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.
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!
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!