I’ve always loved creating easy, nutritious meals, and Simple Vegan Chickpea Patties have become a go-to in my kitchen. They’re incredibly easy to whip up, using pantry staples like chickpeas, garlic, and cumin, yet they’re packed with flavor. Every time I make these patties, I’m reminded of how much joy a simple recipe can bring, especially when it comes together in under 30 minutes. I often make a batch ahead of time, freeze them, and reheat them whenever I need a quick, hearty meal.
Making Weekdays Easier with Vegan Chickpea Patties
There’s something special about these Simple Vegan Chickpea Patties that makes them perfect for busy weekdays. The recipe is flexible, so if I’m out of parsley, I swap it for basil or cilantro. And while the recipe calls for sunflower seeds, I’ve sometimes used flaxseeds, and the patties still turn out delicious. I love how they crisp up so nicely in a skillet, with a golden brown exterior that makes them irresistible. Pair them with a garlic-dill sauce or serve them in a pita with fresh veggies, and you’ve got yourself a quick yet satisfying meal.
Vegan Chickpea Patties: Perfect for Meal Prep
When I’m in the mood for meal prep, I always make a double batch of my Simple Vegan Chickpea Patties. They’re freezer-friendly, so I can store extras for those days when I don’t feel like cooking from scratch. All I have to do is pop them in the oven to warm up, and they taste just as good as freshly made. It’s comforting to know that I have a healthy, homemade meal ready in minutes, especially when life gets hectic.
What I love most about these Simple Vegan Chickpea Patties is how versatile they are. They can be served as a main course with a side salad, used in wraps, or even enjoyed as a snack on their own. My family loves them too, and it’s always a crowd-pleaser when I bring them to potlucks or dinner parties. Plus, they’re gluten-free, vegan, and packed with protein, so everyone can enjoy them, regardless of dietary preferences.
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Chef’s Notes- Simple Vegan Chickpea Patties
- Proper Chickpea Preparation: Ensure chickpeas are thoroughly rinsed and dried before blending. Excess moisture can lead to a wet, crumbly mixture that won’t hold its shape.
- Chill for Firmness: Chilling the mixture is crucial to help the patties hold their shape. If you’re in a rush, freezing for 30-45 minutes works too.
- Customize with Herbs: Feel free to add fresh herbs like dill, mint, or basil for a flavor twist. You can experiment with different herb combinations based on what’s in season.
- Texture Control: Pulsing the mixture in the food processor gives better texture control. Aim for a crumbly, slightly coarse mixture rather than a smooth paste.
- Panko Coating: For extra crispiness, coat the patties in panko breadcrumbs. If you’re gluten-free, swap with a gluten-free breadcrumb alternative.
- Oil Temperature: When pan-frying, ensure the oil is hot but not smoking. If it’s too cold, the patties may absorb excess oil and become greasy.
- Batch Freezing: Make a big batch and freeze the uncooked patties. Freeze on a baking sheet first to prevent sticking, then transfer them to a bag. Thaw before cooking for quick weekday meals.
Simple Vegan Chickpea Patties
Dive into these Simple Vegan Chickpea Patties, a delightful and easy-to-make dish that’s perfect for any meal! Packed with fresh herbs, spices, and a hint of garlic, these patties are both flavorful and nutritious. Whether you’re a seasoned vegan or just looking to try something new, these patties are sure to impress. Plus, they’re freezer-friendly, making meal prep a breeze. Get ready to enjoy restaurant-quality falafel right at home!
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Ingredients
- Chickpea Mixture
1 can (15 oz) garbanzo beans rinsed and dried
1/3 cup fresh cilantro chopped
4 cloves garlic finely minced
2 medium shallots finely chopped
2 Tbsp raw sunflower seeds or finely chopped almonds
1 1/2 tsp ground cumin adjust to taste
1/4 tsp sea salt plus more to taste
1/4 tsp black pepper plus more to taste
pinch ground cardamom (optional)
pinch ground coriander (optional)
3-4 Tbsp chickpea flour or oat flour for gluten-free option
- For Cooking
3-4 Tbsp olive oil or any neutral oil with a high smoke point
Panko bread crumbs for coating (optional; use gluten-free if needed)
- For Serving
Garlic Dill Sauce (optional; see Mediterranean Baked Sweet Potato Recipe)
- Alternative Ingredients:
Chickpeas: Substitute with white beans or lentils.
Parsley: Replace with fresh basil or mint.
Shallots: Use red onion or green onions.
Sesame Seeds: Swap with chia seeds or flaxseeds.
All-Purpose Flour: Use almond flour or coconut flour for a low-carb option.
Avocado Oil: Substitute with grapeseed oil or sunflower oil.
Directions
- Prepare Chickpea Mixture – Combine garbanzo beans, cilantro, garlic, shallots, sunflower seeds, cumin, salt, pepper (and cardamom and coriander if using) in a food processor. Pulse until you achieve a crumbly dough consistency.
- Add Flour – Gradually add chickpea flour one tablespoon at a time while pulsing until the mixture is no longer wet and can be formed into balls without sticking to your hands.
- Chill Mixture – Transfer the mixture to a mixing bowl and refrigerate for 1-2 hours to firm up. For quicker results, chill in the freezer for 45 minutes.
- Form Patties – Scoop out rounded tablespoon amounts of the mixture and shape into small discs. Optionally coat with panko bread crumbs for extra crispiness.
- Cook Patties – Heat olive oil in a skillet over medium heat. Once hot, add the patties in batches and cook for 4-5 minutes on each side until deep golden brown.
- Optional Baking – For even crispier patties, bake in a preheated oven at 400°F (204°C) for an additional 5-10 minutes after pan-frying.
- Serve – Serve warm with garlic-dill sauce or hummus inside pita bread or naan with desired toppings or on a bed of greens.
Equipment
- food processor
- mixing bowls
- measuring cups and spoons
- Skillet
- baking sheet
Nutrition Facts
- Calories: 91kcal
- Carbohydrates: 8.1g
- Protein: 2.2g
- Fat: 5.8g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 87mg
- Potassium: 77mg
- Fiber: 1.6g
- Sugar: 1.5g
- Vitamin A: 148IU
- Vitamin C: 3.34mg
- Calcium: 18.79mg
- Iron: 0.76mg
FAQs- Simple Vegan Chickpea Patties
Can I bake these patties instead of frying them?
Yes! You can bake the patties at 400°F (204°C) for 15-20 minutes, flipping halfway through for even crispiness.
How can I make these gluten-free?
Substitute chickpea flour with oat flour and use gluten-free breadcrumbs (or skip breadcrumbs entirely) to keep the patties gluten-free.
How do I store leftover patties?
Store cooked patties in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months.
What can I use instead of chickpeas?
You can substitute chickpeas with white beans or lentils for a different texture and flavor, though chickpeas provide the best consistency.
How can I make the patties spicier?
To add heat, mix in finely chopped chili, cayenne pepper, or red pepper flakes to the chickpea mixture before forming the patties.
