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Chickpea Veggie Patty

Chickpea Veggie Patty

Meet my new best friend. Did I say friend? I meant my new favorite veggie burger. Or can I be friends with a veggie burger? I don’t think so.

I’ve made a lot of veggie patties at home, but almost every time, they fall apart. But tonight I was so happy to find out that my chickpea veggie patties stuck together throughout the process of cooking and eating. Apart from them sticking together, they tasted really good.

I couldn’t help myself and I found myself stealing bites of the uncooked mixture as I was making these wonderful patties. You can also sample as you go as there are no meat or raw eggs involved.

chopped vegetables in a bowl

The patties are excellent alternatives to those pretend veggie burgers they sell in stores. Did you ever read the list of ingredients in some of those store bought veggie burgers? They don’t have much vegetable ingredients in them and they are packed with too much preservatives, sodium and other additives.

I used to buy those boxed, frozen veggie burgers and other meat wannabes years ago, but now I can’t stand those offensive ingredients that taste so awful. Chickpea veggie patties to the rescue!

These patties are so full of flavor and they take only 35 minutes to prepare as you most likely have most of the ingredients already.

You can change the flavors and spices as you desire but I prefer chickpea flour with black pepper, paprika powder, turmeric powder and sea salt.. This doesn’t sound like something that works, but I swear that it does!

veggie patty in a skillet pan

I recommend to eat these with our amazing cucumber avocado salsa. Tomorrow I’ll eat a few patties with salad for lunch. The patties will even work as a healthy and filling quick to go snack since they hold together.

I hope you all love this burger! It is hearty, flavorful, grillable, satisfying and perfect for cookouts or easy weeknight meals.

If you try to make these, please drop a comment here and rate it,.

Bye friends.

veggie patty with avocado salsa

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut


  • ½ tsp baking powder
  • ¼ tsp black pepper (ground)
  • 110 g carrot (grated)
  • 4 medium celery (chopped)
  • 92 g chickpea flour (garbanzo flour or besan)
  • 4 tsps extra virgin coconut oil
  • ½ tsp garlic powder
  • ½ tsp paprika powder
  • ½ tsp sea salt
  • 2 medium spring onion (finely chopped)
  • 35 g sunflower seeds (roasted)
  • ½ tsp turmeric powder
  • 355 ml water
  • 1 medium zucchini (grated)


  1. Preheat a 10-inch skillet over max heat and add the sunflower seeds.
  2. Stir the sunflower seeds constantly for about 5 minutes so they won’t get burned until they are roasted golden brown.
  3. Use a big bowl and mix all the ingredients before you add the water.
  4. Mix everything until smooth.
  5. Pre-heated 10-inch skillet on medium heat and put a half tsp of coconut oil into the skillet.
  6. Cook for about 2 minutes on one side until lighty golden.
  7. After flipping add another half tsp of coconut oil.
  8. Each patty should be about 4 inches (10-12cm) wide and 0.8 inches (2 cm) thick.


Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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