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Chickpea Patties With Cucumber Mint Salad for Two [Vegan, Gluten-Free]

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The chickpea patties are made with chickpeas and potatoes, chickpea flour, gluten-free breadcrumbs, and aquafaba holding them together. It’s great because you use the chickpeas and the liquid in the can, with enough liquid leftover to make breakfast the next day (like maybe some vegan waffles?). The chickpea patties sit on some hummus. The patties are then topped with a refreshing cucumber mint salad that pairs really well with the spices in the chickpea patties.

Chickpea Patties With Cucumber Mint Salad for Two [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan






To Make the Cucumber Mint Salad:

  • cup cucumber, sliced very thin
  • tablespoon white wine vinegar
  • 1/2 tablespoon olive oil
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1/4 cup fresh mint, chopped

To Make the Chickpea Patties:

  • 1 cup cooked chickpeas
  • 1 cup potatoes, diced
  • 1 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/2 cup chickpea flour
  • 1/4 cup gluten-free breadcrumbs
  • 2 tablespoons aquafaba
  • 2 tablespoons neutral oil, divided
  • 1/2 cup hummus
  • 1 serving cucumber mint salad (recipe above)


To Make the Cucumber Mint Salad:

  1. To make the dressing, whisk together the vinegar, olive oil, and sugar in a small bowl. Add salt and pepper, to taste.
  2. Toss the dressing on to the cucumber. Cover, and store the salad in the fridge until you are ready to serve the chickpea patties.  Note: you want the cucumbers to sit in the dressing for a good half an hour to hour before serving. When you are ready to serve the salad, toss in the fresh mint.

To Make the Chickpea Patties:

  1. Place the chickpeas and potatoes in a medium sized frying pan.
  2. Cover the chickpeas and potatoes with water.
  3. Cook on medium/medium-high heat until the water has all been absorbed and you can easily mash the potatoes with a fork. If you need to add more water to achieve this, don’t hesitate.
  4. Once you can mash the potatoes and chickpea, transfer them into a bowl. Add the spices, salt, chickpea flour, breadcrumbs, aquafaba, and 1 tablespoon of the oil. Mash until smooth.
  5. Let the mixture cool until you can handle it comfortably.
  6. Form the mixture into 8 patties and place the patties in the fridge for about 15 minutes to firm up.
  7. Heat the remaining 1 tablespoon of oil in a frying pan over medium heat.
  8. Cook the patties until golden brown on each side, about 10 minutes in total – make sure you cook the patties long enough (uncooked chickpea flour does not have a pleasant taste).
  9. Spread 1/4 cup of hummus on to a plate and place 4 chickpea patties on top of the hummus. Top with half of the cucumber mint salad and serve. Repeat for second plate.





Hi, my name is Marieke Gruwel and I am the photographer and recipe developer behind The Vegan Harvest! The Vegan Harvest is an all vegan, all gluten free food blog where I share my recipe creations but also stories about my life. When I'm not cooking or taking photographs, you can find me curled up with my three kitties, a good book, and a glass of wine.



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