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First Time Chickpea Patties

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I’ve been unintentionally teasing on facebook about these for a few days now. Well here they are! These were very very good. It was my first time making them and they are quite versatile based on ingredients and spices you have on hand. I did start off perusing recipes online and in my books but quickly found I didn’t have ANY of the ingredients that were frequently called for, like vital wheat gluten.

So I decided I would try my own thing. It seemed like the first part would be like making hummus and then adding flour and something to stand in as a binder. Whole wheat flour was used but feel free to use flax meal or another flour of your choice.

Now let me share some of my adorable neuroses. There were many recipes online that called for eggs as the binder. Now – I love eggs and we have them for breakfast a couple times a month but the idea of putting them in my beloved food processor where I make delicious raw foods and desserts just didn’t appeal to me. How can I like eggs but not want them in my food processor? I also use a drop of bleach when I wash dishes to make sure all the ‘whatever’ is gone. Anyway! I decided to use flax meal as a replacement. Did you know flax can replace eggs in a recipe?

I knew it but hadn’t tried it myself. Many vegan bakers out there say that the best way to tackle the flax egg is to whisk 1 tablespoon flax meal with 3 tablespoons water and chill for a 10-15 minutes in the fridge; this equals 1 whole egg. If you’ve ever soaked flax seed, you know it becomes very ooey gooey and gelatinous – perfect egg white like consistency and your getting fiber and omega to boot! So that’s what I did – I made my first flax egg. 🙂

Back to how good these were. They made 12 – I had 2 for dinner – Jeremy started with 2 and had 2nds (maybe 5 total) – so we had leftovers. Jeremy exclaimed with expletives, that they were amazing. Win. The next day when he got peckish – I said “Well have a patty”. When I went to make dinner later (reheating leftovers), I opened the fridge and discovered they were ALL gone. All of them. He had eaten all of them. As you can tell, I’m still not over it. 😉 On one hand it’s great, because he liked my cooking – but on the other hand – he ate all of them. haha. I was so disappointed, but I couldn’t be mad because I was laughing too much. That’s how I know they were really good.

First Time Chickpea Patties

  • Yield: Approximately 12 patties

These were 'expletive' amazing as my husband put it. 😉 They were indeed delicious and reminded me of frying leftover mash potatoes. Their texture was softer than a store bought patty but they still held up perfectly. We served ours in lettuce wraps, they would also be great between a bun if that's your style. Enjoy!


  • 2 tb flax meal + 6 tb water (makes 2 flax eggs)
  • 1 can (15oz) chickpeas/garbanzo beans, drained/rinsed
  • 1 zucchini, peeled/shredded (about 1 cup)
  • 1 small onion, diced
  • 1 cup finely chopped Italian flat leaf parsley
  • 3 heaping tablespoons whole wheat flour
  • 2 tablespoons white miso (optional)
  • 2 tablespoons tahini (optional)
  • 2 tablespoons worchestire sauce
  • ½ teaspoon baking soda
  • 2 tablespoons nutritional yeast
  • ½ cup - ¾ cup thinly sliced sun-dried tomatoes
  • 2 teaspoons dried sage
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons garlic powder
  • 2 tablespoons dehydrated onion
  • juice of half lemon
  • sea salt to taste
  • fresh ground black pepper
  • cayenne pepper to taste
  • extra virgin olive oil (for sauteing)


  1. Begin by preparing the flax eggs, whisk flax meal and water in a small bowl and place in the refrigerator for 15 minutes to chill and become gelatinous.
  2. Add ingredients to your food processor fitted with the s-blade and process until a chunky hummus like texture appears. It should look like chunky mashed potatoes. Taste and adjust spices to your liking. I think this would also make a good dip!
  3. Heat about 1 teaspoon of oil in a large skillet over medium-high heat. Measure out 3-4 1/4 cup sized patties out of the bean mixture into the pan and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.

I hope you enjoy!

If you have made chickpea patties before, please share a favorite recipe below ↓. I would love to make more of these!


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  1. These look great! I have made these before but I bake them to make them healthier and serve with tzatziki sauce. Mine are really dry (probably because they’re baked) but the sauce makes up for it. Similar recipe just pat onto baking sheet. We serve in pita bread with lettuce and tomatoes.

  2. Stephanie says:

    These sound really delicious!! I’m going to give them a try! Shane and I have been into making our own beans and lentils from scratch lately, so maybe I’ll try it on this recipe! I’ll keep you posted! Also, does your flour just act as a thickening agent?

    • Anonymous says:

      Woot! That’s awesome and please let us know what you think! Yes, about the flour as the binding agent. I think flour was fine but I’d also like to try more flax meal next time ’cause that soaks up moisture real good. 🙂