chickpea patties

Whizz up chickpeas with garlic, spices and herbs to make delicious vegetarian patties for lunch or dinner

Easy falafel burgers

chickpeas

onion,

garlic cloves, crushed

tsp coriander

tsp cumin

flat-leaf parsley, chopped

flour

vegetable oil

hummus

buns,

Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.

Add the onion, garlic, spices, parsley, flour and some seasoning, and continue to pulse until combined. Using your hands, gently form the mixture into 4 patties about 10cm in diameter and 2cm thick.

In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches). Lightly griddle the burger buns on the cut side in a griddle pan, or toast under the grill.

Spread one side of each bun with hummus, top with a falafel burger, add a handful of watercress, then pop the remaining bun half on top.

Revithokeftedes (pr. reh-vee-thaw-kae-FTEH-thes) aka chickpea Patties is a delicious, healthy, Greek, vegan meal.

Revithokeftedes (Chickpea Patties)

kilo chickpeas, preferably

onion, grated

spring onions, white part only, finely chopped

parsley,

spoonfuls of dried mint, crumbled

tsp sea salt

black pepper

potato,

sesame seeds

Soak the chickpeas in water overnight. Wash them...

Soak the chickpeas in water overnight.  Wash them well and remove as much of the peel, if any.   Drain, add fresh water and bring to a boil. Skim all the foam that forms with a slotted spoon and then drain. Put them in the pot again and add water and remove any more peels which will float on the surface. Put them back on the heat with water and when they boil add salt and simmer until they become soft. This may take 1 – 2 hours depending on the quality of the chickpeas.  You can boil the potato separately or add it half way through.

If using cooked or canned chickpeas skip the...

If using cooked or canned chickpeas skip the above step and boil the potato separately.

Drain and mash with a fork. I do...

Drain and mash with a fork. I do not mash them in a food processor as we want some small bits of chickpeas in the patties.

Grate the onion and finely cut the spring...

Grate the onion and finely cut the spring onions and the parsley

Add all the remaining ingredients except the sesame...

Add all the remaining ingredients except the sesame seeds and mix well.

Refrigerate for half an hour and form them...

Refrigerate for half an hour and form them into balls and then flatten them into patties.

Dredge them in sesame seeds.

Preheat the oven to 180oC (350oF).

Put them a baking tin lined with parchment...

Put them a baking tin lined with parchment paper.

Bake for 20 minutes and turn them over....

Bake for 20 minutes and turn them over.  Bake until golden, for about 15 more minutes.

Packed full of healthy ingredients, these flavorful Chickpea Patties (also known as Chickpea Fritters or Chickpea Burgers) are a delicious plant-based meal option!

Chickpea Patties

Yellow Bell Pepper

Red Onion

Carrot

Garlic Cloves

Parsley

Oats (instant, quick,

Cumin

Onion Powder

Garlic Powder

Salt

Black Pepper

Avocado Oil (for frying)

Grate the bell pepper, onion, and carrot in a food processor

Squeeze the vegetables with a paper towel in a colander to remove excess moisture.

Chop the parsley, and mince the garlic.

Add the chickpeas and oats to the food processor and blend for 1 minute or until a dough forms.

Combine the chickpea mixture, vegetables, parsley, and spices together in a mixing bowl, and then form into four patties.

Heat the oil in large skillet over medium heat. Once hot, add the chickpea patties and cook for three minutes on each side or until golden brown.

Set the patties on a plate lined with a paper towel to absorb any excess oil.

Serve, and enjoy!

These easy Chickpea Patties are certain to become a regular addition to your meat-free meal plans. The patties are seasoned with ground cumin, cayenne pepper and parsley and are tender on the inside and slightly crispy on the outside.  As well, they are gluten-free, dairy-free, egg-free and vegan, making them suitable for many people with specific dietary requirements.

400 chickpeas

onion

tbsp flat-leaf parsley

tbsp chia seeds

tsp coarse cooking salt (See Note 2)

carrot

(40 g) rice flour

(120 ml) Greek yoghurt

garlic

lemon juice

tbsp extra virgin olive oil

parsley

sea salt

Add the chickpeas, onion, parsley, aquafaba, spices, carrot and chia to a food processor.

