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    Home » Recipes » Lunch Recipes

    Vegan Chickpea Patties

    Published on June 18, 2020 by Kate, Updated on July 14, 2022 - 19 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    pinterest graphic of a chickpea patty

    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.

    stack of vegan chickpea patties on a plate with herbs

    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).

    step by step instructions for how to make vegan chickpea patties and make the chickpea burger mixture

    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!

    2 collage photos showing the chewy inside of chickpea patties

    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!

    A bunch of chickpea burger patties piled onto parchment paper

    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!

    stack of vegan chickpea burger patties on a plate

    Amazing Vegan Chickpea Patties

    Perfect for wraps, burgers, or atop a salad, these delicious vegan chickpea patties are a delightful combination of flavorful, chewy, and satisfying! Gluten-free chickpea patty options included - see notes.
    4.79 from 42 votes
    Print recipe Leave a comment
    Course: Lunch
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6 patties
    Calories: 212kcal
    Author: Kate

    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

    • Small food processor

    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

    To bake these, 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 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

    Saving for later:

    These patties keep great in the refrigerator for up to 5 days, or freeze them with parchment or wax paper between for quick defrosting later!

    Nutrition

    Calories: 212kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 435mg | Potassium: 296mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1310IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 3mg

    More Vegan Lunch Recipes

    • 25 Vegan Air Fryer Recipes
    • Vegan Corn Fritters
    • Eggplant Bacon (Soy-Free and Vegan!)
    • Vegan Stuffed Portobello Mushrooms

    Reader Interactions

    Comments

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      Recipe Rating




    1. Jane E Nystel

      August 15, 2022 at 6:39 am

      5 stars
      DELICIOUS!!! The vital wheat gluten keeps it all together - will make again!!

      Reply
    2. Tracy

      June 24, 2022 at 5:23 pm

      5 stars
      These are wonderfully tasty!

      Reply
      • Kate

        July 11, 2022 at 8:59 pm

        Thank you so much!

        Reply
      • Kate

        July 11, 2022 at 9:20 pm

        Thank you!!

        Reply
    3. Kathe

      January 18, 2022 at 5:52 pm

      5 stars
      Years ago I made these types of patties but they contained eggs which I no longer eat. And these patties are so much better than those in every way. Thank you so much for posting this recipe. Even my husband volunteered that he’d very much like these again and he’s not a vegan.

      Reply
      • Kate

        January 24, 2022 at 12:58 pm

        Thanks, Kathe!!

        Reply
    4. Lillian

      August 30, 2021 at 6:03 pm

      2 stars
      Good idea but these patties fall apart constantly lol

      Reply
      • Kate

        September 28, 2021 at 8:47 pm

        Sorry to hear you're having trouble with this! Are you kneading for 2-3 minutes, like it says in step 4? ("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.)") Are you finding the patties too crumbly? In that case, add a tiny splash of water at a time... or are they too sticky and fall apart while cooking? In which case add a tiny bit more flour and incorporate it into the patty mix... Another option is to dredge the patties in flour before cooking, that typically helps them not fall apart while cooking.

        Reply
    5. frank

      May 29, 2021 at 1:51 pm

      5 stars
      great recipe, i cooked it myself(im 10) so quite a simple recipe

      Reply
    6. Marielle

      May 22, 2021 at 12:59 pm

      5 stars
      Best “veggie burger” type recipe I have found so far. I love how quick and easy it is too. Not tedious at all. So yummy and flavorful. We make it at least once a month.

      Reply
    7. Lorena

      May 03, 2021 at 6:32 am

      We don't use oil. Can I leave out the olive oil or what can I substitute?

      Reply
      • Kate

        May 03, 2021 at 4:02 pm

        Hi Lorena, I think your best bet would be to use an air fryer to cook these through. If you have a great non-stick skillet, you might be able to cook them without oil, but maybe dredge them in flour first? But I really haven't tried it that way, so no guarantee on how it comes out. Let me know if you give it a try and how it works out for you though!!

        Reply
    8. Tony

      January 24, 2021 at 7:23 pm

      5 stars
      These were really good. I actually left the flour out at the end and it came out just fine. I’d definitely make these again.

      Reply
      • Kate

        January 30, 2021 at 3:28 pm

        So glad you liked these! Good to know the flour at the end is not needed! I feel like it helps with cooking, but would be glad to skip that step!

        Reply
    9. Shawn

      October 31, 2020 at 4:09 pm

      I am making the gluten free version. When should I add the water/flax seed meal?

      Reply

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