Make these delicious Easy Chickpea Patties that are totally vegan in less than thirty minutes! Slightly crispy on the outside and tender and moist and flavorful on the inside. Protein-rich, healthy, and loved by all! With a touch of spice and subtle herb flavor, they're great for dinner or even as appetizers!
These chickpea cakes are super simple to put together! They are so flavorful and tender and are slightly crispy on the outside. They would make a wonderful vegan burger idea with your favorite vegan buns. Make mini patties and you have a really great appetizer idea. Also great to serve on the side with your favorite salad.
Originally posted on January 2021 and republished on January 2023. This is the best chickpea patty recipe, so easy to put together.
Some other names for these vegan chickpea patties are chickpea burgers, chickpea cakes, and chickpea fritters. Essentially, they are all the same thing.
Jump To
- Why you'll love these Chickpea Burgers (Patties)
- What ingredients do you need for chickpea cakes?
- How do you make the best vegetarian patties?
- Can I make these chickpea patties in an air-fryer?
- What are some tips for making chickpea fritters?
- How do you make chickpea patties ahead of time?
- Can you freeze these chickpea patties?
- What to do with leftover patties?
- FAQ'S
- Some other vegan recipes to enjoy:
- Vegan Chickpea Patties
Why you'll love these Chickpea Burgers (Patties)
- These chickpea patties are an easy vegan recipe, a tasty way to get your daily dose of plant-based protein.
- They're a total quick meal!
- Not only are they packed with nutritional value, but they also have this amazing savory flavor and light texture that makes them perfect for lunch or dinner.
- They're super versatile, so you can spice them up or dress them down with different ingredients to fit any meal.
- You don't need a food processor (or if you have one you can use it).
- Very economical.
- They're a breeze to make ahead of time and can be stored in the freezer for up to two months
We just love chickpea recipes! This Chickpea Stew with Kale and Sweet Potatoes is made all winter long. I have to say that my mom made these fantastic patties. She is quite the veggie burger queen.
She reminded me she's been making them for years way before they became so popular! I recently was thrifting and found a brand new copy of the Veganomicon book. In trying to keep healthier this January, I thought you all would love this recipe as much as we do!
When I went completely vegan about 8 years ago, I tried so many recipes in that book! I only had the library copy and never actually bought the book. She was more excited than I was when I found this book a month or so ago. The first recipe she tried was their chickpea patties
Mom changed up the recipe by using nutritional yeast flakes and adding freshly squeezed lemon juice. She also adapted the fresh herbs and paprika to her taste (she also added a tiny bit of spicy paprika to give it a kick!). These have become quite a popular recipe!
The kids rush to grab one as soon as they cool down a little. It's impossible to make them wait and they love them just as they are. But make a vegan tzatziki sauce to go with it or serve them as burgers with all your favorite toppings!
What ingredients do you need for chickpea cakes?
- Chickpeas - drained and rinsed, serves as the primary base for the cakes
- Extra-virgin olive oil - used for sautéing and enhancing flavor
- Nutritional yeast flakes - adds a cheesy, nutty flavor
- Plain bread crumbs - helps in binding the cakes together
- Vegetable broth or water - used for moisture and added flavor
- Soy sauce - imparts a savory, umami taste
- Garlic clove minced - provides a strong, aromatic flavor
- Lemon zest and juice - adds a fresh, tangy note
- Dried thyme - enhances the flavor with its subtle, dry aroma and slightly minty taste
- Dried rubbed sage and rosemary - contributes a hearty, robust flavor
- Hungarian paprika - gives a sweet, warm flavor and vibrant color
How do you make the best vegetarian patties?
Gather ingredients: The first step is to gather up all your ingredients. You could use fresh herbs. I used the dried rosemary and sage from my mother-in-law in Italy and my own fresh dried thyme.
Mash the chickpeas: Next step is to carefully mash up the chickpeas. It's totally fine to have some larger pieces of chickpeas. You could also pulse it together in the food processor if you prefer.
