Roasted Sweet Corn & Chickpea Patties
Golden, crisp, and packed with plant-based protein, these Roasted Sweet Corn & Chickpea Patties are a Mediterranean-inspired veggie patty dream. Roasted corn brings natural sweetness, chickpeas add hearty texture, and fresh herbs and spices infuse every bite with bold flavor. They’re baked or pan-seared, freezer-friendly, and great for wraps, bowls, sandwiches, or served with a dip like yogurt-tahini sauce or herbed hummus.
Time Required
Prep Time: 15 minutes
Roasting Time: 15 minutes
Cook Time: 10–15 minutes
Total Time: ~45 minutes
Servings: 10–12 small patties (about 4 servings)
Ingredients
For Roasted Corn:
1½ cups corn kernels (fresh or frozen)
1 tsp olive oil
Pinch of salt & pepper
For the Patties:
1½ cups cooked chickpeas (or 1 can, drained and rinsed)
½ small red onion, finely chopped
2 garlic cloves, minced
½ cup fresh cilantro or parsley, chopped
¼ cup rolled oats (or chickpea flour or breadcrumbs)
1 tbsp tahini or olive oil
1 tbsp lemon juice
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp chili flakes (optional)
Salt & black pepper, to taste
2–3 tbsp water, as needed to bind
Instructions
Roast the Corn:
Preheat oven to 425°F (220°C).
Toss corn with olive oil, salt, and pepper. Spread on a baking tray and roast for 12–15 minutes, stirring halfway, until lightly golden and slightly charred. Let cool.
Make the Patty Mixture:
In a food processor, pulse chickpeas, onion, garlic, herbs, oats, tahini, lemon juice, cumin, paprika, chili flakes, salt, and pepper.
Blend until coarse but combined — not a paste. Add roasted corn and pulse briefly to combine while keeping some texture.
If dry, add water 1 tbsp at a time until the mixture holds together when pressed.
Shape the Patties:
Scoop out 2–3 tablespoons of mixture per patty and shape into discs.
You should get 10–12 patties. Place them on a lined tray or plate.
Cook the Patties (Choose One Method):
Pan-Fry:
Heat a nonstick pan with 1–2 tbsp oil over medium heat.
Cook patties for 3–4 minutes per side until golden and crispy.
Bake:
Preheat oven to 400°F (200°C).
Place patties on a lined baking sheet, brush or spray with oil, and bake for 18–20 minutes, flipping halfway through.
Serve:
Serve warm with dips, in wraps or pita, over salad bowls, or as sliders.
Tips for Perfect Patties
Dry ingredients matter:
Pat your chickpeas dry and drain roasted corn well before mixing — too much moisture can make patties fall apart.
Texture is key:
Don’t over-blend. A slightly chunky mixture gives better structure and a more satisfying bite.
Taste before cooking:
Since there’s no raw egg or meat, taste the raw mixture and adjust seasoning (salt, lemon, spice) as needed.
Let the mixture chill:
If time allows, refrigerate the patty mixture for 15–20 minutes before shaping. This firms it up and makes shaping easier.
Use a light oil coating:
Whether baking or pan-frying, a quick brush or spray of olive oil adds golden crispiness without excess oil.
Double the batch & freeze:
Make extra and freeze uncooked patties between parchment layers for up to 2 months. Cook straight from frozen or thaw in the fridge overnight.
Flavorful Variations
Spicy Kick:
Add 1–2 tsp harissa paste, chopped jalapeños, or extra chili flakes for heat.
Serve with spicy garlic tahini or sriracha-yogurt dip.
With Feta (Vegetarian, not vegan):
Fold in ¼ cup crumbled feta for a salty, creamy boost before shaping.
Mediterranean Herbed Version:
Add 1 tsp dried oregano or za’atar spice for earthy herb flavor.
Use mint + parsley combo for bright Mediterranean freshness.
Sweet Potato Boost:
Swap ½ cup chickpeas with mashed roasted sweet potato for a sweeter, softer patty.
Green Power:
Blend in a handful of baby spinach, kale, or fresh basil with the herbs for a vibrant green twist.
Gluten-Free Option:
Use chickpea flour or ground oats instead of breadcrumbs.
Ensure all ingredients (like tahini or spices) are certified gluten-free.
Add-ins:
Mix in grated carrot or zucchini (squeeze out moisture first).
Add finely chopped sun-dried tomatoes or roasted red peppers for bold flavor pockets.
Serving Ideas:
Serve in lettuce wraps, pita pockets, or over Mediterranean grain bowls with tabbouleh, hummus, and lemon tahini dressing.
Top with a fried or poached egg for a protein-rich brunch plate.
Q&A – Frequently Asked Questions
Q: Can I use canned corn instead of roasted fresh or frozen corn?
A: Yes, but drain it well and pat it dry. For best flavor, lightly pan-toast it before adding to the mix.
Q: How do I keep the patties from falling apart?
A: Make sure your mixture isn’t too wet — drain ingredients well and add extra oats or chickpea flour if needed. Chilling the mixture helps firm it up before cooking.
Q: Can I make the mixture ahead of time?
A: Absolutely. The mixture can be made up to 2 days in advance and stored in the fridge until ready to cook.
Q: Can I bake these instead of frying?
A: Yes! They bake beautifully at 400°F (200°C) for 18–20 minutes, flipped halfway. They’ll be a little less crisp but still delicious.
Q: Are these patties freezer-friendly?
A: Very much so. Shape the patties and freeze uncooked between parchment layers in an airtight container for up to 2 months. Cook from frozen or thaw overnight.
Q: What can I serve these with?
A: Great with:
Herbed yogurt or tahini dip
In pita pockets with lettuce and tomato
Over quinoa or bulgur bowls
On sliders with arugula and vegan mayo
Nutrition Information (Per 2 patties – approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~180–200 kcal |
| Protein | ~6–7g |
| Carbohydrates | ~25g |
| Dietary Fiber | ~6g |
| Total Fat | ~6g |
| Saturated Fat | ~1g |
| Sugars (Natural) | ~3g |
| Sodium | ~250–300mg |
| Iron | ~12–15% DV |
| Folate & Magnesium | High |
Exact values may vary depending on ingredients, cooking method, and portion size.
Conclusion
These Roasted Sweet Corn & Chickpea Patties are a versatile, nutritious, and downright craveable addition to your Mediterranean-inspired menu. They’re rich in fiber, naturally gluten-free, and easy to adapt — whether you’re vegan, meal-prepping, or just in need of a hearty, plant-powered main. Serve them in wraps, on bowls, or with your favorite dip for a satisfying, wholesome meal.
They’re proof that simple ingredients can make seriously delicious food — golden, crispy, and packed with bold, herby flavor.