Crispy Chickpea Patties
Golden-baked chickpea patties made with fresh herbs, spices, and chickpeas. High in plant-based protein and fiber, they’re perfect for wraps, salads, or a quick, healthy meal.
Equipment
- Food processor (1)
- Half Sheet Pan (1)
Ingredients
- 2 cups chickpeas rinsed
- ½ large onion
- 2 cloves garlic
- ¼ cup fresh parsley herbs, or spinach
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ –½ teaspoon black pepper
- ½ cup all-purpose flour or gluten-free flour
Instructions
- Prepare Your Oven and Baking Sheet: Preheat your oven to 400°F (200°C) so it reaches the right temperature while you prepare the patties. Line a half sheet pan with parchment paper or lightly grease it with oil to prevent sticking. Having your baking sheet ready in advance ensures a smooth transition from prep to bake.
- Chop Aromatics: Onion and Garlic Prep – Peel and roughly chop half of a large onion and two garlic cloves. If using a food processor, place them in the bowl and pulse until finely chopped. If chopping by hand, mince them into tiny pieces. Properly chopped aromatics release more flavor during baking and help the patties hold together.
- Add Fresh Herbs or Greens: Herbs or Spinach Addition – Measure ¼ cup of fresh parsley, your favorite herbs, or spinach. Add them to the food processor with the onion and garlic and pulse until evenly chopped. If chopping by hand, finely mince the herbs or chop the spinach until soft.This step brightens the flavor and adds color, freshness, and nutrients.
- Season and Incorporate Chickpeas: Spice and Chickpea Mixing – Add 2 cups of rinsed chickpeas to the food processor. Sprinkle in 1 teaspoon of salt, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and ¼–½ teaspoon of black pepper. Pulse the mixture until the chickpeas are coarsely chopped and evenly mixed with the aromatics and herbs. You want the mixture slightly chunky, not completely smooth, for texture. If mixing by hand, mash chickpeas with a fork or potato masher until coarsely combined.
- Bind the Mixture: Flour Incorporation – Add ½ cup of all-purpose flour (or gluten-free flour) to the chickpea mixture. Pulse or stir until the mixture holds together in a large, soft ball. The flour helps bind the patties so they don’t fall apart while baking. The mixture should feel moist but firm enough to shape.
- Portion the Patties: Shaping Patties – Wet your hands slightly to prevent sticking and divide the mixture into 12 equal portions. Roll each portion into a ball and then flatten gently into a patty about ½ inch thick. Arrange them evenly on the prepared baking sheet, leaving a little space between each patty for even baking.
- Bake the Patties: Oven Baking – Place the sheet pan in the preheated oven and bake for 20–25 minutes. Halfway through baking, carefully flip each patty using a spatula to ensure both sides turn golden brown and crisp. Baking develops a crunchy exterior while keeping the inside tender and flavorful.
- Serve and Enjoy: Serving Suggestions – Once baked, let the patties cool slightly before serving. They are perfect tucked into wraps or pita bread with lettuce, cucumber, tomatoes, and a garlicky sauce, or served alongside a salad or grain bowl. These patties can also be enjoyed warm or at room temperature, making them great for meal prep or packed lunches.
- Storage and Make-Ahead Tips: Refrigeration and Freezing – Store leftover patties in an airtight container in the refrigerator for up to 3 days. For longer storage, flash freeze patties on a sheet pan for a few hours before transferring them to a zip-top bag or airtight container. This prevents sticking and keeps them fresh. Reheat in the oven or a skillet for best texture.
Notes
- Gluten-Free Option: Substitute all-purpose flour with your preferred gluten-free flour or chickpea flour to make the patties suitable for gluten-sensitive diets.
- Herb Variations: Feel free to use cilantro, dill, or basil in place of parsley, or mix in finely chopped spinach for extra greens.
- Spice Adjustments: Adjust cumin, coriander, or black pepper to suit your taste; a pinch of smoked paprika can add a subtle depth.
- Binding Tips: If the mixture feels too wet, add an extra tablespoon of flour until it holds together easily.
- Serving Flexibility: These patties can be eaten hot, warm, or at room temperature, making them ideal for wraps, salads, or meal-prep bowls.
