Chickpea Patties
Crispy, flavorful chickpea patties baked to golden perfection. Packed with plant-based protein, fiber, and fresh herbs, these versatile patties are ideal for wraps, salads, or enjoying on their own. Quick, healthy, and satisfying—perfect for everyday meals or meal prep.
Equipment
- 1 Food Processor (or knife and potato masher)
- 1 Half Sheet Pan (lined with parchment paper optional)
- 1 Mixing Bowl (if mixing by hand)
- Measuring cups & spoons
- Spatula or Spoon
Ingredients
- 2 cups chickpeas rinsed
- ½ large onion chopped
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped (or spinach/herbs of choice)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ –½ teaspoon black pepper
- ½ cup all-purpose flour or gluten-free alternative
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and prepare a half-sheet pan. For easy cleanup and to prevent sticking, line the pan with parchment paper or a silicone baking mat. This ensures your patties bake evenly without losing their crispiness.
- Prepare the aromatics: In a food processor, add the chopped onion and garlic cloves. Pulse until finely minced. If you prefer to work by hand, finely chop the onion and garlic using a sharp knife. The goal is to create a base that will blend seamlessly with the chickpeas and herbs.
- Add herbs and greens: Incorporate the parsley or your choice of fresh herbs, or finely chopped spinach, into the processor. Pulse a few times until evenly combined. If chopping by hand, mix thoroughly to distribute the herbs throughout the aromatics, ensuring every bite has fresh flavor.
- Season and combine chickpeas: Add the rinsed chickpeas, salt, cumin, coriander, and black pepper to the mixture. Pulse the processor until the chickpeas are mostly broken down but still retain a slightly coarse texture. When mashing by hand, use a fork or potato masher to mash the chickpeas until they are partially smooth with some texture remaining.
- Incorporate the flour: Add the flour to the chickpea mixture and pulse until it forms a soft, cohesive ball.If mixing manually, stir the flour in until the mixture holds together but remains slightly tender. The flour acts as a binder, helping the patties maintain their shape during baking.
- Shape the patties: Wet your hands lightly to prevent sticking. Divide the mixture into 12 equal portions and roll each into a ball. Place the balls evenly spaced on the prepared baking sheet. Gently flatten each ball into a patty approximately ½ inch thick, shaping them into rounds or your preferred form.
- Bake to perfection: Place the sheet pan in the preheated oven and bake for 20–25 minutes. Flip the patties halfway through the baking time to ensure both sides develop a golden, crispy exterior. Keep an eye on them during the last few minutes to prevent over-browning.
- Serve and enjoy: Once baked, remove the patties from the oven and allow them to cool slightly. Serve them in wraps, pitas, or on a fresh salad. They also make a satisfying snack on their own. Enjoy warm for the best texture and flavor.
Notes
- Use chickpeas that are well-rinsed and drained for the best texture.
- Fresh herbs like parsley, cilantro, or spinach add bright flavor and extra nutrients.
- Adjust spices to your taste; cumin and coriander provide warmth, but a pinch of smoked paprika or chili powder adds a nice kick.
- Wetting your hands while shaping patties prevents sticking and keeps them uniform.
- For a gluten-free version, substitute all-purpose flour with chickpea flour or oat flour.
- Baking the patties rather than frying reduces oil and keeps them lower in saturated fat.
- Patties are best served hot but also taste great chilled or reheated.