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!
How to make these vegan chickpea patties:
Start by rinsing and draining one can (approx 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 (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 sauteing to ensure they are cooking all the way through!
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!!!
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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 Tbsp nutritional yeast flakes
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried parsley
- 2 Tbsp olive oil
- 3 Tbsp 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
We don't use oil. Can I leave out the olive oil or what can I substitute?
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!!
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.
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!
I am making the gluten free version. When should I add the water/flax seed meal?