These Chickpea Potato Patties turn simple, affordable ingredients into a wholesome, satisfying meal with golden edges, a tender center, and plenty of savory flavor.
For more healthy vegetarian patties, try our Chickpea Sweet Potato Patties, Lentil Potato Patties, and Black Bean Patties.
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Why you’ll love our Chickpea Potato Patties!
These Chickpea Potato Patties are an easy, satisfying way to turn a few everyday ingredients into a wholesome meal. 🥔 Made with chickpeas, potato, Parmesan, egg, and simple seasonings, they’re golden on the outside, tender inside, and packed with savory flavor.
Louise and I love how the chickpeas and potato make these patties hearty without feeling heavy. Chickpeas bring plant-based protein and fiber, while keeping the ingredient list simple and familiar. 🌱
There’s no flour and no complicated prep. Just microwave the potato with the skin on, mash it with the chickpeas, mix in the remaining ingredients, and pan-fry until beautifully golden.
Serve them warm with tzatziki, marinara sauce, or Greek yogurt seasoned with salt and a squeeze of lemon. 🍋 Add a simple salad or roasted vegetables, and you’ve got an easy, nutritious meal that fits beautifully into everyday Mediterranean-style eating.
P.S: Looking for more wholesome patties? Try our Lentil Sweet Potato Patties, Sweet Potato Corn Patties, or Lentil Quinoa Patties.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Chickpeas: Canned chickpeas make this an easy chickpea recipe with minimal prep. Drain and rinse well. You can also use chickpeas cooked from scratch.
- Potato: Use 2 to 3 small or medium Yukon Gold or yellow potatoes, about 11 oz / 320 g total. Russet or red potatoes also work. Keep the skin on for extra fiber and easier prep.
- Parmesan: Adds savory, salty richness and helps the patties hold together. Substitute Pecorino Romano or a vegetarian hard cheese.
- Egg: Binds the mixture so the patties are easy to shape and flip. We haven’t tested an egg-free substitute.
- Red onion: Adds sweetness and a little bite. Substitute yellow onion, shallot, or green onions.
- Garlic: Fresh grated garlic adds plenty of flavor. If you’re garlic intolerant, simply leave it out or add extra herbs.
- Dried oregano: Gives these flourless chickpea patties a Mediterranean flavor. Substitute dried thyme or Italian seasoning.
- Smoked paprika: Adds warmth and a subtle smoky note. Sweet paprika, cumin, or chili powder are good alternatives.
- Salt and black pepper: Bring all the flavors together.
- Olive oil: For pan-frying until golden. Extra virgin or regular olive oil both work.
How to Make Chickpea Potato Patties
Step 1. Cook and mash the potato
Pierce the potatoes several times with a fork, then microwave for 5 to 7 minutes, or until a knife slides through easily.
Add the potatoes to a large mixing bowl, skin and all, and mash with a potato masher.
Step 2. Mash with the chickpeas
Add the drained and rinsed chickpeas and mash them into the potato.
Keep some chickpea pieces for texture rather than mashing everything into a smooth paste.
Step 3. Add the remaining ingredients
Add the grated Parmesan, egg, finely chopped red onion, grated garlic, oregano, smoked paprika, salt, and black pepper.
Mix well with a fork until everything is evenly combined and the mixture holds together when pressed.
Step 4. Shape and pan-fry
Scoop about 2 to 3 tablespoons of mixture into your hands. Squeeze it gently into a ball, then flatten it into a patty.
Heat a little olive oil in a nonstick skillet over medium heat. Cook the patties for 3 to 4 minutes per side, or until deeply golden.
Serve warm with tzatziki, marinara, ranch dressing or Greek yogurt seasoned with a pinch of salt and a squeeze of lemon.
Tips
- Keep the potato skins on: There’s no need to peel the potatoes. Microwave them whole, then mash them skin and all for easier prep and extra texture.
- Drain the chickpeas well: Excess water can make the mixture softer and harder to shape.
- Don’t over-mash: Leave some chickpea pieces intact. This gives the patties better texture instead of making the center dense and pasty.
- Squeeze before you flatten: Press each portion firmly into a ball with your hands first, then flatten it into a patty. This helps the flourless mixture hold together.
