These tasty and healthful chickpea patties are vegan, gluten-free, and surprisingly easy to make!

Simply toss all your desired ingredients into a food processor, then form patties and lightly fry them, and dinner is served!
I added quite a few veggies for color and crunch. However, if you are in a hurry or haven’t been to the grocery store recently, you can simply mash the chickpeas with salt, pepper, garlic powder, and onion powder and fry them up. This makes for a super quick and easy weeknight dinner, using just pantry staples.
They are also budget-friendly! Chickpeas tend to be much more economically advantageous than purchasing fake “meat” veggie burgers.

These easy, protein-packed veggie burgers are perfect for large gatherings where people might have different dietary restrictions, or just as a fun way to add more plants to any meal.
You can vary the spices and vegetables you add to these endlessly to create something more like a falafel, an Indian chickpea fritter, or anything else you can think of.
If you know you will be pressed for time, you can chop up your veggies the day before or use a stir fry mix. My battuto recipe is a fancy way of prepping equal parts carrots, onion, celery, and optional parsley for just these occasions. Battuto is similar to a French mirepoix, but Italian.

Serving suggestions and toppings for these chickpea patties
Greek yogurt with fresh dill goes well with these. Try almond yogurt if you are following a vegan diet. Consider the yogurt/garlic/lemon juice/dill/paprika combo I served with my baked halloumi fries.
Tzatziki, haydari (Turkish yogurt dip), tahini, and harissa aioli also make nice sauces to add a little moisture to this dish.
You can serve these as veggie burgers on a bun (gluten-free if applicable), with any topping you’d like. Think veggies like sliced tomato, lettuce, thinly-sliced red onion, avocado, roasted red pepper, and/or pickles, along with vegan mayo, vegan cheese, and your choice of additional condiments.
Alternatively, try making a falafel-type salad or grain bowl with these chickpea patties by serving them over a bed of greens, brown rice, quinoa, or farro. You can add any additional vegetables you’d like such as olives and pepperoncini.
Try serving with potato wedges, or my baked Korean sweet potato fries.
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Variations on this recipe/Ingredients and substitutions
Of course, feel free to skip any of the veggies you don’t feel like washing, and add any of your favorites.
Corn, green chiles, and jalapeños would all make delicious substitutions or additions, as would peas, mushrooms, and purple cabbage!
You can also use fresh fennel in place of the celery.
For a bolder flavor, consider adding fresh ginger, soy sauce, nutritional yeast flakes, and/or vegetable broth in place of the water.
To help them stick together – necessary if you plan on grilling these at a barbecue
Consider adding addition binding ingredients if desired:
- Tahini
- Chia seeds
- Flaxmeal
- Gluten-free flour
- Gluten-free breadcrumbs (check the label – many contain pork rinds and/or egg yolks)
- Aquafaba (the liquid in the can of chickpeas – in other words you don’t have to rinse them)
- Psyllium husks – Evidently you can create a vegan egg substitute by mixing 1/2 tsp psyllium husk powder with 3 Tbsp water, allowing it to thicken for 10 minutes.

Vegetarian chickpea patties
If you don’t need these to be vegan, adding an egg will help them hold their shape better and add some nice moisture.
In addition, if you don’t need them to be gluten-free, consider using a few tablespoons of all-purpose flour and/or breadcrumbs to help them hold their shape even better.
Mediterranean chickpea patties
Try adding tahini for a more falafel-like taste.
In addition, feel free to change up the seasonings for more of a Mediterranean flavor – try adding fresh mint, coriander, fennel, rosemary, thyme, zaatar, sumac, or your favorite Mediterranean spice blend.
Indian chickpea patties
Similarly, you can substitute curry powder, garam masala, turmeric, fenugreek, red chili powder, cardamom, ginger, cloves, nutmeg, saffron, or your favorite blend in place of some or all of the spices in this recipe.

Italian chickpea patties
Once more, the secret is the seasoning. Try basil, oregano, marjoram, sage, along with rosemary, thyme, and parsley.
Baked chickpea patties
To reduce the oil in this recipe, you can bake these chickpea patties rather than frying them.
Place them on parchment paper on a baking sheet, then bake at 375° for approximately 35 minutes, flipping them halfway through.
Can I air-fry these chickpea patties?
You sure can!
Spritz your air fryer basket with cooking spray, spread out the patties in a single layer, and spritz them with more cooking spray.
Cook them at 375° for about 8 minutes, then carefully flip them, spritz with more cooking oil, and continue cooking until golden brown, about 5 more minutes.

Storing Instructions
Keep in an airtight container in the fridge for up to 5 days.
You can reheat them in the microwave for about 20 seconds on each side.
Alternatively, you can reheat these chickpea patties in the oven or air fryer for a few minutes on each side.
Can you freeze these chickpea patties?
Yes, you can!
Since they are a bit delicate, it’s best to wrap each one individually in Saran Wrap so they don’t stick and pull each other apart.
Then, place each individually wrapped patty in a large freezer-safe ziplock bag or plastic container in the freezer.
To defrost: place in the fridge overnight, then warm in the oven or air fryer for a few minutes on each side.

Health Benefits of Chickpeas
Chickpeas, also called garbanzo beans, Bengal grams, or Egyptian peas, pack lots of nutrients into their humble size.
They contain lots of protein, fiber, manganese, folate (also called vitamin B9), and copper, along with decent amounts of iron, zinc, phosphorus, magnesium, and other important nutrients including choline.
All the fiber and plant protein may help regulate blood sugar, while the choline may help support healthy brain function.
You can learn more about these health benefits of chickpeas here.

