Last Updated on April 8, 2023
These Chickpea Patties are crispy on the outside, tender on the inside, and full of flavor!
This recipe is very similar to the falafel, with the mild nutty flavor of the chickpea, fresh herbs and onion, but is a lot quicker to whip up.
In addition, they are a fresh and quick healthy snack or meal that is not only vegan but also gluten free!
And not to mention, loaded with protein and fiber to keep you full until your next meal.
Are they freezer friendly?
Of course these patties are freezer friendly, just make up a batch and toss them in the freezer for a quick meal or treat!
Can I make these patties in different sizes?
Yes! In this recipe I made a smaller size, about a 2 Tablespoon size, making them perfect as a side with a soup or salad.
But you can also make these into a large patty as the main course, serving them on a bun as a burger.
Or you can make them smaller, into a bite size patty for a pita pocket or to serve as a appetizer.
What are some of the dips or sauces that will compliment these patties?
Click on the name for the link to the recipe.
How to make Homemade Barbecue Sauce
Ingredients for the patties
- Chickpeas – In this recipe I used canned chickpeas. The chickpea has a mild nutty flavor with a slight crunch, which is perfect to pair with many spices and this legume gives this patty texture.
- Parsley – Fresh Parsley has a slight earthy, clean and peppery taste.
- Lemon Juice – Lemon juice is added to enhance the flavor of these patties, adding a clean fresh citrusy flavor.
- Garlic – I used a minced garlic in this recipe. A fresh garlic clove or powdered garlic will work just as well.
- Onion – A powdered onion or fresh onion adds a sharpness with just a hint of sweetness.
- Egg Substitute – A powdered egg substitute was used to help keep the patties together, the binder.
- Oil – Oil is used for moisture in the patties. In this recipe I have used avocado or olive oil.
- Panko Breadcrumbs – The patties are rolled in a gluten free panko breadcrumb before baking. Giving the patties a crispy outside and helping them to brown.
- Salt and pepper to taste.
How to make Chickpea Patties
Preheat the oven to 425°F.
Prepare two baking sheets with parchment paper and set aside.
Open the cans of chickpeas, rinse, drain, and add to the food processor.
In a small bowl, mix together the powdered egg substitute to the package direction and set aside to thicken.
Next add the fresh parsley, lemon juice, garlic, onion, flour, salt and pepper to the food processor.
After the egg substitute has thickened, add to the beans.
Continue by pulsing everything together to a smooth texture and set aside.
In a small bowl, mix together the panko breadcrumbs, oil, salt and pepper.
Next continue by scooping the size of the bean mixture you prefer, anywhere between 1 to 2 Tablespoons for an appetizer or larger for a burger.
Roll the batter into a ball and drop into the panko mixture.
Gently roll the ball to coat with the panko and place onto the baking sheets.
Continue until all the batter is formed into balls and coated.
Once you have filled the baking sheet, slightly press each ball with a bottom of a glass to form a patty.
Place both baking sheets into the oven and bake for 15 minutes.
After the 15 minutes, flip the patties, rotate the baking sheets and continue to bake another 15 minutes.
Once the patties have slightly browned, remove from the oven and serve as a burger or as a appetizer with your favorite dip.
Chickpea Patties
Equipment
- 1 Food Processor
Ingredients
- 2 15 oz. Can Chickpeas or Garbanzo Beans
- 1/4 Cup Fresh Parsley
- 1 Tbsp Lemon Juice
- 1 1/2 tsp Minced Garlic Or 3 fresh garlic cloves.
- 1 tsp Onion Powder
- 1/2 tsp Salt, divided 1/4 tsp for the bean mixture and 1/4 tsp for the bread mixture. Adjust to taste.
- 1/2 tsp Pepper, divided 1/4 tsp for the bean mixture and 1/4 tsp for the bread mixture. Adjust to taste.
- 2 Tbsp Gluten Free Flour
- 2 Egg Substitute I used a powdered egg substitute equal to 2 eggs.
- 1 1/2 tsp Oil Avocado or olive oil.
- 1 Cup Panko Breadcrumbs
Instructions
- Preheat the oven to 425°F.
- Prepare two baking sheets with parchment paper and set aside.
- Open the cans of chickpeas, rinse, drain, and add to the food processor.
- In a small bowl, mix together the powdered egg substitute to the package direction and set aside to thicken.
- Next add the fresh parsley, lemon juice, garlic, onion, flour, salt and pepper to the food processor.
- After the egg substitute has thickened, add to the beans.
- Pulse everything together to a smooth texture.
- In a small bowl, mix together the panko breadcrumbs, oil, salt and pepper.
- Scoop the size of the bean mixture you prefer, anywhere between 1 to 2 Tablespoons, and roll into a ball and drop into the panko mixture.
- Gently coat the ball with the panko and place onto the baking sheets.
- Continue until all the batter is formed into balls and coated.
- After filling the baking sheet slightly press each ball with a bottom of a glass to form a patty.
- Place both baking sheets into the oven and bake for 15 minutes.
- After the 15 minutes, flip the patties, rotate the baking sheets and continue to bake another 15 minutes.
- Remove from the oven and serve as a burger or as a appetizer.
