Crispy Chickpea Corn Patties
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These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners!
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.
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.
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.
Need more recipe inspo? Check these out:
Crispy Chickpea Corn Patties
Ingredients
FOR THE CHICKPEA PATTIES
- 1 15-ounce can chickpeas including the can liquid
- 1 cup cooked brown rice
- 1/2 red onion roughly chopped
- 1/4 cup cilantro plus more for serving
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp pepper
- 1 tsp garlic salt
- 1/2 cup frozen corn thawed
- 1 cup panko bread crumbs
- salt if needed
- oil for frying
FOR THE CHIPOTLE AIOLI
- 1/3 cup vegan mayo
- 1 chipotle pepper in adobo
- 1 clove garlic
- 1/2 lime juiced
- 1/2 tsp cumin
FOR THE KALE SLAW
- 1/3 cup vegan mayo
- 3 cloves garlic
- 10 basil leaves
- 1 tbsp olive oil
- salt & pepper to taste
- 1 tbsp 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 1/4 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
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Better the second time. This time I drained and rinces the chick peas and then followed the recipe. They were less mushy. Fabulous!!!
Could you use an air fryer to cook them?
We made these last night and they were delicious. The recipe is a keeper, thank you for creating it! I also used cabbage for the slaw as that is what I had, but really want to try the kale next time.
Really delicious recipe. Had a little trouble getting patties to stick together but popping them in the freezer did the trick. Used fat free greek yogurt b/c we aren’t vegan. A restaurant worthy dish!
These were delicious and were very easy to make.
This is such a refreshing, crisp summer meal. Its a unique dinner with so much robust flavor. I loved it, felt like I was eating at fine-dining vegan restaurant!
WOW!!! This recipe is incredible! My son, who hates coleslaw, loved this one (I just used cabbage). This would be a great dinner for company…can have it all ready to go early in the day and then bake the patties when guests arrive. I baked the patties at 375 for 45-50 minutes. Definitely making this again!
Yayyyy – so glad it was a hit Lori!
Do you think the nutrition information includes a serving of the coleslaw? I wish I knew the nutrition info for just the patties without the coleslaw and aioli sauce. I crushed the patty up and fried it in a little oil then stirred it into riced cauliflower. To die for!!
The nutrition info does include the slaw! But you could always use one of those nutrition calculators with just the patty info! So glad you liked them!
This was absolutely scrumptious!! I didn’t have the basil for the slaw so it didn’t have as much flavor as I would have hoped, but that’s on me. I can’t wait to try next time with the basil. The patties were so yummy and crispy! Even my chickpea hating husband loved them! 😆
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?
You can definitely cook them in the air fryer – I would try 380 for 5-7 minutes per side.
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.
So glad you liked these! Love having some on hand in the freezer for a quick meal!
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!!!
Do you oil them before baking them?
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.
Hi Erika, You’re going to freeze them before cooking. This helps them stay together while cooking.
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!!
Looks amazing! Can you use canned corn instead of frozen?
Definitely!
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.
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!
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!)
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.
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.
So glad you were able to make subs to make it work for you!
How long did you air fry them for and what temp?
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.
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Restaurant quality. SO good. Probably the best recipe I’ve found, and the husband agrees!!! Thank you, thank you!!!
OMG! Thank you so much! So glad you liked it!
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.
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. 😉
Thanks so much for the sweet review Wendy! So glad you liked them!
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!
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.
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!
Yes! These make the best freezer meal! So glad you liked them.
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!
Probably one of the best vegan dinners I have ever made. My vegetarian teen loved them! They came out exactly as pictured.
So happy they were a hit Wendy!
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.
So sorry it didn’t work out for you Kelsey!
I made these exactly as the recipe IM SOOOO IN LOVE😭 THANK YOU SO MUCH!!!
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.
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.
Hi Maria – I love the idea of breading them! That sounds super tasty! So glad you enjoyed.
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!
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?
Mine too! They were pretty crumbly actually. Flavor is good.
These look great! Is the nutritional info for all the components, slaw, aioli, and patty, or just the patty?
Ty!
Hi Alynn – it is for everything. So each serving has 2 patties, slaw and aioli!
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!
Yay! So glad they were a hit!
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!
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!
Yay! so glad you liked these Jessica!
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.
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.
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 🤗
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.
I haven’t tried this recipe yet but it looks yummy. I would like to know if the calorie count includes the slaw & sauce?
Yep, it includes everything. The nutrition values are per serving and there are 5 servings for this recipe!
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….
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!
Made these tonight—SO GOOD! thank you!
Thanks Sarah!
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?
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!
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.
Hi Anna – So glad you liked them. And I love the idea of corn flakes with these. Yum!