Description
These Vegan Chickpea Patties are pan fried so they're crispy on the outside but fluffy and chewy on the inside. They're great on their own, or in sandwiches, wraps, or salads!
Ingredients
- 2 15 ounce cans chickpeas, drained (reserve liquid - see below)
- 4 tablespoons of aquafaba (liquid from can of chickpeas)
- 4 tablespoons olive oil, divided
- 2/3 cup minced shallot or yellow onion
- 1 tablespoon minced garlic
- 1/2 cup all purpose flour (use gluten free if needed)
- 1/2 cup plain bread crumbs (use gluten free if needed)
- 3 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 3 tablespoons chopped parsley
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons sesame seeds (optional)
Instructions
- Drain and rinse your chickpeas in a colander, being sure to reserve 4 tablespoons of aquafaba (the liquid from the can). Then, add them to a food processor and pulse several times, until you've achieved a crumbly texture.
- Heat a small skillet over medium. Add 1 tablespoon of oil and shallots and sauté for 2-3 minutes. Add in garlic and continue cooking for 1-2 minutes. Remove from heat.
- In a small bowl, whisk together the flour, breadcrumbs, salt, pepper, oregano, paprika, cumin and coriander.
- Add chickpeas, shallots/garlic, lemon juice and zest, parsley, sesame seeds and aquafaba to a large mixing bowl and stir to combine.
- Add in dry mixture and stir well until ingredients are fully incorporated.
- Portion the patties, using about 1/4 cup of batter for each one. Roll into a ball, then flatten using your hands or the flat side of a measuring cup. They should be about 1/2-inch thick.
- Add remaining oil to a sauté pan over medium heat. Cook patties in batches for 3-5 minutes per side, or until they're golden brown and crispy. Don't overcrowd the pan – you'll need room for flipping. After the first or second batch, you may need to add more oil to coat the bottom of the pan.
- Transfer finished patties to a cooling rack. Serve warm with more fresh parsley and dipping sauce of choice (like our spicy tahini sauce).
Notes
Chill the patties before cooking: Chilling the chickpea patties gives the dry ingredients a chance to absorb some of liquids in the recipe, and also firms up the patties, which helps to keep them together during cooking. We strongly suggest a 30 minute rest in the refrigerator before cooking, but it's not totally necessary.
Make it gluten free: Substitute regular flour and breadcrumbs with your favorite gluten free alternatives.
Parsley: We definitely suggest fresh, but if you're using dried parsley, remember that dried herbs are more intense, and 1 teaspoon of dried herbs = 1 tablespoon fresh.
Olive oil: This is for cooking the patties in the pan. You can use any neutral high heat oil of choice. Avocado or sesame oil are both great options.
Storage: Stored in the fridge in an airtight container, these vegan chickpea patties will keep for 2-3 days. Reheat in the microwave or in a pan with a touch of oil.
Freezing and reheating: These patties freeze really well raw or fully cooked. In an airtight container, they'll stay fresh for up to 6 months. Let them thaw out in the refrigerator overnight and then reheat/cook (if raw) in a pan, or microwave until warmed through.
Nutrition information provided is an estimate. It may vary based on cooking method and specific ingredients used.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 patties
- Calories: 221
- Sugar: 1.9 g
- Sodium: 767.4 mg
- Fat: 8.3 g
- Carbohydrates: 34.3 g
- Fiber: 7.4 g
- Protein: 8.2 g
