These vegan chickpea patties are flavorful, packed full of healthy protein, and have a wonderful chewy texture.
These patties hold together for grilling to make an amazing vegan chickpea burger patty, work perfectly in a wrap, and are amazing as a salad topping.
These chickpea burgers are a great vegan option for a barbecue or a summer cookout, and they taste better than ANY store-bought vegan burgers I've tried.
These chickpea patties also happen to be loaded with protein thanks to (1) chickpeas and (2) gluten flour, which is a high protein flour that gives these chickpea burgers such an amazing chewy texture.
Vegan burgers that are high in protein??? YES PLEASE!
Related recipe: Savory Mung Bean Pancakes with Scallions
How to make these vegan chickpea patties:
Start by rinsing and draining one can (approximately 1.5 cups) of chickpeas (garbanzo beans). Use a fork, potato masher, or mini food processor such as this one to smash the chickpeas.
Mix together in a medium sized bowl until well combined: smashed chickpeas, panko breadcrumbs, red pepper, green onion, shredded carrot, seasonings, olive oil, and water (Photos #1 & 2).
**SEE BELOW FOR A GLUTEN-FREE OPTION!**
Sprinkle gluten flour (aka vital wheat gluten) evenly over patty mixture and mix until well incorporated (Photo #3).
Next use your hands to knead/squeeze everything together for 2-3 minutes (This helps the gluten flour to develop stretchy strands and hold everything together without the need for a binder, such as an egg, making these amazing egg-free chickpea burgers.) (Photo #4).
Form patties (approximately ⅓ cup size = 6-7 patties) and sauté in a tablespoon or two of olive oil over low-medium heat until lightly browned on both sides!
Flatten patties with a spatula intermittently while sauteing to ensure they are cooking all the way through!
Related recipe: Vegan Corn Fritters
Baking method:
If baking is preferred to sautéing, place patties on a pan-sprayed or parchment covered tray, and bake at 375 degrees Fahrenheit for 35-40 minutes, flipping sides once during baking.
For gluten-free chickpea patties:
- Sub Panko bread crumbs for gluten free bread crumbs, such as this vegan option (be careful, lots of gluten-free bread crumbs contain egg yolks or pork rinds)
- Replace gluten flour with your favorite gluten free flour mix
- Mix water with 2 Tablespoon flax seed meal before adding (this helps bind the chickpea patties without the gluten flour)
Saving for later:
These patties keep great in the refrigerator for up to 5 days for an awesome packable lunch, or freeze them with parchment or wax paper between for quick defrosting later!
These vegan chickpea burgers are great with a little bit of vegan mayo and thinly sliced red onion on top! Definitely try out my vegan mayo recipe!
Or try crumbling a little bit of my vegan feta right into the chickpea patty dough!
Other Favorite Lunch Ideas:
- Vegan Lentil Burgers with Creamy Avocado Sauce
- Crispy Vegan Lentil Cakes
- Vegan Chickpea Salad
- Vegan Mexican Caesar Dressing
- Vegan Egg Salad
- Caprese-Style Chickpea Artichoke Salad
If you’ve tried this recipe, please rate it and let me know how it went in the comments below – I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
Did you make this recipe? Please click on the stars to give it a rating below!
Recipe
Amazing Vegan Chickpea Patties
Ingredients
Mix together:
- 15 oz canned chickpeas, (garbanzo beans) rinsed and drained = about 1.5 cups cooked
- ½ cup Panko breadcrumbs, (see notes for gluten-free option!)
- ¼ cup diced red bell pepper
- ¼ cup chopped green onion
- ¼ cup shredded carrot
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 2 tablespoon olive oil
- 3 tablespoon water
Sprinkle over patty mixture:
- ⅓ cup vital wheat gluten (gluten flour), (see notes for gluten-free option!)
Special equipment
Instructions
- Start by rinsing and draining one can (approx 1.5 cups) of garbanzos. Use a fork, potato masher, or food processor to smash the chickpeas.
- Mix together in a medium sized bowl until well combined: smashed chickpeas, breadcrumbs, red pepper, green onion, shredded carrot, seasonings, and water.
- Sprinkle gluten flour evenly over patty mixture and mix until well incorporated.
- Next use your hands to knead/squeeze everything together for 2-3 minutes (This helps the gluten flour to develop stretchy strands and hold everything together.)
- Form patties (approx ⅓ cup size = 6-7 patties) and sauté in a tablespoon or two of olive oil over low-medium heat until lightly browned on both sides! Flatten patties with a spatula intermittently while sautéing to ensure they are cooking all the way through!
Notes
For gluten-free chickpea patties:
- Sub Panko bread crumbs for gluten free bread crumbs, such as these (watch out for non-vegan ingredients in other brands!)
- Replace gluten flour with your favorite gluten free flour mix
- Mix water in the recipe with 2 Tablespoon flax seed meal before adding
Chucko
They completely crumbled into oblivion when cooking and were unbelievably salty :/
Kate Vaynshteyn
Oh no, sorry to hear that! Did you by any chance use seasoned breadcrumbs? That would add sodium. I am surprised that they crumbled so badly. Sure, some of them might break in half if flipped too many times but the vital wheat gluten and the kneading for 2-3 minutes should really help form a mixture that sticks together. Did you dough look like image 4 before you started cooking with it, or was it crumbly then? If it was crumbly even as the dough, you might need to make sure (1) you're using vital wheat gluten and not just wheat flour, (2), you knead, and maybe (3) add a few drops of water so the mixture is not too dry. You can even see in my pictures of the cooked patties that when you bend them, they stay together thanks to the gluten.