Easy One-Pan VEGETARIAN Tikka Masala (No Marinade Needed!)

⏱ Prep: 10 mins  |  🍳 Cook: 35 mins  |  🍽 Serves: 6  |  🥘 One Pan  |  ⭐ Beginner Friendly

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WEeknight hero!

Yes! You can make an absolutely incredible vegetarian tikka masala on a busy weeknight, in one pan, with no marinade and no fuss. This recipe is proof! Bold, warming spices coat the chickpeas and meld into a rich tomato-cream sauce that tastes like it simmered all day — but takes under 45 minutes start to finish.

What makes this version special? We skip the overnight marinade entirely by blooming the spices directly in butter with the cooked chickpeas — a technique that locks in deep, complex flavour without any waiting time. This is the weeknight Vegetarian Tikka Masala recipe you've been looking for!

Serve it over fluffy basmati rice or scoop it up with warm garlic naan, and finish with a squeeze of fresh lime and a handful of cilantro. Dinner is done, with ingredients you can feel good about. 🍛

Why You'll Love This Recipe

• One pan — fewer dishes, less cleanup, more joy

• No marinade required — weeknight-friendly without sacrificing flavour

• Ready in under 45 minutes from fridge to table

• Bold, restaurant-quality flavour from a simple, homemade spice blend

• Family-friendly and easy to adjust for spice preference

• Freezer-friendly — make a double batch and thank yourself later

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Ingredients

The Base

• 1 - 16oz can of chickpeas, drained and rinsed

• 2 tbsp extra virgin olive oil

• 2 tbsp butter, salted or unsalted, your choice!

• 1 large onion, chopped

• 6 cloves garlic, pressed

• 2 tbsp fresh ginger, grated, minced or pressed

The Sauce

• 1 large can (28 oz) diced tomatoes

• 1 cup broth, chicken or vegetable

• ½ cup heavy cream

The Spice Blend (mix together ahead)

• 1 tbsp garam masala

• 1 tbsp ground coriander

• 1½ tsp kosher salt

• 1½ tsp smoked paprika

• 1½ tsp ground cumin

• ½ tsp ground cinnamon

• ½ tsp nutmeg

• ½ tsp black pepper

To Serve

• Fresh limes, cut into wedges

• Fresh cilantro, roughly chopped

• Garlic naan bread and/or basmati rice

💡 Pro Tip: Double your recipe and keep it in freezer-safe container. This sauce freezes beautifully for up to 3 months.

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How to Make One-Pan vegetarian Tikka Masala

Step 1: Mix Your Spice Blend

Combine all spice mix ingredients — garam masala, coriander, salt, smoked paprika, cumin, cinnamon, nutmeg, and pepper — in a small bowl and mix well. Set aside. Having everything measured and ready before you start cooking makes this recipe even faster.

Step 2: Prep Your Ingredients

Drain and rinse the chickpeas. Chop the onion. Press or mince the garlic. Press, mince or grate the fresh ginger. With everything prepped, this dish comes together quickly once the heat is on.

Step 3: pan fry the Chickpeas & Aromatics

Preheat a large skillet over medium-high heat. Add the olive oil and let it warm up over medium high heat. Add the chickpeas, onion, and garlic to the pan all at once. Cook, stirring occasionally, for the chickpeas to brown and the onion is softened and beginning to turn golden.

Step 4: Bloom the Spices - Don’t Skip this CRUCIAL step

Reduce heat to medium. Add the butter to the centre of the pan and let it melt, swirling to coat. Once the butter is melted and foamy, add the entire spice blend all at once. Stir constantly for 60–90 seconds, coating the chickpeas and onions with the spices. This step — blooming spices in butter — is the flavour secret of this recipe. Watch carefully and don't let the spices burn.

💡 Blooming spices in fat unlocks their oils and creates a far deeper, more complex flavor than just adding them to liquid. This is what makes this no-marinade recipe taste like it was slow-cooked all day.

Step 5: Simmer the Sauce

Add the ginger followed by the can of diced tomatoes, mixing well. Making sure to cover all of the chickpeas and spices with the tomatoes juices that were in the can. Next, add the broth to the pan. Stir well, scraping up any spiced bits from the bottom of the pan — that's pure flavour. Reduce heat to low, cover, and let simmer for 20 minutes, stirring once or twice. The sauce will thicken, deepen in color, and become incredibly fragrant.

Step 6: Add the Cream & Finish

Remove the lid and stir in the heavy cream. Let the sauce simmer uncovered for another 3–5 minutes until it reaches your desired consistency. Taste and adjust salt if needed. Garnish with fresh cilantro and a squeeze of fresh lime juice just before serving.

