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These easy chickpea patties are crispy on the outside, tender on the inside, and ready in 30 minutes! They’re well-seasoned and air fried or baked until golden perfection. They are naturally vegan and packed with plant-based protein and fiber!

Chickpea patties served on a white platter, and topped with hemp aioli and fresh dill.
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Why you’ll love this recipe

  • Healthy and made with whole plant foods! This recipe is naturally vegan, oil-free, and soy-free, and can be made gluten-free with one simple swap. It’s also high in protein, fiber, folate, manganese, copper, and more!
  • Ready in just 30 minutes! There is nothing complicated about this recipe, which makes it great for a quick weeknight dinner even for people who are beginners at cooking.
  • Great for meal prep and freezing. You can whip up and shape the patties ahead of time, then either freeze or store them in the fridge until you’re ready to cook.
  • Crispy and delicious. With the help of a trusty air fryer, these chickpea patties come out crispy on the outside and tender on the inside without using any oil! If you don’t have an air fryer , I’ve also included alternative cooking methods below.

Ingredient notes

Gathered ingredients for making chickpea patties.
  • Chickpeas: To make this recipe easier, I’m using canned chickpeas (also known as garbanzo beans), but feel free to make your own chickpeas from scratch if you want to.
  • Aquafaba: This is the liquid from the chickpea can. It’s one of the best egg substitutes and helps bind the mixture together.
  • Onion: For adding flavor and aroma. I’m using yellow onion, but red onion or shallots will also work.
  • Carrots: For adding color + sneaking in some veggies into the mixture!
  • Spices: You’ll need cumin, sweet paprika, garlic powder, ground coriander, salt, and black pepper.
  • Breadcrumbs: I’m using whole-wheat breadcrumbs to add more fiber to this recipe, but regular or gluten-free breadcrumbs will also work.
  • Hemp seeds: The main ingredient in our vegan aioli. It may sound weird, but trust me when I say you can’t taste them at all! They’re packed with protein, fiber, omega-3s, and more! And also make for the best creamy sauce.
  • Garlic: You’ll need fresh garlic for the aioli.
  • Non-dairy milk: Any unsweetened non-dairy milk works here such as almond milk, oat milk, or soy milk.
  • Lemon juice: Just like with a classic aioli sauce, we need some tanginess and freshness from freshly squeezed lemon juice.

Scroll to the recipe card below for the full recipe and measurements.

How to make chickpea patties

The process for these vegan chickpea patties is super easy! Here are step-by-step photos to assist you in the preparation.

Step 1: To a food processor, add the cooked chickpeas and pulse for 20-30 seconds, or until they’re finely ground, but not pureed.

Then, add the onion, carrot, spices, and breadcrumbs. Blend again until you have a crumbly mixture. Stop and scrape down the sides as needed.

Ground chickpeas in a food processor.
Ingredients for chickpea patties in a food processor.

Step 2: Add aquafaba and blend for a few more seconds. Don’t overblend! You want to have some texture.

The mixture should stick together when pressed, but should not be wet.

Step 3: Scoop out 1/4 cup of the batter and form it into patties using your hands.

Blended patty mixture in a food processor.
Two hands forming a chickpea patty.

Step 4: To air fry, spray the air fryer basket with non-stick cooking spray before adding the patties in a single layer. Air fry for 13-15 minutes at 375ºF (190ºC), flipping halfway through.

Your chickpea patties are ready, when they’re golden brown and dry to the touch, but still tender inside.

Uncooked chickpea patties in an air fryer.
Cooked chickpea patties in an air fryer.

Step 5: In the meantime, make the hemp aioli. To a blender or food processor, add hemp seeds, garlic, non-dairy milk, lemon juice, and spices.

Blend on high for 30 seconds to 1 minute, or until the mixture is creamy and smooth.

Serve the patties with the aioli and enjoy!

Ingredients for hemp aioli added to a blender.
Creamy hemp aioli in a blender.

