These savory and meatless vegan baked chickpea patties are quick and easy to make and paired with a zesty lemon garlic sauce. They're packed with protein and flavor and they're oven-baked until golden brown to make a healthy and satisfying meal.
Are you looking for a savory meatless vegetarian or vegan meal that's easy to make, quick, and satisfying? These vegan chickpea patties are the perfect healthy recipe for a meal prep, lunch or dinner idea.
Chickpeas are a versatile ingredient that's used in various plant-based recipes. It's one of many great sources of plant-based protein for vegetarians and vegans. Chickpeas can be roasted and eaten as a snack, mashed up and blended to make hummus, rolled up to make meatless meatballs or packed together and placed between a bun to make this delicious chickpea patty recipe.
Some of the ingredients found in this recipe are canned chickpeas, shredded carrots, onions and spices. It also uses gluten-free bread crumbs making them suitable for individuals with a gluten intolerance. It's seasoned to perfection and then oven-baked to achieve a perfect crispy texture. To enhance the taste even further, they are paired with a zesty lemon garlic sauce that adds a tangy and refreshing twist.
Why You'll Love This Recipe
There's so many reasons to love these easy chickpea patties, here's just a few:
- Healthy and nutritious - They're packed with protein, fiber, and essential nutrients and are gluten free and dairy free.
- Customizable - these patties can be made to eat in a variety of ways and the seasoning and ingredients can be adjusted for your taste preferences.
- Easy to make - This easy recipe is quick and simple and requires basic ingredients with minimal preparation.
- Versatile - this dish can be served as an appetizer, lunch or dinner.
- Perfect for Vegetarians & Vegans - whether you're a vegetarian, vegan, or simply looking for a meatless meal, this recipe is perfect for everyone.
Equipment You'll Need
You only need a few kitchen equipment to make this recipe. Here's what you'll need:
- Food Processor - you can also use a potato masher or fork to mash up the chickpeas
- Mixing Bowl - for mixing all the ingredients together
- Spatula - or you can use a large spoon for mixing everything together
- Baking Sheet - cover the baking sheet with parchment paper before placing the patties on it
Ingredients You'll Need
The ingredients found in this chickpea patties recipe are easy to find in your local grocery store. Here's what you'll need:
- Flax egg - consists of ground flaxseed and water
- Chickpeas - canned chickpeas, drained and rinsed works best for this recipe
- Shredded carrot - for extra nutrition, color and a little crunch
- Gluten free breadcrumbs - help to give the chickpea patties their shape and texture and keeps them gluten free.
- Nutritional yeast - helps add flavor without using any dairy. If you aren't vegan you can use parmesan cheese if you prefer.
- Onion - diced small. You can use white or yellow onion or substitute shallots or red onions
- Seasonings - paprika, garlic powder, salt, ground black pepper
- Lemon Garlic Yogurt Sauce - this yogurt sauce is optional, but trust me, it's so delicious. It's made with dairy free yogurt, dill weed, minced garlic, lemon juice, salt and ground black pepper.
How to Make Chickpea Patties
- Make the flax egg - start by whisking together the ground flaxseed and water in a large bowl and let it sit for a minimum of 5 minutes.
- Mash chickpeas - In a food processor or blender, add the chickpeas and pulse until there are almost no whole beans left. Toss in the shredded carrots and pulse 1 or 2 times just to combine.
- Combine ingredients - add to the food processor the breadcrumbs, nutritional yeast, onion, paprika, garlic powder, salt and pepper. Pulse until just combined. Add the mixture to the mixing bowl with the flax egg and fold the ingredients together.
- The chickpea mixture should look and feel a little bit sticky. If the patty mixture is too dry, start by adding 1 teaspoon of water at a time until the dough is slightly moist. If the patty mixture is too wet, you can add in 1 teaspoon of breadcrumbs at a time, until the dough loses most of its moisture.
- Form patties - Shape the patty mixture into 5- 6 patties and place patties on a parchment covered sheet pan.
- Bake them - place them in a preheated oven for 30-35 minutes, flipping halfway through to continue baking until firm and held together or golden brown to your liking.
