Published on by Kate, Updated on - 20 Comments
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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
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Recipe
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.
4.78 from 48 votes
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Course: Lunch
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes 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
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.
Nextuse 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