Cooking methods

If you don’t have an air fryer, here are some alternative cooking methods you can try:

  • Baking: This produces similar results to using an air fryer. Preheat your oven to 375ºF (190ºC) and add a piece of parchment paper to a baking sheet. Add the patties, leaving enough space between each one, and bake for 30 minutes, flipping halfway through, until golden brown.
  • Pan-frying: Heat a large skillet or frying pan over medium heat. Once hot, add 1 tbsp of olive oil, and heat it until sizzling. Add the patties and cook for 6-7 minutes on each side or until golden brown.
  • Deep-frying: This produces results similar to deep-fried falafels. Fill a large pot with 3 inches of vegetable oil. Heat the oil until it reaches 360ºF (180ºC) – 375ºF (190ºC), or until you insert a wooden chopstick and the edges start to sizzle right away. Carefully drop the patties 3-4 at a time into the hot oil. Cook for 2-3 minutes on each side, flipping halfway through, until golden brown. When ready, let them rest on a plate layered with a paper towel to soak up the excess oil.

Top Tips

  • Don’t over-blend the mixture! You don’t want to turn the chickpeas into a puree like you would if you’re making homemade hummus. The key here is to process the ingredients just until they’re finely chopped.
  • Adjust the spices as needed. Before shaping the patties, taste the mixture and add more salt, black pepper, or any other spice that you like. This recipe is forgiving, so don’t be afraid to season it to your own taste. Onion powder, curry powder, and turmeric are just a few ideas that would go well with these chickpea patties.
  • If cooking in the air fryer, don’t overcrowd the basket. This is important to avoid steaming the chickpea patties, instead of crisping them up. Make sure to cook them in batches and leave enough space between each patty.
  • Adjust the cooking time as needed. The temperature and power of air fryers can vary quite a bit from brand to brand, so feel free to change the cooking time as needed to get the best results.

FAQ’s

Can I make this recipe without a food processor?

Yes! You’ll need to chop all of the ingredients very finely, including the carrot. Add the chickpeas to a bowl, then smash them with a potato masher until finely ground. Add the rest of the ingredients and continue smashing, or until a dough has formed.

Why do my chickpea patties fall apart?

The number one reason this happens is because your mixture is too dry. When you’re done processing the ingredients, the mixture should clump together when pressed between your fingers. If it doesn’t, add 1-2 tbsp more aquafaba, but make sure to not make the dough overly wet!

Can I freeze them?

Yes! For best results, freeze them before cooking. Shape the patties, then transfer them into an airtight container, layering parchment paper between each one to prevent them from sticking. Freeze for up to 3 months.
Let thaw overnight in the fridge before cooking.

Can I make this recipe ahead of time?

Yes, these chickpea patties are great for meal prep! After shaping them, transfer the uncooked patties to an airtight container, layering parchment paper between each patty to prevent them from sticking. Store in the fridge for up to 4 days, or until you’re ready to cook them.

How do I reheat chickpea patties?

Air fryer: Add patties to the air fryer basket in a single layer and air fry for 5 minutes at 375ºF (190ºC), or until warmed through.
Oven: Add patties to a baking sheet and bake for 5 minutes at 375ºF (190ºC), or until warmed through.
Stovetop: Heat a skillet with a little bit of oil until hot. Add the patties and pan-fry for 2-3 minutes on each side, or until warmed through.

A white platter filled with chickpea patties and lemon wedges. The patties are topped with vegan aioli and dill.

Variations

  • Make it gluten-free: Use gluten-free breadcrumbs, almond flour, or crushed gluten-free crackers instead of whole wheat breadcrumbs.
  • Add fresh herbs: Similar to making falafels, you can add fresh parsley, cilantro, and even basil or dill to add more flavor to the mixture. Add up to 1/2 cup of fresh herbs of your choice.
  • Make it spicy: Add 1/2 teaspoon of red pepper flakes or 1/4 teaspoon of cayenne pepper or chili powder to the mixture. You can also use 1-2 red chilies (with the seeds) and dice them finely before adding them to the food processor.
  • Sneak in veggies: If you have picky eaters, this recipe is a great way to sneak in any ingredients! Add up to 1/2 cup of chopped red bell pepper, spinach, broccoli, etc. You may need to add a teaspoon or two more breadcrumbs to compensate for the added moisture from the vegetables.

