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stack of chickpea patties on 2 side plates on a granite with a bowl of yogurt dip, tomato sauce and a purple cloth behind it.

Chickpea Veggie Patties

Chickpea and Veggie Patties - vegan, healthy and protein-rich round patties made with colourful vegetables, chickpeas, blend of spices and herbs. These vibrant patties packed with goodness of vegetables makes a healthy snack for kids.
4.79 from 33 votes
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Course: Appetizer
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Rest in Fridge: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 30 patties
Calories: 3kcal
Author: Samyuktha



1 cup = 250ml ; 1 tablespoon =15ml ; 1 teaspoon =5ml

  • 1.5 tbsp + more Oil for shallow frying
  • 1 tin (400 gms) Chickpeas
  • 1.5 cups (188 gms) Cabbage roughly chopped
  • 1.5 cups (233 gms) Carrot 3 medium size, roughly chopped
  • 1 cup (175 gms) Cauliflower florets frozen
  • ⅓ cup (61 gms) Green Peas frozen
  • ¼ cup (38 gms) Corn frozen
  • ½ bunch Coriander roughly chopped
  • ¼ teaspoon Turmeric
  • ½ teaspoon Chilli Powder
  • 1 tablespoon Italian mixed herbs
  • as required Salt
  • 2 tablespoon Plain Flour
  • ¼ cup Water


  • Drain liquid completely from canned chickpeas and wash beans with fresh water couple of times.
  • Thaw frozen vegetables as per instructions on the packet.
  • Once defrosted, squeeze out water from the vegetables as much as possible.
  • Place vegetables and chickpeas in a food processer, process until vegetables are minced. Ensure vegetables have some texture and not too smooth and mushy. Mince vegetables in batches and transfer them into a deep bowl.
  • Heat 1 tablespoon oil in a deep skillet or pan over medium-high heat.
  • Once the oil is hot, combine minced chickpeas, veggies, salt, chilli powder, ground cumin. saute well and cook for 8-10 minutes until the moisture is absorbed and raw aroma vanishes. Keep stirring the mixture to prevent vegetables from sticking at the bottom of the pan.
  • Mix in Italian herbs and switch off the heat.
  • Allow vegetable mixture to cool down to room temperature.
  • Scoop out a lime size mixture, place on palm and gently press with another palm to flatten the ball and make a round patties. smooth out the edges gently and keep them on a baking sheet lined with parchment paper.
  • Place the baking sheet in fridge for about 30 minutes. This helps patties to hold the shape and prevent them from disintigrating while frying.
  • Meanwhile, make a flour slurry to coat the patties. Combine flour and water in a small bowl, mix until you get smooth and lump-free slurry. Keep the bowl aside.
  • Heat oil in a shallow pan over medium-low heat.
  • Dip each patty in a flour slurry and coat all sides and then place them on a pan.
  • Fry a batch of patties for 3-4 minutes, then flip and fry other side for another 3-4 minutes or until patties are evenly browned.
  • Repeat the process until you fry all patties.


You may bake these patties at 180 C for 15 - 20 minutes until the outer layer is crisp and light brown. Flip patties in between to cook another side.
Number of patties you get from the quantities mentioned in recipe card might vary based on the size of patties you make.
You may swap fresh chickpeas for tinned. Wash well and soak them overnight. Next day morning discard the water and pressure cook with fresh water until soft.
You may swap fresh vegetables for frozen ones.
The chilli powder used in this recipe is not so HOT but if your child is not used to chilli powder feel free to substitute it with pepper.
These vegan patties keep good for 3 days in the fridge if stored in an airtight container.
** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.


Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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