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These healthy chickpea patties are so easy to make with simple pantry staples. Slightly crispy on the outside soft on the inside, you can shape them into patties or even nuggets to invite more fun!
Easy Chickpea Patties
Chickpeas (also known as garbanzo beans) are one of my favorite pantry staples! They’re SUCH a versatile ingredient. Add to these sweet potato chickpea cookies, beet muffins, chickpea cookie dough, and now these patties!
These little chickpea patties are just packed with goodness! From the veggies to the chickpeas, and all those wonderful spices and tahini, there’s a ton of nutrition and flavor in every bite. You can even shape them into chickpea burgers, if you prefer.
Plus, the addition of quinoa not only boosts protein but also adds extra fiber and iron. What’s more, they’re super easy to make, freeze wonderfully, and can be enjoyed in so many delicious way. Let me show you!
And if looking for other easy patty recipes, try these sweet potato patties or mini salmon patties.
Table of Contents
Ingredients
- Chickpeas (garbanzo beans) – you can use canned chickpeas (look for no-salt-added or low-sodium) or 1.5 cups cooked dried beans. Here’s how to cook chickpeas for babies along with recipes.
- Quinoa – I recommend using yellow quinoa.
- Vegetables – feel free to use whatever you have on hand! I like to use a combination of broccoli and red bell pepper.
- Seasonings – follow this recipe the first time and then don’t be afraid to experiment with new flavorings! Perhaps try Italian seasoning or curry powder. Or go South of the border with cumin, coriander, chili powder, etc., or bring an Asian flair with garlic powder, sesame, ginger, sesame oil, a dash of soy sauce. You get the idea
- Fresh herbs – add fresh parsley or cilantro for brightness.
- Egg – can use flax egg or chia eggs if looking for vegan chickpea patties.
- Cheese (optional) – you can add any shredded cheese of choice for flavor or nutritional yeast, if dairy-free.
Step-by-Step Instructions
Step 1: Finely chop the vegetables in a food processor/blender. Cook the vegetables over medium-high heat in a skillet with olive oil and seasonings. This step is essential in building flavor.
Step 2: In the same blender, add the chickpeas, tahini, lemon juice, and oil into until smooth. You can also use a potato masher.
Step 3: Combine the chickpea mixture along with the rest of the ingredients in a large mixing bowl.
Step 4: Form into balls and shape into even-sized chickpea patties. Place mini patties onto lined baking sheet. This is hands down my FAV baking sheet. I also like to line it with a silicone baking mat. You can also use parchment paper. Bake, flipping once!
Recipe Tips
- Cook quinoa in advance so it’s one less thing you have to do the day of. Go ahead and cook a large batch to enjoy throughout the week, such as in Korean beef and broccoli, quinoa meatballs, sweet potato quinoa salad, and overnight quinoa.
- Don’t force flip! They should flip easily. If they don’t, return the pan back into the oven and cook for a few more minutes until they do. Otherwise, they will break.
- Store in an airtight container once they’re cool enough to handle. Since they aren’t fried, there’s not enough oil to keep them moist and the cakes will dry out.
Serving Suggestions
(P.S This is the lunchbox we’ve been using since C was 2 years old)
Because vegetable burgers do not have natural fat like meat burgers, they tend to be drier. That’s why I highly recommend serving with a creamy dip/sauce, like tzatziki sauce.
There are several recipes on my blog, like:
- yogurt black bean dip
- beetroot dip
- sugar free pizza sauce
- beet pasta sauce
- pumpkin seed spinach hummus
- healthy BBQ sauce
But what if I told you that you can make ANY bean or yogurt dip with whatever you have on hand RIGHT NOW? With my formulas, you can whip up endless balanced and delicious concoctions without relying on recipes!
What do you have in your fridge or pantry? Using my basic formulas, you will be able to whip up something amazing out of ingredients you may have never thought to combine!
