Why You’ll Love Chickpea Patties Recipe

They’re versatile: Serve them in a wrap, pita, in a bowl, or even on slider buns.
They’re easy and quick: Only about 10 minutes prep time + 20 minutes baking.
They’re plant‑based and simple: No eggs or complex ingredients, easily made vegan and adaptable for gluten‑free.
They have great texture: Crispy exterior from baking, with a soft interior thanks to mashed chickpeas.
They store well: Make ahead, refrigerate or freeze for later use.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chickpeas (2 cups, rinsed if canned)
½ large onion (or one small)
2 cloves garlic
¼ cup fresh parsley (or substitute spinach or other fresh herbs)
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
¼‑½ tsp black pepper
½ cup all‑purpose flour (or substitute oat flour for gluten‑free option)

Directions

Preheat oven to 400 °F (200 °C).
If using a food processor: Add the onion and garlic and process until finely chopped. If doing by hand: finely chop onion and garlic.
Add the fresh herbs (or spinach) and pulse (or chop) until combined.
Add the spices: salt, cumin, coriander, black pepper — mix to combine.
Add the chickpeas: process until they are finely chopped (or mash by hand with a fork or potato masher).
Add the flour and process (or mix by hand) until the mixture forms a large, soft ball.
Portion the mixture into 12 equal pieces. Roll each piece into a ball, then flatten into patties about ½‑inch thick. Wet your hands slightly if the mixture sticks.
Place patties spaced out on a baking sheet (you may line it or not — non‑stick helps).
Bake for 20‑25 minutes, flipping halfway through to crisp both sides.
Serve while hot — in a wrap or pita with fresh veggies and a sauce, or alongside a grain and salad.

Servings and timing

Servings: 12 patties.
Prep time: ~10 minutes.
Cook time: ~20 minutes.
Total time: ~30 minutes.

Variations

Swap in other fresh herbs (e.g., cilantro, dill) or use spinach instead of parsley for a deeper green color.
Change the spice profile: add smoked paprika, chili powder or turmeric for different flavor twists.
Use oat flour or another gluten‑free flour to make the patties gluten‑free.
For added texture, stir in some finely chopped veggies (e.g., bell pepper, carrot) or cooked quinoa.
Instead of baking, you could lightly pan‑fry the patties in a bit of oil for a richer crust (adjust cook time accordingly).

Storage/Reheating

Refrigerator: Store cooked patties in an airtight container in the fridge for up to 3 days.
Freezing: Flash‑freeze the patties by placing them spaced on a baking sheet until firm (a few hours) then transfer to a freezer‑safe bag or container.
Reheating: To reheat, you can bake in the oven at ~350 °F (175 °C) until heated through and slightly crisp (about 10 minutes). From frozen, add a few extra minutes.

FAQs

What if I don’t have a food processor?

You can absolutely make these by hand. Finely chop the onion, garlic and herbs, and then mash the chickpeas thoroughly with a fork or potato masher until they hold together. Then mix in the flour until the mixture holds its shape.

Can I use canned chickpeas instead of dried and cooked?

Yes — the recipe works well with canned chickpeas rinsed and drained. The texture will still be good, though some home‑cooked chickpeas may yield a smoother result.

Are these patties vegan?

Yes — there are no eggs or dairy in the ingredient list, so the patties are vegan as written.

Can I make them gluten‑free?

Yes — substitute the all‑purpose flour with a certified gluten‑free flour such as oat flour or another gluten‑free blend. The recipe notes this will work.

How should I serve these patties?

You can serve them in a wrap or pita with lettuce, tomato, cucumber and a garlicky sauce. You could also place them on a bed of grains and roasted vegetables for a hearty bowl.

What kind of sauce pairs well with them?

A simple garlic‑yogurt sauce (or vegan yogurt alternative), tahini lemon sauce, or even a salsa or chutney would complement the flavor of the patties.

Can I prepare the mixture ahead of time?

Yes. You could prepare the mixture, shape the patties, keep them covered in the fridge and bake just before serving.

How do I avoid the patties falling apart?

Key points: don’t add extra liquid, mash the chickpeas so they bind well with the flour, and use just enough flour to hold everything together. When forming the patties, use slightly damp hands to help shape them.

Can I cook them in a pan instead of the oven?

Yes — though the recipe is written for baking for 20‑25 minutes (flipping once). If you pan‑fry, use a light coating of oil and cook medium heat, a few minutes per side until crisp and heated through.

How can I add more flavor or crunch?

You could fold in some finely chopped nuts, seeds (e.g., sesame or pumpkin seeds), or add additional veggies like finely shredded carrot or zucchini. Also increasing fresh herbs adds brightness.

Conclusion

These chickpea patties are a smart, satisfying, and flexible recipe you’ll reach for again and again. Whether you’re making a quick lunch, prepping ahead for a week of meals, or looking for a vegan‑friendly, grain‑based alternative to meat patties — this dish delivers texture, flavor and convenience. Give them a go, experiment with the seasonings or herbs, and enjoy a delicious and wholesome meal that’s ready in about half an hour.