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Round dish of cooked patties sitting on some baking paper, garnished with parsley.

Chickpea Patties

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.
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Standing Time 20 minutes
Total Time 40 minutes
Servings 8 patties
Calories 132kcal
Author Alexandra


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
  • 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
  • teaspoon sea salt


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.



  1. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
  2. Salt: use coarse kitchen salt. Fine table salt is not suitable as it is too concentrated.
  3. Cayenne pepper: substitute with ground black pepper if you prefer.
  4. Rice flour: I use finely ground rice flour from my local Asian Grocery.
  5. Olive oil: depending on how many batches you need to fry, you may require more oil.


Calories: 132kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 483mg | Potassium: 77mg | Fiber: 2g | Sugar: 1g | Calcium: 47mg | Iron: 1mg