Some days call for food that comes together from what is already in the kitchen. A tin of chickpeas, a small bowl of leftover rice, a few vegetables waiting in the fridge. When these ingredients are combined and shaped into patties, they turn into something far more satisfying than their simplicity suggests.
These homestyle chickpea and vegetable patties are soft inside with a lightly crisp exterior from the pan. The chickpeas provide body, while the rice helps hold the mixture together and keeps the texture tender. Small vegetables like peas and sweet corn add colour and a little sweetness, while herbs bring freshness.
They are easy to shape and cook quickly in a skillet. The patties work well for lunch, tucked into flatbread, or served with a salad and a simple sauce.
If you enjoy flexible recipes that make good use of pantry ingredients, these homestyle chickpea and vegetable patties are a useful one to keep in your regular rotation.
Watch How to Make These Chickpea Patties
Why These Chickpea Patties Work
These patties rely on a simple combination of chickpeas, cooked rice, and a small amount of flour to hold everything together. The rice softens the texture so the patties stay tender rather than dense.
Pickled gherkins add a slight tang that balances the chickpeas, while spices like paprika and cumin bring warmth. The vegetables add colour and small bursts of sweetness.
Because the mixture is quite forgiving, the herbs and vegetables can easily be adjusted to suit what you have on hand.
Ingredient Notes
These chickpea patties use simple pantry ingredients along with a few vegetables and herbs. The mixture is flexible, so small adjustments can be made according to your preference.
Chickpeas
Cooked chickpeas form the base of the patties. They can be mashed with a fork or potato masher for a slightly textured mixture. For a smoother consistency, a food processor or hand blender can also be used.
Cooked rice
Cooked rice helps bind the mixture while keeping the patties tender inside. The grains are left whole rather than mashed.
Pickled gherkins
Finely chopped gherkins add a slight tang that balances the richness of the chickpeas.
Green peas and sweet corn
The peas and sweet corn are lightly mashed with a fork before being added to the mixture. This helps them blend into the patties and improves the binding. If you prefer more texture, they can also be left whole.
Herbs
Fresh herbs like mint or dill bring freshness to the mixture. Parsley can also work well.
Spices
Paprika, cumin, turmeric, garam masala and a small amount of cayenne add warmth without overpowering the other ingredients.
Soy sauce
Soy sauce adds salt and depth of flavour.
Flour
A small amount of flour is mixed into the patties, and additional flour is used to lightly coat them before frying.
How to Make Chickpea Patties
These patties come together in a few simple steps.
1. Mash the chickpeas
Place the cooked chickpeas in a bowl and mash them using a fork or potato masher. The mixture should be mostly broken down but can still have a little texture.
If preferred, the chickpeas can be processed briefly in a food processor or blended with a hand blender.
2. Prepare the vegetables
Lightly mash the green peas and sweet corn with a fork. This helps them combine more easily with the chickpeas and improves the texture of the patties.
Finely chop the pickled gherkins and herbs.
Add the peas, corn, gherkins, cooked rice, and herbs to the mashed chickpeas.
3. Season the mixture
Add the paprika, cumin, cayenne, turmeric, soy sauce, and plant milk (or water). Mix until the ingredients are evenly combined.
4. Add flour
Add the flour and mix until the mixture holds together when pressed. If the mixture feels too wet, add a small amount of additional flour.
5. Shape the patties
Divide the mixture into about 10 portions and shape each portion into a patty about 7 cm in diameter.
Lightly coat the patties in flour on both sides.
Pan-Frying and Baking the Patties
Heat a small amount of oil in a skillet over medium heat.
Place the patties in the pan and cook until the underside becomes golden and lightly crisp. Turn the patties and cook the other side in the same way.
At this stage the patties will be lightly browned but not fully cooked inside.
Transfer them to a baking tray and bake in a preheated 180°C oven for about 20 minutes. This allows the patties to cook through while keeping the exterior crisp.
If preferred, the patties can also be cooked entirely in the skillet over low heat until heated through.
