Chickpea Patties Recipe
From Falafel Fumble to Chickpea Patties: Embracing Mistakes in the Kitchen
Hi! Today, I’m sharing a recipe for gluten-free, plant-based chickpea patties that I accidentally created.
The Story Behind the Dish
I set out to make falafels for the first time, soaking dry chickpeas the night before. The next morning, I drained and rinsed them, then started cooking them with veggie broth and bay leaves, feeling pretty proud of myself.
As the chickpeas simmered, I looked up falafel recipes online and realized with a sinking feeling that falafels require uncooked chickpeas, not cooked ones. Frustrated that my plan was falling apart, I blurted out, “Why am I such an idiot?!” It was a small mistake, but I was being way too hard on myself. I didn’t know falafels used uncooked chickpeas! If a friend had made the same mistake, I wouldn’t be upset with them at all—in fact, I’d be more concerned that they were being so harsh on themselves over something so minor.
In that moment, I realized I needed to practice more self-compassion. Instead of dwelling on the mistake, I took a deep breath and saw an opportunity. With a pot full of cooked chickpeas, I thought, “Why not try something else?” And that’s how these chickpea patties were born. It was my first time making bean patties, and in the end, I really enjoyed the process. The experience reminded me to be kinder to myself, embrace the unexpected, and appreciate the creative process in the kitchen—mistakes and all. And most importantly, I learned falafels require soaked, uncooked chickpeas.
Recipe Overview
Prep Time: 1 hour 15 minutes
Cooking Time: 20 - 30 minutes
Yields: ~14 patties
Ingredients
2 tablespoons ground flaxseed
¼ cup water (for flax egg)
2 cups cooked chickpeas
1 red onion, minced
4 cloves garlic, minced
Juice of ½ a lemon
1 raw sweet potato, grated
1 raw carrot, grated
1 cup chickpea flour
1-inch piece of fresh ginger, grated
1 tablespoon curry powder
1 tablespoon ground cumin
½ teaspoon ground turmeric
¼ cup fresh parsley, chopped
1 teaspoon paprika
½ teaspoon red pepper flakes
2 tablespoons olive oil (for the dough, plus extra for greasing the pan)
Salt and pepper, to taste
Directions
Make the flax egg by mixing the ground flaxseed with water. Let it sit for about 10 minutes so that it becomes gelatinous.
In a large bowl, combine all the ingredients except the chopped parsley. Add the flax egg once it has set.
Use an immersion blender or food processor to blend the mixture until smooth, or until it reaches your desired consistency. I like leaving a few chunks of chickpeas for texture—just be careful not to over-process the batter.
Mix in the chopped parsley, and knead the dough with your hands to ensure everything is well combined.
Let the dough rest for at least 1 hour.
Heat a skillet over medium heat and add a drizzle of olive oil.
Measure out about ¼ cup of dough for each patty and shape it into small, round patties about ⅓-½ inch thick with your hands.
Cook the patties until the edges are set, about 2-4 minutes per side, or until both sides are golden brown.
Serve with garnishes like yogurt, dill, parsley, scallions, or capers.
Food for Thought
As I write about self-compassion and embracing mistakes in the kitchen, I’m reminding myself as well. Whether in the kitchen or in life, things don’t always go as planned—and that’s okay. It’s a chance to be kind to ourselves and find opportunities in what we see as missteps. The next time you make a “mistake” in the kitchen, pause, breathe, and consider what new dish might come from the unexpected.
Take care,
Rebecca