Serving

These chickpea fritters can be served as an appetizer alongside a creamy dip like the hemp aioli or my vegan oil-free tartar sauce.

To make it a complete meal, pair it with roasted frozen veggies, air fryer buffalo cauliflower, air fryer asparagus, or serve it up in a hamburger bun to make vegan chickpea burgers. For something a little lighter, this fattoush salad or kale apple slaw both pair perfectly with it.

For a heartier meal, I like to serve this chickpea patties recipe with my kale tomato risotto, air fryer potato wedges, or these sweet potato chunks.

Five chickpea patties stacked on top of each other. A spoon is pouring vegan aioli on top of them.

Storage

Let the chickpea patties cool to room temperature, then transfer them to an airtight container and cover with a lid. Store leftover patties in the fridge for 4-5 days.

Chickpea patties served on a white platter, and topped with hemp aioli and fresh dill.

Chickpea Patties

5 from 3 votes
Author: Rachel
These chickpea patties are crispy on the outside, tender on the inside, and ready in just 30 minutes! They're well-seasoned and air fried or baked until golden perfection. Naturally vegan and packed with plant-based protein and fiber!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 (8 patties total)

Ingredients  

For the patties:

  • 1 15-oz can chickpeas drained and rinsed ~ 1 1/2 cups
  • 3 tablespoons aquafaba the liquid from the can of chickpeas
  • ½ cup yellow onion chopped
  • ½ cup carrot grated
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup whole wheat breadcrumbs or use gluten-free breadcrumbs

For the lemon garlic aioli:

  • 1 cup hemp seeds
  • 1 lemon juiced
  • 1 clove garlic
  • 6 tablespoons unsweetened non-dairy milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions 

  • To a food processor, add the cooked chickpeas and pulse for 20-30 seconds, or until they're finely ground, but not pureed.
    1 15-oz can chickpeas
  • Then, add the onion, carrot, spices, and breadcrumbs. Blend again until you have a crumbly mixture. Stop and scrape down the sides as needed. Add aquafaba and blend for a few more seconds. Don't overblend! You want to have some texture. The mixture should stick together when pressed, but should not be wet.
    ½ cup yellow onion, ½ cup carrot, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1 teaspoon garlic powder, ½ teaspoon ground coriander, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ cup whole wheat breadcrumbs, 3 tablespoons aquafaba
  • Scoop out 1/4 cup of the batter and form it into patties using your hands.

Air fryer

  • Add the patties to the air fryer basket in a single layer with space in between. Air fry for 13-15 minutes at 375ºF (190ºC), flipping halfway through.

Oven

  • Preheat your oven to 375ºF (190ºC) and add a piece of parchment paper to a baking sheet. Add the patties, leaving enough space between each one, and bake for 30 minutes, flipping halfway through, until golden brown.

Stovetop

  • Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil, and heat it until sizzling. Add the patties and cook for 6-7 minutes on each side or until golden brown.

Hemp aioli

  • To a blender, add hemp seeds, garlic, non-dairy milk, lemon juice, and spices. Blend on high for 30 seconds to 1 minute, or until the mixture is creamy and smooth. Serve the patties with the aioli and enjoy!
    1 cup hemp seeds, 1 lemon, 1 clove garlic, 6 tablespoons unsweetened non-dairy milk, ½ teaspoon salt, ¼ teaspoon ground black pepper

Notes

*Nutrition information is without the hemp aioli.
Storage
  • Fridge: Let the chickpea patties cool to room temperature, then transfer them to an airtight container and cover with a lid. Store in the fridge for 4-5 days.
  • Freezer: For best results, freeze them before cooking. Shape the patties, then transfer them into an airtight container, layering parchment paper between each one to prevent them from sticking. Freeze for up to 3 months. Let thaw overnight in the fridge before cooking.

Nutrition

Serving: 2patties | Calories: 136kcal | Carbohydrates: 24g | Protein: 7g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 636mg | Potassium: 268mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2943IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg
Course: Main Course
Cuisine: Mediterranean
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