Chickpea Patties

Chickpea Patties


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Makes 6 large patties

Veggie burgers can be tricky, but this chickpea veggie burger stays together, has great flavor and it contributes to your daily intake of beans. Make them ahead of time and take them to your next potluck moai! Serve with sourdough hamburger buns along with your favorite toppings.

TIP: These are great for freezing—you’ll never need to buy a processed veggie burger again! Once the patties have fully cooled, individually wrap each one and place in a freezer-safe container in the freezer for later. When you’re ready to enjoy them again, reheat on the stove in an oiled pan or in the oven on low heat until heated through.


  • One 15-ounce (425 g) can chickpeas, drained
  • 2 garlic cloves
  • ⅓ cup (53 g) fresh or frozen corn
  • ½ cup (70 g) fresh or frozen and thawed peas
  • Large handful of fresh herbs (I like to use basil, oregano, and/or thyme)
  • One to two large handfuls of spinach (optional)
  • 2 medium carrots, shredded
  • 1 small onion, small diced
  • ½ teaspoon spicy smoked Spanish paprika (optional)
  • ½ teaspoon cumin (optional)
  • 3 tablespoons dried bread crumbs
  • 3 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • Olive oil for cooking


  1. In a food processor, blend together the chickpeas, garlic, corn, peas, herbs, and spinach (if using) for a few minutes, until smooth.
  2. Add the carrots, onion, spices, bread crumbs, and flour to the food processor and blend together. Turn out the mixture into a large bowl and season with salt and pepper.
  3. Heat the oil in a skillet over medium-high heat.
  4. Form the mixture into patties (we like to make 3½-inch [9 cm] patties) and fry until golden, 3 to 5 minutes per side. You can cook a few at a time, but keep in mind that they’re much easier to flip when you have more space! Do not fuss with the burgers while they’re cooking; flip them just once, very carefully.

Recipe from The Plantiful Table: Easy, From-the-Earth Recipes for the Whole Family, copyright © Andrea Duclos, 2015. Photos by Andrea Duclos. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.