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Chickpea and Spinach Patties

A simple, tasty vegan recipe rich in plant-based proteins. Ideal for a light yet delicious lunch or dinner, perfect also for those with little time in the kitchen.

Chickpea and Spinach Patties

Difficulty

Time

35 minutes

Category

Lactose freeVeganVegetarian

Nutritional Values

Estimated nutritional values per 100g*

Calories

160Kcal

Carbohydrates

20g

Proteins

7g

Fats

5g

Fibres

6g

Salt

0.3g

*Values are estimated and may vary depending on the actual ingredients used and their quantity

Ingredients (for 4 people)

IngredientQuantity
Cooked chickpeas400g (14oz)
Fresh spinach100g (3.5oz)
Onion1 small
Garlic2 cloves
Breadcrumbs50g (1.75oz)
Olive oil2 tablespoons
Turmeric1 teaspoon (about 2g)
Lemon juiceHalf a lemon
Tahini (optional)1 tablespoon
Saltto taste
Black pepperto taste
Fresh parsley (optional)to taste

Preparation

  1. Wash the spinach and sauté it in a pan with a tablespoon of olive oil for a few minutes, until wilted. Let it cool and squeeze well to remove excess water.
  2. Finely chop the onion and garlic.
  3. In a food processor or with a potato masher, blend the chickpeas until you get a purée, leaving some small chunks for texture.
  4. In a large bowl, combine the chickpeas, spinach, onion, garlic, turmeric, lemon juice, tahini (if used), salt, pepper, and breadcrumbs. Mix well until you get a firm mixture.
  5. If the mixture is too soft, add more breadcrumbs little by little.
  6. Shape into patties with your hands, to your desired size.
  7. Heat a drizzle of oil in a non-stick pan and cook the patties for 5-7 minutes per side, until golden.
  8. Serve hot with tahini sauce, guacamole, or a fresh salad.

Extra Tips

  • You can also bake the patties in the oven at 180°C (356°F) for 20 minutes, turning them halfway through.
  • Add spices like paprika or cumin for a bolder flavour.
  • Leftover patties are great cold too, perfect for packed lunches.

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