Chickpea patties bring a slightly crisp exterior with a savory, tender interior. Made with pantry staples, these skillet-browned fritters make our regular menu rotation. We like to stack larger patties in whole grain buns with fresh greens and a smear of vegan mayo. And, we often serve smaller patties with a fresh green salad.
How To Make This Recipe
This chickpea patties recipe starts with canned chickpeas and uses pantry staples. For our chickpeas, we choose low sodium because we’re reserving the liquid for use in preparation. We also use vegan Panko breadcrumbs, and we choose whole grain when we can. For those seeking a gluten free preparation, use gluten free breadcrumbs.
Our seasoning blend includes poultry seasoning, dried parsley, garlic powder, and onion powder. For liquids, we’re bringing water, liquid aminos, and reserved chickpea water. Our only fresh ingredient here is red bell pepper, and we’ve successfully used rehydrated dry bell peppers when that’s all we have handy.
Gather chickpeas and seasonings.
WFPB (Oil-Free) Variation
We’re only using olive oil for browning, and this can also be done without oil in a dry, non-stick skillet. While you may lose those crisp edges, the patties will still be delicious. For WFPB-compliance, use Panko breadcrumbs that are both whole grain and vegan.
Prepare Dough
This is one of those easy vegan recipes to make that comes together in under 30 minutes with the help of a food processor. So, in the jug of our food processor, we combine the chickpeas, bell pepper, breadcrumbs, and seasonings. Then, we top it all off with our water and liquid aminos.
Everything into the food processor.
Next, we process this chickpea mixture, adding the reserved chickpea liquid, 1 tablespoon at a time, until mixture begins to come together. We’re looking for a uniform, sticky dough that will hold shape.
Process until uniform and sticky.
With clean hands, we remove our chickpea mixture from food processor. Then, we divide our dough into balls for shaping. For large patties, we make 4 balls. For smaller patties, we usually make 8 of them. Regardless of size, we’ll flatten them to form ¾-inch patties.
Flatten dough into patties.
Brown Patties
Now, let’s brown those patties. We warm our olive oil (or skip the oil entirely for oil-free) in a non-stick skillet over low-medium heat. Then, we’ll add our patties and cook them until lightly golden brown on both sides.
Brown patties over low-medium heat.
Use caution when flipping these patties to prevent them from losing shape. We gently press down with spatula, periodically, to further flatten the patties while cooking.
Ready To Serve
Once browned, our chickpea patties are ready to serve. We typically serve our large patties on a whole grain bun with fresh greens and a smear of vegan mayo.
Chickpea patties on a whole grain bun.
Smaller patties pair well with a side of rice pilaf or atop a roasted broccoli and kale salad. They also make for a great party appetizer or game day snack!
Enjoy those chickpea patties.
We store our leftover patties in the fridge for 3-5 days. For best results, reheat in a pan or air fryer until warmed through. When freezing, we individually wrap leftover patties and place them in a ziploc bag. They keep well in the freezer for up to 3 months.
More chickpea dishes:
Recipe Card for Chickpea Patties
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Chickpea Patties
Equipment
Ingredients
- 15 ounces no-salt added chickpeas drained with liquid reserved
- 1/4 cup diced red bell pepper
- ½ cup vegan Panko breadcrumbs whole wheat preferred
- 1 teaspoon poultry seasoning
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons water
- 1 teaspoon liquid aminos
- 1 tablespoon olive oil see notes for WFPB (oil free)
Instructions
- In the food processor, combine the chickpeas, bell pepper, breadcrumbs, poultry seasoning, parsley, garlic powder, onion powder, water, and liquid aminos.
- Process until smooth, adding the reserved chickpea liquid, 1 tablespoon at a time, until mixture begins to come together.
- With clean hands, remove chickpea mixture from food processor, divide into 4 (large patties) or 8 (small patties) balls, and flatten to form ¾-inch patties.
- Warm olive oil in a non-stick skillet over low-medium heat. Add patties and cook until lightly browned on both sides. Use caution when flipping to prevent the patties from crumbling. Press down periodically with spatula to flatten patties while cooking.
- Once browned, the chickpea patties are ready to serve.
