Easy Chickpea Freezer Patties

So, I meet new people, and the inevitable “What do you do?” question often leads to the fact that I write a blog about not eating out. This often leads the recipient of said introduction to gauge how much he or she eats out, or not. (“I never cook,” is a common response.) Recently, someone replied saying that the only thing he cooked was a frozen veggie patty now and then.

“Are you vegetarian?” I asked. No, he wasn’t. (Noteworthy aside: many people I know who rarely cook find it much more intimidating to cook meat, and so don’t.) Now, I have nothing against meatless main courses — it’s my bread and butter most of the time — and I firmly believe tofu should be brought out of the doghouse and be enjoyed by all (and not just as a “meat substitute”). But I am not on board with most packaged frozen veggie patties. They are processed foods’ answer to hamburgers, for vegetarians. And they’re comprised of starches, transglutaminases, powders, and some indeterminate specks of vegetables and plant-based proteins. No major crimes here, but to me, they just seem lacking in anything… genuine. It’s like, What’s in it? -Who cares! It’s just not meat!

Another trade-off for the convenience of these patties is their dearth of flavor due to their heavily processed, un-freshness. Actually, make that a dearth of texture that resembles anything natural, too. But, I completely understand that many people find these freezer stashes the quick and easy solution to eating at home (“inexpensive” would be pushing it, however), and a sandwich, after all, has uncanny powers to satisfy. The better that it have plenty of protein, unlike some of these frozen species, and a good balance of grains and vegetables when eaten with a sandwich roll. This is the goal, right?

Believe me, I have no illusions of converting the type of eater who is happy with heating plastic-wrapped veggie patties from the freezer into a homemade chickpea burger-making maven. But I had some beans soaking in water one day, and I thought, that might be a fun thing to try out, a veggie patty.

the patties pre-browning

For one thing, it’s going to need some spice, I got started on it thinking. (Fingers propping open cabinet doors, rummaging through, letting tumble, picking up, and dropping again plastic spice canisters.) Not spicy spices, necessarily. But it’s definitely going to need some definition. I had chickpeas boiling, as you might have guessed by now, after a night’s soak in water. As I waited for them to become tender, I appointed a lineup of predictable partners: cumin and coriander seeds. On the short list and still in the wings until further taste tests: cayenne, mustard seed, a grate of fresh nutmeg and cinnamon.

toasted coriander seeds get crushed with a Chinese soup spoon-cum pestle

chickpeas are gently crisped in a skillet

You know what? These didn’t need all the spices in Sahadi’s to be tasty, crisp and satisfying after all. These turned out fairly simple, a good start. But the method easily lends itself to countless variation, from spices to chopped veggie add-ins. I had sundried tomatoes on hand, so I chopped them finely and added them to my ground chickpea mixture. I also sauteed the chickpeas until slightly toasted on the outside, seasoning them along the way, to get rid of extra moisture. To bring out the most flavor in the coriander and cumin seeds, I toasted them in the same skillet first, then crushed them up with an improvised mortar and pestle.

I began with dried chickpeas and boiled them to perhaps just under-tender. After they were quickly sauteed with some vegetables, I ran the mixture for a few pulses in the food processor. I wanted to retain some chunkiness, so I didn’t work the thing terribly much. How chunky? About this much:

after a whirl in the food processor

Finally, to form the ground mixture into patties, I went with the classic solution: an egg. Nature’s binding agent. I know vegetarians who won’t eat eggs unless they’re baked in pastry or they are otherwise unaware of their presence. But I also know that many things cannot be cooked without eggs, unless you want to go the way of chemical food additives. You would never have fresh pasta, pancakes, pudding, meatballs, doughnuts — the list goes on. (Chrysanthe, I hate to tell you, but everything in that dessert on Saturday had eggs: the ice cream, chocolate cakes and ladyfingers.)

After forming them into those ubiquitous sandwich-stuffing discs, I cooked these patties on both sides in a pan for a little crust, before freezing. Now that they’re individually wrapped and frozen, they’re ready to reheat in any whichway — the microwave, toaster oven, broiler, or the pan again — and top with any fixins’.

