Chickpea Patties

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!

Course Main Course

Cuisine Mediterranean

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings (8 patties total)

Calories 136kcal

Author Rachel

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