Process until the mixture is combined, but still has some texture. The chickpeas should be broken down but not a paste. Take a small amount of mixture in your hand to check that it will form a patty.

Use an ice cream scoop to evenly measure the patties. I used a 40 ml scoop.Add the scoops of the mixture to a large plate that is covered with cling wrap.

Shape the scooped chickpea mixture into patties about 2 cm thick. Shape them firmly with your hands to compact the mixture. Place the patties into the fridge to chill for 20 minutes.

Add the rice flour to another large plate and coat the patties in the rice flour.

In a frying pan, heat the olive oil over medium heat until it is hot but not smoking.Add the patties and shallow fry for 2-3 minutes until golden brown, then carefully turn and cook the other side for 2-3 minutes. The patties are fragile, so it is best not to move them too much - let them firm up from cooking before turning them. Ideally, turn them once only.

If cooking in batches, drain on a plate lined with paper towel. To keep the patties warm while cooking the remainder, place the plate in a 100 degrees C (200 F) oven.Repeat with the remaining patties, adding extra oil if required.

For the Chickpea Patties:

In a small bowl, combine all of the ingredients and mix well. Check that the seasoning is to your liking. Chill until you are ready to serve.

For the Herbed Garlic Yoghurt Sauce:

https://content.jwplatform.com/videos/UJfFqnyv.mp4

These easy Chickpea Patties are certain to become a regular addition to your meat-free meal plans. The patties are seasoned with ground cumin, cayenne pepper and parsley and are tender on the inside and slightly crispy on the outside. As well, they are gluten-free, dairy-free, egg-free and vegan, making them suitable for many people with specific dietary requirements.

Healthy vegan chickpea patties with Tex-Mex flair! These taste great on a bun or crumbled on salads. They&#39;re even delicious straight out of the fridge as a quick, savory snack! Oil-free, gluten-free, and nut-free options.

Smoky Vegan Chickpea Burgers

garlic,

oil, optional

½ teaspoons chile powder

cumin

paprika

raw walnut halves (Sub ⅓ cup raw sunflower seeds

(15 oz) can cooked chickpeas, rinsed and drained

fine sea salt

nutritional yeast

whole wheat flour

red pepper, chopped (about 2 tablespoons), optional

tamari

liquid smoke

green onion, chopped

kernels,

avocado or guacamole

lime wedges

burger buns (Or serve

green leaf lettuce

tomato

Preheat

Preheat the oven to 400 degrees F (204 C), and line a baking sheet with a parchment paper or a silicone mat. Also, preheat a saute pan over medium heat.

Saute

Add oil to the saute pan, if using. Once hot, saute the onion until translucent, about 5 minutes. If cooking without oil, add a small splash of water to the pan only if needed. Add the garlic, and cook for another 1 to 2 minutes, stirring frequently. Add the chile powder, cumin, paprika, and black pepper to the pan. Stir constantly, and cook for about 30 seconds. Remove pan from heat, and set aside.

Process

Add walnuts to the bowl of a food processor. Pulse 7 or 8 times or until coarsely chopped. Add the chickpeas, onion mixture, salt, nutritional yeast, flour, red pepper, tamari, and liquid smoke. Process until well mixed but not smooth/pureed. It&#039;s okay to have some larger pieces of chickpea and walnut for texture.

Form

Remove the blade from the bowl of the food processor, and fold in the green onion and corn. Scoop up 1/2 cup of the mixture per burger (you should get 5 patties, each about 3 1/2 inches in diameter). Use your hands to form them into patties. Place on the prepared baking sheet.

Bake

Bake for 28 to 30 minutes, flipping the patties at the 15-minute mark. The chickpea burgers are done when both sides are golden. Serve with avocado or guacamole and a squeeze of lime.

Best. Chickpea burger recipe I've ever tried. Left out liquid smoke. Used sunflower seeds. Didn't have the red peppers or green onions. Used only 1 T corn because was all I had. Also short on nutritional yeast so used 1 T. Flavorful and held together amazingly well. Definitely will make again.

These were absolutely outstanding!  I've tried dozens of veggie burger recipes over the years, and this one is at the top my list.

