Looking for a delicious, protein-packed meal? Try our Easy Chickpea Patties with chickpea flour! These crispy garbanzo bean fritters are vegan, gluten-free, and require no eggs.
Perfect for pitas, wraps, sandwiches, or burgers, they offer a versatile, meatless option that's sure to satisfy. Dip them in creamy ranch dressing for a quick, healthy, and flavorful lunch or dinner.
Easy Chickpea Patties have become my go-to for any meal! Packed with protein and bursting with Mediterranean flavor, they perfectly complement anything from wraps to salads.
I love chickpeas in everything, from my chickpea tuna salad, to roasted chickpea snacks, tossed into pasta salads, and even as a base for my flourless chickpea brownies.
These patties, slightly crispy on the outside and tender on the inside, are no exception, delivering a satisfying protein punch and fiber boost. Make a big batch - they're perfect for meal prep and delicious in endless ways!
And if looking for other egg-free veggie fritters, try my chickpea flour zucchini fritters, quinoa burger patties, vegan potato pancakes, gluten-free pea fritters, or my lentil fritters.
You might also love my jackfruit burger patties—a savory, smoky, and spicy treat.
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Why You'll Love This Recipe
- Simple & healthy: Easy to make and packed with nutrients.
- Burger substitute: A great meat-free alternative for burgers.
- Allergy-friendly: Gluten-free, egg-free, and dairy-free.
- Budget-friendly: Made with affordable ingredients, ideal for meal prep.
- Versatile: Can be served as an appetizer, snack, lunch, or dinner paired with your favorite dips & sauces.
- Use up cooked chickpeas: An excellent way to use leftover chickpeas.
Ingredients
- Cooked chickpeas: They provide protein, fiber, and a base for the patties. You can use canned chickpeas or cook your own.
- Chickpea water (Aquafaba): A small amount of this chickpea liquid helps bind the mixture together. If you forget to save it, you can use tap water instead.
- Chickpea flour: Acts as a binder, holding the patties together without breadcrumbs. If you don't have chickpea flour, you can use all-purpose wheat flour or oat flour.
- Carrots: Carrots add sweetness, texture, and a vibrant pop of color to the patties.
- Onion: Chopped onion (red or yellow works well) provides depth of flavor and a savory bite.
- Parsley: Adds freshness, color, and a hint of herbaceous flavor. You can substitute other fresh herbs like fresh cilantro or dill.
- Garlic: Enhances the overall taste with its pungent and aromatic flavor.
- Salt & spices: I used cumin powder, paprika, curry powder, and black pepper. Feel free to adjust these to your taste or experiment with other spices you like.
- Olive oil: for frying the patties.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Chickpea Patties
Mash chickpeas. Begin by mashing the cooked chickpeas with a fork until they're mostly broken down, but still have some texture. Alternatively, you can pulse them a few times in a food processor or use a potato masher.
Mix all ingredients. Add the shredded carrots, chopped onion, parsley, minced garlic, chickpea flour, salt, and spices to the mashed chickpeas. Give it a good stir until everything is evenly combined. I prefer to use my hands to "knead" the mixture together, ensuring all ingredients are well incorporated.
Form patties. With clean hands, take about ¼ cup of the mixture and form it into patties. If the mixture is crumbly, add a small amount of water, one teaspoon at a time, until it holds together better.
Fry patties. Heat oil in a frying pan or skillet over medium heat. Once hot, carefully add the chickpea patties and cook for about 3 minutes per side, or until golden brown and crispy. Serve with fresh salad and your favorite dipping sauce.
Substitutions
- Chickpea flour: Replace with wheat flour, oat flour, or gluten-free flour blend.
- Carrots: Swap with grated zucchini, sweet potatoes, or bell peppers.
- Onion: Use shallots, leeks, or spring onions (scallions) instead of onion.
- Parsley: Substitute with cilantro, dill, or spinach for a different flavor.
- Garlic: Garlic powder or granules are great alternatives.
- Spices: Adjust the spices to your taste preferences or use a pre-made seasoning blend. You can also experiment with other spices such as coriander, turmeric, or chili powder for variation.
- Olive oil: Any high smoke point oil like avocado oil, canola oil, or vegetable oil can be used for frying.
Variations
- Cheesy option: Mix in nutritional yeast or grated vegan cheese to the mixture for an extra cheesy flavor.
- Herb infusion: Experiment with different fresh herbs like basil, thyme, or rosemary to add a unique herbal flavor to the patties.
- Italian-inspired version: Add some dried Italian herbs (such as oregano, basil, and thyme), finely chopped sun-dried tomatoes, and dairy-free Parmesan cheese to the mixture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Top Tips
- Ensure the chickpeas are well-drained before mashing to prevent excess moisture in the mixture.
