Start your day with these hearty and nutritious chickpea and spinach breakfast patties that are pan-fried until golden and crisp.
Packed with plant-based protein and fresh spinach, these patties are great for vegetarians and anyone looking for a savory breakfast option.
They deliver satisfying texture and flavor and can be easily made ahead for a quick morning meal.
Why You’ll Love This Recipe
- Chickpeas provide a substantial protein base which keeps you full throughout the morning.
- Fresh spinach adds a boost of vitamins and a lovely color contrast to the patties.
- Pan-frying in a little oil crisps the patties on the outside while keeping them tender inside.
- Binding ingredients hold the patties together without needing eggs, making it vegetarian friendly.
Savory Chickpea and Spinach Breakfast Patties
These protein-packed chickpea and spinach breakfast patties are pan-fried to a crispy golden brown, making them a deliciously savory start to your morning.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 8 patties
Ingredients
- 1 (15 oz/425 g) can chickpeas, drained and rinsed
- 2 cups fresh spinach, finely chopped (about 60 g)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs (30 g)
- 2 tablespoons chickpea flour or all-purpose flour (15 g)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder
- 3 tablespoons olive oil or vegetable oil, for frying
Instructions
- Prepare the chickpeas and vegetables In a medium bowl, mash the chickpeas with a fork or potato masher until mostly smooth but still a bit chunky for texture. Add the chopped spinach, onion, and garlic and mix to combine.
- Mix the dry ingredients and bind the mixture Add breadcrumbs, chickpea flour, ground cumin, smoked paprika, salt, pepper, and baking powder to the bowl. Stir well to form a dough-like mixture that holds together. If too wet, add a little more breadcrumbs.
- Form patties Divide the mixture into 8 equal portions and shape each into a firm patty about 3 inches in diameter and 1/2 inch thick.
- Cook the patties Heat the olive oil in a large nonstick skillet over medium heat. Add the patties in a single layer (work in batches if needed). Fry for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Serve warm Remove the patties from the pan and place on a paper towel-lined plate to drain any excess oil. Serve immediately for best texture and flavor.
Helpful Tips
- Use fresh spinach for the best taste and texture; if using frozen, thaw and squeeze out excess moisture before mixing.
- If patties are falling apart, add a little more flour or breadcrumbs to help them hold together better.
- These patties reheat well in a toaster oven or skillet, but reheat gently to avoid drying out.
- If storing leftovers, cool patties completely before refrigerating in an airtight container for up to 3 days.
- Freeze cooked patties wrapped individually for up to 1 month; thaw in fridge before reheating.
Storage and Make-Ahead
Refrigerate cooled patties in an airtight container for up to 3 days.
Freeze cooked patties individually wrapped for up to 1 month and thaw overnight in the refrigerator before reheating.
Reheat frozen or refrigerated patties in a skillet over medium heat or in a toaster oven until warmed through.
Frequently Asked Questions
Can I make these patties gluten-free?
Yes, use gluten-free breadcrumbs or substitute with ground oats or almond flour to make these patties gluten-free.
Can I bake the patties instead of frying?
Yes, bake patties on a parchment-lined baking sheet at 375°F (190°C) for 20-25 minutes, flipping halfway through until golden and cooked through.
Are these patties suitable for vegans?
Yes, this recipe uses no animal products and is vegan-friendly.
Can I add other vegetables to the patties?
Absolutely, finely grated carrots or zucchini (squeezed dry) can be added for extra nutrition and moisture.
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