Step 7: Serve

Serve the vegetarian tikka masala over fluffy basmati rice or serve alongside warm garlic naan for scooping. Finish each bowl with extra lime wedges and a fresh cilantro garnish. Enjoy immediately — this is at its best fresh off the stove!

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Recipe Tips & Tricks

• Add a pinch of red pepper flakes or cayenne in Step 4 if you like heat

• Coconut cream is a perfect dairy-free swap for the heavy cream — it adds a subtle sweetness too

• Don't rush Step 4 (blooming spices) — this 90 seconds is what creates that deep, layered restaurant flavour

• Add a spoonful of tomato paste along with the diced tomatoes for an even richer, more intense sauce

• The sauce thickens as it cools — if reheating, add a splash of broth or water to loosen

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Storage & Meal Prep

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator.

• Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water to bring the sauce back to life

• Meal prep: Double this recipe and freeze for a quick meal.

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Frequently Asked Questions

1. Can I make vegetarian tikka masala without marinating ahead of time?

Yes! This recipe is specifically designed to skip the marinade entirely. By searing the chickpeas directly and then blooming the spices in butter you lock in all the bold flavour without any waiting time. It's perfect for busy weeknights when you need dinner on the table fast.

2. What is the best pan for making tikka masala?

A large, deep skillet or a wide Dutch oven works best. You need enough surface area to sear the chickpaes without overcrowding, and enough depth to hold the sauce. A 12-inch skillet or a 5–6 quart Dutch oven is ideal.

3. Can I use canned tomatoes for this vegetarian tikka masala?

Absolutely! — canned diced tomatoes are actually preferred in this recipe. They're consistent in flavour, always available year-round, and they break down into a perfect sauce base during the 20-minute simmer. A 28 oz can is exactly the right amount this recipe calls for.

4. What does garam masala taste like?

Garam masala is a warm, aromatic spice blend common in South Asian cooking. It typically contains a mix of cumin, coriander, cardamom, cinnamon, cloves, and black pepper. It smells deeply fragrant and tastes warm and slightly sweet — it's the signature spice that defines tikka masala's distinctive flavor.

5. Can I make this vegetarian tikka masala dairy-free?

Yes! Replace the butter with extra olive oil or a dairy-free butter substitute, and swap the heavy cream with full-fat coconut cream. The coconut cream adds a mild sweetness that pairs beautifully with the spices. The rest of the recipe remains exactly the same.

6. How do I make tikka masala less spicy?

This recipe is already mild enough for most palates. To reduce spice further, decrease or omit the black pepper and smoked paprika. Stirring in extra heavy cream at the end also mellows out any heat significantly. To increase the heat, add ¼–½ tsp cayenne pepper or red pepper flakes in Step 4.

7. Can I make this recipe in an Instant Pot?

Yes. Use the Sauté function to cook the chicken, onion, and garlic, then bloom the spices in butter as directed. Add the tomatoes and broth, seal the lid, and pressure cook on High for 8 minutes. Quick release, then stir in the cream and simmer on Sauté for 3–5 minutes until thickened.

8. What should I serve with tikka masala?

The classic pairings are basmati rice and garlic naan — perfect for scooping up the creamy sauce. Other great options include plain steamed rice, jeera (cumin) rice, or warm roti. For a complete meal, add a simple cucumber raita and mango chutney on the side.

9. Why is my tikka masala sauce too thin?

Remove the lid and continue simmering on medium heat for an additional 5–10 minutes — the sauce will naturally thicken as the liquid evaporates. You can also stir in 1–2 tablespoons of tomato paste to both thicken and deepen the flavour of the sauce.

10. I’m out of olive oil. Can I use canola or vegetable oil instead?

Yes! A neutral oil such as canola oil or vegetable oil works just as well. Be sure to swap 1:1 portions for this recipe.

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Final Thoughts

This easy one-pan Vegetarian Tikka Masala is the weeknight dinner that'll earn you the most compliments with the least amount of effort. Rich, spiced, creamy, and completely satisfying — all from a single pan in under 45 minutes.

If you make this recipe, we'd love to hear from you! Leave a comment, rate the recipe, and share a photo. Don't forget to pin this for your next weeknight dinner rescue. 🍛❤️

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DID YOU MAKE THIS RECIPE?

We'd love to hear from you! Please leave a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!

Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!

📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.

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You Might Also Like:

Easy Three Bean Vegetarian Chili Recipe (One Pot, Under $15)

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Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes | Servings: 8-10 servings

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Looking for an easy, budget-friendly vegetarian chili recipe? This hearty three-bean chili is made with simple pantry ingredients, requires zero chopping, and delivers maximum flavour with minimal effort. Perfect for meal prep, freezer meals, or feeding a crowd on busy weeknights!

