Chickpea Patties

Chickpea Patties

Recipe: Chickpea Patties

 Author: Rachel Kieffer, Hamama Friends Group

Prep Time: 30 Minutes , 12 hours for soaking chickpeas

Cook Time: 25 Minutes

Makes: 2-4 Servings

Try out these amazing Chickpea Patties from one of our Hamama growers, Rachel! These are super tasty and versatile - make a sandwich or wrap them, pop them on  a salad or just eat them straight-up! You can flex the recipe measurements depending on how many mouths you’ll be feeding. Doctor it up with extra spices, or leave as is, it’s your choice!

“My best recipes happen when I get creative and experiment in the kitchen with ingredients I have on hand. That is why it is sometimes hard for me to respond to people who ask for the recipe in exact quantities and measurements. I just don’t cook that way. My meal creation is very creative. I can make the same meal but it will look and taste different every time because I make it different every time.

Today’s recipe is one of those examples but I got so many requests for it that I will share it here along with my ‘creative cooking’ process. Make it your own and know that it is ok to try a dish a few times until you ‘get it’.” - Rachel K.


  • 2 cups Chickpeas (dried, then soaked overnight)
  • 4-6 cups of of Water (enough to cover the chickpeas)
  • 1 Kombu Seaweed (goes in the chickpeas while soaking)
  • 2 Bay Leaves (goes in the chickpeas while soaking)
  • ½ medium Onion (chopped finely)
  • 2 cups Kale (chopped finely)
  • 2 cups Cilantro (chopped finely)
  • 2 cups Parsley (chopped finely)
  • A handful of Broccoli Microgreens (chopped finely)
  • 2-3 Eggs (add more in if needed)
  • 1-2 cups Spelt Flour (add more in if needed)
  • 1 Tbsp Cumin (add more if needed)
  • 1 tsp Turmeric (add more if needed)
  • Pinch of White Pepper and Salt 
  • 1 Tbsp Coconut Oil (add in when needed for each patty)
  • Microgreens for garnish


  1. Start by getting out your dried chickpeas, a bowl (I like to cover with a lid) and soak them in the water for 12 hours or longer depending on if you use 2 cups or more. Add in the Kombu seaweed and the bay leaves. Let soak until morning or when ready.
  2. When your chickpeas are fully soaked, get out your food processor and get them to a nice course texture. 
  3. Next, finely chop your herbs and veggies and mix in with the chickpeas. You can also use the food processor and add them in with the chickpeas if you want to do it an easier way.
  4. You can keep it all in the food processor, or pour the mixture out into a medium to large bowl. You can then slowly add in your eggs and spelt flour until the consistency is to your liking. You don’t want it to be too wet or too thick, but just right for patties.
  5. You can mix in the turmeric, cumin, salt and white pepper before forming the patties to cook.
  6. Next for the cooking portion of the patties you can either fry in a skillet or bake.
  7. If you are frying in a skillet you will want to start by adding a little coconut oil to the bottom of the pan on medium high heat. Once the oil heats up, add a spoonful of the patty mixture and cook for 3-5 minutes on both sides. Add a little more coconut oil in each new patty if needed.
  8. For baking the patties, preheat the oven to 350F. Line a baking sheet with parchment paper and add a little oil to each to keep from sticking and so they can turn a nice brown. Cook for 20-25 minutes or until brown.
  9. Once ready, let cool and serve with anything you like! Of course you will want to add microgreen for nutritious flavor!

Make this recipe today!

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