Vegan Lentil and Chickpea Patties Recipe
Hearty vegan patties made from lentils and chickpeas, seasoned with herbs and spices, then pan-fried or baked for crispy, golden goodness.
Ingredients
- Cooked lentils – 1 cup
- Cooked chickpeas – 1 cup
- Onion finely chopped – 1 small
- Garlic minced – 2 cloves
- Carrot grated – ½ cup
- Rolled oats – ½ cup
- Fresh parsley – 2 tablespoons
- Ground cumin – 1 teaspoon
- Smoked paprika – ½ teaspoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Lemon juice – 1 tablespoon
- Olive oil – 1 tablespoon for pan-frying or brushing if baking
Instructions
- Mash lentils and chickpeas in a bowl or food processor. Leave it chunky—no one wants mushy energy.
- Add onion, garlic, carrot, oats, parsley, and all the spices. Stir like you're on a cooking show.
- Squeeze in lemon juice and mix until everything holds together like your favorite pair of leggings.
- Form mixture into patties with your hands. Channel that sculpting energy from contouring your cheekbones.
- For pan-frying, heat oil in a skillet over medium. Cook patties 4–5 minutes each side until golden and fabulous.
- For baking, preheat oven to 375°F (190°C). Place patties on parchment-lined sheet, brush with oil, and bake for 25 minutes, flipping halfway.
Notes
🧮 Nutritional Values (Per Patty)
- Calories: 160
- Total Fat: 5g
- Saturated Fat: 0.7g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
💊 Vitamins and Minerals (Per Patty)
- Folate: 35%
- Iron: 18%
- Vitamin A: 10%
- Magnesium: 15%
- Potassium: 12%
📝 Additional Notes/Tips
- Add chili flakes if your ex just texted you and you need spice therapy.
- Serve with tahini, vegan mayo, or avocado—because dry patties are a crime.
- Make a double batch and freeze like a responsible adult meal-prepper.
- These also make killer sliders. Or throw them in a pita with greens and strut.
- Pro tip: don’t skip lemon juice. It’s not just for drama—it balances the whole flavor party.