Why this recipe works: Just dump everything in one pot and let it simmer. The frozen vegetables mean no prep work, and the three types of beans provide lots of plant-based protein per serving. Plus, it tastes even better the next day!

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What is Three Bean Vegetarian Chili?

This three-bean vegetarian chili is a hearty, meatless chili made with three varieties of beans — black beans, kidney beans, and chickpeas—simmered with tomatoes, vegetables, and warming spices like chili powder and garlic. This protein-packed dish is a staple in vegetarian and vegan cooking.

Unlike traditional beef chili, vegetarian bean chili relies on beans as the primary protein source, making it naturally high in fiber, vitamins, and minerals. It's also naturally gluten-free and can easily be made vegan.

Why You'll Love This Vegetarian Chili Recipe

✓ Incredibly Easy: No chopping required! Just dump and simmer

✓ Budget-Friendly: Costs under $15 to make a huge batch

✓ High Protein: 15g of plant-based protein per serving

✓ Meal Prep Friendly: Freezes beautifully for up to 3 months

✓ Crowd-Pleaser: Even meat-eaters love this hearty chili

✓ Hands-Off Cooking: Set it and forget it for an hour

✓ Pantry Staples: Uses ingredients you probably already have

✓ Vegan-Adaptable: Skip the dairy toppings for a vegan meal

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Ingredients for Three Bean Chili

What You'll Need:

• 1 can (16 oz) black beans, drained and rinsed

• 1 can (16oz) chickpeas, drained and rinsed

• 1 can (16 oz) red kidney beans, drained and rinsed

• 3 cans (28 oz each) diced tomatoes, with juice (fire-roasted for extra flavour!)

• 1 tablespoon garlic powder

• 1 tablespoon chili powder (use hot chili powder for extra heat)

• 1 bag frozen spaghetti mix vegetables (diced bell peppers, carrots, onions, celery)

• Optional: ½ cup pumpkin puree (adds creaminess and nutrition)

• Salt and black pepper, to taste

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Ingredient Notes & Substitutions

Can I use dried beans instead of canned beans?

Yes! Use about 4-5 cups of cooked beans total (approximately 1½ cups dried beans). Soak overnight and cook until tender before using.

What are spaghetti mix vegetables?

This frozen vegetable blend that contains diced bell peppers, onions, carrots, and celery. Find it in the frozen vegetable section of the grocery store. Can't find it? Dice and use 2 celery, 2 large carottes, 1 medium onion, and 2 bell peppers.

Why add pumpkin puree to vegetarian chili?

Pumpkin puree adds body, creaminess, and a subtle sweetness that balances the tomato acidity. It's a secret ingredient that boosts nutrition (vitamin A, fiber) without changing the flavour. You can also use butternut squash puree.

Can I use fresh tomatoes?

Yes! Use about 10 cups of diced large fresh tomatoes. However, canned tomatoes are more consistent and often taste better in chili since they're picked at peak ripeness.

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How to Make Three Bean Vegetarian Chili

Step 1: Combine All Ingredients

Add all ingredients to a large stockpot or Dutch oven—frozen vegetables, diced tomatoes (with their juice), drained and rinsed black beans, kidney beans, chickpeas, and spices, garlic powder, chili powder and salt and pepper to taste. If using pumpkin puree, add it now as well. No need to thaw the vegetables first!

Step 2: Simmer Low and Slow

Place the pot over medium-low heat and bring to a gentle simmer. Let the chili cook for 55-60 minutes, stirring occasionally (every 10 minutes or so). The long simmer time allows the flavors to meld beautifully and the vegetables to become tender.

Pro tip: If the chili seems too thick, add ½ cup of water or vegetable broth. If it's too thin, let it simmer uncovered to reduce.

Step 3: Taste and Adjust Seasonings

Season with salt and black pepper to taste. Start with ½ teaspoon salt and add more as needed. Want more heat? Add more chili powder, cayenne pepper, to the pot or hot sauce to individual bowls.

Step 4: Serve and Enjoy!

Ladle into bowls and top with your favorite chili toppings. This chili tastes even better the next day as the flavors continue to develop!

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Expert Tips for the Best Vegetarian Chili

• Drain and rinse your beans: This removes excess sodium and prevents a gummy texture

• Don't skip the simmer time: Low and slow = maximum flavour development

• Taste before serving: Chili needs proper seasoning — don't be shy with salt!

• Add acidity if needed: A splash of apple cider vinegar or lime juice brightens flavours

• Make it smoky: Add 1 tsp smoked paprika, a chipotle pepper in adobo or liquid smoke to the pot

• Thicken it up: Mash some of the beans against the pot or remove 3-4 cups and blend well before stirring it back into the pot

• Let it rest: Chili tastes better after sitting for 10-15 minutes off the heat

How Long Does Vegetarian Chili Take to Cook?

