Jump to Recipe

These Easy Chickpea Patties (also called chickpea fritters) are slightly crispy on the outside and tender and moist and flavorful on the inside.  This chickpea patty recipe uses canned chickpeas and simple pantry staples, and it’s one of those easy vegan recipes you’ll want to make time and time again!

Plate of vegan patties and tomatoes

These Easy Chickpea Patties are more commonly know as chickpea fritters, and they’re often times served inside pita bread.  But… since I’m staying clear of breads, I enjoy these chickpea patties with some heirloom tomatoes and a side of plain yogurt or tzatziki sauce.

plate of vegan patties and tomatoes

These Easy Chickpea Patties are slightly crispy on the outside and tender, moist and flavorful on the inside.  If you make these patties on the small side – they make for a tasty appetizer to serve when you’re having guests over.  You can make the mixture up, shape them into rounds, then freeze them for up to 2 months.  That way you’ll have them on hand when you need to whip up an appetizer for guests at the last minute.

Chickpea Patty Recipe

This chickpea patty recipe puts pantry staples to good use!

  • Canned chickpeas
  • Onion 
  • Garlic
  • Ginger
  • Clantro
  • Flat-leaf parsley
  • Ground cumin
  • Coriander
  • Onion powder
  • Garlic powder
  • Sea salt 
  • Baking soda
  • Extra-virgin olive oil (for frying)

How to Make Chickpea Fritters

This is one of those easy vegan recipes to make that comes together in a little over an hour. After the chickpea fritters have been shaped into discs, they’re placed in the refrigerator to chill and set for an hour.

  1. Pulse the canned chickpeas in a food processor until they are well processed into a crumble.  Don’t over process into paste.
  2. Transfer the ground beans to a bowl.
  3. Combine the onion, ginger, garlic, cilantro and parsley in the food processor and pulse until finely minced. Don’t over process into a puree.
  4. Add a couple of tablespoons of water if needed to scrape down the sides.
  5. Transfer the mixture to the bowl with the ground garbanzo beans.
  6. Add the coriander, cumin, salt and baking soda.
  7. Refrigerate for an hour or more.
  8. Scoop rounded tablespoons full of the mixture and shape into discs.
  9. Heat a few tablespoons of oil in a large skillet over medium heat.
  10. Place the patties into the pan and fry for 2 to 3 minutes on each side until lightly golden and crispy.  Repeat with the oil and the remaining mixture.

Health Benefits of Chickpeas

  • Rich source of vitamins and minerals
  • High in protein, making them a great alternative to meat for vegetarians and vegans alike 
  • Contain almost all of the essential amino acids (except for one – methionine), so chickpeas aren’t quite a complete protein – however, pairing chickpeas with a whole grain can make a complete set of amino acids
  • Heart healthy (due to the magnesium and potassium properties found in chickpeas) (1)
  • May help prevent high blood pressure and reduce triglycerides and LDL cholesterol levels (the bad kind) (2) (3)
  • Low glycemic index
  • Rich with soluble fiber
  • Promote feeling of fullness

Looking for more easy vegan recipes to make?

Want more ideas? Check out all my healthy chickpea recipes.

These Chickpea Patties are slightly crispy on the outside and tender and moist and flavorful on the inside.  Serve them with plain Greek yogurt or a tzatziki sauce
Yield: 8 - 12 servings

Chickpea Patties

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes

These Chickpea Patties are slightly crispy on the outside and tender and moist and flavorful on the inside. 

Ingredients

  • 1 15-ounce can chickpeas(or 1-3/4 cups cooked dried chickpeas), rinsed and drained
  • 1/2 large onion chopped
  • 2 garlic cloves, minced
  • 1 inch piece of ginger, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/2 cup extra-virgin olive oil (for frying)

Instructions

  1. Pulse the garbanzo beans in a food processor until they are chopped and resemble sand.  Don't process into paste.
  2. Transfer the ground beans to a bowl.
  3. Combine the onion, ginger, garlic, cilantro and parsley in the food processor and pulse until finely ground.  Do not puree.
  4. Add a cople of tablespoons of water if needed to scrape down the sides.
  5. Transfer the mixture to the bowl with the ground garbanzo beans.
  6. Add the coriander, cumin, salt and baking soda.
  7. Refrigerate for an hour or more.
  8. Scoop rounded tablespoons full of the mixture and shape into discs.
  9. Heat a few tablespoons of oil in a large skillet over medium heat.
  10. Place the patties into the pan and fry for 2 to 3 minutes on each side until lightly golden and crispy.  Repeat with the oil and the remaining mixture.
© Deborah
Cuisine: Healthy / Category: Dinner