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    Crispy Chickpea Corn Patties

    May 19, 2021 By Rene 61 Comments

    These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners!

    Jump to Recipe
    These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners | ThisSavoryVegan.com #thissavoryvegan #cornfritters #veganlunchideas

    This recipe is saucy, crispy, crunchy goodness. It literally has all my favorite things - a homemade slaw, TWO different sauces and crispy patties that are like a combination of falafel and fritters. Make the patties ahead of time and freeze them for future lunches and dinners!

    How to make Crispy Chickpea Corn Patties

    To make the patties, combine the chickpeas (including the can liquid), brown rice, red onion, cilantro and spices to a food processor. Pulse to combine, then transfer to a bowl. Add the corn & panko and stir to combine. The mixture should be slightly sticky, but can still be easily formed into patties.

    These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners | ThisSavoryVegan.com #thissavoryvegan #cornfritters #veganlunchideas

    Use a measuring cup to form the patties and place on a parchment-lined baking sheet. Sprinkle them with a little extra smoked paprika and place in the freezer for 20 minutes. This will help them keep their shape when frying.

    Add some oil to a non-stick pan. Working in batches, add the patties to the pan and cook until browned on both sides - about 4-5 minutes per side. Just be sure not to disturb the patties too much while frying. This will help them get crispy and stay intact. Transfer to a plate and repeat with the remaining patties.

    These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners | ThisSavoryVegan.com #thissavoryvegan #cornfritters #veganlunchideas

    How to serve Crispy Chickpea Corn Patties

    While the patties are freezing prepare the chipotle aioli and the kale slaw. I used a pre-made crunchy kale salad mix, but you could also use a coleslaw mix. Either way, add the greens to a bowl and toss with my homemade basil sauce.

    Place some slaw on each plate and top with two of the chickpea patties. Add a dollop of chipotle aioli to each patty and a sprinkle of cilantro.

    These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners | ThisSavoryVegan.com #thissavoryvegan #cornfritters #veganlunchideas

    Need more recipe inspo? Check these out:

    • Spicy Black Bean Burgers
    • Vegan Cajun Black Bean Burgers
    • Zesty Brown Rice Black Bean Vegan Sliders
    • Tomato Corn Avocado Pasta Salad
    These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners | ThisSavoryVegan.com #thissavoryvegan #cornfritters #veganlunchideas
    These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners | ThisSavoryVegan.com #thissavoryvegan #cornfritters #veganlunchideas
    Print Pin
    4.87 from 51 votes

    Crispy Chickpea Corn Patties

    These Crispy Chickpea Corn Patties are served with a crunchy basil slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners!
    Course lunch, Main Course
    Cuisine American, Mediterranean
    Keyword aioli, brown rice, burger, chickpeas, chipotle, freezer meal, lunch
    Prep Time 20 minutes
    Cook Time 20 minutes
    Freeze Time 20 minutes
    Total Time 1 hour
    Servings 5
    Calories 429kcal

    Ingredients

    FOR THE CHICKPEA PATTIES

    • 1 15-ounce can chickpeas including the can liquid
    • 1 cup cooked brown rice
    • ½ red onion roughly chopped
    • ¼ cup cilantro plus more for serving
    • ½ teaspoon smoked paprika
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • ½ teaspoon pepper
    • 1 teaspoon garlic salt
    • ½ cup frozen corn thawed
    • 1 cup panko bread crumbs
    • salt if needed
    • oil for frying

    FOR THE CHIPOTLE AIOLI

    • ⅓ cup vegan mayo
    • 1 chipotle pepper in adobo
    • 1 clove garlic
    • ½ lime juiced
    • ½ teaspoon cumin

    FOR THE KALE SLAW

    • ⅓ cup vegan mayo
    • 3 cloves garlic
    • 10 basil leaves
    • 1 tablespoon olive oil
    • salt & pepper to taste
    • 1 tablespoon apple cider vinegar
    • water if needed
    • 5 cups kale slaw*

    Instructions

    • Add all of the chickpea patty ingredients (through the garlic salt) to a food processor. Pulse until combined. Transfer to a bowl and add the corn & panko. Stir to combine. Taste and add salt if needed.
    • Line a baking sheet with parchment paper. Use ¼ cup measuring cup to form the mixture into patties - I was able to make 10 patties. Place them on the baking sheet and sprinkle with some smoked paprika. Put the patties in the freezer for at least 20 minutes.
    • Meanwhile, add all of the chipotle aioli ingredients to a food processor or blender and combine. Taste and adjust seasoning if needed. Transfer to a bowl and set aside.
    • Add all of the slaw sauce ingredients (through the apple cider vinegar) to a food processor or blender and combine. Add water to get your desired consistency. Taste and adjust seasoning if needed. Add the slaw and the dressing to a bowl and toss to combine. Place in the fridge.
    • Heat some oil** in a non-stick pan over medium heat. Working in batches, add the patties and brown on both sides*** (about 4-5 minutes per side). Remove from the pan and repeat with the remaining patties.
    • To serve, add some slaw to each plate and top with two patties, some chipotle aioli and a sprinkle of cilantro.

    Video

    Notes

    *I used a pre-made kale/cabbage salad mix. You can use a coleslaw mix instead.
    **You can use as little or as much oil as you want - just be sure to use a good non-stick pan. Get the one I used here.
    ***Try not to touch the patties too much before flipping. The more you leave them untouched, the crispier they will get and the better they will stay together. 
    FOR FREEZING: Prepare the patties and allow to freeze completely on the baking sheet (about an hour). Remove them from the freezer and transfer to a freezer-safe container. Follow the same heating instructions - no need to thaw the patties out.

    Nutrition

    Calories: 429kcal | Carbohydrates: 41g | Protein: 9g | Fat: 25g | Saturated Fat: 3g | Sodium: 994mg | Potassium: 362mg | Fiber: 7g | Sugar: 2g | Iron: 3mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners | ThisSavoryVegan.com #thissavoryvegan #cornfritters #veganlunchideas
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    Reader Interactions

    Comments

    1. Charles Frazier

      January 25, 2023 at 3:05 pm

      These look great! They also look like they'd be great in an air fryer. What do you think? Do you have any input on the best way to adapt this recipe for that purpose?

      Reply
      • Rene

        February 06, 2023 at 11:24 am

        You can definitely cook them in the air fryer - I would try 380 for 5-7 minutes per side.

        Reply
    2. O

      December 17, 2022 at 1:23 pm

      5 stars
      These patties and the coleslaw were delicious! Even my carnivorous hubby loved this meal. I had to tweak the recipe a bit. In lieu of corn I added finely chopped broccoli. I have 6 uncooked patties in the freezer that won’t be in there for long. I have a picture but don’t know how to post it.

      Reply
      • Rene

        December 21, 2022 at 2:58 pm

        So glad you liked these! Love having some on hand in the freezer for a quick meal!

        Reply
    3. Stephanie

      November 18, 2022 at 4:45 am

      5 stars
      I've made this recipe so many times! It's SO easy and yummy. I don't freeze it before putting it in the oven -- the patties stick so well without that step (tried this one time when I was pressed for time). One of my family's go to's made along with some cripsy potato bites and a coleslaw - red cabbage, carrot and beet. SO DELICIOUS!!!! I bake mine -- 350 for 30 mins and then the last 15 or so mins I increase to 400 and then a quick broil. I'm not good at calculating things in the oven so these are the steps i have to take until I know exactly what to bake it at. haha Thanks Rene!!!

      Reply
      • Anne

        December 03, 2022 at 4:53 pm

        Do you oil them before baking them?

        Reply
    4. Erika

      September 14, 2022 at 12:55 pm

      I just found this recipe, and I'm going to make it for dinner. The only question is if you freeze them before they are ready to eat or after you baked/ fry them.

      Reply
      • Rene

        September 15, 2022 at 5:51 pm

        Hi Erika, You're going to freeze them before cooking. This helps them stay together while cooking.

        Reply
    5. Annie E

      August 21, 2022 at 2:00 pm

      5 stars
      Wow, the aquafaba- what a game changer. I changed a few things in this recipe mostly out of laziness... I only seasoned with nutritional yeast and salt/pepper because the spice cabinet seemed way too daunting but the flavor was still very good. But most of all I loved how the aquafaba bound the recipes like an egg- I used about half the can of liquid. I also baked mine on parchment (again out of laziness) and they held up better than any other veggie burger/patty, especially when corn is involved they seem to always fall apart but these didn't! I baked them 40 mins (flipping in between) and they are crispy and well cooked and I'm so excited. I'm going to use aquafaba in all my veggie burgers from now on. Thank you!!

      Reply
      • Sam

        October 29, 2022 at 11:11 am

        Looks amazing! Can you use canned corn instead of frozen?

        Reply
        • Rene

          November 03, 2022 at 1:38 pm

          Definitely!

          Reply
    6. leah

      August 06, 2022 at 2:21 am

      5 stars
      I love GreenPans. They're my favorite. My husband works from home so I'm always looking for lunch ideas for us and our two young girls. These were delicious. Like always I doubled the spices, but I still gave it five stars because they were good. We just like seasoning.

      Reply
    7. Claudia

      July 29, 2022 at 3:37 pm

      5 stars
      Very good, made a couple minor tweaks after reading all the reviews.1) I didn’t add all the chickpea liquid -only about half of it. I did safe the rest just in case I’d need to add it. 2) this was my first experience with this kind of pepper and I thought I was going to die from the teeny tiny speck of it I tried before adding a whole one in. So, I only used about 1/3 of that rascal and it turned out just right. 3) I like to bread things using crushed up Ritz crackers so I did that here, too. The final outcome of the patties and the sauce was really, really delicious! Thank you for sharing this recipe!

      Reply
    8. J

      June 29, 2022 at 7:52 pm

      We really liked this! The texture came out a bit wonky... almost too soft internally. I'm going to try smaller/thinker cakes next time. Great flavors, though! (I did use my own slaw dressing recipe, but loved the idea of adding kale to a traditional slaw!)

      Reply
    9. Steph

      June 05, 2022 at 5:04 pm

      3 stars
      The slaw was WAY too garlicky. It was so garlicky it was spicy. I would do a clove or less next time. The corn patties were pretty darn good. I dusted them with flour and they didn't stick and got nice and crunchy yet fluffy on the inside. Chipotle sauce was ok but maybe too limey or something.

      Reply
    10. Psm

      May 24, 2022 at 4:21 pm

      5 stars
      I made them in my air flyer yummo!
      We’re grain free so I left out rice and added in chickpea flour. I used grain free bread crumbs I made.

      Reply
      • Rene

        June 01, 2022 at 1:06 pm

        So glad you were able to make subs to make it work for you!

        Reply
      • Deb

        November 25, 2022 at 10:32 pm

        How long did you air fry them for and what temp?

        Reply
      • Michele

        January 06, 2023 at 7:05 pm

        5 stars
        My husband and I are not vegans. This recipe popped up on my Pinterest page. We are trying to move to no meat meals. This recipe was WONDERFUL. I used can corn instead of frozen and regular mayo instead of vegan mayo. We will definitely be making this dish pretty regularly and will be looking for others on your website. Thank you.
        .

        Reply
    11. Lauren

      May 20, 2022 at 4:24 pm

      5 stars
      Restaurant quality. SO good. Probably the best recipe I’ve found, and the husband agrees!!! Thank you, thank you!!!

      Reply
      • Rene

        June 01, 2022 at 1:04 pm

        OMG! Thank you so much! So glad you liked it!

        Reply
    12. Jennifer Mckenzie

      May 13, 2022 at 6:50 am

      5 stars
      This recipe was awesome! I used Gluten free Panko bread crumbs and omitted the brine but added a couple of tablespoons of high-quality olive oil and yum! All of it was really tasty! Many thanks to you for sharing.

      Reply
    13. Wendy

      April 10, 2022 at 6:29 pm

      5 stars
      Hi Rene. Thank you so much for sharing - this was a hit at my house and is being added to our rotation! So happy I made a double batch and have another dinner in the freezer for a weekday. 😉

      Reply
      • Rene

        April 12, 2022 at 3:37 pm

        Thanks so much for the sweet review Wendy! So glad you liked them!

        Reply
    14. Julie

      March 11, 2022 at 9:02 am

      5 stars
      Obsessed with these!!! I am keeping the patties in the freezer for lunches during the week. This recipe is incredible. Used a different pepper since I couldn’t find roasted in adobo, and I’m not vegan so I used regular mayo - and it worked. Thank you SO much for this recipe!

      Reply
      • Jessi

        April 24, 2022 at 8:03 pm

        5 stars
        Made these tonight with what we had on hand... Yellow onion and green onion instead of red onion and cilantro and goodness gracious they were tasty!! I've been looking for yummy food to share with our baby.

        Reply
    15. Heather

      March 01, 2022 at 12:24 pm

      5 stars
      These were a hit!! I didn't add all the chickpea liquid, just enough to make a nice thick paste. I also doubled the dressing and used cashews and water in place of the vegan mayo. The dressing is amazing!!! I also made a double batch of patties so I could freeze them for later use. Can't wait to have them again!
      Thanks for the great recipe!

      Reply
      • Rene

        March 02, 2022 at 8:59 am

        Yes! These make the best freezer meal! So glad you liked them.

        Reply
    16. Christina

      January 13, 2022 at 5:39 pm

      4 stars
      My husband I really liked this meal. Delicious! My pattie’s fell apart but I think I missed a step somehow, but super yummy. We loved the kale slaw and dressing too. I didn’t have an adobo pepper and sauce so I substituted a squirt of sriracha. Turned out great.

      We will definitely make again!

      Reply
      • WM

        February 03, 2022 at 8:35 pm

        Probably one of the best vegan dinners I have ever made. My vegetarian teen loved them! They came out exactly as pictured.

        Reply
        • Rene

          February 04, 2022 at 8:35 am

          So happy they were a hit Wendy!

          Reply
    17. Kelsey

      January 09, 2022 at 11:03 am

      1 star
      This recipe did not work for me at all. The corn patties fell completely apart into a mush. The aoli amount was so small that it couldn’t be blended.

      Reply
      • Rene

        January 13, 2022 at 11:50 am

        So sorry it didn't work out for you Kelsey!

        Reply
      • Tiffiany D Irvin

        October 01, 2022 at 4:36 pm

        5 stars
        I made these exactly as the recipe IM SOOOO IN LOVE😭 THANK YOU SO MUCH!!!

        Reply
    18. Ashley

      January 04, 2022 at 5:26 pm

      This was really tasty! I had leftover white rice in my fridge already, so I used that and it worked great. Next time I would use maybe 1/4 of the chickpea liquid instead of the whole can and I think the mixture would be perfect consistency.

      Reply
    19. Maria Nowling

      October 02, 2021 at 2:55 pm

      5 stars
      The flavors are delicious! I added a quarter cup of vital wheat gluten which allowed me to skip the 20 minutes in the freezer and they held together perfectly! I also breaded them with a mixture of plain bread crumbs and plain panko before frying and it added a nice little crunch. I am definitely making these again... and again.

      Reply
      • Rene

        October 08, 2021 at 8:45 am

        Hi Maria - I love the idea of breading them! That sounds super tasty! So glad you enjoyed.

        Reply
      • JJ

        March 14, 2022 at 7:03 am

        5 stars
        I made a double batch and they turned out perfect. I will keep this recipe. I missed a step. I didn’t use the chickpea liquid. I blended the mixture in the food processor till the mixture came together past the crumbly stage. It just took a minute or two. The mixture was just fine. I always use a burger press with parchment papers on the top and bottom so the burgers stay together and freezing is the key. The burgers look very professional. After I freeze for an hour I can stack in a bag and use any time or share them. The aioli and slaw were great too. Thank you!

        Reply
    20. Antoaneta Moslehi

      August 11, 2021 at 3:31 pm

      Love the recipe! They tasted great although mine weren't really crispy but rather on the softer side and i am trying to figure out how to fix this next time, any suggestions?

      Reply
      • kristin modin

        August 30, 2021 at 10:25 am

        Mine too! They were pretty crumbly actually. Flavor is good.

        Reply
    21. Alynn

      June 30, 2021 at 8:51 pm

      These look great! Is the nutritional info for all the components, slaw, aioli, and patty, or just the patty?

      Ty!

      Reply
      • Rene

        July 01, 2021 at 4:02 pm

        Hi Alynn - it is for everything. So each serving has 2 patties, slaw and aioli!

