Vegan Chickpea Spinach Patties
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If you’re looking for a healthy, hearty, and budget-friendly vegan recipe, these Chickpea Spinach Patties with Leek are going to be your new go-to. Inspired by Mediterranean flavors and packed with plant-based protein, these patties are crisp on the outside, tender on the inside, and loaded with savory goodness. Whether you’re vegan, vegetarian, or simply aiming to eat more plants, this recipe delivers all the comfort and satisfaction you crave.
I first made these patties when I had leftover chickpeas and spinach in the fridge and didn’t want them to go to waste. With a few additions from my pantry—like breadcrumbs, garlic, onion, and aquafaba—they came together beautifully. The sautéed leeks brought a mellow, sweet onion flavor that made the patties truly unforgettable. Since then, they’ve become a staple in my kitchen.
Why You Will Love This Chickpea Spinach Patties Recipe
- Easy and accessible: Made from common pantry ingredients, these patties are simple to prepare even on busy weeknights.
- High in plant-based protein: Chickpeas are a fantastic source of protein, fiber, and essential nutrients.
- Flavor-packed: The combination of garlic, onion, leek, and spices creates a savory profile that’s deeply satisfying.
- Meal prep-friendly: These patties store well and can be made ahead for quick lunches or dinners.
- Versatile: Serve them in burgers, grain bowls, wraps, or just on their own with a dipping sauce.
- Kid-approved: Mild in spice and full of familiar flavors, they’re great for the whole family.
Ingredient Notes
- Chickpeas: Canned chickpeas are quick and convenient. Be sure to save the liquid (aquafaba) to help bind the patties.
- Spinach: Fresh or frozen spinach works well. If using frozen, thaw and squeeze out the excess liquid.
- Leek: Adds a subtle sweetness and depth of flavor. Be sure to clean thoroughly to remove any grit.
- Onion and Garlic: The classic flavor base. Use yellow or white onion for the best result.
- Breadcrumbs: These give the patties structure. Use gluten-free breadcrumbs if needed.
- Aquafaba: The liquid from canned chickpeas acts as an excellent egg replacer and binder.
- Olive Oil: Used for sautéing the aromatics and for pan-frying if desired.
- Lemon Juice: Brightens up the flavors.
- Spices: Cumin, smoked paprika, turmeric, salt, and pepper give the patties a warm, earthy kick.
- Optional Add-Ins: Nutritional yeast adds umami. Fresh herbs like parsley or cilantro provide freshness.
Recipe Tips
- Mash the chickpeas well: Use a fork or potato masher to break them down. A food processor works too, but don’t over-puree; you want some texture.
- Let the mixture rest: Allowing it to sit for 10-15 minutes helps the breadcrumbs absorb moisture and improves the texture.
- Adjust moisture: If the mixture feels too wet, add more breadcrumbs. If too dry, a splash of lemon juice or aquafaba will help.
- Chill before cooking: For firmer patties that hold their shape better, chill the mixture in the fridge for 20-30 minutes before forming.
- Cook over medium heat: Whether pan-frying or baking, moderate heat ensures a golden crust without burning.
Vegan Serving Suggestions
These patties are super versatile. Here are a few delicious ideas:
- Vegan burger: Serve on a bun with lettuce, tomato, avocado, and vegan mayo or tahini sauce.
- Wraps and pitas: Add to a wrap with hummus, crunchy veggies, and a drizzle of lemon-tahini dressing.
- Grain bowls: Pair with quinoa, roasted veggies, and a dollop of cashew cream or vegan yogurt.
- Salads: Crumble on top of a hearty salad for a protein boost.
- Snack or appetizer: Serve with a dip like vegan tzatziki, salsa, or spicy ketchup.
Storing Tips
- Refrigerator: Store cooked patties in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze uncooked or cooked patties between layers of parchment paper. Store in a freezer-safe container or bag for up to 3 months.
- Reheating: Reheat in a skillet over medium heat, in the oven at 180°C (350°F), or in an air fryer until warmed through.
