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Chickpea Patties - Vegan

Tender and moist Chickpea Patties that are packed with protein.

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Equipment List

  • 10" non-stick pan
  • Spatula
  • Bowl
  • Collander
  • Can opener
  • Food processor
  • Plate


  • 1 can chickpeas
    - 15 oz can of chickpeas - rinsed and drained
  • 1/2 c onions
    - chopped
  • 2 garlic cloves
    - minced
  • 1 Tbsp fresh ginger
    - finely chopped
  • 1/4 c cilantro
    - finely chopped
  • 1/4 c flat-leaf parsley
    - chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3 Tbsp olive oil
    - for fying
  • salt
    - to taste
  • pepper
    - to taste
  • topping
    • 1/2 c plant-based sour cream
    • 1 tsp lemon zest
    • 1/2 lemon
      - squeeze lemon juice using a citrus juicer

Preparation Instructions

  • Measure and prepare ingredients. Set aside.
    Step Image
  • Rinse and drain garbanzo beans. Place in food processor and pulse till beans are like a paste consistency.Place in a bowl. Set aside.
  • Combine onion, garlic, ginger, cilantro and parsley in the food processor. Pulse until finely ground but not purée.Place in the bowl with the garbanzo beans and mix together.
  • Add coriander, cumin, onion powder, garlic powder, salt, pepper to the garbanzo mixture.
  • Form patties by scooping the mixture and rolling it in your hands then flatten on a plate. Makes about 4 patties.

Cooking Instructions

  • Preheat to 245°F
  • Add 3 Tbsp olive oil to pan
  • Place 2 patties on the skillet
  • Note: Flatten the pattie slightly after placing on the skillet
  • Note: Careful when flipping. Patties may break. Tilt pan to one side and use spatula to flip.
  • Flip ingredients
  • Remove from heat.

Finishing Instructions

  • Make pattie topping - mix plant-based sour cream with lemon zest and lemon juice. Adjust to taste.
  • Serve over a bed of lettuce (optional) and enjoy immediately.