Easy Chickpea Freezer Patties
(makes 4 patties)

3 cups ready-to-eat chickpeas, either canned or soaked overnight and boiled about 1 hour until tender, drained
1/4 cup carrots, finely chopped
1/4 cup green or red bell pepper, finely chopped
2-3 sundried tomatoes, finely chopped
1 clove garlic, minced
1 large scallion, chopped
1 egg
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon cayenne pepper
salt and black pepper to taste
4 tablespoons extra-virgin olive oil

Heat a heavy-bottomed skillet over medium-high. Once hot, add the coriander seeds and cook about 3 minutes, shaking the pan occasionally. Remove and repeat with the cumin seeds another 2 minutes. Transfer seeds to a small bowl (or a real mortar and pestle) and crush with the back of a broad, flat object.

In the same pan, heat a tablespoon of oil and add the (well-drained) chickpeas. Season with a pinch of salt and pepper and the cayenne pepper. Cook, stirring occasionally, until the chickpeas develop a slight browned crust on the surface. Reduce heat, and add the carrots, bell pepper, sundried tomatoes and another tablespoon of oil. Season with another pinch of salt and pepper. Cook, stirring occasionally, for another 1-2 minutes. Remove from heat.

Once slightly cooled, transfer the chickpea mixture as well as the scallions and garlic to a food processor. Pulse about five seconds, or until slightly chunky but evenly so. Transfer to a bowl. Taste for seasoning, adding a little extra salt, pepper or cayenne if desired. Add the egg and stir to fully combine. Form mixture into four equal patties.

Heat the last tablespoon of oil in the skillet. Cook patties on each side for a couple minutes until just lightly browned. Let cool. Serve immediately or wrap with plastic to reheat in the oven, microwave or pan.

Cost Calculator
(for 4 servings)

3 cups chickpeas (from a 1 lb bag for $1.29): $0.50
1 small carrot (from a $3 bag of about 15 from the Greenmarket): $0.20
3 sundried tomatoes: $0.35
1/4 cup bell pepper: $0.30
1 scallion: $0.10
1 egg: $0.33
4 tablespoons olive oil: $0.25
garlic clove, tsp each coriander and cumin, salt, pepper, cayenne: $0.25

Total: $2.28

Health Factor

Two brownie points: It doesn’t get much leaner than this. Another obvious goal of the veggie patty is to be a healthier, low-cholesterol alternative to meaty sandwiches. This one succeeds, with just a little fat from the egg and olive oil and the array of nutrients found in the plants. In addition to protein, chickpeas provide fiber and some iron. One thing to watch out for, however: they’re high in carbs.

Green Factor

Five maple leaves: I learned the most fascinating thing from some Greenmarket folks recently. Beans can be grown in the tri-state area. Locally-grown beans, of any kind. Why not? I’ll look forward to finding fresher versions of my favorite dried pantry staples hopefully not too far in the future. In the meantime, this recipe mainly consists of the dried pantry staple, with a minimal dose of seasonal and unseasonal veggies.

25 Responses

  1. Kevin Conroy

    Looks great. My favorite veggie burger recipe is: http://www.chow.com/stories/10663

    However, it’s fairly complicated to make and takes about 2 to 2.5 hours from start to finish (depending on how familiar you are with the recipe). It’s SOOO worth it, though. I double it and make 16 patties at at time. They freeze very well and taste just as good thawed as they do fresh.

  2. noa

    It does look great, and simple, which is always good. As for the eggs: a good solution for vegetarians who don’t like eating too many eggs because of the way the chickens are treated (that would be me) – free range eggs are a good option, even if the egg is hiding in a cake… For recipes like this one, though, were the egg is used just for binding, I think a mixture of flax and water would work just fine.

  3. cathy

    Noa: Great tip on the flax and water! I’ll have to try that sometime. And yes, I always use free-range eggs, too. Cheers!

  4. andrew

    what!?!?! you can totally make pancakes without eggs! also, for the veggies patties you could have added half a cup of vital wheat gluten and some water. Delish! Loved the post.

