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.
Why you’ll love this recipe:
The Chickpea Patties are made from ingredients that are readily available and come together quickly and easily.
They are gently spiced making them suitable for the whole family.
Serve with our Herbed Garlic Yoghurt Sauce – a delicious accompaniment.
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.
Step by step instructions:
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.
Tips for success and FAQs:
These delicious Chickpea Patties are simple to prepare and full of flavour. Follow our tips below for the best results.
Yes, you can. Add the drained chickpeas to a medium-size bowl and mash them with a potato masher or a fork. You want to break them down until they are in small pieces but not completely smooth.
You can make the Chickpea Patties up to 3 days in advance. Store them, covered with cling wrap, in the fridge. Coat them with rice flour just before cooking.
Firmly compress the mixture to form the patties, and then let them rest in the fridge for 20 minutes. This will help them to firm up. And when frying the patties, don’t move them around. Let them firm up and become golden brown before turning them. If possible, only turn them once.
They are best eaten shortly after cooking, but you can store the cooked and cooled patties in a freezer safe container for up to 3 months. We do not recommend freezing the uncooked patties.
To reheat, preheat your oven to 180 degrees C (355F). Place your patties on a baking sheet lined with non-stick baking paper, cover loosely with aluminium foil, and reheat in the oven for about 8 minutes.
You will find so many ways to use these flavoursome Chickpea Patties. Serve them simply with some Herbed Garlic Yoghurt Sauce and a salad such as:
Or, serve them as vegan chickpea burgers or with pita bread and yogurt dressing.
Make them small and serve as an appetiser.
More delicious recipes for you to try:
Here are some more of our favourite meat-free dinner recipes for you to try:
These Chickpea Patties are so easily prepared that they are perfect for busy weeknights. I hope you enjoy them as much as I do – please let me know in the comments below if you try them.
For the Chickpea Patties:
- 1 400 g (14-ounce) tin of chickpeas – drained and the liquid (aquafaba) reserved
- ½ medium brown onion – chopped in small dice – prepared weight 90 g
- 1 tablespoon flat-leaf parsley – roughly chopped See Note 1
- 2 ½ tablespoon chia seeds – black or white See Note 1
- 6 teaspoon (30 ml) aquafaba – liquid from tin of chickpeas
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon coarse cooking salt See Note 2
- ⅛ teaspoon cayenne pepper – See Note 2 See Note 3
- ½ large carrot – grated – prepared weight 85 g
For Coating/Frying the Patties:
- ¼ cup (40 g) rice flour – to coat See Note 4
- ¼ cup (60 ml) olive oil – for shallow frying See Note 5
Herbed Garlic Yoghurt Sauce:
- ½ cup (120 ml) Greek yoghurt
- 1 small garlic clove – finely grated or chopped
- 1 teaspoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon parsley – finely chopped – or mint/coriander
- ⅛ teaspoon sea salt
For accuracy, we recommend weighing your ingredients. This will produce the best results.
For the Chickpea Patties:
- Add the chickpeas, onion, parsley, aquafaba, spices, carrot and chia to a food processor.
- Process until the mixture is combined, but still has some texture. The chickpeas should be broken down but not a paste. Take a small amount of mixture in your hand to check that it will form a patty.
- Use an ice cream scoop to evenly measure the patties. I used a 40 ml scoop.Add the scoops of the mixture to a large plate that is covered with cling wrap.
- Shape the scooped chickpea mixture into patties about 2 cm thick. Shape them firmly with your hands to compact the mixture. Place the patties into the fridge to chill for 20 minutes.
- Add the rice flour to another large plate and coat the patties in the rice flour.
- In a frying pan, heat the olive oil over medium heat until it is hot but not smoking.Add the patties and shallow fry for 2-3 minutes until golden brown, then carefully turn and cook the other side for 2-3 minutes. The patties are fragile, so it is best not to move them too much – let them firm up from cooking before turning them. Ideally, turn them once only.
- 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.
For the Herbed Garlic Yoghurt Sauce:
- In a small bowl, combine all of the ingredients and mix well. Check that the seasoning is to your liking. Chill until you are ready to serve.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Salt: use coarse kitchen salt. Fine table salt is not suitable as it is too concentrated.
- Cayenne pepper: substitute with ground black pepper if you prefer.
- Rice flour: I use finely ground rice flour from my local Asian Grocery.
- Olive oil: depending on how many batches you need to fry, you may require more oil.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.