Oct 6, 2018

Super easy chickpea patties (4 ingredients, gluten-free)

Lately I've discovered that eating bread products on longer car drives can be pretty hard on your stomach. At least for me. It's just so easy to grab homemade sandwiches on the road. They transport well and are easy to eat, but I really needed to come up with an alternative for the sake of my stomach. So I made these patties. They are protein rich and filling, but I felt much lighter after eating them. A wonderful road food indeed!

They are also super versatile. Instead of zucchini cubes, you can use chopped onions, chopped mushroom, paprika cubes and so on. In addition to the salt, you can experiment with different herbs and spices, if you want more heat. But this basic recipe is also delicious. These patties are best when eaten on the same day, but they will stay in the fridge for a day, too. Serve as a snack with some vegan mayo or as a burger or on a sandwich or with potatoes, rice, pasta or buckwheat. I hope you enjoy these!

Time: 15 - 20 minutes
Serves: 25 small patties, halve the recipe for a smaller serving

  • ½ cup / 200 g chickpea flour
  • ½ - 2 tsp salt
  • ¼ cup / 300 ml water
  • 2 cups / 250 g zucchini cubes 


1) For the best result, use a fine chickpea flour. My favorite brands are PaPa and TRS.

2) Instead of zucchini cubes, you can also use chopped onions, chopped mushrooms, paprika cubes and so on.


Whisk chickpea flour with salt. Add water and whisk more, until you have a creamy batter. Taste the batter for salt. Add zucchini cubes or other veggies or mushrooms. Start cooking the patties right away, since the batter will get watery over time. Heat up a pan and add oil. Add a tablespoon of batter. One tablespoon equals one patty. Continue, until you have about 7 - 8 patties. Cook on both sides, until golden brown. You will get 2 - 3 panfuls. Serve as a snack with some vegan mayo, as a burger, on a sandwich or with potatoes, rice, pasta or buckwheat.

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