Chickpea Patties (Vegan and Gluten Free)

These easy Chickpea Patties are certain to become a regular addition to your meat-free meal plans. The patties are seasoned with ground cumin, cayenne pepper and parsley and are tender on the inside and slightly crispy on the outside. As well, they are gluten-free, dairy-free, egg-free and vegan, making them suitable for many people with specific dietary requirements.

You will love the Chickpea Patties because:

• They are easily made, being suitable for experienced cooks or those who are just beginning.
• Whilst we use a food processor for this recipe, the patties can be made without one.
• They are perfect for busy nights as they can be prepared with minimal effort.
• You will find so many ways to use them. They are delicious served with our Tomato and Onion Salad or Kale and Apple Slaw. Serve them as vegan chickpea burgers or with pita bread and yoghurt sauce. Make them small and serve as an appetiser.
• The patties are high in protein and satisfying.
• They are economical to make.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Chickpeas/garbanzo beans – for convenience, we have used tinned chickpeas. It’s great to have some on hand, there are so many ways to use them, such as our Easy Hummus recipe.

Brown/yellow onion – adds great flavour. You can use white onion if you prefer.

Parsley – Some Italian/flat-leaf parsley adds nutrition and fresh flavour.

Aquafaba – this is the liquid from the drained chickpeas. We use a small amount of the liquid to bring the mixture together.

Cumin – some ground cumin adds gentle, aromatic spice.

Salt – sea salt is an essential flavour booster; without it, the patties would be dull. We use coarse cooking salt, not table salt. It is very fine and would make the patties too salty.

Cayenne – a small amount adds a hint of spice. You could use freshly ground black pepper if you prefer.

Carrot – some grated carrot adds flavour and is a great way to incorporate some vegetables without it being obvious.

Chia seeds – as the patties do not contain egg or breadcrumbs, we use the chia seeds to bind them together.

Rice flour and olive oil – we coat the patties in the flour before frying in olive oil. This helps give them a slightly crispy exterior.

How to Make Chickpea Patties:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

1 – Process the mixture:
Add the chickpeas, onion, parsley, aquafaba, spices, carrot and chia seeds to a food processor.

Process until the mixture is combined, but still has some texture.

2 – Measure the patties:
Use an ice cream scoop to evenly measure the patties. Add the scoops of the mixture to a large plate that is covered with cling wrap.

3 – Shape the Chickpea Patties:
Firmly shape the scooped chickpea mixture into patties and place the patties into the fridge to chill for 20 minutes.

4 – Coat in flour:
Add the rice flour to another large plate and coat both sides of the patties in the flour.

5 – Fry the patties in batches:
In a frying pan, heat the olive oil over medium heat until it is hot but not smoking then add the patties.

Cook for about 3 minutes and when golden brown, carefully turn and cook the other side.

6 – The golden patties ready to serve:
If cooking in batches, drain on a plate lined with paper towel. To keep the patties warm while cooking the remainder, place the plate in a 100 degrees C (200 F) oven.

Repeat with the remaining patties, adding extra oil if required.