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Chickpea Patties (No Breadcrumbs, No Eggs)

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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

  1. Prepare the flax egg by mixing ground flaxseed with hot water. Let it sit for 5 minutes to thicken.
  2. Drain chickpeas well and defrost green peas if using frozen.
  3. Add chickpeas, peas, mint, and cilantro to a food processor. Pulse until a coarse, sticky mixture forms.
  4. Transfer mixture to a bowl. Add coriander powder, cumin powder, red pepper flakes, salt, corn starch, flax egg, and 1 tablespoon oil. Mix thoroughly.
  5. Grease your palms lightly and shape the mixture into 6 flat patties.
  6. Heat a skillet over medium-high heat and add 2 tablespoons oil.
  7. Fry patties for 3–4 minutes per side until golden brown.
  8. Reduce heat to medium-low and cook an additional 3–4 minutes per side until crisp and fully cooked through.
  9. 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.

Nutrition

Find it online: https://savorymomskitchen.com/chickpea-patties-no-breadcrumbs-no-eggs/