Toasted Garbanzo Patties

These vegetarian patties skip the canned chickpeas entirely and start with toasted garbanzo flour mixed with water to form a thick, bindable base. Ground pecans add richness and fat, oat flakes give structure, and savory (the herb, not just the flavor) brings an earthy, peppery note that pairs naturally with chickpea.

Let the flour and water mixture sit before adding everything else. That resting time lets the garbanzo flour hydrate fully so your patties hold together in the pan instead of crumbling apart. Once everything is combined, the batter should be thick enough to shape with your hands. If it’s too loose, add a little more flour.

Flatten the patties thin while they cook. Thin patties crisp up on both sides and cook through evenly. The recipe recommends toasted sesame oil for frying, and it makes a real difference. Regular oil works, but the toasted sesame adds a warm, nutty aroma that complements the garbanzo and pecans.

Pro Tips

• Toast the garbanzo flour in a dry skillet before mixing if it isn’t pre-toasted. Raw chickpea flour has a bitter, beany taste that disappears with toasting.
• Keep your hands damp when shaping patties so the mixture doesn’t stick to your fingers.
• These are fragile when warm. Let them firm up on a wire rack for a minute before serving.

Variations

• Add cumin and smoked paprika for a Middle Eastern-inspired version.
• Swap pecans for sunflower seeds to keep it nut-free.
• Serve in a pita with tahini, pickled onion, and shredded lettuce for a falafel-style sandwich.