These Sun-Dried Tomato Chickpea Patties are an easy, quick, and delicious veggie burger that can be enjoyed for lunch or dinner! I love them served over a bed of arugula with a side of roasted potatoes.

A Sun-Dried Tomato Chickpea Patty sits on top of another. They both are topped with a yogurt sauce and are sitting on top of a bed of arugula. Another plate with patties sits in the background, along with a small bowl with yogurt sauce.

These Sun-Dried Tomato Chickpea Patties have been a staple in our household for years. They’re very easy to whip up and can be ready to serve in just about 20 minutes. I love that my whole family can eat them, even my 1.5-year-old, who only has a couple of teeth!

Why You’ll Love This Chickpea Patty Recipe

  • Quick. These burger patties take about 20 minutes to make!
  • Freezable. Double your recipe and freeze half of the patties for an easy meal down the road.
  • Versatile. You can serve these in a hamburger or ciabatta bun, on a bed of lettuce or arugula, or just by themselves.
An overhead view of Sun-Dried Tomato Chickpea Patties on two plates with arugula and roasted potatoes.

How to Make Sun-Dried Tomato Chickpea Patties

STEP 1 – Make the Patties

In a food processor, blend all of the ingredients together until smooth. Alternatively, you can simply mash the chickpeas in a bowl and mix in the remaining ingredients to form the patties by hand.

STEP 2 – Cook the Patties

Pan-Fry: Heat a pan with 1 tablespoon olive oil on medium heat. Use a spoon to scoop out the mixture and use your hand to form a burger patty. Place each patty in the pan and cook for about 3-4 minutes on each side or until golden brown.

Bake: Use a spoon to scoop out the mixture and use your hand to form a burger patty. Place each patty on a baking sheet lined with parchment paper. Bake in the oven for 15 minutes at 425 degrees Fahrenheit. Flip patties over at the 10-minute mark and then bake for another 5 minutes on the other side. 

How to Store Sun-Dried Tomato Chickpea Patties

Fridge: Store leftover chickpea patties in the fridge for up to 3 days. Reheat either in a fry pan with a little olive oil or reheat in the microwave.

Freezer: Allow patties to cool completely, then store in a Ziploc bag or air-tight freezer-safe container. Place a small piece of parchment paper between each patty so they don’t stick together. When you want to reheat them, you can reheat in the microwave until cooked through or reheat from frozen in a pan until cooked through.

What to Serve With Chickpea Patties

– Over a bed of arugula or salad mix

– In a burger bun or ciabatta bun

– With a side of homemade (or frozen!) french fries or sweet potatoes

– Topped with Garlic Lemon Yogurt Sauce or simply a dollop of plain yogurt

An overhead view of two chickpea patties on a plate with arugula and roasted potatoes.

More Chickpea Recipes

Lemon Parmesan Baked Gnocchi With Zucchini and Chickpeas

Cauliflower Potato Curry With Chickpeas

Roasted Chickpea Salad With Tahini Dressing

Vegan One-Pot Tomato Vodka Pasta

If you tried this Sun-Dried Tomato Chickpea Patty recipe or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!

A Sun-Dried Tomato Chickpea Patty sits on top of another. They both are topped with a yogurt sauce and are sitting on top of a bed of arugula. Another plate with patties sits in the background, along with a small bowl with yogurt sauce.
5 stars (3 ratings)

Sun-Dried Tomato Chickpea Patties With Garlic Lemon Yogurt Sauce

Author: Kaileigh Gaffney
Yield: 5 burgers
These Sun-Dried Tomato Chickpea Patties are an easy, quick, and delicious veggie burger that can be enjoyed for lunch or dinner!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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Ingredients
 

  • 1 (15-ounce) can chickpeas
  • 1 egg
  • ½ cup chopped basil, (or 2 tablespoons dried basil)
  • ¼ cup sun-dried tomatoes
  • ¼ cup parmesan
  • ½ cup feta cheese
  • ¼ cup bread crumbs, (or ⅔ cup rolled oats)
  • 2 tablespoons coconut aminos
  • 2 tablespoons olive oil , (1 tbsp for patties and 1 tbsp for pan)
  • ½ teaspoon garlic powder

Garlic Lemon Yogurt Sauce

  • 1/2 cup plain yogurt
  • 1 tablespoon olive oil
  • 1/2 lemon , juiced
  • 1 small clove garlic , minced
  • 1/4 cup cilantro or basil, chopped
  • (Optional) 1 green onion , chopped

Instructions
 

  • In a food processor, blend all ingredients together until smooth. *Alternatively, you can mash the chickpeas in a bowl and mix in the remaining ingredients to form the patty mixture by hand.
  • Heat a pan with olive oil on medium heat.
  • Use a spoon to scoop out the mixture and use your hand to form a burger patty.
  • Place each patty in the pan and cook for about 3-4 minutes on each side or until golden brown.

Notes

Serve over a bed of arugula or on a hamburger or ciabatta bun.
*If hand-mixing the patties, make sure to chop the sun-dried tomatoes finely. Especially if you are serving these patties as a baby-led weaning recipe.
Bake: Instead of pan-frying them, you can bake the patties in the oven at 425 degrees Fahrenheit for 15 minutes. Flip patties over at the 10-minute mark and then bake for another 5 minutes on the other side. 
Course: Dinner
Cuisine: American
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