Why the Patties Are Finished in the Oven
After the patties are browned in the pan, they are transferred to the oven to finish cooking. This allows the exterior to become lightly crisp while the inside cooks through without burning the surface.
If you prefer not to use the oven, the patties can also be cooked entirely in the skillet over low heat. They will simply need a little more time in the pan.
Serving Suggestions
These chickpea patties can be served in several ways.
They work well:
• in flatbread, homemade burger buns, or wraps with salad
• alongside a green salad
• as part of a simple grain bowl
• with a yogurt-style sauce or chutney
Because they hold together well, they can also be packed for lunches or picnics.
These patties are soft inside with a lightly crisp exterior. Chickpeas provide body, while the rice keeps the texture tender and the herbs add freshness.
If you enjoyed these chickpea patties recipe, you might also like these Crispy Chickpea and Potato Patties.
Variations and Substitutions
This recipe is flexible and can easily be adapted.
Rice
Other cooked grains such as quinoa or bulgur can replace the rice.
Vegetables
Finely chopped carrots, bell peppers, or spinach can be used instead of peas and corn.
Herbs
Mint, dill, parsley, or coriander can all work well.
Spices
The spices can be adjusted depending on preference. A small amount of coriander powder or curry powder can also work well.
Storage
Cooked patties can be stored in the refrigerator for 3 to 4 days.
Reheat them in a skillet or oven until warmed through.
They also freeze well. Allow the patties to cool completely before freezing.
Homestyle Chickpea and Vegetable Patties
Soft chickpea patties mixed with vegetables, herbs, and warm spices. Pan-fried until lightly crisp, then finished in the oven for a tender interior.
Ingredients
- 500 g cooked chickpeas (about 3 cups)
- 2 pickled gherkins, finely chopped
- 100 g green peas (¾ cup), lightly mashed
- 70 g sweet corn (½ cup), lightly mashed
- 125 g cooked rice (1 cup)
- 8 g fresh mint (about ¼ cup), finely chopped
- 10 g fresh dill, (about ¼ cup), finely chopped
- 2 tsp paprika
- 1 tsp cumin
- ½ tsp cayenne pepper
- ½ tsp turmeric
- ½ tsp garam masala
- 60 ml plant milk (4 tbsp), any unsweetened plant milk or water
- 3 tbsp soy sauce
- 3 tbsp wheat flour (or gluten-free flour or flour blend)
- Additional flour for coating patties
- Oil for frying, about 2 to 3 tbsp per batch
Instructions
1. Mash the chickpeas
Place the cooked chickpeas in a bowl and mash them with a fork or potato masher until mostly broken down. A little texture can remain.
Alternatively, pulse briefly in a food processor or lightly blend with a hand blender.
2. Prepare the vegetables
Lightly mash the peas and sweet corn with a fork.
Finely chop the gherkins and herbs.
3. Mix the patty mixture
Add the peas, corn, gherkins, cooked rice, and herbs to the chickpeas.
Add paprika, cumin, cayenne, turmeric, garam masala, soy sauce, and plant milk.
Mix well.
4. Add the flour
Add the flour and mix until the mixture holds together when pressed.
If the mixture feels too soft, add a little more flour.
If it feels too dry, add a small amount of plant milk or water.
5. Shape the patties
Divide the mixture into about 10 portions.
Shape each portion into a ball and roll it lightly in flour.
Flatten the ball to form a patty about 7 cm wide.
Gently shape the edges to prevent cracking.
6. Pan-fry the patties
Heat 2 to 3 tablespoons of oil in a skillet over medium heat.
Cook the patties until golden on the underside, then turn and cook the other side.
Fry in batches of about 4 patties depending on the size of your pan.
7. Finish in the oven
Transfer the browned patties to a baking sheet.
Bake in a preheated oven at 180°C / 350ºF for about 20 minutes until heated through.
Alternatively, the patties can be cooked entirely in the skillet over low heat until cooked through.
Discover more from Veganlovlie: Scrumptious Vegan Recipes
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