Chickpea Patties - Very Easy and Delicious Recipe
Crispy on the outside and tender inside, these gluten-free chickpea patties are a nourishing Mediterranean-inspired meal made with wholesome ingredients. Easy to batch-cook, freezer-friendly, and naturally high in fibre and plant protein — perfect for meal prep or a quick dinner!
Equipment
Ingredients
- 400 g Chickpeas defrosted/drained and rinsed
- 150 g Onion chopped
- 150 g Carrot grated
- 200 g Eatlean lactose-free cheese - original grated
- 2 Eggs
- 2 tbsp Buckwheat flour
- 2 tbsp Extra virgin olive oil or rice bran oil
- 20 g Parsley fresh, chopped
- 1 tsp Cumin powder powder
- 1 tsp Black pepper grinded
- 1 tsp Salt pink or sea
Instructions
- 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 them and rinse. If using frozen, defrost it in advance.
- Place the chickpeas in the food processor and blitz them a few times.
- 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 them 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.
- Enjoy!
Notes
Make-Ahead Tip
For the best flavour and texture, make the chickpea mixture in advance and chill it for at least 30 minutes. Overnight resting brings out the spices beautifully and helps the patties hold together better when cooked.
Mashing Trick
If mashing by hand, try spreading the chickpeas on a baking tray and mashing them flat instead of in a bowl. This will give a more even consistency without needing a food processor.
Storage & Freezing
Cooked patties can be stored in an airtight container in the fridge for up to 4–5 days. They can also be frozen in layers wrapped in baking paper and sealed in a freezer-safe container for up to 6 months. Reheating Instructions
Reheat in the oven or a lightly oiled skillet over low heat until warmed, or pop them into the air fryer at 180°C/350°F for 5–6 minutes. Vegan Version
To make these patties vegan, replace the egg with 3 tablespoons of aquafaba (the liquid from canned chickpeas) and use plant-based cheese or skip the cheese altogether.
Cooked patties can be stored in an airtight container in the fridge for up to 4–5 days. They can also be frozen in layers wrapped in baking paper and sealed in a freezer-safe container for up to 6 months. Reheating Instructions
Reheat in the oven or a lightly oiled skillet over low heat until warmed, or pop them into the air fryer at 180°C/350°F for 5–6 minutes. Vegan Version
To make these patties vegan, replace the egg with 3 tablespoons of aquafaba (the liquid from canned chickpeas) and use plant-based cheese or skip the cheese altogether.
YourDani x x
Nutrition
Serving: 69gCalories: 93kcalCarbohydrates: 6.7gProtein: 7.7gFat: 3.4gSaturated Fat: 0.9gPolyunsaturated Fat: 0.1376gMonounsaturated Fat: 0.2756gCholesterol: 24.9mgSodium: 237mgPotassium: 65mgFiber: 2.2gSugar: 1.4gVitamin A: 202IUVitamin C: 2.8mgCalcium: 138mgIron: 0.3893mg
Tried this recipe?Let us know how it was!
