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Home » Easy Plant-Based Recipes

Published: Aug 1, 2020 · Modified: Mar 15, 2024 by Padma Kumar

Chickpea Patties: Easy Recipe, No Breadcrumbs

Jump to Recipe Jump to Video Print Recipe

Today I'll show you how to make chickpea patties in under 30 minutes without breadcrumbs, eggs, or potatoes. These are perfect as a snack, in a packed lunch, as a burger patty, or sandwich filling.

YouTube video

If you have read my recipes sautéed chickpeas and chickpeas coconut curry, you'll know chickpeas, are a crucial component of our meals.

This chickpea patties 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.

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.

Jump to:
  • Allergens Free Labels
  • About this recipe
  • Ingredients
  • Instructions
  • Notes and Tips
  • Serving suggestions
  • Storing and reheating
  • Frequently asked questions
  • 📖 Recipe
  • Comments

Allergens Free Labels

This chickpea patty is an allium-free recipe i.e. it has no onion or garlic in it. It is also free of:

  • Gluten
  • Grains
  • Nuts
  • Soy
  • Dairy

This recipe contains flax seeds. It has no tomatoes.

Three pan-fried crisp patties are placed on a serving plate. In small bowls, next to the serving plate, some yogurt and chutneys are placed

About this recipe

These vegan chickpea patties may remind you of falafels at first glance because they contain the same spices and fresh herbs that are usually used in falafels. However, they differ from falafels in that they are cooked and shaped like patties. These patties have a crispy exterior and a soft, moist interior.

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

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.

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.

Patties made with vegetables and spices are stacked one on top of the other and some are also placed next to the stack in a plate.

Why do my chickpea burgers fall apart?

Your chickpea burgers may be falling apart because you have not used anything to bind the chickpeas, or the quantity of the binder is not sufficient.

Chickpeas are naturally dry and require something to hold them together. Common binders used in recipes include eggs, potatoes, and flaxseed powder.

Ingredients

These garbanzo patties are made with simple ingredients, which are listed in the recipe card below along with their quantities. For substitutes, please refer to the notes section further below.

Here is a snapshot of the ingredients:

Ingredients such as chickpeas, green peas, coriander powder, cumin powder, flax egg, and fresh herbs are placed in small bowls and placed next to each other on a table.

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.

Instructions

Come, let's make these easy chickpea patties. Also, check out my detailed notes and tips in the section below.

Do also watch the video at the end of the recipe card.

Step 1: Do some 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. Quick-defrost the green peas by placing them in the microwave, on high, for 30 - 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 "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.

A coarse paste of cilantro, mint, green peas, and garbanzo beans is placed in a light blue colored bowl.

Tip the chickpea mixture into a mixing bowl. Add the spices, flax egg, and the rest of the ingredients and mix well.

A sticky batter of green peas and chickpeas with fresh herbs and spices is placed in a bowl.

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.

Four chana patties are shaped and placed on a light blue plate.

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.

Chickpea burgers are placed next to each other in a cast iron pan and they are frying.

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.

Tikkis made with chana are frying in oil in a skillet that is black in color.

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.

Three pan-fried crisp patties are placed on a serving plate. In small bowls, next to the serving plate, some yogurt and chutneys are placed

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.

Making flax egg: To prepare one flax egg, add 1 tablespoon of flaxseed powder to a bowl. Then, pour in 3 tablespoons of hot water (just boiled). Stir the mixture well and let it sit for at least 5 minutes or until needed.

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.

The key takeaways for non-greasy patties that do not fall apart:

  • 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.
Three burger patties are placed in a stack. some fresh coriander leaves and dips are placed next to them.

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

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:

  • 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 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 3-4 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.

Frequently asked questions

What is Chickpea Patties made of?

Chickpea patties are a delightful blend of chickpeas that are ground into a coarse paste and mixed with fresh herbs and spices. This paste forms the base of the patty “dough”.
Flax egg helps to bind the "dough" and keep the patties moist. A flax egg is simply a mixture of flaxseed powder and hot water. The dough is then shaped into patties and fried in a hot skillet with some oil. The result is a crispy, golden patty that’s soft on the inside and packed with flavor. Enjoy!

What is a binder for chickpea burgers?

A binder for chickpea burgers is an essential ingredient that helps hold the burger together, preventing it from falling apart during cooking.

In our chickpea patties recipe, we use a combination of a flax egg, corn flour, and the natural stickiness of the ground chickpeas and green peas. The flax egg, made from flaxseed powder and hot water, acts as a vegan substitute for a traditional egg, providing the necessary moisture and stickiness to bind the ingredients together. The coarse paste of chickpeas and green peas also contributes to the binding. Together, they create a firm yet moist patty that holds its shape well during cooking.

