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Side view of pita topped with chickpea bites, vegetables and yogurt sauce.

Sun-Dried Tomato Chickpea Patties

  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 patties 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These Sun-Dried Tomato Chickpea Patties have a delicious tang and herby flavor to them similar to falafel. Easy to make with simple ingredients and great to prep for lunches for the week.


  • 2 spring onions or 1/4 red onion, roughly chopped
  • 1/3 cup parsley
  • 1/4 cup cilantro
  • 4 sun-dried tomatoes packed in oil, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1 can of Chickpeas, rinse and drained (pat dry with a towel)
  • 1 tbsp tahini
  • 1 tbsp ground flaxseed
  • 3 tbsp rolled or quick oats
  • 2 tsp cumin
  • 1 tsp coriander
  • Pinch of cardamom (optional)
  • 1/4 tsp salt 


  1. Set oven to 400F. Make sure chickpeas are pat really dry before starting this recipe.
  2. In a food processor add in your onions, parsley, cilantro, sun-dried tomatoes, and garlic into a food processor and pulse together until all of the ingredients are broken down into a uniform herby mixture. 
  3. Add in your chickpeas, tahini, ground flaxseed, cumin, coriander, salt and cardamom and pulse to combine and break down the chickpeas into a moldable dough. 
  4. With a tablespoon measure or cookie scoop, scoop out a portion of the dough and roll it well together to form a ball. 
  5. To a lined baking tray, place dough on top and lightly press down with your palm to slightly flatten it, pinching any ends around the dough ball that appear to break apart. Then repeat the process with the remaining chickpea mixture. 
  6. Place your chickpea patties into the oven and back for a total of 25 minutes, making sure to flip when there’s 10 minutes left on your timer.


Remove as much liquid from the ingredients as you can before starting this recipe. You can do so by placing the chickpeas in a clean dish towel and patting them dry. If you have a bit of patience, I would suggest placing your chickpeas on a dry skillet, in the oven or air fryer to help cook off some additional moisture for a few minutes to help improve the texture of the chickpea patties. If doing this method, do allow chickpeas to cool before using in the recipe.

Don’t over process your chickpea mixture. If you pulse your patty mixture too much, you’ll just end up with hummus. We want a moldable mixture that we can bake that will become firm and still have texture in the center.

To get the lovely golden color on your chickpea patties, make sure to brush or spray your patties with oil before placing them in the oven.

If your dough is not coming together, add an additional tablespoon of tahini and pulse it again until it fully combines.

Keywords: vegan chickpea patties, chickpea patties, sun-dried tomatoe chickpea patties, dinner recipes, quick and easy, vegan lunch recipes