I don’t know about you, but when weeknights hit, I need dinner on the table faster than I can decide what to wear. If you’re anything like me—searching for that perfect, hearty vegetarian meal that doesn’t require a specialty store or three hours of simmering—then you are going to flip for these Easy Chickpea Patties. Seriously, they come together in about ten minutes of active time! I remember the first time I made these; I was scraping the bottom of the pantry, and BAM, flavor explosion. It’s not just fast, it’s deeply satisfying, savory, and totally foolproof.
Why You’ll Love These Easy Chickpea Patties
Honestly, I keep coming back to this recipe because it checks every single box for a crazy busy weeknight. I’ve tried tons of meatless burger alternatives, but these chickpea ones are my new go-to. They are just so darn perfect!
- They take next to no time—we’re talking 10 minutes prepping and 10 minutes frying. Total time is under twenty minutes, which is magic.
- The flavor profile is amazing; that little kick of cumin makes them taste way more complex than they actually are.
- They hold together beautifully while frying, unlike some mushy veggie burgers I’ve made. You can even check out my easy black bean burgers here if you need another quick fix!
Essential Ingredients for Flavorful Easy Chickpea Patties
When you see how simple this ingredient list is, you’ll understand why this recipe is such a lifesaver. There’s nothing in here that you can’t keep stocked for a spontaneous weeknight meal. You need one can of chickpeas, rinsed super well, and a half cup of everyday breadcrumbs. Don’t forget the savory punch from the finely chopped onion, minced garlic, and that essential teaspoon of cumin.
We also use one egg to act as our binder—that’s what keeps everything neat. And of course, salt and pepper to taste. If you’re making lots of things with chickpeas, you might want to check out my ideas for a quick chickpea salad, too!
My biggest tip here involves the chickpeas: even if you’re mashing them with a fork, you want to make sure they are very, very dry after rinsing. I gently pat mine down between two paper towels. Excess water is the enemy of a patty that holds its shape!
Ingredient Notes and Substitutions for Easy Chickpea Patties
Let’s talk flexibility because life happens! If you only have panko breadcrumbs, please use those instead of regular ones. Panko gives a slightly lighter, crispier texture when they hit the hot oil—trust me on that one.
Also, if you mix everything up and it just feels too loose to form a decent shape, don’t panic! Just stir in one extra tablespoon of breadcrumbs until it firms up a bit. It’s all about adjusting for your can size and how much water was left on those beans.
Step-by-Step Instructions to Make Easy Chickpea Patties
This is where the magic happens, and it’s lightning fast. Remember, you only have about 10 minutes of prep time before these go onto the skillet, so get your ingredients ready!
Mashing and Mixing the Easy Chickpea Patties Base
First things first: grab your rinsed and drained chickpeas and beat them up in a bowl using a sturdy fork. Don’t torture yourself trying to get them perfectly smooth like hummus. Grandma always said, “A little chunk gives it character!” You want them mostly smashed, but leaving some texture is key.
Next, everything else goes in: the breadcrumbs, your beautifully chopped onion, the garlic, the egg, the cumin, salt, and pepper. Now, this is important: mix everything just until it comes together. I mean it! As soon as you don’t see any dry spots, stop mixing. If you overwork it, you’ll activate too much gluten in the breadcrumbs and end up with something rubbery. We want tender patties, not hockey pucks!
Forming and Cooking Your Perfect Easy Chickpea Patties
Once mixed, take about 1/6th of the mixture and form it into a sturdy patty, aiming for about an inch thick. My pro-tip for getting them to hold shape? Lightly wet your hands before you start forming them—it keeps the mixture from sticking to you rather than the patty itself. This whole forming stage should take you less than 5 minutes.
Now for the cook time, which is about 10 minutes total. Heat your olive oil in a large skillet over medium heat. You don’t want it ripping hot, so keep it at medium. Carefully lay the patties in the oil. They need about 4 to 5 minutes on that first side to get that gorgeous, golden-brown crust. Flip them just once and cook the other side for another 4 to 5 minutes until they feel firm all the way through. You can see my recipe for spinach and potato patties if you ever get tired of chickpeas, but these will be worth it!
Tips for Success When Preparing Easy Chickpea Patties
Even though this recipe is super easy, there are always a few little things that can make the difference between a great patty and one that falls apart in the pan. I learned these a hard way, so you don’t have to!
First off, let’s nail down that moisture situation. If your mixture looks too wet, don’t panic; just add that extra tablespoon of breadcrumbs we talked about until the mixture feels like workable dough in your hands. That little bit of absorbency makes all the difference in texture.
My second huge tip? Don’t try to flip them too soon! You need that golden crust to form underneath before you introduce movement. Wait until they look deep brown and they feel sturdy when you gently nudge them with your spatula. You can see how I approach crispiness with my zucchini and potato muffins—it’s all about that slow build of heat.
Finally, after they are cooked, make sure you transfer them immediately to a paper towel-lined plate. They’ll keep getting a tiny bit more oily while they rest, and that quick drain keeps the bottom from getting soggy while you finish the rest of the batch.
