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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 | ThisSavoryVegan.com #thissavoryvegan #cornfritters #veganlunchideas
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5 from 7 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



  • 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


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


  • 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*


  • 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 dish 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.



*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.


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