- Keep them fairly thick: Avoid making the patties too thin. Thicker patties stay more tender in the center.
- Use a nonstick skillet: It makes the patties easier to cook and flip with less oil.
- Let them develop a crust: Once the patties are in the pan, avoid moving them around. Let the first side become deeply golden before flipping so they hold together better.
- For moister patties: Mix 1 to 2 tablespoons of extra virgin olive oil into the mixture. We leave it out to keep the patties lighter, but it’s a good option for a richer, more tender center.
- Don’t overcook them: The potato and chickpeas are already cooked, so cook just until the patties are deeply golden and the egg is cooked through.
- Serve with a sauce: Tzatziki, marinara, or Greek yogurt with a pinch of salt and squeeze of lemon adds moisture and makes these patties even more satisfying.
Frequently Asked Questions
Yes. These patties are naturally gluten-free as written because they don’t contain flour or breadcrumbs. If needed, check the labels on packaged ingredients such as Parmesan and spices.
Make sure the chickpeas are well drained and squeeze each portion firmly into a ball before flattening it. Once in the skillet, let the first side develop a golden crust before flipping.
Yes. Cooked potatoes can work well in this chickpea and potato recipe. Mash them with the chickpeas and proceed with the recipe. Keep in mind that the texture may vary depending on how the potatoes were originally prepared.
Yes. For baked patties, arrange them on a parchment-lined baking sheet, brush or spray both sides with olive oil, and bake at 400°F (200°C) for about 20 minutes, flipping halfway, until golden.
For the air fryer, lightly spray the basket with oil and arrange the patties in a single layer. Spray both sides of the patties with olive oil, then air fry at 360°F (180°C) for 8 to 10 minutes until golden and heated through.
Yes. You can prepare the mixture ahead, cover it, and refrigerate it until you’re ready to shape and cook the patties.
Let the patties cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet or microwave until warm. They’re a convenient canned chickpea recipe to make ahead for quick lunches and dinners.
Yes. Let the cooked patties cool completely, then freeze them in a freezer-safe container for up to 3 months. Place parchment paper between layers so they don’t stick together.
Thaw overnight in the refrigerator, then reheat in a skillet, oven, air fryer, or microwave until hot.
More Easy Chickpea Recipes
- Chickpea Soup
- Mediterranean Chickpea Soup
- Chickpea Noodle Soup
- Chickpea Orzo
- Chickpea Pasta Salad
- Chickpea Stew
- Chickpea Curry
- Greek Yogurt Chickpea Curry
If you try this Chickpea Potato Patties Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Chickpea Potato Patties (Cheap and Healthy)
Ingredients
- 2 cans chickpeas 15 oz / 400 g each can — drained and rinsed
- 3 small potatoes (2 medium / 1 large potato) – about 11 oz / 320 g raw
- ⅓ cup grated parmesan
- 1 large egg
- ½ red onion finely chopped
- 1 clove garlic grated
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¾ teaspoon salt + black pepper
- 2 tablespoons olive oil for cooking the fritters
Instructions
- Cook the potatoes: Pierce 3 small potatoes with a fork and microwave for about 5 minutes, or until a knife slides through easily.Add them to a large bowl, skin on, and mash well.
- Mash the chickpeas: Add 2 cans chickpeas (rinsed) and mash them into the potatoes, leaving some chickpea pieces for texture.
- Mix: Add ⅓ cup grated parmesan, 1 large egg, ½ red onion (finely chopped), 1 clove garlic (grated), 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ¾ teaspoon salt, and black pepper.Mix with a fork until well combined and the mixture holds together when pressed.
- Shape and cook: Scoop 2 to 3 tablespoons of mixture into your hands. Squeeze into a ball, then flatten into a patty.Heat a drizzle of olive oil in a nonstick skillet over medium heat. Cook for 3 to 4 minutes per side, until golden brown.Serve warm with tzatziki, marinara, ranch dressing, or Greek yogurt with salt and lemon.
Notes
- Canned chickpeas → Chickpeas cooked from scratch.
- Potato → Russet or red potatoes.
- Parmesan → Pecorino Romano or vegetarian hard cheese.
