Four-Ingredient Vegan Chickpea Patties with Tahini Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Simple vegan chickpea patties made with just four ingredients, served with a tangy tahini sauce for a quick and wholesome meal. This Middle Eastern-inspired vegan recipe, ready in about 20 minutes, pairs canned chickpeas, drained and rinsed, rolled oats, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Middle Eastern cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, pulse 1 can (15 oz) drained and rinsed chickpeas until coarsely chopped but not pureed. Transfer to a bowl and add 1/2 cup rolled oats, 1 tsp ground cumin, and 1/4 cup chopped fresh parsley. Season with 1/2 tsp salt and mix until combined.
  2. Step 2: Form the mixture into 4 patties about 3 inches in diameter, pressing firmly to hold shape.
  3. Step 3: Heat 2 tbsp olive oil in a non-stick skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and crispy on the outside.
  4. Step 4: Meanwhile, whisk together 3 tbsp tahini, 1 tbsp lemon juice, 2 tbsp water, and 1/4 tsp garlic powder in a small bowl until smooth and pourable.
  5. Step 5: Serve the chickpea patties warm with a drizzle of tahini sauce and a side salad or flatbread for a satisfying vegan meal.

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