Crispy, golden, and packed with plant-based protein, these Vegan Chickpea Patties are exactly what weeknight dinners were made for.
Key Ingredients & Substitutions
- Canned chickpeas. The base of the patty - they mash down into a hearty, cohesive texture. One 15 oz can works perfectly. You can use dried chickpeas if you cook them first (about 1½ cups cooked). White beans or cannellini beans make a good substitute if chickpeas aren't on hand.
- Panko breadcrumbs. Panko keeps the patties light and gives them a crispy crust. Regular breadcrumbs work too, but panko is worth it for the texture. For gluten-free, use certified gluten-free breadcrumbs or crushed gluten-free crackers.
- Flax egg. One tablespoon of flax meal whisked with 3 tablespoons of water makes a great egg replacer that binds everything together. Let it sit for 5 minutes before adding. A chia egg (same ratio with chia seeds) works as a swap.
- Smoked paprika. Adds a subtle smoky depth that really makes these patties stand out. Regular sweet paprika can be used instead, though you'll miss a little of that smokiness.
- Garlic and onion powder. The seasoning backbone. The powder keeps the texture uniform and the patties easy to form - fresh garlic and shallot work too if that's what you have.
- Olive oil. For pan-frying to a golden crisp. Coconut oil, avocado oil, or canola oil all work if you prefer.
Helpful Tips
Don't skip the chilling step. After forming your patties, refrigerate them for at least 30 minutes. This helps the flax egg bind fully and firms up the mixture so the patties hold their shape in the pan. You can even chill them overnight - they'll only be better for it.
Mash, don't puree. Whether you use a fork or a food processor, you want the chickpeas roughly mashed with some texture remaining - not a smooth paste. A little chunkiness is what gives these patties their hearty bite. If you're using a food processor, a few quick pulses is all it takes.
Give them space in the pan. Cook the patties in batches rather than crowding the skillet. Crowding drops the pan temperature and leads to steamed, soggy patties instead of the golden crust you're after. Medium heat with a good coat of oil is the sweet spot - 3 to 4 minutes per side.
Bake or grill if you prefer. Pan-frying gives the crispiest result, but these patties are also great baked at 375°F for 20-25 minutes (flip halfway through), or grilled over medium heat for 4-6 minutes per side.
Make them ahead. The uncooked patties keep well in a covered container in the fridge for up to 2 days before cooking. This makes them ideal for meal prepping - pull them out and cook when you're ready to eat.
Variations
- Mediterranean. Add 1 teaspoon of cumin and ½ teaspoon of coriander to the mix, plus a squeeze of lemon zest. Serve with hummus and warm pita.
- Asian-inspired. Stir in 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, a pinch of ginger, and a tablespoon of sesame seeds for a savory, nutty twist.
- Spicy. Add ½ teaspoon of chili flakes or swap the smoked paprika for hot smoked paprika to bring some heat.
- Italian. Mix in 1 teaspoon of dried oregano, ½ teaspoon of dried basil, and 2 tablespoons of finely chopped sun-dried tomatoes for a rich, herby flavor.
- Gluten-free. Replace the panko with certified gluten-free breadcrumbs or crushed gluten-free crackers - same amount, same method.
- Extra veggie. Fold in ¼ cup of finely grated zucchini or carrot (squeeze out excess moisture first) for extra nutrition and color.
Serving Ideas
The most obvious move is to serve these as veggie burgers - stack them on toasted buns with lettuce, tomato, red onion, and your favorite condiments. They pair especially well with a tangy vegan aioli or this Easy Vegan Duck Sauce for dipping.
They're also wonderful crumbled over a big green salad for a protein-packed lunch, or served alongside Easy Vegan Coleslaw for a satisfying plate that works for weeknights and cookouts alike. If you're a chickpea fan, you'll also love this Vegan Chickpea Salad for an easy no-cook option. If you love chickpeas in a more saucy, warming dish, our vegan chana masala or these masala lentils are both must-tries. For more patty inspiration, also check out our best vegan burger recipes. And for a quick homemade dressing to serve alongside any salad, our garlic mustard vinaigrette is a pantry staple. For a lighter, grain-free option, also try our cauliflower fried rice.
For something more casual, skip the bun and serve the patties as an appetizer with a variety of dipping sauces on the side. They disappear fast at parties.
Storing & Freezing
Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in a skillet over medium heat for a couple of minutes per side to get that crispy exterior back - avoid the microwave, which tends to make them soft and soggy.
These patties freeze well. Let them cool completely, then layer between pieces of parchment paper in a freezer-safe container. They'll keep for up to 3 months. Reheat straight from frozen in a 375°F oven for about 15 minutes, or in a skillet over medium-low heat until warmed through.
More Vegan Burgers & Patties
If you loved these chickpea patties, here are a few more vegan burgers worth trying:
- Vegan Chipotle Black Bean Burgers
- Vegan Quinoa Mushroom Burger
- Vegan Beet Burgers
- Easy Vegan Portobella Burgers
- Best Vegan Burger Recipes
Recipe
Vegan Chickpea Patties
Ingredients
- 15 oz canned chickpeas drained and rinsed
- ¾ cup panko breadcrumbs
- 1 tablespoon flax meal mixed with 3 tablespoons water to make a flax egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- olive oil for frying
Instructions
- In a large bowl, use a fork to mash the chickpeas until they are all smashed. Alternatively, use a food processor to pulse them a few times until chopped but not pasty.
- In a small bowl, whisk together the flax meal and water. Let sit for 5 minutes until thickened into a flax egg.
- Add the panko, flax egg, garlic powder, onion powder, salt, smoked paprika, and black pepper to the mashed chickpeas and stir until evenly combined.
- Form the mixture into small patties and place on a lined baking sheet. Refrigerate for at least 30 minutes to firm up.
- Heat a skillet over medium heat and add enough olive oil to coat the bottom. Cook the patties in batches for 3–4 minutes per side, until golden brown and heated through.
- Transfer to a paper towel-lined plate to absorb any excess oil.
- Serve warm with your favorite dipping sauce or on toasted buns as veggie burgers.
Nutrition (Estimate per Serving)
Also try: our Tomato Relish Salad With Oregano And Thyme.
Also try: our Quinoa And Wild Rice Burgers.
Also try: our Olive And Sun Dried Tomato Tapenade.
Brenda says
Thank-you! this is the recipe I have been looking for. there is only one thing I would change. I just don't like smoked paprika. I would either use chili/cumin seasoning or maybe a little Italian.