Scoop the portions: Using an ice-cream scooper, scoop out your patty portions.
Form into patties: Use your hands to form them into nice and firm patties and place them on a plate.
Chill: Once you get all your patties formed, cover the plate and place in the fridge for about an hour. If you skip this step, they still cook up great! My beautiful mamma's hands forming the patties.
I really can’t handle deep fried foods any more. The patties were scored on a grill pan and then lightly fried in a little bit of oil (I used a coconut oil mix). It’s so much lighter to cook them like this and also keeps them a bit healthier.
They also could be baked in the oven. They also could be baked the whole time in the oven or very carefully grilled (they're more delicate than a regular burger).
Can I make these chickpea patties in an air-fryer?
Yes! You can make these delicious air-fryer chickpea patties.
Here is how you make them in an air-fryer:
Preheat air fryer to 375°
Place patties in a singer layer on the greased air-fryer basket, spray with cooking spray. Cook for 8-9 minutes on one side.
Gently flip to the other side, spray with oil spray (if needed), and cook for 5-6 minutes more (the patties will be a nice golden color and crisp).
What are some tips for making chickpea fritters?
- A trick with any bean burger is to firmly pack when you're making the patty.
- Make sure you're not pressing with the spatula on them when you're cooking them up.
- If you're using these as burgers, try to form the patties to fit the size of your bun when you're forming the shape.
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How do you make chickpea patties ahead of time?
It’s really easy! Just make the chickpea patty mixture up. Shape them into small rounds (if you’re using them for finger bites). Wrap them up and place in the refrigerator in a large zipped lock bag. They'll stay fresh for up to three days. The day of your party, just cook them up according to recipe right before everyone arrives! Perfect for when you have any last minute friends coming over for a drink.
Can you freeze these chickpea patties?
Yes! It's best to freeze before cooking them up. Simply pat the patties with a little bit of whole wheat flour. Then freeze the uncooked patties by placing a small sheet of wax paper between each patty. Place them in zipped lock freezer bags for up to a month. Defrost completely before cooking them up.
What to do with leftover patties?
- Leftover chickpea patties make a great sandwich filling for lunch.
- You can also crumble them up and add to your favorite soup like turmeric soup for added texture and flavor.
- Or you could eat them as is, served with a side of roasted vegetables or salad.
- Another option is to mix the cooked patties with a little mayo and some diced onion and celery for a tasty vegan chickpea salad.
- You can also add them to a wrap or burrito with other fillings like hummus, pickles, and avocado.
FAQ'S
Yes, chickpea patties are a great source of nutrition. They contain plant-based proteins, complex carbohydrates, and dietary fiber, which can help promote healthy digestion. Additionally, they're low in saturated fat and cholesterol-free, making them a nutritious option for many diets.
Yes, chickpeas are a nutritious option for weight loss. They are low in calories and high in fiber and protein, making them filling and satisfying.
They are high in fiber, protein, and complex carbohydrates, making them an excellent choice for those looking to incorporate more plant-based foods into their diet.
This could be due to a few different factors. If your mixture is too wet, try adding more breadcrumbs to help bind the ingredients together. Additionally, make sure your patties are not too thin when you shape them as this can cause them to fall apart when cooked.
Yes! You can just mash the chickpeas by hand.
-You can reheat the patties in the oven, on a skillet, or using a microwave.
-If using the oven, preheat to 350°F (175°C) and bake for 10 minutes.
-For a skillet, heat over medium heat and fry for 3 minutes per side until hot.
-To keep chickpea burgers from falling apart, it's important to make sure that the mixture is not too wet. Start by draining and rinsing the chickpeas before mashing them with the other ingredients.
-You can also add a little flour or cornstarch if you find that your mixture is too wet.
Chickpea burgers are a great way to get your daily dose of plant-based protein. They're also packed with essential vitamins and minerals such as magnesium, iron, and potassium.