Hi Lori. Thanks for a great recipe. These came out perfect other than the fact I overcooked them at 28 mins. The flavors are amazing. I did omit the oil and I used the optional roasted red pepper.  I definitely will be making these again. 

The recipe does say to fold in the green onions after removing the S blade, but your pic shows the green onions in the food processor with the beans prior to mixing. My pieces were a little large folded in, so I'm going to pulse them a few times with the bean mixture next time.

These are fantastic! The flavors dance in your mouth -- this is the recipe that will spoil me from any purchased varieties, so I guess I'll just have to make these often :). I used pinto beans for the chickpeas, picked jalapenos for the red pepper, and I did use fire roasted corn. I also added in some chopped cilantro, then served these slider style with avocado alongside some homemade bread. I ate the leftovers with roasted potatoes, which is equally fantastic. Lori, you hit it out of the park with this one!

Two days ago I made this recipe using just the single amounts.  Today I'm making it &amp; will be trippling the recipe.  We both loved them.  Today I'm going to add some aqufaba, not much, just enough to hold them together a wee bit better.
We went vegan 6 months ago &amp; I'm always trying new recipes.  Keep up the good work.  I love your site.

Crispy chickpea quinoa patties are loaded with plant-based protein and fiber, contain hidden veggies, are super adaptable, and can be pan-fried, baked, or air fried until golden &amp; crisp! A gluten-free, dairy-free, egg-free, vegan appetizer, side, or main that&#39;s ready in about 20 minutes!

Easy Quinoa Chickpea Patties

flaxseed meal

water

quinoa

flour flour

curry powder

cayenne pepper

Salt and pepper

Buns ((optional))

Burger toppings like lettuce, tomato, avocado, hot sauce, etc. ((optional))

Add the flaxseed meal to a small bowl. Add water and mix well. Set in the fridge for 10 minutes.

In a larger bowl, combine all the ingredients to form the veggie burger mixture, including your flaxseed meal mixture. If it’s too dry (depending on which veggies you’re using, you can add a TINY dash of water. You don’t want it to be too wet. If it is too wet and you cannot easily form patties, add a little bit of flour until you are happy with your mixture. Using a ¼ cup scoop, add your mixture and form your veggie burger patties into 6 to 8 burgers.

In a skillet heated over medium heat, add a drop of cooking oil/spray and cook veggie burgers until each side is golden brown. It should be around 3 minutes per side.

Optionally, place the finished veggie burger on your favorite toasted bun and load on the toppings (lettuce, tomato, avocado, hot sauce, etc.).

These are AWESOME! The veggies I added were from our CSA haul this week, beets, sweet onion, and yellow squash. It made 7.5 decently sized patties for me (96g each) so I froze some. I was worried that it wouldn’t hold during baking but it totally did!! I’ve been making several of your recipes since signing up for your emails, and every one has been a winner! You’re awesome!!

I adore this recipe.  I have made different versions of it, using diced onion and minced garlic as part of the standard base. I began making the recipe as is, then with taco seasoning to crumble over salads, nachos, or to make tacos, teriyaki style to use in wraps or on top of stir fry, and my latest version included pepper, salt, onion, and garlic seasonings with the addition of smoked paprika and hickory liquid smoke.  So good.  I like the fact that you can choose how many whole garbanzo beans to mash, or leave whole, varying the texture, and which veggies or added fillings to use, which customizes the outcome.  Every version has been so good, and they freeze well.  I tend to bypass bread and just create a "burger salad" with greens, veggies, black olives, sliced avocado, and burger sauce.  This recipe is versatile, and it seems you just cannot go wrong, no matter how you serve it.  I prefer larger patties, so I make them measuring 1/3 cup - 6 bugers in total, per batch. I bake them in a counter-top convection oven at 350 degrees, 12 minutes on each side.  Perfection.

Thank you for this incredible recipe!

These chickpea patties have the best texture and taste! They're going to replace my prepackaged quinoa veggie burgers - they're THAT good!

I always struggle to use leftover quinoa but these patties are just perfect!

What a great way to get for chickpeas and quinoa into my diet!

