Vegan Chickpea Patties
Easily whip these Vegan Chickpea Patties up for your burgers, sandwiches, salads and wraps. They are so crispy on the outside, soft on the inside, and packed full of Mediterranean-inspired flavor! Bonus - Chickpeas are nutrient-dense and filling!
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Bonnie - Serene Trail
Servings: 6
Calories: 250kcal
Ingredients
- 2 tbsp flaxseed meal
- 1/4 cup no-chicken broth, or water or veggie broth, (60ml)
- 1 can chickpeas, or 1.5 cups cooked, (425g)
- 1/2 cup oat flour, (60g)
- 1/4 cup fresh parsley leaves, chopped, (15g)
- 1/4 cup red onion, diced, (30g)
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp pepper
- olive oil for cooking, ~2 tbsp
For Optional Lemon Herb Tahini
- 1/2 cup tahini, salted, (140g)
- 3 tbsp fresh squeezed lemon juice, 1-2 lemons
- 1/4 cup fresh cilantro, (15g)
- 1/4 cup fresh parsley, (15g)
- 2-3 tbsp warm water
- 2 tsp maple syrup
- 1 tsp garlic powder
Instructions
- Make the flax egg by stirring ground flax seeds into the broth. Let it sit and thicken for 5 minutes.
- Meanwhile, drain and rinse the chickpeas. Add them to a food processor along with the oat flour, parsley, onions, and seasoning.
- Pulse it for 2-3 minutes. Pour in the flaxseed mixture and blend it until everything is combined. The mixture should look like a wet paste with a few chunks of chickpeas left.
- Transfer the mixture to a large bowl, cover it, and place it in the refrigerator for 15 minutes. Heat a thin layer of cooking oil in a large skillet over medium heat.
- Roll 1/4 cup-sized balls then press them down into tightly packed discs. Place them on parchment paper or a nonstick mat until the oil is hot.
- Add a few patties at a time to the sizzling hot pan. Cook them for 3-4 minutes on each side or until they're golden brown and crispy on the outside.
For the Optional Lemon Herb Tahini
- Add everything to a food processor. Pulse until the sauce is smooth and creamy. Taste it to see if you want to add anymore seasoning. It will thicken as it sits.
Video
Notes
- You can smash the chickpeas and mix everything by hand instead of using a food processor.
- Chilling the mixture allows time for it to come together and extra moisture to be absorbed. We do want some moisture though to prevent them from drying out in the pan.
- If you think the mixture is too wet, you can add a little more oat flour. If it's too dry, you can add more broth.
- Shape them into tight discs by first rolling the mixture into a ball and then flattening them between your hands.
- Make sure the oil is very hot before adding them to the pan. You can check by dropping in some leftover mixture pieces. If it sizzles, the pan is ready.
- Grilling, baking, or air frying these patties can work, but I found pan frying to produce the best results.
- They do hold together pretty well, but you still want to be gentle when flipping them in the pan. Also, try not to move them while they're cooking for a few minutes so they can form a crispy crust.
Nutrition
Serving: 1 patty | Calories: 250kcal | Carbohydrates: 37.6g | Protein: 11.3g | Fat: 6.6g | Saturated Fat: 0.9g | Sodium: 418mg | Potassium: 506mg | Fiber: 10.5g | Sugar: 5.8g | Calcium: 66mg | Iron: 4mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.