Easy Chickpea Patties (Vegan and Gluten-Free)
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.
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
Calories: 130kcalCarbohydrates: 14gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 309mgPotassium: 219mgFiber: 4gSugar: 3gVitamin A: 2781IUVitamin C: 5mgCalcium: 31mgIron: 2mg
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