Broccoli and Chickpea Vegan Patties

May 24, 2012

Sometimes you have to try and try and try recipes in order to perfect them. This was the case with these vegan patties. I took a recipe, tried it, good but not fantastic. Change it several times. Good but never amazing.
However, hard work and dedication always pay-off because at the 23rd attempt I succeeded.
This tested final version is rad.

Those patties are vegan. Easy on calories. Full of precious nutrients, fiber, and a cinch to make.
All and all, the perfect IronYou recipe!

Even if you’re not vegan (like myself) you’re going to enjoy those babies. The final taste resembles a lot falafels, minus the deep frying but plus the broccoli and other good stuff.

I made small patties. But I guess you can shape bigger ones and make yourself a very tasty vegan burger. Or you can make them even smaller and enjoy them as a snack bites.
The possibilities are endless. It’s up to you!

Broccoli and Chickpea Vegan Patties
Print this Recipe!

(makes 12 medium size patties)

1/3 cup /  2.8 oz / 80 gr  whole wheat couscous
1 cup / 250 ml water
1 tablespoon vegetable oil
1 medium broccoli bunch
1 small onion
1 15 oz can of chickpeas, rinsed and drained
2 tablespoon sesame tahini
1 tablespoon sunflower seeds
1 teaspoon ground cumin
1 teaspoon salt
breadcrumbs as needed


Preheat your oven to 400°F / 200°C. Line one baking sheet with unbleached parchment paper and lightly spray it with oil.
In a small pot, bring the water and the oil to a boil. Remove from the heat and stir in the couscous. Cover with a lid and let rest for 10 minutes.
In the meantime, cut the broccoli bunch into small florets and lightly steam them for 5 to 7 minutes. You want the broccoli to be soft not overcooked.
Roughly cut the onion into medium chunks.
Combine couscous, broccoli, onion, chickpeas, sunflower seeds, cumin, sesame tahini and salt in a food processor. Pulse until the mixture comes together in a greenish puree. This might take a while and from time to time you might need to scrape the sides of the bowl.
Form into balls and roll in breadcrumbs. Place them on the baking sheet and press them down to form patties (or leave it into balls, as you prefer).
Bake for 50 minutes, turning the patties over halfway through.
They’re ready when they’re brown on both sides.
You can serve them with tzatziki or other sauce of your liking.

Nutrition facts

Assuming you make 12 medium sized patties; each patty scores 110 calories, with 16 grams of carbs, 5 grams of protein and just 3 grams of fat. Not bad, huh?

The Iron You


  1. Those look amazing!

  2. These I must MUST try yum! Thanks for sharing x

  3. These look incredible. They remind me of peanut butter and chocolate cookies I've made the same way. Only, much healthier..obviously!

  4. I made your buffalo bites last weekend and they were the greatest thing I've eaten in a while. Was very excited about this recipe until I saw that there is couscous in it. Sadly, I'm allergic to gluten. Anything you can think of that would make a good swap?

    1. You can use Roasted Brown Rice Couscous made by Lundberg, it's great and GF.
      Here's a link on Amazon Roasted Brown Rice CousCous
      Also remember to use GF breadcrumbs or almond meal!

  5. Can I swap the couscous for quinoa?