These crispy vegan chickpea and spinach patties are easy to make with simple pantry staples. Instead of eggs, they use aquafaba (the liquid from the chickpea can) as a natural binder! Makes 6–8 patties (4 servings).

Ingredients

• 1 can (400g / 15 oz) chickpeas, drained and rinsed (reserve 3 tbsp of the liquid/aquafaba!)
• 1 cup fresh spinach, chopped (or thawed frozen spinach, squeezed 100% dry)
• 1/2 cup leek, thinly sliced (white and light green parts)
• 1 small onion, finely chopped
• 2–3 cloves garlic, minced
• 1/2 cup breadcrumbs (plus a bit more if the mixture feels too wet)
• 3 tbsp aquafaba (reserved from the chickpea can)
• 2 tbsp olive oil (or water for an oil-free sauté)
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• Optional: 1–2 tbsp nutritional yeast
• Optional: 1 tbsp chopped fresh parsley or cilantro

Instructions

1. Sauté Aromatics: In a skillet, heat 1 tbsp olive oil over medium heat. Sauté the sliced leek, chopped onion, and minced garlic for 5–7 minutes until soft. Let cool slightly.
2. Mash Chickpeas: In a large bowl, mash the drained chickpeas with a fork or potato masher until mostly mashed, leaving a few chunks for texture.
3. Mix Everything: Add the chopped spinach, sautéed leek/onion mix, breadcrumbs, aquafaba, lemon juice, spices, and optional herbs/nutritional yeast. Mix well until a dough forms.
4. Rest Mixture: Let the mixture rest for 10–15 minutes so the breadcrumbs absorb excess moisture and firm up.
5. Shape Patties: Form the mixture into 6–8 uniform patties, pressing firmly so they hold together.
6. Bake & Crisp: Preheat oven to 400°F (200°C). Place patties on a parchment-lined baking sheet, brush lightly with oil (optional), and bake for 20–25 minutes, flipping halfway through, until golden and crispy.

Notes

• Binding Trick: Don't skip the 10–15 minute resting step! It gives the breadcrumbs time to hydrate with the aquafaba so the patties don't fall apart.
• Spinach Prep: If using frozen spinach, make sure to squeeze out all the excess water with your hands or a clean kitchen towel so the dough doesn't get soggy.

*(Full post with step-by-step photos and video is linked above if you want