Vegan Chickpea Patties

These pan-fried Vegan Chickpea Patties are crispy on the outside, fluffy on the inside and packed with flavor! They're great on their own with a spicy tahini sauce, or in sandwiches, wraps, salads and more.

Pulsing chickpeas in a food processor results in a super fluffy and easily shapeable base for these chickpea patties. We added cumin, coriander, paprika, and oregano alongside some shallots and lemon zest, resulting in a protein- and flavor-packed dish.

These vegan chickpea patties are perfect for a weeknight dinner, because they're pretty easy, filling, and versatile. You can pair them with buns to make chickpea sliders/burgers, break them into pieces as a salad topper, or serve them inside a pita alongside some tomatoes, cucumber, hummus and tzatziki for a delicious wrap.

Ingredients:

2 15 ounce cans chickpeas, drained (reserve liquid - see below)

4 tablespoons of aquafaba (liquid from can of chickpeas)

4 tablespoons olive oil, divided

⅔ cup minced shallot or yellow onion

1 tablespoon minced garlic

½ cup all purpose flour (use gluten free if needed)

½ cup plain bread crumbs (use gluten free if needed)

3 teaspoons dried oregano

2 teaspoons kosher salt

1 ½ teaspoons cumin

1 ½ teaspoon coriander

1 teaspoon paprika

½ teaspoon black pepper

3 tablespoons chopped parsley

2 tablespoons freshly squeezed lemon juice

1 tablespoon lemon zest

2 tablespoons sesame seeds (optional)