Roasted Sweet Corn & Chickpea Patties
Crispy, golden patties bursting with smoky corn, hearty chickpeas, and Mediterranean spices—perfect for burgers, bowls, or wraps!
These Roasted Sweet Corn & Chickpea Patties are a delicious vegetarian option that’s high in plant protein, naturally gluten-free, and packed with flavor. Roasting the corn adds a slightly smoky sweetness that pairs beautifully with chickpeas, herbs, and warm spices. Serve them as veggie burgers, wrap fillings, or protein-packed snacks.
Time Required
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time (optional): 20 minutes
Total Time: ~40–45 minutes
Ingredients (Makes 8 small or 4 large patties)
1½ cups canned or cooked chickpeas, rinsed and drained
¾ cup corn kernels (fresh, frozen, or canned—roasted preferred)
2 tbsp olive oil (plus more for cooking)
1 small onion, finely diced
2 garlic cloves, minced
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp chili flakes (optional)
2 tbsp chopped fresh parsley or cilantro
2 tbsp oat flour or chickpea flour (or breadcrumbs)
1 tbsp lemon juice
Salt & pepper, to taste
Optional: 1 tbsp tahini or vegan mayo for creamier texture
Optional: 1 flax egg or regular egg (for better binding if needed)
Instructions
Roast the Corn (Optional but Recommended)
If using fresh or thawed corn, roast it in a dry skillet or on a baking sheet at 400°F (200°C) for 10–12 minutes until lightly charred for extra flavor.
Sauté Aromatics
Heat 1 tbsp olive oil in a skillet over medium heat.
Add onion and garlic, sauté for 3–4 minutes until soft and fragrant. Let cool slightly.
Mash the Mixture
In a large bowl or food processor, combine chickpeas, roasted corn, sautéed onion/garlic, paprika, cumin, chili flakes, lemon juice, herbs, and flour.
Mash or pulse until mostly combined but still a little chunky (don’t over-process).
Form the Patties
Taste and season with salt and pepper.
Stir in tahini or flax egg if the mix feels dry.
Form into 4 large or 8 small patties. Chill in the fridge for 15–20 minutes if time allows (helps firm them up).
Cook the Patties
Heat remaining olive oil in a skillet over medium heat.
Cook patties for 3–4 minutes per side until golden and crisp. Handle gently when flipping.
Serve Warm
Serve in pita or buns, over salad bowls, or with a dip like hummus, tzatziki, or tahini sauce.
Top Tips for Perfect Patties
Roast the Corn for Maximum Flavor
Roasting brings out the corn’s natural sweetness and adds a slightly smoky depth that elevates the whole patty.
Keep Some Texture
Mash or pulse the mixture just enough to bind—leaving some chunks of corn and chickpeas gives a great texture and bite.
Chill Before Cooking (If You Have Time)
Refrigerating the patties for 20 minutes helps them hold together better when frying or baking.
Use a Binder if Needed
If the mix is too crumbly, add 1 tablespoon of tahini, hummus, or a flax egg (1 tbsp ground flax + 3 tbsp water) to help bind.
Use a Nonstick Pan or Cast Iron
These prevent sticking and help develop a crisp golden crust with minimal oil.
Bake or Air Fry for a Lighter Option
Bake at 400°F (200°C) for 20–25 minutes, flipping halfway. Or air fry at 375°F (190°C) for 10–12 minutes.
Delicious Variations
Mediterranean-Style Twist
Add 2 tbsp crumbled feta, chopped Kalamata olives, and a pinch of oregano for a briny, herbaceous flavor.
Herb Lover’s Version
Double the parsley or cilantro, and mix in fresh dill or mint for a bright, green-flecked patty.
Veggie Boost
Add finely grated carrot, zucchini (squeezed dry), or spinach to the mix for extra nutrients and color.
Sweet & Spicy
Mix in ¼ cup mashed sweet potato or roasted red pepper puree for a creamy, slightly sweet balance and a pop of color.
Spicy Chickpea Cakes
Add diced jalapeño or a dash of harissa or cayenne pepper for heat lovers.
Serving Ideas
Serve in pita with tahini sauce, hummus, or tzatziki
Over couscous or quinoa bowls with lemony greens
As a veggie burger with avocado and tomato slices
Topped with a fried or poached egg for brunch-style vibes
Q&A – Frequently Asked Questions
Q: Can I make these patties ahead of time?
A: Yes! You can shape them up to 2 days in advance and store them in the fridge. They also freeze well (uncooked or cooked) for up to 2 months—just thaw before reheating or pan-frying.
Q: Can I bake these instead of frying?
A: Absolutely. Bake on a parchment-lined tray at 400°F (200°C) for 20–25 minutes, flipping halfway through. You’ll get a slightly drier texture but still crisp.
Q: What flour can I use for binding?
A: Oat flour, chickpea flour, or regular breadcrumbs all work. For gluten-free, stick with oat or chickpea flour.
Q: Are they vegan?
A: Yes! They’re fully vegan if you skip egg and use tahini or flax egg as binder.
Q: Can I use canned corn or frozen corn?
A: Yes. If using canned, drain well. If using frozen, thaw first and optionally roast or toast in a pan for best flavor.
Q: What dips go well with these patties?
A: Top pairings include:
Tahini sauce
Garlic or lemon hummus
Tzatziki (use vegan yogurt if needed)
Harissa yogurt dip
Lemon herb dressing
Nutrition Information (Per patty – based on 8 patties)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 110–130 kcal |
| Protein | 4–5 g |
| Carbohydrates | 14–16 g |
| Fiber | 3–4 g |
| Fat | 4–5 g (from olive oil & tahini) |
| Sugar | 1–2 g (natural) |
| Sodium | ~150–200 mg (varies by seasoning) |
Naturally high in fiber, plant protein, and heart-healthy fats.
Conclusion
These Roasted Sweet Corn & Chickpea Patties are everything you want in a plant-powered recipe—simple, nutritious, and totally satisfying. They’re packed with protein, fiber, and bold Mediterranean flavor from roasted corn, spices, and fresh herbs. Whether you serve them as burgers, wraps, bowls, or snacks, they’re crowd-pleasers that work for lunchboxes, meal prep, or meatless Mondays.
Crispy outside, soft and hearty inside—these patties prove that wholesome eating never has to be boring.