Easy chickpea patties made with garbanzo beans and hearty oats. Perfect for meal prep to add to salads, bowls, and plates.
Happy Friday, friends!
Do you have Mother’s Day plans this weekend?
We’ve got back to back mom days planned; lunch with my mom Saturday and lunch with Dan’s mom Sunday.
Personally, I want to know what Harper has in store for her dog mom (AKA ME), because I feel like I could use some puppy love.
Speaking of moms, I’ve got a recipe to share with you today that is mom-approved.
These Chickpea Patties with Cashew Mayonnaise are easy enough to whip up for 30 minutes for a hearty plant based protein!
Why mom-approved?
Because this easy recipe is based on a salmon- patty recipe my mom used to make on school nights growing up.
We usually ate them with tomatoes and mayonnaise for dipping amongst other sides.
After my parents mentioned having them for dinner on the phone, I knew I had to recreate them for the blog.
My mom texted me the recipe and I set out making substitutions.
I was able to easily make it vegan by swapping in canned chickpeas for canned salmon and a flax egg for the egg.
Everything else follows my mom’s scrolling handwritten instructions, save for the few spoonfuls of tahini, because…tahini.
🙂
These patties are golden brown, crispy, and packed with protein and fiber.
My mom’s recipe calls for green pepper, which I love, because I honestly never pick it up at the grocery.
I always overlook it to grab the bright yellow orange and red sweet peppers, which I purchase on a regular basis.
However, the green works well here to add a splash of color against these otherwise golden patties!
The mixture starts with a hearty chickpea and gluten-free oat base bound with a flax egg and creamy tahini holding things together.
I kept my patties on the plain side with minimal seasoning so you can create and personalize them easily for meal prep.
Don’t be afraid to jazz things up a bit!
Add your favorite spices and herbs to make them yours.
I think turmeric, paprika, and cumin might be a good place to start!
The trick to tastiest texturized patties are smashing only half of the chickpeas well so you have some whole chickpea crunch with each bite.
The start of every good chickpea patty is, well, a good chickpea.
If you see a chickpea recipe on the blog, chances are that it’s made with Eden Foods Organic Garbanzo Beans.
These organic U.S.A. family farm garbanzo beans, aka chick peas, are soaked overnight and thoroughly cooked at Eden’s certified organic and kosher cannery with purified water and zero chemical additives.
I love these golden legumes are perfect in my one pan meals, salads, and dips. Also, they’ve go no salt added and are packed in BPA-free can linings!
Alright, let’s talk mayo, kay?
To be honest, I’ve never been a mayo lover.
I always grabbed the mustard and avoided the mayonnaise on any sandwich or sub.
Salmon patties, though, were the exception, the one place where I smeared a bit of mayo on my plate for daintily dipping.
This creamy cashew spread, though, I think you’ll want to get on board with.
It’s lightly tangy and slightly cheesy without any eggs or dairy!
These Chickpea Patties with Cashew Mayonnaise are perfect for meal prep!
Try making a batch for the week to add to salads, bowls, or as the main dish.
At home my mom used to serve them with sweet potatoes, greens, or coleslaw in warmer months.
I love mine here with butter lettuce, fresh sliced tomato, and cashew mayo.
They keep in the fridge for 3-5 days and can be frozen for long term storage.
Leftover cashew mayo keeps in the fridge for up to one week and is perfect for spreading on toast, sandwiches, or as the base to a chickpea salad.
Enjoy!
If you make these Chickpea Patties with Cashew Mayonnaise, I want to see!
Come say hi on Instagram and use #floraandvino!
Check out my Pinterest page to pin more recipe like this one to make later!
For more plant-based patties, check out my Baked Almond Flour Falafel and Crispy Garden Quinoa Burgers.
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XO Lauren
Easy Chickpea Patties with Cashew Mayonnaise
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4-6 patties
Print Recipe
Pin RecipeDescription
Easy chickpea patties made with garbanzo beans and hearty oats. Perfect for meal prep to add to salads, bowls, and plates.
Ingredients
- drizzle avocado oil
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 15-oz. can Eden Foods Organic Garbanzo Beans(Chickpeas)
- 1/4 cup gluten-free old-fashioned rolled oats
- 2 TBSP runny tahini
- 1/4 cup green onion
- 1/4 green pepper, diced
- 1/8 tsp garlic powder
- pinch of Himalayan sea salt
- pinch of black pepper
- CASHEW MAYONNAISE
- 1 cup raw cashews, soaked in water for 4–6 hours, then drained and rinsed
- 1/2 lemon, squeezed
- 1 tsp apple cider vinegar
- 1 tsp nutritional yeast
- 1/4 tsp dijon mustard
- 1/2 tsp Himalayan sea salt
- 1/3– 1/2 cup filtered water
- 1 tsp maple syrup
- For serving: butter lettuce, sliced tomato
Instructions
- Prepare your cashew mayonnaise in advance. Add the soaked cashews and all mayo ingredients to a high speed blender and blend until very well combined and creamy, scraping down the sides as needed to recombine. Taste and add more nutritional yeast for cheesiness, lemon for brightness, or maple syrup for sweetness. Transfer mayonnaise to an airtight container and refrigerate until ready for use.
- Mix the flax egg in a large mixing bowl and allow to sit for a few minutes to gel. Next, add in HALF of the chickpeas and smash well with the back of a fork or a potato smasher.
- Add in the gluten-free oats, tahini, salt, pepper, and garlic powder. Mix until well combined. Add the remaining chickpeas with the green onion and green pepper and lightly smash to combine. Some chickpeas will remain whole– this is desirable. For more uniform patties, try adding the mixture to a blender first.
- Heat a large skillet over medium with a small amount of avocado oil. Form the batter into 4-6 1/3 cup patties and smash into a round burger-shape with your hands. Place patties on the skillet and cook ~5 minutes on each side, until golden brown and crispy. Burgers may crumble slightly– this is OK.
- Remove from the skillet and serve with cashew mayo and optional sides. I love tomato and butter lettuce!
- Chickpea patties keep in the refrigerator for 3-5 days and cashew mayo can be kept for up to one week. Freeze patties for longterm storage.
Notes
*double or triple the recipe to make more patties!
- Category: Lunch, Dinner
- Cuisine: Vegan, Gluten-Free, Oil-Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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