- Serve with a side of the lemon garlic yogurt sauce if preferred.
Sautéing vs Baking
This recipe uses the baking method to make these vegan chickpea patties instead of cooking them on the stove; however, if sauteing is your preferred method rather than baking them, you can definitely make them that way as well.
- Start by warming up a non-stick large skillet over medium-high heat and pour a small amount of olive oil or your preferred oil in it and spread it around.
- Then, place the patties in the pan and let them cook on medium-high heat for a few minutes on each side until firm and held together or golden brown to your liking.
- Remove the cooked patties from the frying pan and place them on a paper towel lined plate to cool for about 2-3 minutes.
How to Serve
- Layer it between a hamburger bun
- Serve them for dinner with a side of vegetables
- Place them on top of a salad
- They make a great appetizer and dip it in the lemon garlic sauce
- Serve them inside of pita bread or wrap with veggies for lunch
How to Store and Reheat
These chickpea fritters are great to make as a meal prep for lunch or dinner. I've made them several times for lunch. Here's how to store the leftover patties:
- Store - These patties keep great in an airtight container in the refrigerator for up to 5 days. If using the sauce, store it separately and place a dollop on top after reheating.
- Reheat - You can reheat it in the microwave at 30 second intervals or you can reheat it in a pan until warmed through.
- Freeze - You can freeze them individually by wrapping them with parchment or wax paper and place them in an airtight container or a freezer friendly bag. The patties can be stored in the freezer for up to 3 months. Reheat from frozen by removing the patties from the freezer and let them come to room temperature. Then place it in a pan on medium heat until warmed through.
Recipe FAQ
Chickpeas and garbanzo beans are actually the same thing.
Canned chickpeas provide numerous health benefits. I would suggest draining the liquid from the can and rinsing them before using.
It helps to cut the sodium by almost half the amount and helps to remove that "canned" flavor.
More Recipes You May Like
Gluten Free Black Bean Burgers
BBQ Jackfruit Pulled Pork Sandwich
Vegan Baked Chickpea Patties
Ingredients
Lemon Garlic Yogurt Sauce
- 1 cup dairy free yogurt
- 1 tablespoon dill weed
- 3 cloves fresh garlic minced, about 1 tablespoon
- 3 tablespoons lemon juice juice from one lemon
- 1 ½ teaspoon ground black pepper
- ½ teaspoon salt
Chickpea Patties
- 1 flax egg 1 tablespoon ground flaxseed + 2 tablespoon water
- 15 ounces canned chickpeas drained and rinsed
- ½ cup shredded carrot
- ½ cup gluten free breadcrumbs
- ¼ cup nutritional yeast
- ⅓ cup yellow onion diced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Lemon Garlic Yogurt Sauce
- Combine dairy free yogurt, dill, minced garlic, lemon juice, salt and black pepper in a small bowl. Whisk well and refrigerate until ready to use.
Chickpea Patties
- Preheat the oven to 375 degrees Fahrenheit
- Start by whisking together the ground flaxseed and water in a large bowl and let it sit for a minimum of 5 minutes.
- In a food processor or blender, add the chickpeas and pulse until there are almost no whole beans left. Toss in the shredded carrots and pulse 1 or 2 times just to combine.
- Add to the food processor the breadcrumbs, nutritional yeast, onion, paprika, garlic powder, salt and pepper. Pulse until just combined. Add the mixture to the mixing bowl with the flax egg and fold the ingredients together.
- The chickpea mixture should look and feel a little bit sticky. If the patty mixture is too dry, start by adding 1 teaspoon of water at a time until the dough is slightly moist. If the patty mixture is too wet, you can add in 1 teaspoon of breadcrumbs at a time, until the dough loses most of its moisture.
- Shape the patty mixture into 5- 6 patties and place patties on a parchment covered sheet pan.
- Place them in a preheated oven for 30-35 minutes, flipping halfway through to continue baking until firm and held together or golden brown to your liking.
- Serve with a side of the lemon garlic yogurt sauce if preferred.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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