-12 minutes at 180C/350F.

Notes

Oil-free - Simply use ¼ cup of water or broth to saute the onion and garlic in place of oil. You could choose to bake patties or cook them in an air-fryer to keep this recipe oil-free!

Helpful tips

If the patty mixture is too dry and crumbly to hold its shape, add some water, about a teaspoon at a time.
You could make them into burger-sized patties by using ¼ cup of mixture per patty instead of 2 tablespoons. You might need to cook them a little longer.
It is also possible to make this recipe without a food processor! Use oat flour in place of oats, and mash your chickpeas with a fork or a potato masher.
Feel free to add any herbs or spices that sound good to you. Smoked paprika, chili powder, dried oregano, and dried basil are amazing choices.

Storing - Keep chickpea patties in an airtight container, and refrigerate them for up to 5 days.

To freeze patties, first flash freeze them by placing them in one layer on a baking sheet. Pop them into the freezer for 1-2 hours, or until they are hard. You can then transfer them to freezer bags or any storage containers.

Reheating - For frozen patties, let them thaw for an hour on so on the countertop. You can proceed with heating them on the stove, or in the oven at 180C/350F for 5-8 minutes, or until they are hot.

Nutrition