These chickpea patties will make everyone who tries them fall in love with chickpeas! The patties are easy to make, they are packed with protein and will be ready in just 30 minutes from start to finish!
Chickpeas are one of my go-to vegan protein sources! I absolutely adore how versatile they are and you can make so many different things out of one simple legume. When I first started incorporating chickpeas into my meals, it was mostly in a form of hummus. But after some time I started experimenting more and more and made crispy chickpeas, falafel, chickpea salads, chickpea pancakes, etc.
I’ve made these chickpea patties so many times right now, and I feel like I’ve learned everything when it comes to making them from start to finish. And to save you all that trouble of testing and trying to find the optimal amount of ingredients – in this post I will cover everything to set you up for success when making vegan chickpea patties from boiled chickpeas.
What’s the difference between falafel and chickpea patties?
If you are a fan of Mediterranean recipes, you’ve most likely heard of falafel. Falafel is made of soaked chickpeas, blended with different herbs and spices, and fried until golden and crispy. And these chickpea patties are made of soft-boiled chickpeas combined with veggies and spices. While I love falafel and it’s absolutely delicious these chickpea patties are one of my favorites as well!
How to make the best chickpea patties?
- Add olive oil to a nonstick pan and preheat it over medium heat. Once preheated add grated carrot and diced onion. Fry for 2-3 minutes or until onion and carrot soften.
- Toss the chickpeas to a food processor or mash them with a fork. If you feel like the chickpeas are too dry when you start blending and they create a sort of floury consistency add a tablespoon or two of water to get a creamier consistency.
- To the mashed chickpeas add the carrot and onion mixture, flour, baking powder, and spices. Mix well with a spoon until everything is well combined.
- Create the patties then fry them in a preheated man over medium-high heat on each side for 2,5 minutes.
My fave yogurt dip!
These chickpea patties go perfect with a tangy yogurt dip. I make this simple dip by combining green yogurt, olive oil, lemon, and spices that I have on hand – (usually that’s garlic and onion powder, salt, and pepper). Everything gets mixed together until homogenous and served cold with the patties.
A few FAQs that I often get asked!
If you decide to serve these patties as an appetizer they are great with the yogurt dip that I mentioned above. But as they are packed with protein I love making a full meal and serving them as an entrée. T do that I usually like to combine them with quinoa, grilled veggies, and a big bowl of salad.
Since these patties are vegan and they don’t have eggs in them it’s really important to add enough flour so they can hold their shape.
YES! While I like to fry them most of the time, they are just as delicious when baked. In a sheet pan add parchment paper and brush the paper with olive oil add the patties on the parchment paper brush them on top with some more oil. Bake in preheated oven at 200C/400F for 15-20 minutes.
You’ll also love to try:
Chickpea Pancakes – Socca
Crispy Chickpea Toast
Mediterranean Chickpea Salad
Mediterranean Hummus Pasta Salad
Chickpea Patties
Ingredients
- 5 tbsp olive oil + 1 for for frying the carrot, onion and garlic
- 1 grated carrot
- 1 diced spring onion or half thinly diced regular onion
- 3 diced cloves of garlic
- 425 g 15 oz (2 1/2 cups) cooked chickpeas
- 70 g 1/2 cup all-purpose or chickpea flour
- 1 tsp paprika
- 1 tsp baking powder
- 1 tbsp diced parsley optional
- 1-2 tbsp water optional – used if the blended chickpeas are too dry – see notes
- salt and pepper to taste
Instructions
- Add olive oil to a nonstick pan, then let it preheat over medium heat.
- Grate the carrot, dice the onion and garlic cloves.
- Add the carrot and onion to the pan and fry for 2-3 minutes or until the carrot is cooked and the onion is translucent. Toss the garlic into the mixture and fry for 30 seconds. Take the pan off the heat and transfer the mixture to a bowl.
- Add the chickpeas to a food processor, and pulse them 10-15 times or until they get a paste-like consistency. If there are a few chickpeas that are not blended here and there, that's okay. You might need to scrape the sides of the food processor from time to time if the chickpeas get stuck on the sides.
- If you feel like the blended chickpeas are too dry, here you can add the optional water. I usually use home-cooked chickpeas, and I cook them a bit longer, so I don't need to add water. But if you are using canned chickpeas, I'd definitely recommend adding a tablespoon of water.
- Transfer the chickpeas to a large bowl. Add the flour, baking powder, the cooked carrot onion, garlic, and the diced parsley, paprika, salt, and pepper to the bowl.
- Mix everything together until combined. I scoop the patties with a tablespoon and form balls- each pattie should weigh around 40g/1.4oz – 1 big spoonful. You can make smaller or larger ones.
- Press the balls with the flat side of a cup to create the patties.
- Add the olive oil to a medium nonstick pan and preheat the pan over medium-high heat. The oil should be really hot but not smoking.
- Transfer the patties to the pan and fry on each side for around 2-3 minutes.
- Take them out to cool on a wire rack. Serve with yogurt dip!
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