These Vegan Chickpea Potato Patties are crispy on the outside, tender in the middle, and packed with savory flavor. They’re the kind of easy, satisfying recipe that works for dinner, lunch, meal prep, or tucked into a sandwich with your favorite toppings.
PREP TIME
10 minutes
COOK TIME
20 minutes
TOTAL TIME
30 minutes
SERVINGS
4 servings
Easy Chickpea Potato Patties for Lunch or Dinner
These Vegan Chickpea Potato Patties are one of those simple recipes that can go in so many directions. Chickpeas and potatoes make them hearty and satisfying, while garlic, nutritional yeast, lemon, and smoked paprika give them plenty of savory flavor.
Serve them as a main dish, tuck them into sandwiches or wraps, make smaller patties for sliders, or prep a batch for easy lunches during the week. They’re especially good when you want something homemade and comforting without making dinner complicated.
About This Recipe
RECIPE TYPE
Main course, dinner, lunch, patties
BEST SEASONS
All seasons
STAR INGREDIENTS
Chickpeas, potatoes
BEST FOR
Weeknight dinners, meal prep, lunches, sandwiches, casual meals
HIGHLIGHTS
Recipe Notes
- Use plain cooked potatoes. Boiled, steamed, or baked potatoes all work. Mash them before measuring, and avoid using heavily buttered or seasoned leftover mashed potatoes since that can change the texture.
- Canned chickpeas work perfectly. Drain and rinse them well before measuring. You’ll need about 2 cups chickpeas for this recipe.
- Leave a little texture. Mash the chickpeas and potatoes together, but don’t make the mixture completely smooth. A few small chickpea pieces give the patties a heartier bite.
- Add the breadcrumbs gradually. Start with about 3/4 cup and add more only if needed. The mixture should be moist but easy to shape without falling apart.
- Use water as needed. If the mixture feels dry or crumbly, add water 1 tablespoon at a time until the patties hold together easily.
- Let the mixture sit for a few minutes before shaping if it feels very soft. This gives the breadcrumbs time to absorb some of the moisture.
- Shape firmly but don’t overpack. Press the mixture together enough to hold its shape while keeping the patties tender inside.
- For the best golden crust, heat the oil and skillet before adding the patties. Let the first side cook undisturbed before flipping.
- Make smaller patties or sliders using about 1/4 cup mixture each. They’ll cook a little faster than full-size patties.
- For gluten-free patties, use gluten-free breadcrumbs and tamari or coconut aminos instead of regular soy sauce.
What to Serve with Vegan Chickpea Potato Patties
These chickpea potato patties are easy to build a meal around because they work just as well as a main dish, sandwich filling, or part of a bowl. Serve them with a fresh salad and roasted vegetables for a lighter meal, or pair them with potatoes, rice, quinoa, or another favorite side when you want something a little heartier.
They’re also delicious tucked into a bun, pita, or wrap with lettuce, tomato, cucumber, pickles, avocado, and your favorite sauce. Try them with tahini sauce, vegan tzatziki, garlic aioli, hummus, guacamole, or a creamy herb dressing.
Other good pairings include:
- Greek salad or cucumber salad
- Quinoa or grain bowls
- Roasted vegetables
- Sweet potato fries or potato wedges
- Coleslaw
- Steamed or sautéed greens
- Tomato-cucumber salad
- Hummus and fresh vegetables
- Soup for an easy lunch
- A simple green salad with vinaigrette
You can also make smaller patties and serve them as appetizers or sliders with dipping sauces.
Recipe FAQs
Can I use canned chickpeas?
Yes. Canned chickpeas work well and make the recipe quicker. Drain and rinse them well before measuring.
What kind of potatoes work best?
Most plain cooked potatoes will work. Russet or Yukon Gold potatoes are both good choices because they mash easily and help give the patties structure.
Why are my patties falling apart?
The mixture may be too dry or too wet. If it feels crumbly, add water 1 tablespoon at a time. If it feels too soft, add a little more breadcrumbs and let the mixture sit for a few minutes before shaping.
Can I bake these instead of pan-frying them?
Yes. Place the patties on a parchment-lined or lightly greased baking sheet and bake until firm and lightly browned, flipping once during cooking. Pan-frying will give you a crispier exterior.
Can I make them gluten-free?
Yes. Use gluten-free breadcrumbs and tamari or coconut aminos instead of regular soy sauce.
Can I make smaller patties or sliders?
Absolutely. Use about 1/4 cup mixture for smaller patties. They’re great for sliders, appetizers, wraps, or lunch boxes and will cook a little faster.
Can I add other vegetables or herbs?
Yes. Finely chopped green onions, parsley, cilantro, grated carrot, or a little spinach can all work. Just avoid adding too much extra moisture.
What should the mixture feel like before shaping?
It should be moist, soft, and easy to press together without sticking excessively to your hands or crumbling apart.
Can I make the patties ahead of time?
Yes. You can shape the patties in advance and refrigerate them until you’re ready to cook, which also helps them firm up a little.
Planning Ahead Tips
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Editor’s Note
If you’ve read my other Editor’s Notes, you probably already know how much I love recipes I can double-batch and freeze for later. There are times when I cook a lot, and other times when I barely have time to think about what I’m going to eat. That’s when having a batch of these chickpea potato patties in the freezer really comes in handy.
I simply pop a few patties into my toaster oven to heat while I get everything else ready. By the time I’ve gathered the ingredients for sandwiches, burgers, or wraps; or to put together a few sides to turn it into a meal, the patties are hot and ready to go. It’s one of my favorite ways to have a homemade, quick family meal on the table when I don’t have much time to cook.
Tried this recipe? We’d love to hear how it turned out. Leave a comment below.
Vegan Chickpea Potato Patties
Ingredients
- 2 cups cooked chickpeas, drained
- 1 cup cooked potatoes, mashed
- 1 cup breadcrumbs (or oat flour)
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce (or use tamari or coconut amino)
- 1/4 cup water (add a little at a time until mixture is easy to shape)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon dried parsley flakes or 2 tablespoons fresh parsley chopped (optional)
Instructions
- Mash chickpeas, and potatoes in a large bowl to combine. Leave slightly chunky.
- Add bread crumbs, nutritional yeast, garlic, lemon juice, soy sauce, parsley and smoked paprika combine with chickpeas and potatoes mixture. Add water a little at a time until the mixture is easy to shape but still holds together firmly.
- Take about 1/2 cup of mixture to form patties. If you want smaller slider size use about 1/4 cup to form patties.
- Add oil to frying pan, on medium-high heat. Flip and fry each side for 3 to 4 minutes until they are nicely golden brown.
