Easy Chickpea Oat Patties perfect for a summertime barbecue or in wraps and sandwiches!
We’ll be the first to admit that we haven’t always loved bean-based veggie patties. We’ve always been people who like our veggie burgers to simulate a traditional hamburger. There’s something different about these patties though. Maybe it’s the medley of textures or depth of flavour or the crunch of crispy panko or maybe it’s just the buffalo sauce we drizzled over them – whatever it is these are delicious! Simple, pantry-friendly ingredients go a long way in these tender, yet crispy patties.
These patties are perfect for meal prepping! They’re super easy to make, which means you can double and triple the batch with ease. Make a big batch, store in the fridge and enjoy them all week long. You can reheat them in a pan, the oven or an air fryer. Coat in different sauces to change up the flavour profile each time. Our personal favourites are buffalo sauce or barbecue sauce.
How you can enjoy these Chickpea Oat Patties:
- Burgers – The most straightforward way. Use these patties in place of any other veggie patty on your burgers and dress them up. We’d recommend topping with a spicy mustard, mayo, lettuce pickles and red onion! Plus a little buffalo sauce never hurt…
- Wraps – Ditch the burger buns and use these in place of other plant-based proteins in a simple wrap.
- Sandwiches – Basically a burger on different bread, but sandwich these patties between two pieces of toast and your favourite toppings for a great weeknight lunch.
- Salads – They can either be chopped up and use in place of croutons, or enjoy the entire pattie on top like a non-vegan would with a piece of fish or chicken.
- “Steaks” – One of Kat’s personal favourites ways to enjoy these is as a steak with a side salad and roasted veggies.
What can be substituted?
- Chickpeas – If you don’t have chickpeas or just don’t want to use them you could try substituting for another bean like lentils, black beans or cannellini beans.
- Red Onion – Any onion will do, but red onion is the best option.
- Carrot – You can try using another veggie like parsnips or bell peppers.
- Aquafaba – Use a flax egg instead if you don’t have any spare chickpeas lying around.
- Olive Oil – Any oil will do, like melted coconut oil, avocado oil or canola.
- Panko – Use any breadcrumbs that you have on hand!
Chickpea Oat Patties
- 1 can chickpeas, drained & rinsed
- 60 g (about 1/2) red onion, 60g
- 75 g (1 small) carrot
- (3/4 cup) whole old-fashioned oats
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt & pepper, to taste
- 60 mL (1/4 cup) aquafaba
- 15 mL (1 tbsp) olive oil
- panko breadcrumbs, as needed
- buffalo sauce, optional
- Preheat oven to 400F
- To a food processor add oats and process until a flour-like consistency.
- To the food processor add chickpeas, onion, carrot and seasonings. Pulse until crumbled. Add aquafaba, olive oil. Process until combined and the mixture forms a dough ball. Form equal sized patties and place on a lined baking sheet.
- Add panko breadcrumbs to a shallow bowl and coat each pattie, pressing the breadcrumbs into the pattie if needed. Place back on lined baking sheet.
- Bake in preheated oven for 20 minutes or until golden - flipping halfway.
- (Optional) Serve with a drizzle of buffalo sauce and ranch dipping sauce.