Chickpea Patty Recipe (2024)

FAQs

What is the binding agent for Chickpea Patties? ›

Chia seeds and ground flax seed – as the patties do not contain egg or breadcrumbs, we use the chia seeds and ground flax seeds to bind them together. Rice flour and olive oil – we coat the patties in the flour before frying in olive oil. This helps give them a slightly crispy exterior.

In a medium bowl, combine the chickpeas, all purpose flour, parmesan cheese, fresh herbs, cumin, garlic powder, salt and pepper. Add two tablespoons of water and use a fork or masher to combine the ingredients until they are well blended. Divide the mixture into 6 equal parts and form into thin patties.

Packed full of healthy ingredients, these flavorful Chickpea Patties (also known as Chickpea Fritters or Chickpea Burgers) are a delicious plant-based meal option! Chickpeas (also known as garbanzo beans) are so healthy and a great source of protein and fiber!

One Green Planet recommends chia seeds and arrowroot powder as egg replacements, as well as nut butter, mustard, and dry oats, among other things, to imitate what they call the "sticky" saturated fats that keep burgers together.

Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds. These are dry ingredients, though the recipe's other ingredients often add just enough moisture to make a sufficient binder.

Dried chickpeas are excellent whole foods, as they come directly from the ground and do not contain any preservatives, additives, or salt. Before consumption, you have to soak them in water for a couple of hours, and then cook them for at least 45 minutes (to reduce cooking time, use an instant pot).

Besan flour, gram flour, and garbanzo bean flour are all chickpea flours; they're just made from different varieties of chickpeas. Chickpea flour or garbanzo bean flour is milled using whole white chickpeas (garbanzo beans). Besan or gram flour is made by grinding split brown chickpeas (chana dal) into a fine powder.

Chickpea flour is known as garam flour or garbanzo bean flour and it is made by grinding dried chickpeas. A staple in Indian and Pakistani cuisine, chickpea flour is commonly found in Asian and Middle Eastern groceries, but you can also make it yourself at home with a spice grinder or coffee grinder.

You can eat at least one serving (28 grams) of chickpeas per day. However, don't eat more than 70 grams a day since that can cause adverse side effects. If you consume too many chickpeas, some side effects you may get include bloating, nausea, and gas. It's important to remember that chickpeas should not be eaten raw.

Are chickpeas healthier than eggs? ›

3 Tablespoons (about 2 ounces) of chickpea flour packs slightly more folate than half of your daily needs, more than 3 times the amount of iron found in one egg, provides about 6 grams of dietary fiber (which eggs don't carry any of) and about 13 grams of protein (an egg only contains 7).

Are there differences in nutrients between chickpeas and garbanzo beans? No, chickpeas and garbanzo beans do not have a nutritional difference, as they are the same type of legume.

Falafel are little fried balls made from ground chickpeas. They are easy to make and have fresh herbs and spices along with shallots and garlic. This is one flavorful little ball! Falafel can be eaten as a sandwich.

What is hummus? Most everyone knows hummus. It's the quintessential Middle Eastern dip made by blending chickpeas with tahini, garlic, and citrus.

What is chickpea flour? Chickpea flour, also known as garbanzo bean flour or besan, is made from ground, dried chickpeas. It has a fairly neutral, slightly nutty, slightly "bean-y" flavour that lends itself well to both savoury and sweet dishes.

In my experience, the best way to prevent your burger patties from falling apart during cooking is to use both egg and breadcrumbs to make them. You can add eggs to the mixture and then, coat them with breadcrumbs before shaping them into burger patties.

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

Xanthan Gum. Similar to flaxseeds, xanthan gum is also used as a binding agent in vegan baking. It helps to create a thick, sticky consistency that mimics the texture of eggs. It also accounts for the absence of gluten in our cakes since we use gluten-free flour.

Flaxseed (aka linseed)

Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.