Savory Chickpea Spinach Patties
These patties are packed with protein and flavor, making them a wholesome addition to any meal. I love how they come together quickly and are so versatile!
I remember the first time I made these Savory Chickpea Spinach Patties on a cozy Sunday afternoon.
It was one of those days when I wanted something nutritious yet comforting.
I love how the chickpeas and spinach blend together, creating a lovely texture and taste.
Plus, they’re perfect for meal prep and can be enjoyed in so many ways – on a salad, in a wrap, or just on their own with a tasty dip!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using nutritional yeast for that cheesy flavor without any nutritional yeast! If you're gluten-free, just ensure your oats are certified gluten-free. Fresh spinach works beautifully, but you can also use frozen if that’s what you have on hand – just make sure to thaw and drain it well.
Tips & Notes
- •I keep mine in an airtight container in the fridge, and they stay fresh for up to a week!
- •For a little kick, try adding some red pepper flakes to the mixture.
Recipe Variations
- •Sometimes I’ll throw in some chopped fresh herbs like parsley or cilantro for added flavor.
- •If I want a bit of zest, I’ll add a splash of lemon juice to the mixture.
Storage & Freezing
These patties store really well in the fridge, and you can also freeze them! Just place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag once solid. They’ll last for about a month in the freezer, and you can reheat them in the oven or skillet when you’re ready to enjoy.
Frequently Asked Questions
Can I bake these instead of frying?
Absolutely! Just preheat your oven to 375°F (190°C), place the patties on a baking sheet lined with parchment paper, and bake for about 25-30 minutes, flipping halfway through.
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These patties are packed with protein and flavor, making them a wholesome addition to any meal. I love how they come together quickly and are so versatile!
Ingredients
Instructions
- 1
Start by preparing your flax flax egg. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl and set it aside to thicken.
- 2
In a large mixing bowl, combine the cooked chickpeas, chopped spinach, oats, nutritional yeast, garlic powder, onion powder, salt, and pepper.
- 3
Once your flax flax egg has thickened, add it to the mixture and mash everything together with a fork or potato masher until well combined but still a bit chunky.
- 4
Form the mixture into small patties, about the size of your palm. You should get around 8-10 patties, depending on how thick you make them.
- 5
Heat the olive oil in a large skillet over medium heat. Once hot, add the patties to the skillet, being careful not to overcrowd them.
- 6
Cook for about 5-7 minutes on each side or until they’re golden brown and crispy. You might need to do this in batches.
- 7
Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil.
- 8
Serve warm, and enjoy them on their own, in a wrap, or over a bed of greens with your favorite dressing!
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