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These chickpea patties are spicy, juicy and very delicious. They are vegan and oven baked. The chickpea fritters are quick and easy to prepare with just a few ingredients. They are tasty with a side dish, as a burger patty or as a snack between meals. You can find a detailed chickpea patties recipe with the exact quantities and step-by-step instructions below.
With potatoes and mushrooms
Raw potatoes are a binding agent in the recipe. They ensure that the chickpea patties keep their shape when baked and do not fall apart.
It is best to use floury potato varieties for this, just like for the draniki or the vegan potato dumplings. They contain a lot of starch and less moisture.
Alternatively, quick oats, potato starch and wheat flour are also suitable for binding the vegan fritters mixture. If it gets too dry, add some chickpea water little by little.
I have also refined the chickpea mixture with mushrooms. You can also use any vegetables instead. Carrots are perfect for this, similar to the vegetable fritters.
Make sure you chop the mushrooms or vegetables very finely or grate them coarsely. The quantity should also not be too large. Then the vegan fritters can be formed without any problems.
How to serve vegan chickpea patties
You can serve the vegan chickpea fritters in a variety of ways. They taste delicious both warm and cold, just like the red lentil patties or the buckwheat patties.
The chickpea patties can be used as burger patties, alongside the kidney bean patties. With a dip, such as hummus, they are an ideal snack between meals, just like the falafel.
With a side dish or vegetable salad, you can serve the vegan chickpea fritters as a full meal for lunch or dinner. Roasted potatoes, mashed potatoes and oven roasted vegetables are perfect accompaniments.
Baked or fried
I baked the vegan chickpea patties in the oven, just like the pea fritters and the carrot fritters. This means they don’t contain as much fat and are healthier.
Optionally, you can also fry the chickpea fritters in a pan, just like the rice patties with zucchini or the white cabbage patties. This gives them a crispy crust.
To do this, add a little vegetable oil to the frying pan and heat it up. Fry the chickpea patties over a medium heat, first on one side and then on the other, until golden brown.
These chickpea fritters are
- hearty,
- spicy,
- juicy,
- tender,
- delicious,
- vegan,
- healthy,
- filling,
- with potatoes,
- without egg,
- baked,
- tasty hot and cold,
- easy to make with common ingredients,
- ideal as burger patties, as a snack or with a side dish as a main meal.
How to make vegan chickpea patties: tips and tricks
- You can add any spices and herbs you like to the chickpea mixture.
- You can leave out the mushrooms. Optionally, you can add any vegetables, such as grated carrots, to the chickpea mixture. The amount of vegetables should not be too large so that the patties keep their shape well and do not fall apart.
- Raw potatoes ensure that the vegan fritters mixture binds well. Alternatively, you can use quick oats, potato starch or flour and possibly some chickpea water.
- The specified baking time can vary greatly, depending on the size of your vegan patties. If you make them smaller, the baking time will be shorter.
- Immediately after baking, the chickpea patties are very soft and could fall apart. Therefore, leave them to cool slightly on the baking tray before serving.
- You can also fry the chickpea fritters in vegetable oil in a pan. Read more about this in the article above.
Have you made the vegan chickpea patties using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try these patties recipes too:
- Lentil patties vegan – pardina lentil fritters recipe
- Oatmeal patties vegan – crispy outside, juicy inside
- Vegan fish cakes – very juicy and tender
Chickpea patties vegan
Ingredients
- 440 g can chickpeas (drained weight)
- 100 g mushrooms
- 200 g floury potatoes
- 3 spring onions
- 2/3 tsp salt or to taste
- 1 tbsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1 pinch of grated nutmeg
- 1 pinch of chili powder
- vegetable oil for greasing
Instructions
- Drain chickpeas thoroughly and then mash them with a potato masher, leaving some chickpeas unchopped or coarsely chopped.
- Cut mushrooms into very small pieces and add them to the pureed chickpeas.
- Peel potatoes and grate them into the chickpeas using a fine grater.
- Chop spring onions and add them to the chickpeas.
- Knead all the ingredients into a homogeneous, firm chickpea mixture and season with salt, garlic powder, cumin, coriander, black pepper, nutmeg and chili powder.
- Shape the chickpea mixture into flattened fritters (9 larger fritters in my case), spread them on a baking tray greased with vegetable oil and brush the top with vegetable oil.
- Bake the vegan chickpea patties in a preheated oven at 428 °F (220 °C) for approx. 30 minutes and then leave them to cool slightly on the baking tray.
Notes
- You can add any spices and herbs you like to the chickpea mixture.
- You can leave out the mushrooms. Optionally, you can add any vegetables, such as grated carrots, to the chickpea mixture. The amount of vegetables should not be too large so that the patties keep their shape well and do not fall apart.
- Raw potatoes ensure that the vegan fritters mixture binds well. Alternatively, you can use quick oats, potato starch or flour and possibly some chickpea water.
- The specified baking time can vary greatly, depending on the size of your vegan patties. If you make them smaller, the baking time will be shorter.
- Immediately after baking, the chickpea patties are very soft and could fall apart. Therefore, leave them to cool slightly on the baking tray before serving.
- You can also fry the chickpea fritters in vegetable oil in a pan. Read more about this in the article above.
- See the detailed tips and tricks for making the vegan chickpea patties at the top of the article.
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