Chickpea Patty Recipe (No Breadcrumbs, No Eggs)

About my recipe

These chickpea patties may remind you of falafel at first glance because they share many of the same spices and fresh herbs. But that's where the similarities end. My chickpea patties are made with chickpeas and green peas, shaped into patties, pan-fried until crispy on the outside, and soft and moist on the inside.

I can't help but wonder if they're called patties because we pat them into shape with our hands. Food for thought! Let me know what you think in the comments 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).

If you prefer to use home-cooked chickpeas, follow this post to learn how to cook garbanzo beans from scratch.

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.

Are chickpea patties healthy?

Chickpeas, also known as garbanzo beans, are a powerhouse of nutrients. They are naturally low in saturated fat and high in dietary fiber, making them a healthy choice. This recipe also includes green peas and fresh herbs, which add to its nutritional value. And the best part? By following my tips, you can make this recipe with less oil than is typically used for making patties.

Why do my chickpea patties fall apart?

Your chickpea patties may be falling apart because there isn't enough binder in the mixture, or no binder has been used at all.

Chickpeas are naturally dry, so they need something to hold them together. Common binders include eggs, mashed potatoes, and ground flaxseed.

Instructions

Come, let's make this easy chickpea patty recipe. Also watch the video at the end of the recipe card.

Step 1: Prep work.

1. Make the flax egg and keep it aside for 5 minutes or until required in the recipe. See the notes section for the recipe.
2. Defrost the green peas by placing them in the microwave, on high, for 30 to 40 seconds.
3. Drain the chickpeas from their water and keep them aside.
4. Wash and pat dry the fresh herbs.
5. Place a large skillet over medium heat.
6. Measure all the ingredients and keep them ready.

Step 2: Prepare the patty mixture.

Place the drained chickpeas, green peas, cilantro, and mint in a food processor or mixer grinder. Pulse in 1 to 2-second bursts until the mixture resembles 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 disc shape. Repeat this until you have shaped all the dough into discs.

Step 3: Pan-fry the patties.

The skillet must be evenly hot by now. Turn up the heat to medium-high and pour the oil, including whatever is remaining after shaping the patties, into the skillet. Gently place each patty in the hot oil and fry for 3 to 4 minutes or until golden brown.

Carefully flip each patty and fry until golden brown.

Workflow tip: While the patties are frying, make this delicious beetroot raita to go with them.

Padma's top tip: After about 8 minutes of frying, you'll notice that the patties have absorbed most of the oil. At this point, you may be tempted to add more oil, but don't. Just reduce the heat to medium-low and continue frying for another 3 to 4 minutes per side, or until the patties are evenly browned and crispy on the outside.

And that's it, your patties are made! See the section below on how to serve them.

Recipe Notes

• No flax seeds on hand? Aquafaba (the liquid from your can of chickpeas) works as a binder too. Use about 3 tablespoons in place of the flax egg. It's egg-free, same as the rest of this recipe, just a different pantry option if you're out of flaxseed.
• To prepare canned chickpeas, drain them well. There's no need to pat them dry, but make sure all the liquid has been drained off. Don't throw the liquid away. Add it to soups and stews for an extra boost of flavor and nutrition.

• Herbs: If you are not a fan of cilantro and mint, feel free to use other fresh herbs such as parsley and dill. Or add all of them for a bigger flavor hit!

• Yield: This recipe makes about 14 oz. (400 g) of dough, enough for 6 patties. Assuming a serving size of 2 patties per person, it serves 3.

• Texture: For that delicious crunch, make sure that you grind the chickpea-green peas mixture to a coarse texture.

• After adding the flax egg, the mixture will appear quite moist. Don't worry, this is perfectly fine; just grease your palm before shaping them into patties. The moistness is what keeps the patties soft on the inside.

• Begin frying them on medium-high heat, then lower the heat to achieve a crispy, evenly cooked exterior.

Making this for a baby? If you're introducing solids, leave the salt and pepper flakes out of your baby's portion, and swap the bhuna jeera for regular ground cumin. Let the patties cool before serving. As an early childhood educator and a mum, this is one of the recipes I've prepared this way for my own children.

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

Tips to make the best chickpea patties

• 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.

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.

Serving suggestions

If you are wondering "what to serve chickpea patties with", here are some delightful ways I savor them and I hope that these suggestions give you some ideas:

• Chickpea burgers: Place a patty on a bun and garnish with toppings like lettuce, tomato, spiced onions, and avocado.
• As a main: With a side of beet salad or roasted vegetables.
• In a wrap: In my vegan tortillas and drizzled with mayo.
• Healthy chaat: Pour some potato curry, like my aloo matar, on top of a patty and drizzle some green chutney, imli sauce, and yogurt.
• Pita wrap: With creamy hummus, tahini, and a generous heap of my zesty sumac onions.

For a fast dip, stir together plain yogurt, a squeeze of lemon, and a pinch of your leftover bhuna jeera. Ready in the time it takes the patties to finish frying.

Storing and reheating

These patties are perfect for making ahead as they can be stored for later.

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 to 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 mixture ahead of time and store it in the refrigerator 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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