Coconut Curry Carrot & Chickpea Patties – Easy Vegan Patties Recipe
These coconut curry carrot and chickpea patties are crispy on the outside, tender on the inside, and bursting with warm, aromatic spices. Packed with plant-based protein and naturally sweet carrots, they’re a delicious vegan option for lunch, dinner, or meal prep. Serve them with a creamy dip or fresh salad for a wholesome, flavor-packed meal everyone will love.
Equipment
- Mixing bowl & masher/food processor
- Skillet or non-stick pan
- Measuring cups & spoons
- Spatula for flipping patties
- Optional: baking sheet (for oven-baked version)
Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 medium carrots, grated
- ½ cup coconut milk (full-fat preferred)
- 2 tbsp curry powder or paste
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- ½ cup breadcrumbs or oats (binder)
- 2 tbsp fresh cilantro or parsley, chopped
- Optional: lime juice, chili flakes, sesame seeds for garnish
- Olive oil for cooking
Instructions
- Mash Chickpeas: In a mixing bowl, mash chickpeas until partly smooth, leaving some texture.
- Mix Ingredients: Add grated carrots, onion, garlic, ginger, curry powder, coconut milk, herbs, and binder. Stir until combined.
- Chill Mixture: Refrigerate for 15 minutes to firm up.
- Shape Patties: Form mixture into equal-sized patties.
- Cook Patties: Heat olive oil in a skillet over medium heat. Cook patties for 4–5 minutes per side until golden and crisp.
- Serve: Plate patties with coconut curry sauce or your favorite dip. Garnish with herbs, lime wedges, or sesame seeds.
Notes
- Binder Tip: Add breadcrumbs or oats gradually—too much can dry patties.
- Make-Ahead: Shape patties and refrigerate uncooked for up to 24 hours.
- Freezer-Friendly: Freeze uncooked patties for up to 2 months; thaw before cooking.
- Flavor Boost: Try red curry paste for extra spice or add sun-dried tomatoes for depth.
- Serving Idea: Pair with rice, quinoa, or naan bread for a complete meal.