Chickpea Patties

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An easy vegetarian pattie alternative (if you like chickpeas)

Preparation time: 15
Cooking time: 10

Difficulty: Easy - for beginners
Serves: 20

Dietary guidance: v n g d 

Tags: main · vegetarian · pattie · chickpea · alternative ·


1/3 cup (75 mL) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp (5 mL) ground cumin
1/4 cup (50 mL) chopped fresh parsley
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 egg
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper


In skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, garlic and cumin, stirring, until onion is softened, about 2 minutes. Stir in parsley; set aside. {I personally consider this to be relatively optional as you don't need onion or garlic. I occasionally substitute with onion flakes and garlic powder and I never use cumin because I don't enjoy it.}

Puree/mash chickpeas until smooth. Transfer to large bowl; mix in onion mixture, egg, flour, salt and pepper. Form by heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties.

In large skillet, heat remaining oil over medium heat; fry patties, in batches and turning once, until golden, about 2 minutes per side. Drain on paper towel-lined plate.

(Make-ahead: Let cool. Arrange in single layer on baking sheet; cover with plastic wrap and refrigerate for up to 1 day. Reheat in 375°F/190°C oven for 6 to 7 minutes.)


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