Frequently Asked Questions about Chickpea Spinach Patties
Can I use dry chickpeas instead of canned? Yes, but be sure to cook them until very soft. You’ll need about 1.5 cups of cooked chickpeas to replace one can.
What if I don’t have aquafaba? You can substitute with chia seeds (2 tbsp chia + 5 tbsp water) or mashed potatoes.
Are these patties gluten-free? They can be! Just use gluten-free breadcrumbs.
Can I bake instead of pan-fry? Absolutely. Brush or spray with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway.
Can I air fry them? Yes! Air fry at 190°C (375°F) for 10-12 minutes until crispy.
Essential Equipment
- Mixing bowls: For combining all ingredients.
- Skillet or non-stick pan: For sautéing aromatics and cooking patties.
- Potato masher or fork: For mashing chickpeas.
- Baking sheet: If you choose to bake the patties.
- Spatula: For flipping patties gently.
- Measuring cups and spoons: For accuracy.
These Vegan Chickpea Spinach Patties with Leek are everything you want in a plant-based recipe: easy, delicious, and nourishing. With minimal ingredients and maximum flavor, they’re perfect for any occasion. Whether you’re prepping meals for the week, feeding a family, or just craving a healthy comfort food fix, this recipe won’t disappoint.
Once you try them, you’ll see why they’ve become a beloved favorite in my kitchen. They’re the kind of recipe that turns simple ingredients into something special.
Have you made these Chickpea Spinach Patties with Leek? I’d love to hear how they turned out! 💬 Share your experience in the comments below, or tag me on Instagram @healthy.living.enthusiast so I can see your delicious creations.
Got a twist on the recipe? Maybe you added sweet potato, fresh herbs, or different spices? Drop your variations below and inspire the community!
Happy cooking! 🌿
Chickpea Spinach Patties
These vegan chickpea spinach patties with leek are crispy on the outside, tender on the inside, and packed with plant-based protein. Perfect for meal prep or a quick dinner!
Ingredients
- 1 can (400g) chickpeas, drained and rinsed – reserve 3 tbsp of the liquid (aquafaba)
- 1 cup fresh spinach, chopped (or use thawed frozen spinach, squeezed dry)
- 1/2 cup leek, thinly sliced (white and light green part)
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1/2 cup breadcrumbs (plus a bit more if needed)
- 3 tbsp aquafaba (from the chickpea can)
- 2 tbsp olive oil (or water for oil-free)
- 1 tbsp lemon juice
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- Optional: 1–2 tbsp nutritional yeast
- Optional: 1 tbsp chopped fresh parsley or cilantro
Instructions
- In a skillet, heat 1 tbsp olive oil and sauté the leek, onion, and garlic over medium heat for about 5–7 minutes until soft. Let cool.
- In a large bowl (or food processor), mash the chickpeas with a fork or pulse until mostly mashed but still a bit chunky.
- Add the chopped spinach, sautéed leek/onion mix, breadcrumbs, aquafaba, lemon juice, spices, and any optional ingredients. Mix well until it comes together.
- Let the mixture sit for about 10 minutes to allow breadcrumbs to absorb moisture and help it firm up.
- Form into 6–8 patties, depending on your preferred size.
- Preheat oven to 200°C (400°F). Place patties on a lined baking sheet, brush with a bit of oil (optional), and bake for 20–25 minutes, flipping halfway.
Notes
- Leave some chunks for texture — this gives the patties a satisfying bite and prevents them from becoming mushy.
- If using frozen or very watery spinach, press out excess liquid before mixing. This helps your patties hold together better and crisp up nicely.
- Let the mixture rest in the fridge for 15–20 minutes. It firms up and makes shaping easier without falling apart during cooking.
If you loved this Chickpea Spinach Patties, you’ll also enjoy:
- Vegan Potato Spinach Patties
- Vegan Red Lentil Sweet Potato Patties
- Cabbage Wedges with Chickpeas
- Chickpea Spinach Soup
- Vegan Three Bean Chili