Love the combo of quinoa and chickpeas! It was so filling and delicious!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661527566/i6KjY10nL.mp4

This insanely delicious Chickpea Quinoa Burgers recipe is absolutely packed with plant-based protein and is super easy to prepare.

CHICKPEA QUINOA BURGERS

This Vegan Jamaican Beef Patties recipe delivers the authentic flavors of traditional patties with a plant-based twist. Featuring a flaky, spiced crust and a hearty chickpea and quinoa filling, these patties are perfect for a satisfying snack or meal. Infused with classic Jamaican spices like curry powder, allspice, and scotch bonnet peppers, this comforting pastry is dairy-free, egg-free, and packed with flavor, making it an excellent choice for vegans and anyone craving Caribbean cuisine.

Vegan Jamaican Beef Patties Recipe

organic all-purpose flour

baking powder

curry powder (preferably Jamaican curry powder)

turmeric powder

thyme

vegan

almond milk + 2 tablespoons

apple cider vinegar

cooked quinoa, cooled (from ½ cup dry quinoa)

extra virgin olive oil

½ red onion, chopped

garlic cloves,

carrot,

scotch bonnet peppers, minced (or habanero; reduce if less spicy)

½ teaspoon minced fresh ginger root (or ¼ teaspoon ground ginger)

breadcrumbs

organic vegetable stock/broth

organic brown sugar

browning (Grace brand recommended)

smoked paprika

onion powder

Flavo Riz (or all-purpose seasoning)

red pepper flakes (optional)

allspice

Jamaican hot sauce (optional)

almond milk

maple syrup

Prepare the crust

In a large mixing bowl, combine the organic flour, baking powder, curry powder, turmeric, dried parsley, thyme, black pepper, and sea salt. Mix well to distribute the spices evenly throughout the flour.

Cut in the vegan butter

Add the cold, cubed, and grated vegan butter to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining for flakiness.

Add wet ingredients

Whisk together the cold almond milk with apple cider vinegar and then slowly pour this into the flour mixture. Stir gently until a dough forms. Avoid overworking. If dough is too dry, add the extra 2 tablespoons of almond milk gradually. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.

Make the filling - sauté aromatics

Heat 1-2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the chopped red onion and garlic, cooking until translucent and fragrant. Add the minced carrot, scotch bonnet peppers, and minced ginger. Sauté until carrots soften, about 5-7 minutes.

Add chickpeas and spices

Stir in the drained chickpeas and cook for a few minutes. Add the curry powder, sea salt, black pepper, ground cumin, smoked paprika, onion powder, Flavo Riz or all-purpose seasoning, red pepper flakes (if using), and ground allspice. Stir to coat the chickpeas with the spices.

Incorporate broth and seasonings

Pour in the vegetable stock/broth along with the brown sugar and browning sauce. Add fresh thyme sprigs and nutritional yeast. Simmer the mixture until slightly thickened, about 10 minutes, stirring occasionally. Remove thyme sprigs afterwards.

Add quinoa, breadcrumbs, and hot sauce

Stir in the cooked quinoa and breadcrumbs to thicken the filling and give it texture. Mix in Jamaican hot sauce if using. Adjust seasoning as needed. Remove from heat and let cool completely before assembling patties.

Roll out the dough

On a lightly floured surface, roll the chilled dough to about 1/8 inch thick. Using a 5-6 inch round cutter or a bowl, cut out circles for patties.

Assemble patties

Place a heaping tablespoon of filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Press edges firmly to seal and crimp with a fork to prevent filling leakage.

Top 7 chickpea patties recipes from across the web

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Top Tags

Easy falafel burgers

Revithokeftedes (Chickpea Patties)

Chickpea Patties

Chickpea Patties

Smoky Vegan Chickpea Burgers

Easy Quinoa Chickpea Patties

Vegan Jamaican Beef Patties Recipe

Top 7 chickpea patties recipes from across the web

The most viewed chickpea patties recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy falafel burgers

Revithokeftedes (Chickpea Patties)

Chickpea Patties

Chickpea Patties

Smoky Vegan Chickpea Burgers

Easy Quinoa Chickpea Patties

Vegan Jamaican Beef Patties Recipe

The most viewed chickpea patties recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine