These are packed with protein (about 15 grams in each little patty) thanks to chickpeas and almond flour (which also makes them gloriously gluten free!) I was addicted to Isa and Terry’s chickpea cutlets from Veganomicon for years, but cooking mostly gluten free in my house now has ruled those out. While the texture of these is totally different, they still satisfy my craving for a hearty, chewy patty chalk full of chickpeas. They also have gluten free pretzels in them for crunch, but if you don’t have them just sub more almond flour (or any other gluten free flour you like the taste of – or other pretzels for that matter – or oats). These would be awesome in a pita with some tahini sauce and crispy romaine and fresh, fat slices of summer tomatoes. But, I just like to dunk them (straight outta the pan when they’re likely to burn my fingers) into the creamy, dreamy buffalo sauce pictured (I’ll post the recipe tomorrow).


chickpea almond patties (v + gf)
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup GF pretzel crumbs (just grind up about a cup of pretzels in a food processor)
  • 1½ cups cooked, rinsed chickpeas
  • ½ cup almond flour/meal
  • 1 T neutral-tasting oil
  • 1 t veggie stock concentrate dissolved in -
  • ¼ cup warm water with -
  • 1 T flax seed mixed in.
  • 2 T nutritional yeast (optional)
  • 1 clove garlic, minced
spice blend
  • ½ t oregano
  • ½ t thyme
  • ½ t rubbed sage
  • ¼ t salt
  • ¼ t black pepper
  1. In a food processor (with the S-blade) pulse your pretzel crumbs, chickpeas, and almond flour about 10 times until well combined (but you don’t want the chickpeas to be mush).
  2. Add all of the rest of the ingredients and pulse until well combined (about 10 more times).
  3. Turn mixture out into a large bowl and if it needs it, mix with your hands a bit until it looks like everything has been uniformly distributed.
  4. Wet your hands slightly and turn the dough into six golf-ball-sized balls then gently flatten between your palms (if you want burger-sized patties, just make four).
  5. Spray a non-stick pan lightly with oil and cook patties for 8 minutes on each side over medium-high heat until golden brown.
  6. Let cool slightly before eating (they are good cold too, but better warm).

Just so you can see, I don’t fully grind up my pretzels, I like them left a little chunky. pretzelflour