Veggie Patties

These simple 7-ingredient veggie patties – made with chickpea flour – are a delicious and unexpected way to eat your vegetables.

One of my passions in life is figuring out ways to turn vegetables into a complete meal that isn’t a soup, salad, or stir-fry. Not that there’s anything wrong with those formats – it’s just that I make them all the time and it’s nice to zhuzh up the same-old routine.

These vegan veggie patties (fritters? pancakes?) are packed with bits of onion, carrot, broccoli, and corn, which are all held together with gluten-free chickpea flour. They’re lightly sweet thanks to the carrots and corn, and have a pleasantly diverse texture because of the variety of vegetables.

Add a sauce of your choice and maybe a green side salad, and you’ve got a satisfying dinner in 35 minutes.

Key Ingredients + Substitutions

• The Vegetables: You’ll need an onion, carrot, broccoli, and frozen corn. The onion can be substituted with scallions, while the broccoli can be swapped with cauliflower. If you have fresh corn on the cob, slice the kernels off and use them instead of the frozen version. All in all, you need 4 cups of veg.
• Chickpea Flour: Made from ground chickpeas, this high-protein gluten-free flour is a fabulous binder for vegan veggie patties. When made into a batter with water, it works similarly to beaten eggs.
• Cornstarch: Absorbs extra moisture in the batter. Can be subbed with arrowroot starch.
• Baking Powder: Helps the pancakes become fluffy.

How to Make Veggie Patties

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Prep the Vegetables

Chop the onion and broccoli, and grate the carrot. Combine in a large bowl with the frozen corn. (You should have about 4 cups of vegetables total.)

Tip: Be sure to chop the broccoli pretty finely to avoid lumpy, oddly-shaped patties. Feel free to add the broccoli stems as well!

Step 2: Make the Batter

Combine the chickpea flour with cornstarch, baking powder, salt, and pepper in a separate bowl, and add water and olive oil. Whisk until completely smooth.

Step 3: Finish the Veggie Mixture

Pour the batter into the vegetables and fold to combine.

Step 4: Cook the Patties

Heat a large non-stick skillet over medium heat, add oil, and portion out the patties. Cook until golden brown, about 4 minutes per side. 

Tips for Frying These Vegetable Patties

Use Your Best Non-Stick Pan

Because these are gluten-free and egg-free, they can get a little sticky. If you’re in the market for a new pan, I highly recommend The Original GreenPan.

Fully Pre-Heat the Pan

Be patient and wait until the pan is truly hot before portioning the patties – this will also help prevent sticking. The batter should sizzle as it hits the pan; if it’s not sizzling, wait another minute before adding more batter.

Use Moderate Heat

Medium heat is best here. If your pan is not hot enough, the batter may stick and not brown properly. If it’s too hot, on the other hand, the outsides of the pancakes will get too brown before the batter fully cooks through inside.