Chickpea Patties
Chickpea patties with crispy edges and a savory, moist interior.
Equipment
- Food processor
- Non-stick skillet
Ingredients
- 15 ounces no-salt added chickpeas drained with liquid reserved
- 1/4 cup diced red bell pepper
- ½ cup vegan Panko breadcrumbs whole wheat preferred
- 1 teaspoon poultry seasoning
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons water
- 1 teaspoon liquid aminos
- 1 tablespoon olive oil see notes for WFPB (oil free)
Instructions
- In the food processor, combine the chickpeas, bell pepper, breadcrumbs, poultry seasoning, parsley, garlic powder, onion powder, water, and liquid aminos.
- Process until smooth, adding the reserved chickpea liquid, 1 tablespoon at a time, until mixture begins to come together.
- With clean hands, remove chickpea mixture from food processor, divide into 4 (large patties) or 8 (small patties) balls, and flatten to form ¾-inch patties.
- Warm olive oil in a non-stick skillet over low-medium heat. Add patties and cook until lightly browned on both sides. Use caution when flipping to prevent the patties from crumbling. Press down periodically with spatula to flatten patties while cooking.
- Once browned, the chickpea patties are ready to serve.
Notes
WFPB (Oil-Free) Variation:
We're only using olive oil for browning, and this can also be done without oil in a dry, non-stick skillet. While you may lose those crisp edges, the patties will still be delicious. For WFPB-compliance, you'll want to choose Panko breadcrumbs that are both whole grain and vegan.