- Egg → No tested substitute.
- Red onion → Yellow onion, shallot, or green onions.
- Garlic → Leave it out or add extra herbs.
- Dried oregano → Dried thyme or Italian seasoning.
- Smoked paprika → Sweet paprika, cumin, or chili powder.
- Olive oil → Extra virgin or regular olive oil.
- Keep the skins on: Easier prep and extra texture.
- Drain chickpeas well: Extra water makes shaping harder.
- Don’t over-mash: Leave some chickpea pieces for texture.
- Squeeze, then flatten: This helps the patties hold together.
- Keep them thick: Thicker patties stay more tender.
- Use nonstick: Easier flipping with less oil.
- Let them brown: Don’t move them until a golden crust forms.
- For moister patties: Add 1–2 tablespoons extra virgin olive oil.
- Don’t overcook: Cook just until golden and cooked through.
- Serve with sauce: Try tzatziki, marinara, or lemony Greek yogurt.
- Storage: Refrigerate cooked patties in an airtight container for up to 4 days.
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
All your recipes sound so good. I can’t decide what to try first. I was thinking of substituting nutritional yeast for the parmesan cheese. What do you think?
Hi Sara, thank you for being here!!
We haven’t tested nutritional yeast as a substitute for the Parmesan in this recipe. The Parmesan adds savory, salty flavor, but it also helps the patties hold together a little, so I can’t say for sure how they would turn out with nutritional yeast instead. The egg is the main binder, though, and the potato and chickpeas also provide structure.
If you try the swap, I’d love to hear how it goes 🙂 Kindest,
Louise
I made the patties today. I got 12 rather than 8. I also cooked my own chickpeas so I didn’t know exactly how much to use. I added some nutritional yeast along with the cheese for extra flavor and nutrition. I served them with yogurt mixed with nutritional yeast, a bit of salt and a splask of lemon juice. Very nice.
Looks good
Hi, this recipe is delicious, but the mixture was too moist and practically dissolved in the pan.
Hi Tamara, I’m glad you enjoyed the flavor, but sorry the mixture gave you trouble.
It sounds like there was a little too much moisture in the mixture. So, first make sure the chickpeas are drained really well, as excess water can make the patties much softer. Also, try not to over-mash the chickpeas, and squeeze each portion firmly into a ball before flattening it into a patty.
When frying, let the first side develop a good golden crust before moving or flipping the patties. That should help them hold together much better.
I hope that helps – thank you again for your feedback here.
Kindest,
Louise
What a discovery !
If you add an extra potato no need for an egg
I used Violife cheese … came out perfect
Try serving this with tofu scramble
Baked beans .. and tomato..
YUM
Signed .. Linda … ( vegan for the animals )
I’m new to this site. Love the way it makes cooking easy, quick and healthy.
Thank you
How necessary is the cheese? Is it only for flavour or is it also important as a binding agent? Thanks.
Hi Mel, good question 🙂
The Parmesan does help the patties hold together a little, so it isn’t only there for flavor. That said, the egg is the main binder, while the potato and chickpeas also give the mixture quite a bit of structure.
You could try leaving the cheese out, but the patties may be a little more delicate and less savory. I’d make sure to squeeze them firmly when shaping and let the first side get a good crust before flipping. 😊
I hope that helps,
BEst, Louise
Hi, Louise
Thanks for the quick response.
I was concerned mostly about the cheese as a binding agent, so I think I might try adding a small amount of cornflour or potato flour, or perhaps chickpea flour, to help bind the patties.
As for the flavour, I’m not worried about that. I could use nutritional yeast to compensate for the cheesy flavour. Plus, in addition to the smoked paprika, I’ll probably add some chilli flakes. That will add flavour, albeit a different type of flavour.
Thanks again
PS: I’ll definitely follow your advice about squeezing the patties firmly and letting the first side get a good crust before flipping. Thanks!
can you please repost the ‘many things to do with lentils’. I lost it! Thank you, love your site
Hi Janine! 😊 I think this is the lentil collection you’re looking for: https://theplantbasedschool.com/lentil-dinners/
So glad you’re enjoying the recipes, thank you so much for being here!!
Warmest,
Louise