Crispy, Super Tasty, Vegetarian and Vegan

Why You’ll Love This Recipe

This dish is everything you want in a crispy bite: golden on the outside, tender and flavorful on the inside. It’s 100% plant-based, quick to make, and versatile enough to be served in many ways—on its own, in wraps, over salads, or dipped in your favorite sauce. Plus, it uses simple, whole-food ingredients that you likely already have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned chickpeas, drained and mashed
• Grated zucchini or carrot
• Garlic, minced
• Onion, finely chopped
• Flour or chickpea flour
• Ground cumin or paprika
• Salt and pepper
• Olive oil or neutral oil (for pan-frying)
• Optional: fresh parsley or cilantro, lemon juice, breadcrumbs for extra crunch

Directions

1. In a large bowl, mix mashed chickpeas, grated vegetables, garlic, onion, and spices.
2. Stir in flour until the mixture holds together. Add herbs and lemon juice if using.
3. Form the mixture into small patties or nuggets.
4. Heat oil in a skillet over medium heat.
5. Cook patties for 3–4 minutes on each side, or until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain.
7. Serve hot with dipping sauces, in wraps, or over salad.

Servings and timing

This recipe makes about 12 patties or nuggets.
Preparation time: 15 minutes
Cooking time: 10–15 minutes
Total time: 25–30 minutes

Variations

• Add cooked quinoa or rice for extra texture.
• Use sweet potato instead of grated zucchini for a sweeter twist.
• Spice it up with chili flakes or hot sauce in the mix.
• Roll patties in breadcrumbs before cooking for extra crunch.
• Bake in the oven at 400°F (200°C) for 20–25 minutes for a lower-oil option.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or oven until crispy again.
Freeze uncooked patties between layers of parchment paper for up to 2 months. Cook directly from frozen, adding a few extra minutes.

FAQs

Are these patties gluten-free?

Yes, if you use gluten-free flour like chickpea flour or oat flour.

Can I bake instead of fry them?

Yes, bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through.

What sauce goes best with this?

Try tahini sauce, vegan ranch, sriracha mayo, or a simple lemon-garlic yogurt dip.

Can I use a food processor to mix everything?

Yes, just pulse gently—you want a chunky, not pureed, texture.

What if my mixture is too wet?

Add more flour or a few tablespoons of breadcrumbs until it holds its shape.

Can I use canned lentils instead of chickpeas?

Yes, just be sure to drain them well and mash before mixing.

Is this recipe nut-free?

Yes, it’s naturally nut-free—just double-check your ingredients.

Can I use frozen vegetables?

Thaw and drain well to remove excess moisture before mixing in.

Can I air fry these?

Yes, air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.

How do I serve these?

In wraps, on top of grain bowls or salads, or as a tasty snack with dip.

Conclusion

These crispy, super tasty vegetarian and vegan patties are a game-changer for plant-based meals. They’re full of flavor, quick to cook, and satisfy that craving for something crunchy and savory—without any animal products. Whether you’re serving them up as a snack or making them the centerpiece of your meal, they’re a delicious and nutritious option you’ll come back to again and again.

Crispy, Super Tasty, Vegetarian and Vegan

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These crispy vegetarian and vegan patties are golden on the outside, tender on the inside, and packed with flavor. Perfect as a snack, main dish, or wrap filling, they’re easy to make, satisfying, and 100% plant-based.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 patties
• Category: Main Dish
• Method: Pan-Fried
• Cuisine: Global
• Diet: Vegan

Ingredients

• 1 can chickpeas, drained and mashed
• 1 cup grated zucchini or carrot
• 2 cloves garlic, minced
• 1/2 small onion, finely chopped
• 1/4 cup flour or chickpea flour
• 1/2 tsp ground cumin or paprika
• Salt and pepper, to taste
• 2 tbsp olive oil or neutral oil (for pan-frying)
• Optional: 2 tbsp chopped parsley or cilantro
• Optional: 1 tbsp lemon juice
• Optional: 1/4 cup breadcrumbs (for extra crunch)

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Instructions

1. In a large bowl, mix mashed chickpeas, grated vegetables, garlic, onion, and spices.
2. Stir in flour until the mixture holds together. Add herbs and lemon juice if using.
3. Form the mixture into small patties or nuggets.
4. Heat oil in a skillet over medium heat.
5. Cook patties for 3–4 minutes on each side, or until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite dipping sauce, in wraps, or over a salad.

Notes

• Add more flour or breadcrumbs if the mixture is too wet.
• Bake at 400°F (200°C) for 20–25 minutes as a low-oil option.
• Freeze uncooked patties for later—cook from frozen with extra time.
• Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.

Nutrition

• Serving Size: 3 patties
• Calories: 220
• Sugar: 3g
• Sodium: 340mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 0mg