These crispy chickpea patties are a versatile, plant-based delight perfect for lunches, dinners, or meal prep.
Packed with fiber, plant protein, and heart-healthy herbs, they offer a satisfying, nutrient-rich option for anyone looking to eat wholesome without sacrificing flavor.
Quick to make and oven-baked for a light, crisp texture, they’re ideal for wraps, salads, or simple standalone snacks.
Chickpea Patties
Equipment
- 1 Food processor
- 1 Half Sheet Pan
Ingredients
- 2 cups chickpeas rinsed
- ½ large onion
- 2 cloves garlic
- ¼ cup parsley or other fresh herbs or spinach
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ –½ teaspoon black pepper
- ½ cup all-purpose flour or gluten-free alternative
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures that the patties bake evenly and develop a golden, crispy exterior. Line a half sheet pan with parchment paper or lightly grease it to prevent the patties from sticking.
- Prepare the Aromatics: Take half of a large onion and two cloves of garlic. Chop them finely using a knife or place them in a food processor. Pulse until the mixture is finely minced. The goal is to release their flavors fully, creating a fragrant base that will enhance every bite of your patties.
- Add Fresh Herbs: Measure ¼ cup of fresh parsley, cilantro, or your preferred herbs—or substitute with fresh spinach. Add these greens to the minced onion and garlic in the food processor. Pulse just enough to combine or finely chop by hand. The herbs provide freshness, vibrant color, and a natural boost of nutrients.
- Incorporate Spices and Chickpeas: Add 1 teaspoon each of salt, ground cumin, and ground coriander, along with ¼–½ teaspoon black pepper. Then add 2 cups of rinsed chickpeas. Pulse the mixture until the chickpeas are broken down but still retain some texture. If you prefer, mash the chickpeas by hand with a fork or potato masher. The mixture should be thick, slightly chunky, and aromatic.
- Bind the Mixture with Flour: Measure ½ cup of all-purpose flour (or gluten-free flour if preferred) and add it to the chickpea mixture. Process until everything comes together into a large, soft ball. If mixing by hand, fold the flour in gradually until the mixture sticks together without being too dry. This step ensures the patties hold their shape while baking.
- Portion the Mixture: Divide the chickpea mixture into 12 equal portions. Roll each portion into a ball using your hands. If the mixture is sticky, wet your hands slightly with water. This prevents sticking and helps form smooth, uniform patties.
- Shape into Patties: Gently flatten each ball into a patty about half an inch thick. Aim for uniform thickness so that all patties cook evenly. Place them spaced out on the prepared baking sheet, leaving a little room between each one to allow hot air to circulate.
- Bake the Patties: Place the sheet pan in the preheated oven and bake for 20–25 minutes. Flip the patties halfway through baking to ensure both sides achieve a crispy, golden-brown crust. The baking process brings out a rich, nutty flavor while keeping the interior soft and tender.
- Cool and Serve: Once baked, allow the patties to cool for a few minutes on the baking sheet. This helps them firm up slightly, making them easier to handle. Serve immediately stuffed into wraps or pita bread with lettuce, cucumber, tomatoes, and your favorite sauce. They can also be enjoyed on a salad, as a snack, or stored for meal prep.
- Storage and Meal Prep Tips: To store, place patties in an airtight container in the refrigerator for up to 3 days. For longer storage, use flash freezing: arrange patties on a sheet pan, freeze for a few hours, then transfer to a freezer-safe bag or container. This prevents sticking and allows you to reheat patties individually whenever needed.
Notes
- Use gluten-free flour to make the patties suitable for a gluten-free diet.
- Fresh herbs like parsley, cilantro, or mint can be swapped depending on flavor preference.
- Chickpeas can be canned or cooked from dry, but ensure they are soft and well-rinsed.
- Wetting your hands slightly helps shape the patties and prevents sticking.
- Baking ensures a crisp exterior while keeping the interior soft; avoid overcrowding the pan.
Chef’s Top Secrets For Perfection
To achieve perfectly textured chickpea patties, pulse the chickpeas just enough to retain a slight bite; over-processing can make the patties too mushy.
Using fresh herbs elevates flavor significantly, giving each bite a vibrant and aromatic quality.
Don’t skip the flour—it acts as a natural binder. For an extra crisp finish, consider lightly brushing the patties with olive oil before baking.
Additionally, flipping the patties halfway through ensures even browning and a satisfying crunch on both sides.
Serving Suggestions To Enjoy
Chickpea patties are wonderfully versatile. Stuff them into a warm pita or wrap with fresh lettuce, cucumbers, tomatoes, and a creamy garlic sauce for a hearty lunch.
They also pair beautifully with grain bowls, quinoa, or couscous, drizzled with tahini or lemon vinaigrette.
For a lighter option, serve them on a bed of mixed greens with roasted vegetables.
These patties also work as a plant-based burger alternative; simply place them on a whole-grain bun with your favorite toppings.
Storage Tips For Longer Freshness
Store cooked patties in an airtight container in the refrigerator for up to three days.
To extend their shelf life, consider flash freezing: arrange patties individually on a sheet pan and freeze for a few hours before transferring them to a freezer-safe bag or container.
This prevents sticking and allows you to reheat only the portions you need. Reheat in an oven or toaster oven to maintain crispness; microwaving may make them softer.
Patties can also be frozen uncooked using the same method, then baked straight from frozen with an extra 5–10 minutes of cooking time.
Frequently Asked Questions
1. Can I use canned chickpeas instead?
Absolutely! Canned chickpeas work perfectly and save time. Be sure to rinse and drain them thoroughly to remove excess sodium and liquid, which can make the mixture too wet.
Slightly mash larger chickpeas to achieve the right texture for forming patties.
2. Can I make these patties vegan?
Yes, the recipe is already plant-based. For added richness, you can brush the patties with a little olive oil or serve them with a vegan yogurt or tahini sauce. No animal products are needed for full flavor or texture.
3. How can I make patties crispier?
For a crispier crust, brush each patty lightly with olive oil before baking and make sure they are spaced apart on the baking sheet.
Baking at a high temperature (400°F / 200°C) ensures the exterior browns while the interior remains soft and moist.
4. Can I prepare patties ahead of time?
Yes! You can form the patties and store them in the refrigerator for up to a day before baking.
They can also be frozen, either cooked or uncooked. Flash freezing prevents them from sticking together, making it easy to reheat or bake as needed.
5. What can I serve with these patties?
Chickpea patties pair wonderfully with salads, grain bowls, roasted vegetables, or inside wraps and pita bread.
Add a creamy sauce like tzatziki, tahini, or a garlic yogurt dressing to enhance the flavor. They also work as a protein-rich snack or side dish for family meals.