Is Chick Pea gluten free?

Yes, chickpeas are naturally gluten-free.
They are a type of legume, and like all legumes, they do not contain gluten. Gluten is a type of protein found in wheat, barley, and rye, and it is what gives bread and other baked goods their elasticity. So, if you’re following a gluten-free diet, chickpeas are a safe and nutritious choice. However, when using chickpea-based products, always check the label to ensure no gluten-containing ingredients have been added.

Can you freeze chickpea patties?

Chickpea patties are freezer-friendly and can be stored for future use.

Once they have cooled down completely, arrange them in a single layer on a baking sheet and place them in the freezer. After they’ve frozen solid, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, you can reheat the patties directly from the freezer or thaw them first for a quicker reheating process. 

Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!

📖 Recipe

Patties made with vegetables and spices are stacked one on top of the other and some are also placed next to the stack in a plate.

Chickpea Patties: Easy Recipe, No Breadcrumbs

Padma Kumar
These chickpea patties are a great source of plant-based protein. The fresh herbs and spices give them a delightful flavor. This vegan and gluten-free recipe does not contain potatoes, eggs, or breadcrumbs.
These patties are pan-fried with minimal oil which makes them a healthier and less greasy option. The exterior is crisp and golden brown while the inside is soft and moist.
Made with canned chickpeas, they take less than 30 minutes from start to finish. These patties are perfect for a quick snack, can be packed in your lunch box, or can be used as a burger patty.
You can find step-by-step photos above and a video below to help you with the recipe.
5 from 8 votes
Print Pin Email Save Saved Recipe!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Indian
Servings 3
Calories 296 kcal

Equipment

  • 1 food processor or mixer grinder, see notes
  • 1 mixing bowl
  • 1 mixing spoon
  • 1 skillet
  • 1 spatula

Ingredients
  

  • 1 can (~240g drained) chickpeas
  • ½ cup green peas, frozen or fresh

Spices

  • 2 tablespoons coriander powder
  • 1 tablespoon bhuna jeera (roasted and powdered cumin), or regular cumin powder
  • 1 teaspoon red pepper flakes, or more of you like them spicier
  • ¾ teaspoon salt, adjust to taste

Fresh herbs

  • 2 stalks (~20 leaves) mint
  • 2-3 stalks cilantro (coriander) , leaves and stems

For binding

  • 2 tablespoons corn starch (corn flour)
  • 1 flax egg, see notes
  • 1 tablespoon neutral oil

For frying

  • 2 tablespoons oil, + 1 tablespoon for greasing your palm

Instructions
 

Prep work

  • Make the flax egg and keep it aside for 5 minutes or until required in the recipe. See notes on how to make it.
  • Quick-defrost the green peas by placing them in the microwave, on high, for 30 - 40 seconds.
  • Drain the chickpeas from their water and keep them aside.
  • Wash and pat dry the fresh herbs.
  • Place the skillet on medium-low heat.
  • Measure all the ingredients and keep them ready.

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.
    1 can (~240g drained) chickpeas, ½ cup green peas, 2 stalks (~20 leaves) mint, 2-3 stalks cilantro (coriander)
  • Tip the chickpea-green peas mixture into a mixing bowl. Add the spices, flax egg, and the rest of the ingredients and mix well.
    2 tablespoons coriander powder, 1 tablespoon bhuna jeera (roasted and powdered cumin), 1 teaspoon red pepper flakes, ¾ teaspoon salt, 2 tablespoons corn starch (corn flour), 1 flax egg, 1 tablespoon neutral oil
  • 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.

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.
    2 tablespoons oil
  • 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.
  • Turn the heat down to medium-low and fry for another 3-4 minutes on each side or until they are crisp on the outside.
  • Serve warm as a snack or as a filling for a burger.

Video

YouTube video

Notes

Allergens-free labels: This recipe is gluten-free and plant-based. It is also free of nuts, soy, alliums, and dairy. This recipe has no tomatoes. 
Yield and Serving Size: Assuming a serving size of two patties per person, this recipe yields approximately 14 oz. (400 -410 grams) of dough, which can be divided into six patties.
The texture of the dough: The chickpea-green peas mixture should be like a coarse paste. Once you add the spices, oil, and flax egg, the mixture will appear quite moist, which is perfectly normal. You can shape the dough easily with greased fingers.
Frying the patties: When frying the patties, make sure that the skillet is evenly hot. Doing so will ensure that the patties become crispy as soon as they hit the hot oil. Since the chickpeas are already cooked, we only need to cook the peas and flax egg. Begin frying the patties on medium-high heat and then lower the heat and continue cooking for even crisping.
Equipment: To make the process easier and save time, you can use a food processor or a mixer grinder to blend the chickpeas, green peas, and herbs. If you don't have access to this equipment, you can mash the ingredients with a potato masher and chop the herbs finely.
Making flax egg: To make a flax egg, take a bowl and add  1 tablespoon of ground flaxseed to it. Then add 3 tablespoons of hot (just boiled) water and mix well. Keep the mixture aside for 5 minutes and allow the flaxseeds to swell. Once the mixture becomes sticky and gloopy, it is ready to be used. 