Storage Suggestions
In the fridge. Store in an airtight container for 3-4 days.
In the freezer. Flash freeze and store in an airtight container or freezer-safe bag for up to 2 months. Thaw in the fridge overnight.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Chickpea Patties (gluten free)
Equipment
Ingredients
- 1 cup (155g) finely chopped vegetables of choice (I used broccoli and red bell pepper)
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon cumin
- 1 teaspoon garlic power
- 1/4 teaspoon smoked paprika
- 15 ounce (260g) can no-salt-added chickpeas, rinsed and drained, (or 1 3/4 cups cooked)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 cup (135g) COOKED quinoa
- 1/4 cup chopped cilantro or parsley (optional but highly recommended)
- 1 egg , beaten or (flax/chia egg)
- shredded cheese or nutritional yeast, optional (amount to your liking)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet or line with parchment paper or silicone baking mat.
- Add veggies into a food processor/blender and pulse until finely chopped. You still want some bits and pieces in your patties, so be careful not to let it get too mushy. Squeeze out any excess water.
- Heat 1 tablespoon of oil in a skillet over medium high heat. Cook the veggies until softened, about 3-5 minutes. Lower heat and add cumin, garlic powder, and smoked paprika. Cook for an additional minute.
- Add chickpeas to the same food processor/blender along with tahini, lemon juice, and the remaining 1 tablespoon of oil. Blend until smooth.
- In a large bowl, add cooked veggies, chickpeas, and the rest of the ingredients.
- Form into a ball and press down into even-sized patties
- Transfer to prepared baking sheet and bake for 20 minutes, flip and bake for another 10 minutes.
- Serve with your favorite dip/sauce!
Notes
- Don’t force flip! They should flip easily. If they don’t, return the pan back into the oven and cook for a few more minutes until they do. Otherwise, they will break.
- Store in an airtight container once they’re cool enough to handle. Since they aren’t fried, there’s not enough oil to keep them moist and the cakes will dry out.
- Store in an airtight container for 3-4 days in the fridge or Flash freeze and store in an airtight container or freezer-safe bag for up to 2 months. Thaw in the fridge overnight.
Wow. I will be making a larger batch next time in an attempt to freeze some but might just get in the habit of making a batch weekly. My almost 2 year old loves them as do I. Good for any meal or snack and great way to use up all the leftover veggies. We followed the recipe exactly the first time and heated up the next day for lunch in a nonstick skillet with some butter. Yum!
Yes! Perfect for lunchboxes too! Thanks for the wonderful feedback!
Hi, this recipe sounds wonderful! Instead of baking, could I pan fry them, using olive oil?
Sure!
Thank you!
Any suggestions on a dip to go with these?
Never mind! Just saw that section!
Hi Min, I always love your recipes! My kiddo has a sesame allergy. Is there anything you would recommend to replace the tahini in this recipe? Thanks!
HI! It’s mainly there for flavor so you can add more herbs and spices instead!
These were great! I followed the directions as written and flipped as written and had no issues with sticking. For my added veggies I used cherry tomatoes and steamed broccoli stalks (no waste attempt). My twin toddlers love these. Thanks for the recipe!
I’m so glad to hear! Thanks for taking the time to share! I will def try with those veggies next time ;).
Absolutely delicious! My toddler LOVED it!
Yay!! So glad to hear!
These are so yummy! They freeze great and heat up well! My daughter (and my husband and I) love them! A great way to pack in veggies, fiber, and protein!
So glad your entire family enjoys these!!
What a recipe! sound so delicious 🙂 Going to try it. Thanks for such a unique and amazing recipe.
Can’t wait for you to try!
Our kids love helping make these for the holidays! They taste so good too! This looks absolutely delicious! Thank you for you recipes!
Soo glad to hear!! thank you for sharing!
Hi, if using cilantro, would I add it in step 5? I love all your recipes – looking forward to trying this one tmw!
Can I substitute couscous for the quinoa?