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Vegetable and Chickpea Patties with Spinach
Original recipe: 12 servings · Prep: 15 min · Cook: 20 min · Total: 45 min
By TinyTummyTreats Editorial TeamPublished Apr 4, 2026 | Updated Oct 17, 2026
International
45 mins
recipevegetable-based
Chickpeas, carrot, zucchini and spinach mixed with oats and flax binder, pan-fried and baked as patties. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 10 minutes; total about 45 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
20 min
Total
45 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1 1/2 cups chickpeas (cooked or canned, drained and rinsed)
- 1 cup fresh spinach leaves
- 1 medium carrot
- 1 small zucchini (courgette)
- 1/2 cup rolled oats (gluten-free if needed)
- 1 tablespoon ground flaxseed
- 2 tablespoons olive oil or vegetable oil, divided between skillet batches
- 1/4 small onion
- 1 small garlic clove
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika
- a pinch black pepper
- 3 tablespoons water, for the flax binder
Instructions
-
Preheat oven to 375 degrees F (190 degrees C). Line a baking tray with parchment paper or lightly grease it.
-
In a small bowl, mix ground flaxseed with 3 tablespoons of water and set aside for 5-10 minutes to thicken (acts as a binder and egg substitute).
-
Pulse chickpeas in a food processor until broken down but still slightly chunky for texture. Alternatively, mash with a fork or potato masher.
-
In a large bowl, combine mashed chickpeas, grated carrot, grated and drained zucchini, finely chopped spinach, grated onion, minced garlic, and the flaxseed mixture.
-
Add rolled oats, cumin powder, paprika, and a pinch of black pepper. Mix well until the ingredients hold together. Adjust texture by adding extra oats if too wet or a splash of water/olive oil if too dry.
-
Using clean hands, form the mixture into about 12 small patties, approximately 2 inches in diameter.
-
Heat 1 tablespoon oil in a non-stick skillet over medium heat. Fry patties 2-3 minutes per side until golden; work in batches and use the remaining tablespoon oil for later batches as needed.
-
Transfer patties to the baking tray and bake for 10-12 minutes to fully cook and set.
-
Refrigerate promptly in an airtight container and use within 3 days. Reheat the portion needed until hot throughout.
Timing and preparation
The flax binder uses 3 tablespoons water. Use 1 tablespoon oil for the first skillet batch and the remaining tablespoon for further batches as needed. Pan-fry then oven-bake as directed; binder rest, batches and cooling add time.
Serving notes
This is a general recipe. Serving needs vary; the recipe does not establish suitability for a particular age or eating ability.
Ingredient choices
Follow the listed ingredients and quantities. Substitutions may change consistency and are not verified equivalents. No age-suitability or allergy-safety claim is made.
Storage
Refrigerate promptly in an airtight container and use within 3 days. Reheat the portion needed until hot throughout.
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