Absolutely! Chickpeas are an excellent source of plant-based protein, making them a great meat alternative. They're also high in fiber and low in fat, so they can help keep you feeling full for longer.
Some other vegan recipes to enjoy:
- Vegan Banana Snacking Cake
- Vegan Matcha Brownies
- Cabbage, Lentil and Chickpea Stew
- Kale and Chickpea Soup with Garlic Crostini
- Healthy Chicken Patties-Whole30 + Paleo
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Vegan Chickpea Patties
Ingredients
- 1 can chickpeas drained and rinsed
- 2 Tablespoon extra-virgin olive oil plus more for the pan
- 1/2 cup nutritional yeast flakes
- 1/2 cup plain bread crumbs
- 1/4 cup vegetable broth or water
- 2 Tablespoon soy sauce
- 1 garlic clove minced
- 1 large lemon zest and juice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rubbed sage and rosemary
- 1 teaspoon Hungarian paprika
Instructions
- In a large bowl, mash together chickpeas and olive oil, until it’s mostly smooth (it’s ok to have some larger pieces of chickpeas).
- Add in the nutritional yeast flakes and bread crumbs.
- Add in the broth a tablespoon at a time. You want to have a cohesive mixture but not have it be too watery. It should be a nice thick and smooth mixture that you could work with to form the patties.
- Add in the rest of the ingredients and stir together. You could check the flavor and add a little more herbs or paprika if you like the flavor. Spice it up with a dash of chili if you like spicy.
- Form into the patties and place on a plate. Cover and refrigerate for an hour or more.
- When ready to make, heat a large skillet over medium heat.
- Add a thin layer of olive oil to skillet, cooking cutlets fry for 2 to 3 minutes on each side until lightly golden and crispy.
- Add more oil if needed when you flip them.
- The patties are done when they have a nice golden brown color are firm to the touch.
- AIR-FRYER METHOD
- Preheat air fryer to 375°
- Place patties in a singer layer on the greased air-fryer basket, spray with cooking spray or an oil spray (I like to use an olive oil cooking spray). Cook for 8-9 minutes on one side.
- Gently flip to the other side, spray with oil spray (if needed), and cook for 5-6 minutes more (the patties will be a nice golden color and crisp).
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Roe says
Can these be made in an air fryer?
Lora says
Hi Roe-Yes! You can...I updated the recipe card with those instructions.
Cor says
Hi there, Im trying out your recipe. After step 4 ..
"Add in the broth a tablespoon at a time. You want to have a cohesive mixture but not have it be too watery. It should be a nice thick and smooth mixture that you could work with to form the patties."
.... I must get a texture that is slightly loose/watery then I add the juice of a whole lemon and 2 tablespoons of soy sauce. It seems like too much liquid?
Lora says
Hi Cor-Yes, this is how I've made the patties multiple times. Why don't you start first with the lemon juice and soy sauce, because it really adds to the flavor and shouldn't be omitted, and add the broth (or some water) a little at a time until you get a nice texture to be able to form into the patties. Maybe you'll like the texture to be with less broth (for me, it's perfect with 1/4 cup). So start with lemon juice/soy, then slowly add in broth (or water) and mix and check the texture with your hands and see how it's coming out, and maybe for you, it will be less than what I mention in recipe and worked for me. It also get some time in the fridge to firm up to before you cook them up.
Lora says
Hi Cor -just to let you know, I remade these for lunch yesterday. The broth/soy sauce (this time I used coconut aminos)and freshly squeezed lemon juice is the perfect amount, as it's written. Try it out as I mentioned on my previous comment, but I think you'll see it should work fine as it's written (mom concurred, she said it would be TOO dry if you added less broth...and it's her recipe).
Joy Rick says
I love these Pattie’s. It’s all vegan that’s the best part. Thank you so very much!
Lora says
Hi Joy...so happy you enjoyed them!! Thank you for the lovely comment. xx
Linda F says
Super easy and delicious. I inadvertently left out the soy sauce, will add next time. Thanks