This Vegetable Chickpea Patties Recipe is perfect for your meat-free weeknights, not to mention it’s low in calorie! They are super tasty and are a great topping for salads, on veggie scrambles for breakfast, or just as a quick snack. These patties would also be tasty on a bun like a burger. They’ve got the perfect crunch and are packed full of protein from the chickpeas!
Chickpea Veggie Patties Recipe by Geetha Priyanka
Vegetable Chickpea Patties – vegan, nut-free and protein-rich round patties made with colourful vegetables, chickpeas, blend of spices and herbs. These unbelievably tasty kid-friendly vegetable patties make healthy kids snack after school or on weekends. One of the easy vegan recipes that kids would love to make and enjoy.
This simple eggless vegetable patty recipe is a great dish to make with kids. Getting kids to make such healthy food encourages them to try and explore new vegetables and help picky kids naturally develop a liking for vegetables.
If you are looking for ways to incorporate more hidden vegetables in your child’s diet without their involvement in cooking. These vegan patties are a great way to sneak in as many vegetables as possible. This way you can get your child to eat healthy food. With heaps of hidden chickpeas and vegetables, you see how kids devour them without any fuss or tantrums as they don’t realise what are these made of.
Vegetable Chickpea Patties Recipe Variation
- Potatoes make a good addition and act as a good binder. Boil or steam potatoes until soft and fork-tender, peel the skin and mash with a masher. Combine and cook them along with other vegetables and spices until it blends well.
- Zucchini makes a healthy addition. Shred them separately and squeeze out as much moisture as possible before you cook with other vegetables.
- Try to add broccoli. Shred them along with other vegetables and cook until raw aroma vanishes.
- Lemon juice enhances the flavour of patties. Stir in the juice of 1 lemon just before you make these patties.
- You may swap dried oregano, basil for mixed Italian herbs.
- Fresh mint adds a refreshing flavour and aroma. Add them in chopper along with other veggies and cook.
- Beetroot makes a fabulous addition, it imparts a rich colour and taste to these vegan patties.
- Try adding a handful of crushed peanuts for a crunch.
Vegetable Chickpea Patties
- 1½ tbsp Oil plus more for shallow frying
- 1 tin Chickpeas
- 1½ cup Cabbage roughly chopped
- 1½ cup Carrot 3 medium size, roughly chopped
- 1 cup Cauliflower florets frozen
- ⅓ cup Green Peas frozen
- ¼ cup Corn frozen
- ½ bunch Coriander roughly chopped
- ¼ tsp Turmeric
- ½ tsp Chilli Powder
- 1 tbsp Italian mixed herbs
- Salt to taste
- 2 tbsp Plain Flour
- ½ cup Water
- Drain the liquid completely from canned chickpeas and wash beans with fresh water a couple of times.
- Thaw frozen vegetables as per instructions on the packet.
- Once defrosted, squeeze out water from the vegetables as much as possible.
- Place vegetables and chickpeas in a food processer, process until vegetables are minced. Ensure vegetables have some texture and not too smooth and mushy. Mince vegetables in batches and transfer them into a deep bowl.
- Heat 1 tbsp oil in a deep skillet or pan over medium-high heat.
- Once the oil is hot, combine minced chickpeas, veggies, salt, chilli powder, ground cumin. saute well and cook for 8-10 minutes until the moisture is absorbed and raw aroma vanishes. Keep stirring the mixture to prevent vegetables from sticking at the bottom of the pan.
- Mix in Italian herbs and switch off the heat.
- Allow vegetable mixture to cool down to room temperature.
- Scoop out a lime size mixture, place on palm and gently press with another palm to flatten the ball and make round patties. smooth out the edges gently and keep them on a baking sheet lined with parchment paper.
- Place the baking sheet in the fridge for about 30 minutes. This helps patties to hold the shape and prevent them from disintegrating while frying.
- Meanwhile, make a flour slurry to coat the patties. Combine flour and water in a small bowl, mix until you get smooth and lump-free slurry. Keep the bowl aside.
- Heat oil in a shallow pan over medium-low heat.
- Dip each patty in a flour slurry and coat all sides and then place them on a pan.
- Fry a batch of patties for 3-4 minutes, then flip and fry other side for another 3-4 minutes or until patties are evenly browned.
- Repeat the process until you fry all patties.
- You may bake these patties at 180 C for 15 - 20 minutes until the outer layer is crisp and light brown. Flip patties in between to cook another side.
- The number of patties you get from the quantities mentioned in the recipe card might vary based on the size of the patties you make.
- You may swap fresh chickpeas for tinned. Wash well and soak them overnight. Next day morning discard the water and pressure cook with fresh water until soft.
- You may swap fresh vegetables for frozen ones.
- The chilli powder used in this recipe is not so HOT but if your child is not used to chilli powder feel free to substitute it with pepper.
- These vegan patties keep good for 3 days in the fridge if stored in an airtight container.
- Calories: 3kcal
- Carbohydrates: 1g
- Protein: 1g
- Fat: 1g
- Saturated Fat: 1g
- Sodium: 1mg
- Potassium: 2mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 21IU
- Vitamin C: 1mg
- Calcium: 3mg
- Iron: 1mg