This is a really simple recipe for a chickpea patty. It’s incredibly easy, vegan, and there are 100 different variations you can try. I almost always prefer to have my protein via bean or lentil dishes, but having a little protein patty is always a nice change. You can put it on a bun for the perfect veggie burger or toss a nice fresh salad over it for a lighter, healthy, and super delicious meal. Also these are 100% amazing for freezing. Just make big batches, once cooled wrap individually and freeze for later. And thank me later for saving tons of money on overpriced, processed veggie burgers 😉
You’ll need a food processor for this recipe. Can you manage without one? Maybe… but probably not. I’d recommend one. And if you have one with a shredding attachment? Magical! (I don’t.)

About 2 cups dried chickpeas, soaked overnight and drained OR one can chickpeas
2 medium sized carrots peeled and shredded (about one cup, unpacked)
1/3 cup corn
1/3 cup peas
1 small onion
2 cloves of garlic
A handful or two of spinach
A big handful of fresh herbs*
3 tablespoons bread crumbs
3 tablespoons flour
spices about half a teaspoon of each: smoked paprika, cumin**
salt and pepper
oil for cooking

how to:
-preheat oven to 400 degrees
-shred carrots

-process carrots, peas, corn, onion, and garlic in food processor until mostly chopped. feel free to leave a few chunkier pieces if you’d like, unless you have a picky toddler (or grownup) on your hands. -remove all and place in large bowl.
-place chickpeas and herbs in processer and grind until mostly smooth. add to vegetable mixture in bowl.
-combine all together and add spices, salt and pepper to taste.
-add breadcrumbs and flour.
-form patties. I prefer them on the slightly smaller side, but you can make full size veggie burgers if you’d like. just be sure to allow them to cook a bit longer.
-on hot, oiled skillet (enough to coat the bottom), fry patties. don’t move them around, just let a nice crust form– this will hold them together. flip, and repeat on other side*
-transfer each patty to a baking sheet and allow to cook in oven for approximately 10 minutes (again, time will vary depending on size but 10 minutes seems to be perfect and up to 20 is fine).

*here it’s paired with a light salad of arugula, red onion, green onion, cucumber, herbs, radish, pomegranate, and avocado with a touch of olive oil and white wine vinegar. (It was amazing.)


*this recipe is much like a glorified, healthy, vegetable adding falafel dish. It’s very much the same expect packed with vegetables and not deep fried. You want to skip out on the veggies? Fine. Want to add more vegetables? Awesome. Just be sure you stick with the base and about the same amounts. This recipe also works great with mushrooms (they will become a weird brown, but still delicious), zucchini, potato, sweet potato, etc etc.

*for herbs: Here I used dill, parsley, and cilantro, because that’s what I had in my fridge. But I’m also partial to a basil, thyme, and oregano combination.

*for spices: Again, use what you have and your favorite cooking combinations. How about curry, coriander, and chill?

*you can skip over the frying step if you’d like. I’ve done it, it works. Just be sure to cook for a longer period of time in the oven. I recommend pan cooking first because it will enhance the texture, the hold, and the crust of the patty. Either way, they’re delicious 😉


  1. I just made these last weekend! Very Very tasty! My 2 year old also liked them 🙂 Thank you for a great recipe! Fyi- I used a blender to make mine. Twas a loong process. But w a little water and some elbo grease they were created! Next time food processor for sure.

  2. Love this recipe! I'm living without an oven right now so I'm pan frying these little guys. I know it kind of defeats the purpose health-wise but they're still delicious and on my cook list quite frequently!

  3. I am not vegan or even vegetarian but I will definitely be making these! I love chickpeas. I am hoping the kids will like them too. I know for sure my meat and potatoes husband will not even try them. But the nice thing about being a stay at home mom mean I get to eat whatever I want for lunch and I don't have to worry about making something he will like! BTW…I have been perusing your home/decor/cleaning posts and I am taking it all in. I love Marlowe's room! I need to get my kiddos rooms organized and pretty!

  4. I just recently found your blog. I love it! I made these patties today and I love them. So tasty. I left them in the oven for about 15 minutes. Unfortunately my toddler didn't like them but we'll give it another try.

  5. I just made these for my fam bam and they were bomb slice…especially with vegenaise and ketchup 😛

  6. i used your recipe with kidney beans and subbed in quinoa flour and gluten free cracker crumbs… they were great! i'm so happy because i can't find ANY soy free veggie burgers at the grocery stores. i realized i needed to start making my own. this is a great and easy way to use what you have on hand. i have tons of leftovers too, which is…well…awesome.

    Amy <3

  7. I made these this weekend and they were amazing. I added some Indian spices (turmeric, cardamom, ginger, chili powder) and served it with a Mint Lemon Yogurt sauce (I know, not vegan). It was super delic. Thanks so much for the recipe. My BF and I loved it!

  8. These look delicious! Reading a "diet water" post while hungery is a lot like grocery shopping while hungry. I want to get up and make them right now!

  9. yum, we will have to try to make those. i love chick peas.

    guessing you made it safely. have a great weekend.

    i vote daily 🙂

  10. Great receipt. Definitely saving it and making it soon. With spring here and summer approaching, I see a BBQ in the future and I'd love to try these while everyone is eating their burgers. Yum!

  11. that sounds so good. i'll definitely try it. so many of the homemade bean burgers require egg so this is quite refreshing.

  12. Ohhh! Love my bean burgers. Make them often with all different beans and combos. I often add oats to mine. Love my purple slaw. I make mine without mayo…just rice vinegar, sugar, salt and pepper. The best! Keep the recipes coming, please! Thank you for sharing with us! xo

  13. mmm, I love making lentil burgers- I am going to try this <3 you're awesome for sharing!!

  14. Ooh yes. Thank you so much for sharing the recipe! I've never even made a regular burger patty before so this is a really great jumping off point for my own veg*n creations. I've GOT to make these, they look great!