These 5-ingredient vegan Lemon Basil Chickpea Patties are ready in 30 minutes from start to finish. A nutritious kid-friendly dinner. Oil-free option.
These patties require just five, pantry-friendly ingredients and come together quickly. They hold together well and can be baked for an easy oil-free option.
Serve with Homemade Baked Potato Chips and a side salad for a complete meal. Or serve with a bun for a delicious and healthful plant-based burger.
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🍔 Why This Recipe Is Fabulous
- This recipe requires only 5 ingredients.
- The patties are healthy and rich in plant-based protein.
- Additionally, they are very versatile. Serve them as burgers, or with a potato or veggie side.
- These low-cost patties can be made oil-free.
- They are also quick and easy to make, and hold together perfectly.
- With fresh lemon juice and zest, as well as fresh basil, these patties are full of flavor.
📖 How to Make This Recipe
Prepare the Chickpeas
Drain and rinse your canned chickpeas. Or you can substitute the canned chickpeas for 3 cups cooked chickpeas. Transfer them to a large bowl. Use your hands or a potato masher to mash about two thirds of the chickpeas, leaving the remaining chickpeas whole.
Make the Batter for the Patties
Add the flour, nutritional yeast, lemon juice, lemon zest, and salt and mix together using your hands until all the ingredients are combined. Be careful not to overwork the batter or the patties will be dense.
Add the chopped basil and gently mix together until fully incorporated.
Form the patties using one third cup for each patty.
Pan Fry or Bake the Lemon Basil Chickpea Patties
For pan frying the patties, add enough oil to cover the base of a large skillet. Heat the oil over medium-high heat. Add the patties to the hot oil and cook for about 6 minutes on each side, or until golden brown.
For baking the patties, preheat the oven to 375ºF before starting to make the recipe. Bake them for 10 minutes. Flip them over and bake for about 5 minutes more, or until they are a light golden brown.
👩🏼🌾 Ingredients & Nutrition
Chickpeas
Taking a few simple measures can help significantly reduce the gassy side effect from consuming chickpeas.
1. Thoroughly soak your chickpeas.
Many people tolerate canned legumes better than they do dried varieties. Just give them a good rinse as this will wash away some of the gas-inducing substances in the canning liquid.
When using dried chickpeas, thoroughly soak them before cooking. Oligosaccharides are water soluble, so soaking can help your chickpeas to release this indigestible substance. If possible, soak the dried chickpeas overnight before cooking them, and then discard the soaking water.
2. Cook the chickpeas until very soft.
3. Eat smaller quantities of chickpeas.
Just because you experience digestive issues after eating chickpeas, doesn't mean you necessarily need to stop eating them altogether. It may be that simply reducing the quantity of chickpeas you eat is enough to significantly reduce farting.
4. Eat slowly and chew well with each bite.
Drinking or eating too quickly increases the amount of air that gets swallowed, which can lead to more gas building up in the gastrointestinal tract.
Chickpeas are notorious for their ability to cause bloating and gas. This is partly because they contain oligosaccharides. Chickpeas, as well as other foods, such as onions and garlic, contain sugars called oligosaccharides. Oligosaccharides are a type of sugar that our bodies cannot digest because we don’t produce the enzymes required to break them down.
In addition, chickpeas are high in fiber which makes us gassy. They're especially high in soluble fiber, which helps boost our ‘good’ gut bacteria. Fiber is essential for optimal health. It helps prevent constipation and may reduce the risk of bowel cancer and diabetes. And so, being gassy can be a sign of a healthy gut, and is a small price to pay for eating plenty of gut-friendly fiber.
Yes. Bake at 375ºF for 10 minutes. Flip them over and bake for about 5 minutes more, or until golden brown.
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👩🏽🍳 Made This Recipe?
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📖 Recipe
Lemon Basil Chickpea Patties
Ingredients
- 30 ounces chickpeas (2 15-ounce cans) drained and rinsed
- ½ cup whole wheat flour
- ½ cup nutritional yeast
- ¼ cup fresh lemon juice (about 2 medium lemons)
- 2 teaspoons lemon zest (about 1 medium lemon)
- ¾ teaspoon salt or to taste
- ⅓ cup packed fresh basil leaves roughly chopped
- Olive oil for pan frying (optional)
Instructions
- Mash Chickpeas: Transfer the chickpeas to a large bowl. Use a potato masher to mash the chickpeas, leaving about one third of the chickpeas whole.
- Batter: Add the flour, nutritional yeast, fresh lemon juice, lemon zest, and salt. Use your hands to incorporate the ingredients until a dough-like batter forms. Avoid overworking the batter or the patties will be dense.
- Add the fresh basil and use your hands to gently incorporate.
- Form the patties using one third cup for each patty. Set aside.
- Cook: Add enough oil to a coat the base of a large skillet. Heat the oil over medium-high heat. Add the patties to the hot oil and cook for about 6 minutes on each side, or until golden brown.
- For oil-free: Preheat the oven to 375°F before starting the recipe. Bake the patties for 10 minutes before flipping them over. Bake for 5 minutes more, or until a light golden brown.
Notes
- For oil-free: Preheat the oven to 375°F before starting the recipe. Bake the patties for 10 minutes before flipping them over. Bake for 5 minutes more, or until a light golden brown.
- Use a microplane grater for the lemon zest.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Bonnie
This is the best! This is my go to for making chickpea patties. Great flavor and they hold up well with pan frying.
Soooooo delicious!
Nisha Melvani
I'm so glad they were a hit. Thank for leaving a comment.
Jennifer
Perfect weeknight recipe. I love that I could pull this together with ingredients that I had on hand. The flavor was great and the high fiber and protein were an added bonus.
Nisha Melvani
I'm glad it was easy enough for a weeknight. Thanks for commenting.