Chickpea Patties – Very Easy and Delicious Recipe

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These tasty chickpea patties (chickpea fritters or burgers) burst with healthy and nutritious ingredients! This recipe is a fantastic way to add more veggies to your daily portion and increase your fibre intake—great for your gut health!

Chickpeas are an excellent source of plant-based protein, making them a great option for vegetarians. They are also rich in dietary fiber, which aids in digestion and helps maintain a healthy gut. Additionally, chickpeas provide essential vitamins and minerals such as iron, magnesium, and folate, contributing to overall well-being.

I used to buy canned chickpeas, which are handy in your pantry. However, I recently started boiling my chickpeas in my Instant Pot and freezing them in packs for one meal.

It’s well known that today’s lifestyles require foods that can be prepared quickly. These chickpea patties, along with zucchini Parmesan fritters and turkey kale patties, are my other quick and easy recipe suggestions.

Meal Prep Tip: Why I Freeze My Cooked Legumes and Pulses

This method supports your weekly meal planning and gives chickpeas a chance to develop some resistant starch during cooling — a gut-friendly starch that forms when cooked legumes are chilled. While high-heat cooking (like roasting these patties) may reduce that resistant starch, the overall fibre, protein, and nutritional benefits remain — plus, you’re still getting a wholesome, wholefood meal without reaching for processed options.

In short, legumes are a fantastic choice because they are high in plant-based protein and other nutrients and contain some of the highest levels of resistant starch of any food.

If you want to keep those resistant starch levels low and benefit overall, without further cooking, try the best homemade classic hummus. If you want to go wild, lol, don’t miss the delicious beetroot hummus and don’t forget to share your experience in the comments below.

Why You’ll Love These Gluten-Free Chickpea Patties

Gluten-free – Buckwheat flour makes these healthy patties naturally allergy-free and even extra nutrient-rich.

Easy – This chickpea patty recipe is extremely easy and approachable for home cooks of all levels!

Fast – This recipe is done in 20 minutes, making it great for weekdays.

Versatile – You can use these chickpea patties in a variety of ways. Replace a regular burger with these chickpea burgers, or serve with pita bread, tahini sauce, fresh parsley, or other fresh herbs for a super-fresh meal.

Chickpea Burgers: Ingredients You Will Need

Here are the simple ingredients you will need for this healthy recipe:

Chickpeas: This recipe uses around 400g of cooked and frozen chickpeas with no added salt. Look at the paragraph above. You can use the same amount of canned chickpeas, just drain and rinse. Watch the label for no added salt.

Veggies: I used chopped yellow onion and grated carrot. Feel free to mix the vegetables with whichever ones you have. Mushrooms, zucchini, kale, and spinach would also be great!

Lactose-Free Cheddar: I prefer Eatlean, which is high-protein and low-fat, either the blue or yellow pack, but you can use any lactose-free or cheese alternative that melts well. If lactose intolerance is not a concern, use cheddar. For a vegan option, feel free to replace the cheese with your favourite vegan cheese—pick one that melts well.

Eggs: An excellent source of all vitamins and minerals, except vitamin C. They are also a great binder and will prevent your patties from falling apart while cooking.

Buckwheat Flour: Since I don’t drain and squeeze the grated vegetables for my chickpea patties, I prefer to keep these electrolytes in the ingredients; the buckwheat will retain moisture and add extra plant-based protein and fibre, as well as other nutrients.

Additionally, chickpea patties benefit from this mix as they require a substantial binder. In fact, chickpea patties often incorporate a variety of grains for texture and nutrition. Lastly, remember that experimenting with different flours can enhance your chickpea patties.

Herbs & Spices: I used a lot of fresh parsley, cumin, salt, and pepper. Feel free to use your favourite spices. If desired, add a little cayenne pepper for some heat!

High-Protein Chickpea Recipe Step-by-Step Directions

Preheat the oven to 200 °C/400 F. Line a baking tray with parchment paper or grease it with extra oil.

Prepare the chickpeas. If using canned, drain and rinse. Note: If using the liquid, also known as aquafaba, keep it—it is an excellent egg substitute. I use cooked and frozen chickpeas. I find it healthy and handy to have them in my fridge. If using frozen, leave it to thaw for a couple of hours—it usually defrosts quite quickly.

Then, place the chickpeas in the food processor and blitz them a few times. I like to keep it crumbly, not completely mashed, and with some chunks. For a smoother look, keep blending until they reach a dough-like consistency.

Grate the carrot and cheese, and chop the onion and parsley. If you make a big batch, using a food processor to grate will make your task easy. Set them aside.

Add all the grated and chopped ingredients, along with the eggs, buckwheat flour, oil, and spices, to a big mixing bowl.

Mix very well and leave it in the fridge for half an hour. This step is optional. When I’m in a rush, I skip it, and these chickpea patties also turn out delicious.

Form the patties with wet hands and place them on the prepared baking tray. Brush them with more oil, or leave them without.

Bake for around 20 minutes or until golden brown.

Serve the patties as delicious chickpea burgers, wrap them with a gluten-free quinoa crepe, or pair them with a fresh salad or cooked vegetables.

I often serve these nutritious and delicious patties with Greek tzatziki, yoghurt garlic dip or the traditional Balkan cold soup – Tarator – yum!!

Expert Tips and Tricks

Here are some tips and tricks to make these healthy chickpea patties perfect:

• Make the mixture beforehand to eat with meals all week!
• It can sometimes be difficult to mash chickpeas in a bowl, so I suggest mashing them on a baking sheet to keep everything even. It’s a great way to get an even patty mixture.
• Leave the mixture in the fridge for half an hour to absorb the aromas from the spices and vegetables. In my personal experience, overnight patties tested better than patties cooked straight after mixing.

Recipe Storage and Reheating

Here are storage and reheating instructions for this recipe:

• Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
• Freezer Storage: These high-protein patties are freezer-friendly. Place them in a freezer-safe, airtight container for up to 6 months. When you’re ready to use them, thaw them in the refrigerator and reheat them as instructed below.
• Reheating Instructions: The best way to reheat this recipe is to heat it in a skillet with a bit of oil over low heat until warm.

Chickpea Patties Recipe Substitutions & Variations

Here are some common recipe substitutions and variations for this easy recipe:

Make them Vegan

You can make this whole chickpea burger recipe vegan by replacing the cheese with your favourite vegan cheese and omitting the egg.

Hint: Add the aquafaba directly to the mixture as a binder—3 tbsp per egg in the original recipe.

Cooking Method

You can make these patties in a pan. Heat the oil in a large skillet over medium heat. Once hot, add the chickpea patties and cook for three minutes on each side or until golden brown. Remove the patties from the pan and set them on a plate lined with a paper towel to absorb any excess oil.

You can also put them in the air fryer instead of the oven. Just place them in the air fryer basket and cook at 200°F/400°F for 10 minutes, flipping halfway through.

Other Vegetarian Dinner Recipes to Try

• 

  Pea Stew – Quick & Very Easy One Pot Recipe

• 

  How to Make Bulgarian Tarator: Cold Yoghurt Cucumber Soup

• 

  Lentil Soup to Warm Your Soul (Super Easy Recipe)