When you want a homemade patty that is packed full of veggies, baked and not fried, easy to throw together and inspired by the flavours of felafel- THIS is you recipe. I have been eating these easy baked vegan green patties for breakfast right through to dinner and they are the perfect savoury snack too.
I have searched the supermarkets from patties that I love and honestly, I find they are either filled with ingredients I don’t like (mostly industrial seed oils or preservatives) or I don’t enjoy the taste or texture. They’re dry or stodgy or bland. I stopped buying them a while a go, but on my quest to eat more vegetables at breakfast time I decided it was high time to have a green patty that ticked all the boxes.
And this is it!
Here is why you’ll love these easy baked vegan green patties
- They are so EASY to make. Just through everything into your food processor, chill the mx for 30 minutes, toll into balls then flatten and bake. No need to rest overnight, precook any vegetables or stand over a frypan for 30 minutes.
- They are absolutely packed full of greens– zucchini, parsley, mint, baby spinach or kale and green peas.
- They hold together well, and are perfect as a burger patty, a on-the-go snack or as a savoury breakfast topped with avocado, sauerkraut and chilli sauce.
- The are freezer friendly. You can double a batch to make 8 and fill the freezer for those nights you need a quick and healthy solution.
- They are free from grains, gluten, dairy, eggs, refined sugar, oil and nuts making them appropriate for nearly every diet.
- They’re super fresh and flavoursome.
If you’re looking for ways to serve these easy baked vegan green patties
While initially I made these easy baked vegan green patties as a burger patty, they are so much more diverse that that. We make them every few days and here are some of our favourite ways to serve them;
- In a nourish bowl with salad greens, cucumber, tahini dressing, pickles, avocado and diced tomato
- Cubed and served in a pita wrap with whatever salad items you have in the fridge
- Served for breakfast with avocado, chilli sauce, hemp seeds, sauerkraut and sprouts.
- In a burger witha colourful slaw
- A side to roast vegetables served with hummus
- Cubed and stirred through. warm cows cows salad.
Some frequently asked questions
1. I don’t have any chia seeds, can I omit them?
No, not really, You can substitute for ground flax seeds or a whole, lightly beaten egg but note that I have not tried either of these options. The chia seeds for a gel that help to hold the patties together and are important to make them stable.
2. Can I fry the patties instead?
No. The patties are too tender to be fried, and this recipe is designed to be baked, which is part of what makes the final product light and tender. Further, that patties set upon cooling, so flipping them while hot while likely cause them to fall apart.
3. I don’t have any chickpeas, what can I use instead?
Any light coloured, precooked (or canned) bean will work just fine.
4. I only have dried herbs, can I substitute those in?
You can use dried herbs for flavour, however you will need to replace the fresh herbs with some extra greens if you want beautiful green patties as pictured.
If you’re after more delicious vegan meals, try:
- Zucchini, kale and black bean enchiladas
- Vegan baked sweet potato with tomato pesto chickpeas
- Creamy vegan tomato basil soup with croutons
- Vegan smokey chilli beans
As always, we love to hear any feedback or comments you have below- we endeavour to get back to you as quick as possible.
These Easy baked vegan green patties are baked, delicious and packed full of green veggies. They’re free from grains, gluten, dairy, eggs, oil, refined sugar and nuts.
1 x 400g can (about 1.5 cups cooked chickpeas) of chickpeas, drained and rinsed well
½ cup green peas, defrosted if frozen
½ cup chopped mint (leaves only)
1 cup chopped parsley (leaves only)
1 small zucchini, grated (see notes)
3 tbsp chia seeds (see notes)
1 cup firmly packed baby spinach (or kale leaves)
1/3 cup sesame or hemp seeds
1 tsp cumin seeds
1 tsp smoked paprika
½ tsp fine salt
½ tsp freshly ground black pepper
½ tsp baking powder
1. Add the top 8 ingredients (chickpeas to sesame seeds) to a food processor and pulse until everything is finely chopped. You don’t want a smooth paste but a finely chopped mixture with small, visible chunks. Add the remaining ingredients and pulse
through until well combined. Transfer mixture to a bow and place in the fridge for 30mins-1 hour.
2. Preheat the oven to 220C. Drizzle preferred oil on a deep baking tray. Remove patty mixture from fridge and form into 4 patties with your hands. You will easily be able to roll into a ball, then use your palms to gently squeeze down into a patty shape. Top with extra sesame seeds (optional). Place on tray and bake for 30 minutes.
3. Once the patties are cooked allow to sit for 30 minutes before using- on cooling, the patties with become firm and hold together well.
To store: place completely cold patties in an air tight container in teh fridge (up to 4 days) or freezer (up to 1 week).
To reheat: heat a fry pan and add a small drizzle of oil. Reduce heat to low-medium and fry for 3-4 minutes or until heated through.
- If you only have large zucchini then grate, salt and squeeze out excess water before adding to this recipe. Large zucchini have more water, and skipping this step will mean soggy patties.
- Do not omit the chia seeds, they are important for this recipe.
Keywords: Vegan meals, vegetarian, grain free, gluten free, oil free, dairy and egg free, nut free