Crispy, Super Tasty, Vegetarian and Vegan
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.
- 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)
Instructions
- In a large bowl, mix mashed chickpeas, grated vegetables, garlic, onion, and spices.
- Stir in flour until the mixture holds together. Add herbs and lemon juice if using.
- Form the mixture into small patties or nuggets.
- Heat oil in a skillet over medium heat.
- Cook patties for 3–4 minutes on each side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- 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