        Reply
      • Kelli Elizabeth Poncy

        June 12, 2022 at 5:39 pm

        5 stars
        these were so good my kids loved them I followed the recipe , and the best part was obviosly the fried part thanks for the recipe!

        Reply
        • Rene

          June 20, 2022 at 2:26 pm

          Yay! So glad they were a hit!

          Reply
    22. MS

      June 18, 2021 at 9:33 am

      5 stars
      This is a tasty alternative to all the cold vegan foods I eat! I made it exactly as written (I used dried, cooked chickpeas though) and they stayed together just fine!

      Reply
    23. Jessica

      June 15, 2021 at 4:24 pm

      5 stars
      Oh wow these are delicious! I thought I had some cooked brown rice handy but didn’t, so I used extra breadcrumbs to help thicken the patties. They turned out great!

      Reply
      • Rene

        June 17, 2021 at 7:58 am

        Yay! so glad you liked these Jessica!

        Reply
        • Jessica

          July 07, 2021 at 3:55 pm

          I had so much mix that I froze a bunch of patties to cook later. I used a couple as “burgers” last week on a bun with the usual burger toppings.

          Reply
    24. Tanya

      June 03, 2021 at 1:00 pm

      I had trouble getting this one to stick together even with freezing for longer on initial preparation. Hope the ones still in the freezer are not so crumbly. Flavor is good though I am still considering more spiciness with chopped fresh jalapeño next time.

      Reply
      • Rene

        June 03, 2021 at 4:22 pm

        Hi Tanya - Sorry you had some issues keeping them together. Something to try for the rest is to really them sit before flipping. I found that if I checked the bottom to see if they were browned enough, the more likely they crumbled. Getting that good base crispiness is key. Hope the next round is better 🤗

        Reply
    25. Jen

      May 31, 2021 at 7:30 pm

      5 stars
      As soon as I saw this recipe posted on Instagram I knew I had to make it. So flavorful and healthy!! My husband and I really love them. They’re super easy too so it makes for a very quick weeknight meal. I will add a little more corn next time just cause I love the sweetness and texture. Great recipe Rene!! Thank you so much for creating and sharing.

      Reply
    26. Rhonda

      May 26, 2021 at 12:25 pm

      5 stars
      I haven't tried this recipe yet but it looks yummy. I would like to know if the calorie count includes the slaw & sauce?

      Reply
      • Rene

        May 27, 2021 at 3:06 pm

        Yep, it includes everything. The nutrition values are per serving and there are 5 servings for this recipe!

        Reply
        • Rhonda

          May 29, 2021 at 5:29 pm

          I tried it tonight & it tastes as good as it looks. I didn't have any basil so I used cilantro & a couple mint leaves. Very tasty salad & the mayo is to die for....

          Reply
          • Laura

            March 12, 2022 at 5:11 am

            5 stars
            We made these last night, and they are spectacular! My entire family agrees that they will become a regular in our rotation, and we're not vegan. 😊 I did substitute Tunisian Harissa for the Chipotle in the aoli as it was what I had on hand, and it was fantastic. Thanks for the recipe!

            Reply
    27. Sarah Schaale

      May 25, 2021 at 8:18 pm

      Made these tonight—SO GOOD! thank you!

      Reply
      • Rene

        May 29, 2021 at 10:50 am

        Thanks Sarah!

        Reply
    28. Maggie

      May 19, 2021 at 11:22 am

      These look fabulous! Any guess as to how they would do in an air fryer lined with perforated parchment? Maybe 5 min per side at 400 degrees?

      Reply
      • Rene

        May 19, 2021 at 5:57 pm

        So I tried them out in the air fryer and they just taste way better pan fried. Even if you only use a tiny bit of oil, I think pan frying is the way to go. BUT, I have been reheating leftovers in the air fryer!

        Reply
        • Anna

          January 12, 2022 at 5:24 pm

          I am not vegan but I could eat these every night!! I subbed the panko for corn flakes and it was still awesome i made them into tiny cocktail fritters, I wanted to make the sauce but I ate them too quickly! Next time I will make the plate.

          Reply
          • Rene

            January 13, 2022 at 11:52 am

            Hi Anna - So glad you liked them. And I love the idea of corn flakes with these. Yum!

            Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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