This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. This recipe was born out of two necessities. Firstly, my teenage daughter takes packed lunch to college and always looks for interesting flavors and textures to add to her sandwich. Secondly, I always want to make something that is both delicious and nutritious. If I can make something gluten-free, that’s great, and if it can also be 100% plant-based, that’s even better! These simple chickpea patties are packed with delicious flavors and are also incredibly healthy. Check out the nutritional chart at the end of the recipe card for more details. I went a step ahead and made them grain-free as well. These patties tick all the boxes for me! Read the section below for more allergen-free labels of this recipe. If you have enjoyed reading this, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma
Gluten Grains Nuts Soy Dairy
This recipe contains flax seeds. It has no tomatoes. I can’t help but wonder if the reason they are called patties is because we shape them with our hands. Food for thought! Let me know your thoughts in the comment section below. – Padma I frequently use these patties to make burgers, so I’ll also refer to them as chickpea burgers. You might know chickpeas as garbanzo beans, so occasionally, I’ll call these garbanzo patties. Texture: These patties are crispy on the outside and soft on the inside. To keep their shape intact, corn flour and flaxseed paste are used instead of potatoes and eggs. The dough may appear too wet initially, but this is necessary to keep the patties moist and soft. Chickpeas are naturally dry, hence the need for a wetter dough. Ease: These patties are very easy to make! To save time, I use canned chickpeas. As the chickpeas are already cooked, we only need to cook the green peas and the flaxseeds, which makes this recipe come together in less than 30 minutes. It’s also a great dish to prepare in advance (more on that later). Equipment: To make the task easier, you can use a food processor or a mixer grinder. If you don’t have these gadgets, a simple potato masher will also suffice since the chickpeas are already cooked. For uniform heat distribution and to get a good color on the patties, I recommend using a cast iron skillet or use any other thick bottomed frying pan/skillet. You can make these in an air fryer if you have one. Chickpeas are naturally dry and require something to hold them together. Common binders used in recipes include eggs, potatoes, and flaxseed powder. Here is a snapshot of the ingredients: Chickpeas: I used tinned chickpeas. Green peas: I use frozen ones, but you can also use fresh seasonal peas. Fresh herbs: My choice of herbs is cilantro, also known as coriander, and mint, using both the leaves and stems of cilantro for more fiber and more flavor. I used corn flour and flax egg as binders. See the notes section below on how to make a flax egg. The spices that I used are ground coriander and homemade bhuna jeera (roasted cumin) for an added depth of flavor. If you don’t have bhuna jeera, regular cumin powder is ok. For oil, I used neutral oil, but you can use avocado oil or olive oil if you prefer. Chilli flakes: I have used just a teaspoon of mild red pepper flakes for their gentle heat and the little red specks they bring to the patties. Use cayenne pepper or any type of pepper flakes that you like and adjust the quantity as per your preference. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. Do also watch the video at the end of the recipe card. Step 1: Do some prep work. Step 2: Prepare the patty “dough”. Place the drained chickpeas, green peas, cilantro, and mint in a food processor or a grinder jar. Grind them, in short bursts of 1-2 seconds, until they resemble a coarse paste. Tip the chickpea mixture into a mixing bowl. Add the spices, flax egg, and the rest of the ingredients and mix well. Dip your fingers in some oil, then grease your palms and form the dough into a flat disc shape. Repeat this until you have shaped all the dough into discs. Step 3: Fry the patties. The skillet must be evenly hot by now. Turn the heat up to medium-high and pour the oil, including whatever is remaining after shaping the patties, into the skillet. Place each patty in the hot oil, gently, and fry them for 3-4 minutes or until they are golden brown. Now gently flip each patty and fry them on the other side, on medium-high heat, for another 3-4 minutes or until they are golden brown on this side as well. Workflow tip: While the patties are frying, make this delicious beetroot raita to go with them. After frying for 8-10 minutes, you will notice the patties have almost entirely absorbed the oil. Typically, you might feel the urge to add more oil at this point, as the patties need additional cooking time to get an even color. However, there’s no need to add more oil. Instead, reduce the heat to medium-low and continue frying for another 3-4 minutes on each side, or until the patties are crispy on the outside. And that’s it, your patties are made! See the section below on how to serve them.
Notes and Tips
If you don’t have canned chickpeas, you can soak them overnight and cook them just like I have in this kala chana recipe. This recipe is also an excellent way to use up any leftover cooked chickpeas. No green peas? You can make this recipe with chickpeas only. Just skip the green peas and increase the quantity of chickpeas by the same amount. To prepare chickpeas from a tin, ensure that you completely drain all the water from them. You don’t need to pat them dry, just make sure that all the water is drained out. Don’t throw the water away. Add it to your soup or lentils for extra nutrition. Fresh herbs: You can swap cilantro and mint with any other herbs that you like such as parsley and dill. Or add all of them for a bigger flavor hit! Yield: These quantities yield approximately 14 oz. (~400g) of patty “dough”, enough for 6 patties. I typically eyeball the amount of dough for each patty, but feel free to use a measuring cup or scoop for consistency. Top tip: When processing the chickpeas and peas, use short 1-2 second bursts to create a sticky yet coarse paste. This texture helps the patties maintain their shape. After incorporating the flax egg, the “dough” will appear quite moist. Don’t worry, this is perfectly fine and ensures that the patties stay soft on the inside. Begin frying them on medium-high heat, then lower the heat to achieve a crispy, evenly cooked exterior. Expert tip: Add patties to a hot skillet. Doing this will start to crisp them immediately. If the skillet isn’t adequately heated, the patties will absorb too much oil, making them greasy and unhealthy.
A doughy, coarse blend of chickpeas and green peas is the first step to ensuring that the patties do not come apart in the pan. Adding a combination of oil and flax egg to moisten the “dough” is the second step to creating patties that hold their shape. Start with a hot pan. When you add the patties to a hot pan, they will sizzle. This immediate cooking prevents the patties from absorbing too much oil. Begin frying the patties at a higher heat, then reduce the heat to help them crisp up.
Placed on a bun and garnished with toppings like lettuce, tomato, spiced onions, and avocado. Accompanied by a side of beet salad or roasted vegetables. Used as a filling in my vegan tortillas, complemented with some mayo or dressing. I transform them into a perfectly healthy chaat, a popular Indian street food, by pouring a simple potato curry over them and topping them with some green chutney, tamarind sauce, and yogurt.
Storing in the fridge: Allow the patties to cool completely before placing them in an airtight, refrigerator-safe container. They’ll stay fresh in the fridge for 3-4 days. Freezing them: Once the patties have cooled down completely, arrange them in a single layer on a baking sheet and freeze. After they’ve frozen solid, transfer them to a freezer-safe container or bag and return them to the freezer. They’ll keep for up to 3 months. Meal-prep tip: You can prepare the patty “dough” in advance and store it in the fridge for up to 2 days. Reheating from the fridge: To maintain their shape and crispiness, I recommend reheating the patties in a skillet. Place them in a hot skillet and heat on medium until they are warmed through. Reheating from frozen: If time allows, thaw the patties first and then reheat them in a skillet as mentioned above. Alternatively, you can quickly thaw them in a microwave and then place them on a hot skillet.
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Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