Are Oats Gluten-Free?
Oats themselves are naturally gluten-free.
However, they easily can (and often do) become contaminated with gluten during processing at plants which also process wheat, barley, and/or rye, which do contain gluten.
Contamination can also occur in the fields where people grow oats, as they usually also grow other grains in nearby fields, where wind and other environmental factors can lead to some wheat growing in with the oats.
If you have a sensitivity to gluten, always make sure to look for oats that bear the certified gluten-free logo. You can see the GFCO’s updated logo on their webpage.
Bob’s Red Mill has an article that covers this topic more thoroughly (and of course they promote their own gluten-free oats processed in a gluten-free facility at the bottom).

Other recipes you may enjoy
- Haydari (Turkish yogurt dip similar to tzatziki but with no cucumber)
- Hummus (or hommus, depending on who you ask)
- Harissa aioli
- Korean sweet potato fries
- Cholay (curried chickpeas – a regional variation of chana masala)
- Deviled potatoes (think deviled eggs but vegan)
- Baked halloumi (also features chickpeas)
- Gluten-free corn fritters (for more veggie burgers)
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Ingredients for Chickpea Patties
Before you begin, you will need:
EDIBLE INGREDIENTS
- One 15 ounce can of chickpeas, rinsed and drained
- 1/2 cup oats (I used old fashioned. Look for ones labeled gluten-free if applicable – see above.)
- 1/4 cup chopped celery (one small stalk, or half a large stalk)
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped shredded carrots
- 1/4 cup chopped red onion
- 1/4 cup chopped green onions (about 3)
- 1/4 cup chopped parsley
- 1 Tbsp chopped dill
- 1 large or 2 small cloves garlic
- 2 Tbsp water
- 1 Tbsp olive oil
- 3 Tbsp grapeseed oil or high smoke point oil of your choice, for frying
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
TOOLS AND EQUIPMENT
- Food processor (option 1) OR
- Dough blender, potato masher, or fork (option 2)
- Skillet
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board

How to Make Chickpea Patties
Prep the Ingredients
- First, rinse and drain your chickpeas.
- After that, wash your veggies and peel the red onion and garlic.
Make the chickpea salad
The easy way – using a large food processor
- If you have a large food processor, chop the veggies and toss them into the food processor, then add the chickpeas, oat, herbs, olive oil, water, and spices. Blitz until combined. (Be careful not to over mix – the chickpeas should still have some larger chunks so they don’t liquify.)
Alternative options
- If you only have a small food processor, you can work in batches, use it just for the chickpeas, or you can skip new-fangled technology altogether. Dice your veggies, then use a fork, potato masher, or dough blender to mash the chickpeas, then fold in the veggies, herbs, and spices.
- Continue using your dough blender (or similar) to break down the veggies even more and thoroughly blend everything, leaving a bit of texture.
Form the Patties and Fry
- Place a large skillet over medium heat, and add 1 Tbsp of your frying oil to heat up.
- Once your mixture is ready to go, use a 1/3 cup measuring cup as your scoop, then roll each scoop by hand to compact it, and flatten it down into a patty. Pro tip: as you shape each patty, use your thumb to push in the edges and square them off in order to give them the best chance of sticking together.
- Add your first batch of patties to the hot pan, and cook for about 3 minutes on each side or until golden brown. Depending on the size of your skillet, you should be able to fit 3-4 patties in each batch. However, just three gives you more room to gently flip them over easily since they are delicate and will fall apart easily.
- Add an additional tablespoon of frying oil in between batches and continue cooking until all your chickpea salad has been cooked. Serve warm and enjoy!

Chickpea Patties (Vegan + Gluten-Free!)
These tasty and healthful chickpea patties are vegan, gluten-free, and surprisingly easy to make!
Ingredients
- One 15 ounce can of chickpeas, rinsed and drained
- 1/2 cup oats (I used old fashioned. Look for ones labeled gluten-free if applicable - see above.)
- 1/4 cup chopped celery (one small stalk, or half a large stalk)
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped shredded carrots
- 1/4 cup chopped red onion
- 1/4 cup chopped green onions (about 3)
- 1/4 cup chopped parsley
- 1 Tbsp chopped dill
- 1 large or 2 small cloves garlic
- 2 Tbsp water
- 1 Tbsp olive oil
- 3 Tbsp grapeseed oil or high smoke point oil of your choice, for frying
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
Instructions
- First, rinse and drain your chickpeas.
- After that, wash your veggies and peel the red onion and garlic.
- A. If you have a large food processor, chop the veggies and toss them into the food processor, then add the chickpeas, oat, herbs, olive oil, water, and spices. Blitz until combined. (Be careful not to over mix - the chickpeas should still have some larger chunks so they don't liquify.) OR B. If you only have a small food processor, you can work in batches, use it just for the chickpeas, or you can skip new-fangled technology altogether. Dice your veggies, then use a fork, potato masher, or dough blender to mash the chickpeas, then fold in the veggies, herbs, and spices.
Continue using your dough blender (or similar) to break down the veggies even more and thoroughly blend everything, leaving a bit of texture. - Place a large skillet over medium heat, and add 1 Tbsp of your frying oil to heat up.
- Once your mixture is ready to go, use a 1/3 cup measuring cup as your scoop, then roll each scoop by hand to compact it, and flatten it down into a patty. Pro tip: as you shape each patty, use your thumb to push in the edges and square them off in order to give them the best chance of sticking together.
- Add your first batch of patties to the hot pan, and cook for about 3 minutes on each side or until golden brown. Depending on the size of your skillet, you should be able to fit 3-4 patties in each batch. However, just three gives you more room to gently flip them over easily since they are delicate and will fall apart easily.
- Add an additional tablespoon of frying oil in between batches and continue cooking until all your chickpea salad has been cooked. Serve warm and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 193Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 159mgCarbohydrates: 20gFiber: 5gSugar: 3gProtein: 6g
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