Vibrant Chickpea and Spinach Breakfast Patties

Name: Vibrant Chickpea and Spinach Breakfast Patties
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1.5 cups cooked chickpeas (well-drained and mashed); 2 cups fresh spinach (packed, chopped); 0.5 cups rolled oats (ground into flour); 2 tbsp ground flaxseed (mixed with water to make flax egg); 6 tbsp water (for flax egg); 1 tsp garlic powder; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.5 tsp black pepper; 2 tbsp olive oil (for frying)

These vegan chickpea and spinach patties are crispy on the outside, tender inside, and packed with flavor for a nutritious start to your day.

Servings

Total time

35 min

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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.