Alternative quantities provided in the recipe card are for 1x only.

Allergens Disclaimer

Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

Nutrition Facts
Chickpea Patties: Easy Recipe, No Breadcrumbs
Amount per Serving
Calories
296
% Daily Value*
Fat
 
21.2
g
33
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Sodium
 
686
mg
30
%
Potassium
 
146
mg
4
%
Carbohydrates
 
21.5
g
7
%
Fiber
 
7.1
g
30
%
Sugar
 
3.2
g
4
%
Protein
 
6.8
g
14
%
Vitamin A
 
181
IU
4
%
Vitamin C
 
10.9
mg
13
%
Calcium
 
79
mg
8
%
Iron
 
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
296
Vitamin A
 
181
IU
4
%
Vitamin C
 
10.9
mg
13
%
Calcium
 
79
mg
8
%
Iron
 
2.8
mg
16
%

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.

Keyword burger patty, canned chickpeas, cilantro, flax egg, green peas, mint
Like this recipe? Please share it with your friends @mygoodfoodworld or tag #mygoodfoodworld

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Reader Interactions

Comments

  1. nancy says

    November 05, 2024 at 11:20 pm

    5 stars
    i love chickpea patties. I always wondered how to make them. Thanks for sharing this easy recipe.

    Reply
  2. Petal says

    June 26, 2024 at 7:27 am

    Hi,
    Can I freeze the tikkis/patties before frying them and only fry them when I need?

    Reply
    • Padma Kumar says

      August 13, 2024 at 5:21 pm

      Petal, to be honest, I have never frozen them, although I am thinking freezing them will work perfectly.

      Reply
  3. Cassandra Stinger says

    April 17, 2024 at 4:15 am

    This looks so good!

    Reply
    • Padma Kumar says

      April 18, 2024 at 4:00 pm

      Thank you!

      Reply
  4. Anna says

    April 16, 2024 at 10:04 pm

    5 stars
    We made this last night and really enjoyed them! Nice and crispy, the seasonings are perfect. I would recommend sticking to the recipe even if you have to buy ingredients!

    Reply
    • Padma Kumar says

      April 18, 2024 at 4:01 pm

      Thank you Anna. So happy to hear that they came out well.

      Reply
  5. Marie says

    April 16, 2024 at 9:35 am

    5 stars
    I tried these chickpea patties for lunch today, and they were delicious! The texture was crispy on the outside and soft on the inside. Plus, they're so flavorful, even without onions and garlic. I love that it's grain-free and allergen-free.

    Reply
    • Padma Kumar says

      April 16, 2024 at 5:28 pm

      Thank you so much for your lovely feedback Marie. So happy to read that you liked them.

      Reply
  6. GRETA says

    April 16, 2024 at 3:42 am

    5 stars
    I made these chickpea patties for a burger, which everyone loved. I got asked about the recipe, and I sent them the link. Delicious, and flavorful. Thanks x

    Reply
    • Padma Kumar says

      April 16, 2024 at 5:28 pm

      Thank you Greta, for loving it and for sharing it forward.

      Reply
  7. Bianca says

    April 15, 2024 at 7:15 pm

    5 stars
    These fritters are amazing! The flavors of spices and fresh herbs are so good, they're crispy on the outside, soft on the inside. Had them for snacks and will also be great as a side dish!

    Reply
    • Padma Kumar says

      April 16, 2024 at 5:29 pm

      Thank you Bianca. Like you, I love them for their texture!

      Reply
  8. Angie says

    April 15, 2024 at 6:58 pm

    5 stars
    I really loved how tasty these patties turned out! The texture and flavors were perfect! Definitely making this again!

    Reply
    • Padma Kumar says

      April 16, 2024 at 5:30 pm

      Thank you Angie, so glad that you loved their texture and flavors!

      Reply
  9. Sage Scott says

    March 20, 2024 at 12:10 am

    5 stars
    I love falafel, but the prepared kind always seems to be very dry. Not only are these patties my preference to the standard meatball-sized falafel, they are a perfect texture and not too dry. (Maybe it's because they don't use any breadcrumbs!)

    Reply
    • Padma Kumar says

      March 21, 2024 at 10:29 pm

      Thank you for sharing your thoughts Sage.

      Reply
5 from 8 votes (1 rating without comment)

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Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum and an early childhood educator, I deeply care about raising healthy eaters.

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