Chickpea patties | These little patties are like mini chickpea burgers - you could even serve them on slider buns. Stuff these chickpea patties into a wrap or pita with a garlicky sauce, lettuce, cucumber, and tomatoes for an easy lunch or dinner.
Chickpea patties - baked not fried
These simple chickpea patties are flavorful, crispy on the outside, and soft on the inside. I use a bit of flour to bind this recipe together and I mix it in my Ninja food processor. Don't have a food processor? I've made lots of veggie burgers and patties and a food processor is not a necessity, you can make these chickpeas by hand also.
The key to getting this recipe to stick together is to not introduce any liquids, even an egg (which also makes these vegan chickpea patties), and to mash the chickpeas up so it wants to stick to the flour. You can do this in a food processor, with a fork (ya it takes time and tenacity), or with a potato masher (less time and still effective!)
Let's get into the ingredients.
Ingredients for this recipe
Chickpeas - I use dried chickpeas that I cook in my Instant Pot. I prefer my chickpeas this way because I like the smoother texture but canned chickpeas work perfectly fine too. A small 400 ml can usually has about 1 ½ cups of chickpeas, but I use 2 cups in this recipe (because I make them in large quantities and freeze them). You'll need either a larger can of chickpeas or two small cans.
Spices - I like cumin and coriander but if you want to try something else, go for it. I think my Everyday Seasoning would be good here.
Onion - I use half of a large onion, you could use one small onion.
Parsley - I like fresh parsley and traditional falafel is full of green herbs. I've used spinach too with great results.
Flour - I use flour, but if you need this to be gluten free I'm sure you could use certified gluten free oat flour. I've used oats and oat flour in veggie burger patties (like my Butternut Squash and Bean Burger patties) before with no issues so I'm sure it would work in these chickpea patties.
EXPERT TIP: Chickpeas can also be called garbanzo beans.
How to Serve these chickpea patties:
You can also make add them to a Roasted Veggie Bowl for a filling dinner.
More Recipes Using Chickpeas
- Chickpea Salad Sandwich Filling
- Chickpea Salad with Cucumber + Tomato
- Instant Pot Vegetarian Curry
- Instant Pot Red Thai Curry Chickpeas
- Avocado Cilantro Lime Hummus
- Roasted Sweet Potato + Garlic Hummus
What to serve with chickpea patties
- Wrapped in a sweet potato flatbread
- Wrapped in a No Yeast Flatbread
- on the side of Instant Pot Brown Rice with Cumin
- In a Roasted Veggie and Quinoa Bowl
- 2 cups chickpeas (rinsed)
- ½ large onion
- 2 cloves garlic
- ¼ cup parsley (or other herbs, or spinach)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼-1/2 teaspoon black pepper
- ½ cup all-purpose flour
- Preheat oven to 400°F (200°C).
- Add half an onion and the garlic cloves to the bowl of a food processor and process until finely chopped. (Or finely chop by hand with a knife.)
- Add the herbs, or spinach and pulse to combine the herbs or chop the spinach. (Or chop by hand with a knife).
- Add the spices, salt, pepper, and chickpeas. Pulse to combine and chop the chickpeas. (Or mash with a fork or potato masher.)
- Add the flour and run the food processor until the mixture is combined and comes together in a large, soft ball. (Or mix by hand until you get the same results)
- Portion the mixture into twelve pieces. Roll each piece into a ball, and space it out on a baking sheet. Wet your hands a bit if the mixture starts to stick.
- Flatten each ball into a flat patty, about a half-inch thick.
- Bake for 20-25 minutes, flipping halfway to ensure both sides crisp. Serve.
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How to make baked chickpea patties
Preheat the oven to 400°F (200°C) and get a half sheet baking pan out. You can line it with parchment paper or a silicone mat to help the patties not stick to the baking sheet.
Make the chickpea patty mixture
Choose either a food processor or a knife and masher to prepare the ingredients.
If using a food processor add the onion and garlic into the bowl and process to chop finely. If you're making these by hand, use a knife to finely chop both the onion and garlic. Do the same for the parsley.
Add the spices, salt and pepper and then mix to combine.
Add the chickpeas. If you're using a food processor, process until the chickpeas are finely chopped up. If you're making these by hand use a fork or potato masher and get quite a bit of the chickpea mashed up pretty well - this helps when adding the flour and mixing everything together.
Add the flour. For the food processor method, pulse until the chickpeas start to mash up more and combine with the flour and form a soft ball. If you're making these by hand, then you've already mashed your chickpeas and you just need to add the flour and combine everything well.
Form the mixture into patties
This part works best with damp hands so have your mixture handy, a sheet pan and a bowl of water to dip into.
Portion the mixture into 12 pieces and roll each piece into a ball. Space these out on the sheet pan.
Flatten each ball by either holding them in damp hands and flattening, or by flattening them right on the sheet pan. Flatten to about a half-inch thickness. Nudge the edges around to get circle shapes (or whatever shape you prefer!). Repeat for every portion,
Bake the patties
Sometimes I line my baking sheet, and sometimes I don't. These do stick to my pan a little bit when I don't line it, because of the lack of fat. But I just wiggle my flipper underneath them carefully to flip them.
Bake for 20-25 minutes, flipping halfway through the baking time. This helps both sides get crispy. Serve while hot. Check above for serving suggestions.
The best way to freeze chickpea patties is to flash freeze them. Space the patties on a baking sheet and freeze for a few hours and then store the patties either individually wrapped in a ziptop storage bag or airtight container with a lid.
When you flash freeze food it stops it from sticking together while freezing. When the food is frozen first and then packaged together it won't stick together as strongly or be hard to separate.