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Chickpea & Potato Patties

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My chickpea patties are a great alternative to meat burgers and there is no compromise on the taste! The chickpea & potato patties  can be eaten with or without the bun, I find they are great accompaniment to any meal served without the bun.

Chickpea & Coriander Tikki

These veggie patties are great as burgers or served as small tikki with dip.

These veggie patties are super easy to make and can be served in a number of ways. I like to form the mixture into larger patties and serve them in hamburger buns as a main meal or as a side dish these meat free patties work very well.

You could serve these chickpea patties  just as you would a burger with cheese, ketchup, mustard and salad. They are also delicious served on their own with a little coriander raita or cucumber raita.

Texture is important! If you prefer the chickpea patties to be more like a beef burger, place the ingredients in a food processor and blend until quite smooth but not as smooth as hummus.

If you don’t like them to be too smooth, I like to mash the ingredients with a potato masher first and then by hand. When you do it this way, you get a lot more textures which I like but the patties fall apart more easily.

Make the recipe your own:

In my ingredient list I suggest just two green chillies add a few more if you want to up the spice level. You could also use red chillies if that is all you have on hand. As mentioned earlier use a blender if you like really smooth patties but I prefer just to use a hand masher as I prefer a chunkier patty recipe. 

If you enjoy this recipe try my other vegetarian recipes:

Simple Chickpea Chaat Recipe

Roasted Corn on the Cob

Masala Dosas

Coriander Chutney




Making chickpea and potato tikki

Start by boiling your potato until 80% cooked.

Making chickpea and potato tikki

Get all your ingredients ready.

Making chickpea and potato tikki

Either blend in a food processor for a smoother texture or for a bit of bite, do it by hand or with a masher.

Making chickpea and potato tikki

Toast your buns on both sides with a generous amount of butter.

Making chickpea and potato tikki

Fry on both sides until lightly browned and heated through.

Making chickpea and potato tikki

For ease and a different presentation, you could also make small tikki.

Making chickpea and potato tikki

Just look at that! You won’t miss the meat when you make this burger.

Making chickpea and potato tikki

Not a fan of burgers? Try these little tikki with a raita and salad.


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Yield: 4

Chickpea & Potato Tikki or Patties

Chickpea & Potato Tikki or Patties
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 800g tinned or cooked chickpeas
  • 1 potato – boiled until 80% cooked
  • 1 large bunch chopped coriander
  • 2 green chillies – finely chopped
  • 1 tablespoon garlic and ginger paste
  • 1 teaspoon cumin powder
  • 1 teaspoon chilli powder (optional)
  • Zest and juice of one lemon or lime
  • Salt and pepper to taste


  1. Boil the potato until about 80% cooked through. It should be for tender but not fall apart tender.
  2. Grate the potato and set aside to cool slightly. For a chunkier texture, place all the ingredients in a mixing bowl and mash with a potato masher or by hand. For a smoother texture place the ingredients in a food processor.
  3. Blend or mash to your desired texture and then form into small or large patties.
  4. Fry in a little oil for about two minutes and then flip over to cook for a further two minutes until nicely browned. Season with salt and pepper to taste.
  5. Serve on buttered, toasted buns or simply on their own with raita and salad.

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