Serving Suggestions for Your Easy Chickpea Patties
So you’ve got these beautifully golden patties—now what? While they are absolutely fantastic smashed between a toasted bun with some crisp lettuce, I love dressing them up a bit. They go perfectly on top of a big, fresh green salad instead of plain grilled chicken. The texture contrast is just heavenly.
And you absolutely need a dreamy sauce! Since they are already savory and slightly earthy from the cumin, they pair beautifully with something bright and zesty on top. Seriously, try them drizzled with my creamy avocado lime dressing; it cuts right through the richness from the frying oil. A dollop of plain Greek yogurt mixed with a squeeze of lemon works too, if you’re in a major rush!
Storage and Reheating Instructions for Easy Chickpea Patties
These patties are so great, you’ll definitely want to have leftovers! If you have any rocking vegetarian burgers left over, just let them cool completely first. Store them in an airtight container in the fridge for up to four days. They stack nicely if you put a small piece of parchment paper between each patty, which keeps them from sticking together.
When it’s time to reheat, skip the microwave! That’ll turn them sad and soggy. Instead, I aim for the oven or an air fryer if you have one. Pop them on a baking sheet at about 350 degrees (Fahrenheit, of course!) for about 8 to 10 minutes. That gets them hot all the way through while crisping up that lovely exterior again. So good!
Frequently Asked Questions About Easy Chickpea Patties
You guys send in the best questions! It’s great to see that so many of you are trying out this quick chickpea recipe. Here are a few things I get asked all the time about turning these into the best vegetarian burgers possible.
Can I bake these Easy Chickpea Patties instead of frying?
Oh yes, you absolutely can bake them. Baking is a fantastic way to reduce the oil, though I find frying gives the best crust. If you want to go the oven route, just preheat your oven to 375 degrees (Fahrenheit). Place the formed patties on a parchment-lined baking sheet and bake them for about 12 minutes on the first side, then carefully flip and cook for another 10 minutes until they are firm and golden brown. Honestly, they stay great for up to four days in the fridge, which makes grabbing a snack from later just grab-and-go!
How can I make these Easy Chickpea Patties vegan?
That’s an easy swap! The one thing holding them together that isn’t plant-based is the egg. You can easily replace that one large egg with a “flax egg.” Just mix one tablespoon of ground flaxseed with three tablespoons of water, stir it up, and let it sit for about five minutes until it gets gloppy. That little mix acts just like the egg, binding everything together perfectly for your vegan vegetarian burgers.
Estimated Nutritional Information for Easy Chickpea Patties
Okay, so while these Easy Chickpea Patties are totally packed with flavor and protein, I always like to give you a rough idea of what you’re eating. I pulled these numbers straight from the database, but listen, you know how ingredient labels are—they change depending on the brand of chickpeas or the size of your egg! So take these figures as a really good starting point for one patty.
They are truly great for a quick, satisfying meal without dragging your calorie count way up. Since they are pan-fried, there’s a little bit of oil in there, but overall, they are quite balanced for vegetarians.
- Calories: Around 180 per patty.
- Fat: About 7 grams total, with only 1 gram of that being saturated fat.
- Protein: A decent 7 grams to keep you going!
- Carbohydrates: Roughly 23 grams, which also includes about 5 grams of filling fiber.
- Sodium: Be mindful here, it clocks in around 350 mg—that’s why tasting before you add extra salt is always vital!
Remember, these estimates are for one patty served plain. If you pile on creamy sauces, use a buttery bun, or add lots of cheese, those numbers will definitely climb up. This recipe is wonderful because it keeps the base wholesome and satisfying, though!
Share Your Experience Making Easy Chickpea Patties
Well, that’s the whole kit and caboodle for my favorite weeknight solution! Now it’s your turn. Once you whip up these Easy Chickpea Patties, I really, really want to know what you thought!
Did you try them on a bun? Did you use my avocado lime dressing suggestion? Don’t be shy! Head down below and leave me a rating right there on the page—I love seeing those stars climb up. And if you snap a picture of your finished golden patties ready for dinner, please tag me up on social media! It honestly makes my whole day to see your kitchen creations.
If you have any lingering questions that I didn’t cover, or maybe a genius substitution you invented, pop it in the comments too. You can always reach out via my contact page if you need anything else. Happy cooking, friends!
Print
Easy Chickpea Patties
- Total Time: 20 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Simple recipe for making flavorful chickpea patties.
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
Instructions
- Place the rinsed chickpeas in a medium bowl. Mash them with a fork until mostly smooth but still slightly chunky.
- Add the breadcrumbs, chopped onion, egg, minced garlic, cumin, salt, and pepper to the bowl.
- Mix all ingredients together until just combined. Do not overmix.
- Form the mixture into 6 equal-sized patties, about 1 inch thick.
- Heat the olive oil in a large skillet over medium heat.
- Carefully place the patties in the hot oil.
- Cook for 4 to 5 minutes on each side, until golden brown and heated through.
- Remove patties from the skillet and place on a paper towel-lined plate to drain excess oil.
Notes
- You can substitute panko breadcrumbs for regular breadcrumbs.
- If the mixture seems too wet, add 1 more tablespoon of breadcrumbs.
- Serve the patties on buns or alongside a salad.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 5
- Protein: 7
- Cholesterol: 45
Keywords: chickpea patties, easy vegetarian burgers, quick chickpea recipe, meatless patties