These chickpea patties are crispy on the outside, soft and moist on the inside, and packed with herbs and warm spices. Made without breadcrumbs, eggs, or potatoes, they are naturally gluten-free, plant-based, and incredibly satisfying. Perfect as a snack, sandwich filling, or burger patty, this recipe comes together quickly with simple pantry ingredients.
Why You’ll Love This Recipe
These chickpea patties are quick to prepare and made with wholesome ingredients you may already have on hand. They are filling, nutritious, and full of flavor without being heavy. The patties hold together beautifully without eggs or potatoes, making them ideal for anyone looking for a clean, plant-based option. They are also versatile and work well for meal prep, lunches, or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chickpeas
1 can (240 g drained) cooked chickpeas
Green peas
½ cup green peas, fresh or frozen
Fresh herbs
2 stalks mint (about 20 leaves)
2–3 stalks cilantro, leaves and tender stems
Spices
2 tablespoons coriander powder
1 tablespoon roasted cumin powder or regular cumin powder
1 teaspoon red pepper flakes, adjust to taste
¾ teaspoon salt
For binding
2 tablespoons corn starch (corn flour)
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons hot water)
1 tablespoon neutral oil
For frying
2 tablespoons oil, plus 1 tablespoon for greasing hands
Directions
Prepare the flax egg by mixing ground flaxseed with hot water. Set aside for 5 minutes until thick.
Drain the chickpeas well and defrost the green peas if frozen.
Add chickpeas, green peas, mint, and cilantro to a food processor. Pulse in short bursts until a coarse, sticky mixture forms.
Transfer the mixture to a bowl. Add coriander powder, cumin powder, red pepper flakes, salt, corn starch, flax egg, and oil. Mix thoroughly.
Lightly grease your palms and shape the mixture into 6 flat patties.
Heat a skillet over medium-high heat and add oil.
Fry the patties for 3–4 minutes per side until golden brown.
Reduce heat to medium-low and cook for another 3–4 minutes per side until crisp.
Add finely chopped spinach, grated carrot, or cooked sweet potato for added texture and nutrition. Increase the spice level with extra red pepper flakes or finely chopped green chili. Fresh parsley or dill can be used instead of mint and cilantro for a different flavor profile. Shape smaller patties for sliders or snack-sized portions.
Storage/Reheating
Allow patties to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days. For freezing, place cooled patties in a single layer, freeze until solid, then transfer to a freezer-safe container for up to 3 months. Reheat in a skillet over medium heat until warmed through. Frozen patties can be reheated directly or thawed first for faster cooking.
FAQs
Are chickpea patties gluten-free?
Yes, chickpeas, corn starch, herbs, and spices used in this recipe are naturally gluten-free.
What binds chickpea patties without eggs?
A flax egg combined with corn starch and the natural starch from chickpeas helps bind the patties.
Can I bake these patties instead of frying?
Yes, bake at 200°C for 20–25 minutes, flipping halfway, though they will be less crispy than pan-fried.
Why is the mixture so moist?
Chickpeas are naturally dry after cooking, so extra moisture ensures the patties remain soft inside and do not crumble.
Can I prepare the mixture ahead of time?
Yes, the mixture can be prepared and stored in the refrigerator for up to 2 days before cooking.
Can I use dried chickpeas?
Yes, soak dried chickpeas overnight and cook until tender before using in the recipe.
How do I stop patties from absorbing too much oil?
Ensure the pan is hot before adding patties and avoid overcrowding the skillet.
Are these patties suitable for burgers?
Yes, they work very well as burger patties or sandwich fillings.
Can I make them spicy?
Yes, increase red pepper flakes or add fresh chili according to your preference.
How do I know when the patties are cooked?
They should be golden brown on both sides and crisp on the outside while remaining soft inside.
Conclusion
These chickpea patties are a reliable, flavorful recipe that proves simple ingredients can deliver excellent results. Free from breadcrumbs and eggs, they are wholesome, satisfying, and easy to adapt to your taste. Whether served fresh, packed for lunch, or stored for later, they are a versatile addition to any home-cooked meal.
These chickpea patties are a wholesome, plant-based option that are crispy on the outside and tender inside—made without breadcrumbs, eggs, or potatoes. Perfect for snacking, burgers, or meal prep, and naturally gluten-free.
Author:Sophia
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:3 servings (6 patties)
Category:Main Dish
Method:Stovetop
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
1 can (240 g drained) cooked chickpeas
½ cup green peas (fresh or frozen)
2 stalks mint (about 20 leaves)
2–3 stalks cilantro, leaves and tender stems
2 tablespoons coriander powder
1 tablespoon roasted or regular cumin powder
1 teaspoon red pepper flakes (adjust to taste)
¾ teaspoon salt
2 tablespoons corn starch (corn flour)
1 tablespoon ground flaxseed + 3 tablespoons hot water (flax egg)
1 tablespoon neutral oil (for mixing)
2 tablespoons oil (for frying)
1 tablespoon oil (for greasing hands)
Instructions
Prepare the flax egg by mixing ground flaxseed with hot water. Let it sit for 5 minutes to thicken.
Drain chickpeas well and defrost green peas if using frozen.
Add chickpeas, peas, mint, and cilantro to a food processor. Pulse until a coarse, sticky mixture forms.
Transfer mixture to a bowl. Add coriander powder, cumin powder, red pepper flakes, salt, corn starch, flax egg, and 1 tablespoon oil. Mix thoroughly.
Grease your palms lightly and shape the mixture into 6 flat patties.
Heat a skillet over medium-high heat and add 2 tablespoons oil.
Fry patties for 3–4 minutes per side until golden brown.
Reduce heat to medium-low and cook an additional 3–4 minutes per side until crisp and fully cooked through.
Remove from skillet and serve warm.
Notes
Add chopped spinach, carrots, or sweet potato for extra nutrition.
Swap herbs—try parsley or dill instead of mint and cilantro.
To bake instead of fry, cook at 200°C for 20–25 minutes, flipping halfway.
Form smaller patties for sliders or bite-sized snacks.
Store mixture in fridge for up to 2 days before cooking.