- Finely chop your vegetables to ensure they incorporate easily into the mixture and help the patties hold together better.
- If the mixture is too wet to form into patties, add a little more chickpea flour to help bind it together.
- If you have difficulty shaping the patties, refrigerate the mixture for 30 minutes before frying to help it firm up. Additionally, you can use a flax egg as a binder to ensure the patties hold together well during cooking
- Use a non-stick or well-oiled frying pan to prevent the patties from sticking during cooking.
- Don't overcrowd the skillet when cooking the patties to ensure they cook evenly and develop a crispy exterior.
Serving Suggestions
- Serve with warm tortillas and spread with green mayo or pair with vegan queso or avocado dip.
- Enjoy with unleavened flatbread and drizzle with parsley dip or wild garlic pesto.
- Top with chive and sour cream dip, black bean hummus, or dairy-free sour cream.
- Serve the patties with a side of tomato cucumber salad or cucumber and vinegar salad for a refreshing and light meal.
Frequently Asked Questions (FAQ's)
Absolutely! Preheat oven to 350°F (180°C), line a baking sheet, and bake patties until golden brown, flipping halfway through.
Yes, you can freeze the cooked patties in a freezer-safe container or zip-top bag, placing parchment paper between each patty to prevent sticking for up to 2 months.
You can reheat them in a skillet with a little oil or in the microwave until warmed through.
1. Mashing the chickpeas: Mash chickpeas until they're partially broken down but still have some texture. Avoid over-mashing.
2. Patties thickness: Aim for slightly thicker patties because thinner ones may be more likely to fall apart.
3. Adjust moisture: If the mixture feels overly wet, consider adding a tablespoon of chickpea flour to help absorb some of the moisture. However, be mindful not to add too much, as it could result in dry patties.
Yes, chickpeas and garbanzo beans are different names for the same legume.
Simple Chickpea Recipes
Easy Chickpea Flour Recipes
- Gram flour omelette
- Chickpea flour banana cookies
- Garbanzo bean flour pizza
- Yeast-free crackers
- Garbanzo bean flour pancakes
📖 Recipe
Easy Chickpea Patties (Vegan and Gluten-Free)
Equipment
- 1 Bowl
- 1 Fork or potato masher
- Non-stick frying pan
Ingredients
- 1 + ½ cups cooked chickpeas rinsed and drained
- 2 medium-sized carrots shredded
- 1 small red onion or yellow/white onion, finely chopped
- ¼ cup fresh parsley finely chopped
- ¼ cup + 2 tablespoons chickpea flour or wheat/oat flour
- 2 tablespoons aquafaba (liquid from cooked chickpeas) or tap water
- ¾-1 teaspoon salt
- ½ teaspoon cumin powder
- ½ teaspoon paprika
- ½ teaspoon curry powder
- ¼ teaspoon ground black pepper
For frying
- 3-4 tablespoons extra virgin olive oil use more if needed
Instructions
- Begin by mashing the cooked chickpeas with a fork until they're mostly broken down, but still have some texture. Alternatively, you can pulse them a few times in a food processor or use a potato masher.
- Add the shredded carrots, chopped onion, parsley, minced garlic, chickpea flour, salt, and spices to the mashed chickpeas. Give it a good stir until everything is evenly combined. I prefer to use my hands to "knead" the mixture together, ensuring all ingredients are well incorporated.
- With clean hands, take about ¼ cup of the mixture and form it into patties. If the mixture is crumbly, add a small amount of water, one teaspoon at a time, until it holds together better.
- Heat oil in a frying pan or skillet over medium heat. Once hot, carefully add the chickpea patties and cook for about 3 minutes per side, or until golden brown and crispy. Serve with fresh salad and your favorite dipping sauce.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Mash chickpeas until they're partially broken down but still have some texture. Avoid over-mashing.
- Finely chop your vegetables to ensure they incorporate easily into the mixture and help the patties hold together better.
- If the mixture is too wet to form into patties, add a little more chickpea flour to help bind it together.
- Aim for slightly thicker patties because thinner ones may be more likely to fall apart.
- If you have difficulty shaping the patties, refrigerate the mixture for 30 minutes before frying to help it firm up. Additionally, you can use a flax egg as a binder to ensure the patties hold together well during cooking
- Use a non-stick or well-oiled frying pan to prevent the patties from sticking during cooking.
- See the post above for ingredient substitutions, recipe variations, and serving suggestions.
Nutrition
For food safety guidelines check USDA.gov.
If you try these chickpea fritters, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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