  5. Marc @ NoRecipes

    I totally agree about those weird veggie meat-substitutes that have a bunch of things I can’t pronounce in them. There’s one brand (I forget which one) that contains “mycoprotein”, which as far as I can tell is a fungus they grow in a vat to increase the protein content of the patty… Scary!

    Anyhow it was great meeting you today at the Rachels’s event:-)

  6. [email protected]

    I just did a chickpea pattie post myself! I can see the headline now: Home-Made Veggie Burgers Storm Eastern Sea Board. Delicious.. But I did two versions: one that was pan-fried and relied on moisture and temperature as the binding agent, and another that I baked with a flax and water mixture to hold it together. Flax meal is a vegan baking staple; it whips up with a texture miraculously like an egg and binds marvelously under oven temperatures. That’s why I baked the flaxy chickpea patties, since the binding won’t happen in the heat generated on a stovetop. Alas, the baked patties didn’t make the cut. I far preferred the texture and flavor of the fried guys, and those didn’t need the flax mixture to bind. Of course, adding an egg is always a surefire way to hold your burgers in place.

    Marc, that stuff you’re thinking of is “Quorn-” pronounced “corn.” Yeah, I don’t trust anything that masquerades itself by sounding like a food staple while containing very little actual food.

  7. Michelle

    These look awesome! I’ve been meaning to make bean and veggie burgers for a while now, thanks for the inspiration. And I am definitely with you on tofu being way more than just a meat substitute.

  8. bryan

    these look fantastic…i’m definitely going to make some – they could become an office staple. as for quorn, i was eating them for lunch for a couple weeks until i noticed i was getting short of breath after lunch. who’d have thought my lunch would be dangerous to someone with a penicillin allergy? anyhow, thanks for the fantastic recipes!

  9. Jennifer

    My pasta machine/roller thing came with a recipe for eggless pasta… just use soda water instead of an egg. Works well when we need cholesterol free pasta for something, but want it homemade!

    I’m all for “real” food, too. I’m veggie (but eat eggs and such), but I will never eat a fake meat product!

  10. cliff1976

    Thanks for the recipe. I liked the flavor of these patties (especially on whole grain bread with some shawarma sauce), but absolutely could not get them to stay together in patty form in the pan. They broke up almost immediately. That egg binder didn’t seem to do the trick. Any ideas for improvement?

  11. danielle

    as someone who enjoyed many a dojo veggie burger in my teen angst days; i am fully confident when i say that dr.praeger’s frozen version is rather lovely…as is the one posted above.
    add some baby greens and ginger dressing and you’re floating.

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  13. Luna

    I’m actually going camping in a few days, and have been looking for a good veggie burger that would be able to sit around in a cooler, and the last ones I made disappointed me so much that I just caved in and bought two boxes of veggie burgers (a “spicy Black Bean” and “Grillers: Turk’y”). Man…I wish I had seen this recipe before hand! I could have saved about 9 bucks!
    Oh well, I’ll have to try these later on. Sounds like they’d be good to pack in a lunch box with some wheat bread and cheddar cheese. (a tastier alternative to the rather nasty veggie burgers at my school, or their counterpart entirely-iceberg-lettuce salads)
    So, alas, it was found too late. But I shall keep this in mind!

  14. Mel

    The only thing to note in the cooking instructions is that it doesn’t say when to add the coriander and cumin seeds, which I presume is when cooking the chickpeas?

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  22. Gerry

    Please revise the recipe to indicate when to add the cumin and coriander. It was too late for me, but others might benefit.

  23. Laura

    Hi, are the sun dried tomatoes for flavor or texture? I’m not a fan and wondering about a substitute? Thanks.

  24. Dennise Heeren

    patties fell apart in first attempt using 1/2 cup mixture/ per pattie; tried 1/3 cup mixture in next batch and still fell apart when turning and transferring to cooling rack. Even when pushing gently on top of pattie they squish easily. Flavor so-so, but then substituted I garam masala for the coriander and cumin seed. Texture quite dry. Will not make again.

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