Chickpea Spinach Patty

This light, fresh plant-based patty brings the tang of lemon, savouriness of sundried tomato, and bright green spinach to your burger or bowl. It’s gluten-free, satisfying, and packed with good stuff.

Ingredients

  • 6 cups – Fresh spinach, chopped
  • 1 tin – Chickpeas, drained
  • 1½ cups – Sundried tomatoes
  • 2 tbsp – Ground flaxseed (linseed)
  • 6 tbsp – Filtered water (for flax)
  • 170 ml – Lemon juice
  • 1 tbsp – Salt
  • 3 tsp – Garlic powder
  • ½ tsp – Black pepper
  • 280g – Rice flour
  • ½ cup – Nutritional yeast
#

Method

  1. Blend flaxseed with water and let sit for 10–15 minutes to form a gel
  2. Roughly chop spinach and sundried tomatoes
  3. Mash chickpeas in a bowl, leaving some texture
  4. Add thickened flaxseed gel, lemon juice, chopped spinach, sundried tomatoes, salt, garlic powder, pepper, nutritional yeast, and rice flour
  5. Mix well until fully combined
  6. Shape into patties (about 120g each)
  7. Pan-fry, oven bake, or freeze for later use

Storage

  • Refrigerate patties for up to 3 days
  • Freeze raw patties separated with parchment paper
  • Cook from frozen or after thawing overnight

Notes

This patty is great paired with citrusy sauces or vegan mayo. The nutritional yeast adds a cheesy depth – you can add a bit more if you like that flavour stronger. Sear in a pan for a crispy edge.

Rate Community Burgers on Google →