Chickpea Patties Recipe

Chickpeas: These are the main ingredient, providing protein and a hearty texture.

Breadcrumbs: Used to bind the patties together and give them structure.

Egg: Acts as a binder to hold the mixture together.

Onion: Adds a bit of sweetness and depth of flavor.

Garlic: Provides a robust and aromatic flavor.

Cumin: Adds a warm, earthy spice to the patties.

Salt: Enhances all the other flavors in the dish.

Olive oil: Used for frying the patties to a golden brown.

When forming the patties, make sure to press them firmly to ensure they hold their shape during cooking. If the mixture feels too wet, add a bit more breadcrumbs to achieve the right consistency. For an extra flavor boost, consider adding finely chopped fresh herbs like parsley or cilantro to the mixture.

• chickpeas - Substitute with white beans: White beans have a similar texture and mild flavor, making them a good alternative for chickpeas in patties.

• breadcrumbs - Substitute with oats: Oats can be ground into a coarse flour and used as a binding agent, providing a similar texture to breadcrumbs.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken. This acts as a vegan binding agent.

• chopped onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same quantity as onions.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• cumin - Substitute with coriander: Coriander has a slightly different but complementary flavor profile that can work well in chickpea patties.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt while adding moisture.

• olive oil - Substitute with coconut oil: Coconut oil has a high smoke point and can be used for frying, adding a subtle coconut flavor.

• Allow the chickpea patties to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled patties in an airtight container, separating layers with parchment paper to avoid sticking. Store in the refrigerator for up to 4 days.
• For longer storage, freeze the patties. Lay them out on a baking sheet in a single layer and freeze until solid, about 1-2 hours. This prevents them from sticking together.
• Once frozen, transfer the patties to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• To reheat, thaw the patties in the refrigerator overnight. Heat a bit of olive oil in a frying pan over medium heat and cook the patties for 2-3 minutes on each side until heated through and crispy.
• Alternatively, reheat in the oven. Preheat to 375°F (190°C), place the patties on a baking sheet, and bake for 10-15 minutes until warmed through.
• For a quick snack, you can also reheat the patties in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, checking halfway through.

• Preheat your oven to 350°F (175°C). Place the chickpea patties on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the patties in the skillet and cook for 2-3 minutes on each side, until warmed through and crispy.

• For a quick microwave option, place the patties on a microwave-safe plate. Cover with a damp paper towel to retain moisture and microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chickpea patties in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• To reheat on the stovetop, heat a small amount of olive oil in a pan over medium heat. Add the patties and cover with a lid. Cook for 3-4 minutes on each side, until they are thoroughly heated and have a nice golden crust.

• Food processor: Used to combine and pulse the chickpeas, breadcrumbs, egg, onion, garlic, cumin, and salt until well mixed but still slightly chunky.

• Mixing bowl: Handy for holding the mixture if you need to transfer it from the food processor before forming patties.

• Frying pan: Essential for cooking the patties to a golden brown perfection.

• Spatula: Useful for flipping the patties in the frying pan to ensure they cook evenly on both sides.

• Measuring cups: Needed to measure out the breadcrumbs and chopped onion accurately.

• Measuring spoons: Used to measure the cumin and salt precisely.

• Knife: Necessary for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Can opener: Required to open the can of chickpeas.

• Colander: Used to drain and rinse the chickpeas before adding them to the food processor.

• Mixing spoon: Helpful for stirring the mixture if needed before forming the patties.

• Plate: Useful for placing the formed patties before frying them.

• Paper towels: Handy for draining excess oil from the cooked patties.

Use a food processor: Quickly combine chickpeas, breadcrumbs, egg, onion, garlic, cumin, and salt in a food processor to save time on mixing.

Pre-chop ingredients: Chop the onion and garlic ahead of time and store them in the fridge to streamline the preparation process.

Make ahead: Form the patties and refrigerate them a day before cooking to save time on the day of serving.

Batch cooking: Double the recipe and freeze extra patties for a quick meal in the future.