Vibrant Chickpea and Spinach Breakfast Patties
These vegan chickpea and spinach patties are crispy on the outside, tender inside, and packed with flavor for a nutritious start to your day.
Steps
- 1
In a small bowl, combine ground flaxseed and water; let sit for 5-10 minutes until thickened to form a flax egg.
- 2
In a food processor, pulse the cooked chickpeas until slightly mashed but still chunky.
- 3
Add chopped spinach, ground oats, prepared flax egg, garlic powder, ground cumin, smoked paprika, salt, and black pepper to the food processor. Pulse until mixture comes together into a thick, sticky dough.
- 4
Form the mixture into 8 equal patties, about 2.5 inches in diameter.
- 5
Heat olive oil in a large non-stick skillet over medium heat.
- 6
Cook patties for 4-5 minutes on each side or until golden brown and crispy. Remove from skillet and drain on paper towels before serving.
Tips from the chef
Make sure the chickpeas are well-drained to avoid soggy patties.
If mixture is too wet, add a little more oat flour to help bind.
Serve with avocado slices, fresh tomatoes, or your favorite vegan sauce for extra flavor.
These patties can be baked at 375°F (190°C) for 20 minutes, flipping halfway, as a healthier alternative to frying.
Use fresh or frozen spinach; if using frozen, thaw and squeeze out excess moisture before adding.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.