Chickpea and courgette patties

Crispy plant-based patties made with chickpeas and courgette, browned in a frying pan. High in plant protein and fibre, they can go in a burger, on a salad or be served with raw vegetables.

Preparation: 20 min  |  Cooking: 12 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 136 kcal · 8 g protein · 17 g carbohydrate · 3 g fat

Ingredients

• 1 tin chickpeas
• 1 courgette
• 1 onion
• 3 tbsp chickpea flour
• 1 tsp cumin
• 2 cloves garlic

Method

1. Grate the courgette and squeeze out the water.
2. Mash the chickpeas and mix with the courgette, onion, garlic, flour and cumin.
3. Shape into patties.
4. Brown them in a frying pan for 5 to 6 minutes on each side.

Nutritional benefits

Chickpeas and chickpea flour provide plant protein and filling fibre, while courgette adds bulk and vitamins for few calories. Cooked in a frying pan with little oil, these patties are a light, nourishing plant-based option that is naturally dairy-free.

Variations and substitutions

• With herbs (mint, coriander) in the style of falafel.
• Baked in the oven for less fat.
• As a veggie burger with raw vegetables.
• With lentils instead of chickpeas.

Storage and making ahead

Keep for 3 days and can be frozen. Reheat in a frying pan or the oven to restore the crispness.

💡 Good to know

Really squeeze the grated courgette (in a tea towel): it is the key step for patties that hold together and brown well.

Read more

Discover more vegetarian recipes · vegan recipes · high-protein recipes · dairy-free recipes.

The foods in this recipe: chickpeas · courgette · onion · chickpea flour · cumin.

You might also like these recipes: Oven-baked falafels · Chickpea crackers · Scrambled tofu.