Go Back

Vegan Chickpea Patties

These crispy and flavorful vegan chickpea patties are a quick and nutritious option, perfect for lunch or dinner, packed with wholesome ingredients and protein.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course
Cuisine: Vegan, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 15 oz canned chickpeas (garbanzo beans, rinsed and drained, about 1.5 cups cooked) These creamy legumes are the star of the dish.
  • 1/2 cup Panko breadcrumbs For a crunchy texture, see notes for a gluten-free option!
  • 1/4 cup diced red bell pepper Adds sweetness and freshness.
  • 1/4 cup chopped green onion Contributes a mild onion flavor.
  • 1/4 cup shredded carrot Imbues patties with flavor and crunch.
  • 1 Tbsp nutritional yeast flakes Adds a cheesy, nutty flavor.
  • 1 tsp salt Essential for flavor enhancement.
  • 1 tsp garlic powder Imparts a savory depth.
  • 1 tsp paprika Provides mild smokiness.
  • 1 tsp dried parsley Enhances flavor and visual appeal.
  • 2 Tbsp olive oil Helps achieve a crispy exterior.
  • 3 Tbsp water Binds ingredients together.
  • 1/3 cup vital wheat gluten (gluten flour) Creates a chewy, meat-like texture.

Method
 

Preparation
  1. Rinse and drain one can of chickpeas. Use a fork, potato masher, or food processor to smash the chickpeas into a chunky consistency.
  2. In a medium bowl, mix the smashed chickpeas, Panko breadcrumbs, red bell pepper, green onion, carrot, nutritional yeast, salt, garlic powder, paprika, and parsley. Add the water and stir until combined.
  3. Sprinkle the vital wheat gluten over the mixture and mix until well incorporated.
  4. Knead the mixture for about 2-3 minutes to develop the gluten.
  5. Shape the mixture into patties, about 1/3 cup each, yielding approximately 6-7 patties.
Cooking
  1. Heat a tablespoon or two of olive oil in a skillet over low-medium heat. Sauté the patties until lightly browned on both sides.

Notes

For an extra kick, mix in cayenne pepper or red pepper flakes. To make gluten-free, substitute the Panko with crushed gluten-free crackers and the vital wheat gluten with ground flaxseed and chickpea flour.