There was a stretch of time when I was trying to add more plant-based proteins to our meals — but I still wanted food that felt filling and satisfying. These chickpea patties were a happy accident that quickly turned into a regular weeknight dinner. They’re full of flavor, grill beautifully, and hold together like a dream. Even my picky eater asked for seconds the first time I served them on buns with avocado and slaw. That’s when I knew this one was a keeper.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed

• ¼ cup rolled oats

• 1 small carrot, grated

• 2 garlic cloves, minced

• 2 tbsp fresh parsley or cilantro, chopped

• 1 tbsp lemon juice

• 1 tsp cumin

• ½ tsp smoked paprika

• Salt and pepper, to taste

• 1–2 tbsp olive oil (for brushing or grilling)

Instructions

1. In a food processor, pulse chickpeas and oats until just combined (not fully puréed — leave some texture).

2. Add grated carrot, garlic, herbs, lemon juice, spices, salt, and pepper. Pulse a few more times to mix.

3. Form mixture into 4 patties. If mixture feels too soft, chill for 15–20 minutes.

4. Preheat grill or grill pan to medium-high. Brush patties with olive oil.

5. Grill for 4–5 minutes per side, until golden and firm with nice grill marks.

6. Serve warm on buns, with salad, or tucked into a wrap with your favorite sauce.

Sarah’s Tips

• Want extra crunch? Add finely chopped red onion or sunflower seeds to the mix.

• These freeze well! Make a double batch and stash extras for quick dinners.

• Top with tahini, yogurt sauce, or avocado for a fresh finish.

Nutrition (Per Patty):

• Calories: 190

• Protein: 7g

• Carbs: 21g

• Fat: 8g

• Fiber: 5g

• Sugar: 2g