This three bean chili takes approximately 1 hour and 10 minutes total — 10 minutes hands-on prep time and 60 minutes of mostly hands-off cooking time. The slow simmer develops rich, deep flavors that make this chili taste like it's been cooking all day.

• Active time: 10 minutes (just dump and stir!)

• Passive time: 60 minutes (while it simmers)

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What to Serve with Three Bean Chili

This vegetarian chili is a complete meal on its own, but here are some delicious sides and toppings:

Toppings:

• Shredded cheddar cheese or vegan cheese

• Sour cream or plain Greek yogurt (or vegan alternatives)

• Diced avocado or guacamole

• Sliced green onions or chives

• Fresh cilantro

• Pickled jalapeños

• Crushed tortilla chips

• Hot sauce or sriracha

• Lime wedges

Side Dishes:

• Cornbread or jalapeño cornbread

• Rice (white rice, brown rice, or cilantro-lime rice)

• Tortilla Chips with salsa

• Sourdough Bread for dipping

• Baked Sweet Potato topped with chili

• Fresh Green Salad, with lime vinaigrette

Serving Ideas:

• Chili bar: Set up a toppings bar and let everyone customize

• Chili dogs: Serve over your favourite hot dogs

• Chili nachos: Layer over tortilla chips with cheese

• Chili mac: Mix with cooked elbow macaroni

• Stuffed peppers: Use as filling for bell peppers

• Baked potatoes: Load onto baked russet potatoes

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How to Store and Reheat Three-Bean Chili

Refrigerator Storage:

Store cooled chili in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day or two, making this perfect for meal prep!

Freezer Storage:

This chili freezes beautifully! Freeze in portion-sized containers or freezer bags for up to 3 months.

Freezing tips:

• Let chili cool completely before freezing

• Leave 1 inch of headspace in containers (chili expands when frozen)

• Label with date and contents

• Freeze flat in ziplock bags for easy stacking

Reheating Instructions:

• Stovetop: Warm over medium-low heat, stirring occasionally, until heated through (about 10 minutes)

• Microwave: Heat in 1-2 minute intervals, stirring between, until hot

• From frozen: Thaw overnight in refrigerator, then reheat according to the above instructions.

• Slow cooker: Reheat on low for 2-3 hours (great for potlucks!)

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Is Three Bean Chili Healthy?

Yes! This vegetarian chili is incredibly nutritious and makes a healthy, balanced meal.

Health Benefits:

• ✓ High in plant-based protein from three types of beans

• ✓ Excellent source of fiber for digestive health

• ✓ Low in fat and naturally cholesterol-free

• ✓ Rich in antioxidants from tomatoes and beans

• ✓ Packed with vitamins and minerals (iron, potassium, folate)

• ✓ Heart-healthy and diabetes-friendly

• ✓ Naturally gluten-free (no wheat, barley, or rye)

• ✓ Can be made vegan by using vegan toppings

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Recipe Card

Equipment Needed

• Large Stock Pot or Dutch Oven

• Long Wooden Spoon

• Optional: Freezer Safe Storage Containers

• Optional: Blender or hand blender

Ingredients:

• 1 can (16 oz) black beans, drained and rinsed

• 1 can (16 oz) red kidney beans, drained and rinsed

• 1 can (16oz) chickpeas, drained and rinsed

• 3 cans (28 oz each) diced tomatoes, with juice

• 1 tablespoon garlic powder

• 1 tablespoon chili powder

• 1 bag frozen spaghetti mix vegetables (bell peppers, onions, carrots, celery)

• ½ cup pumpkin puree (optional, but recommended)

• Salt and black pepper to taste

Instructions:

1. Combine all ingredients in a large stockpot or Dutch oven. Add frozen vegetables (no need to thaw), diced tomatoes with juice, black beans, kidney beans, garlic powder, chili powder, and pumpkin puree if using.

2. Place over medium-low heat and bring to a gentle simmer.

3. Simmer for 55-60 minutes, stirring occasionally every 15 minutes to prevent sticking. The chili will thicken and the vegetables will become tender.

4. Season to taste with salt and black pepper. Start with ½ teaspoon of kosher salt and adjust as needed.

5. Serve hot with your favorite toppings like shredded cheese, sour cream, avocado, green onions, cilantro, and tortilla chips.

Notes:

• Storage: Refrigerate up to 5 days or freeze up to 3 months

• Meal prep friendly: Freezes beautifully in portion-sized containers

• Naturally gluten-free and easily made vegan

• Budget-friendly: Costs under $15 to make

• Tastes better the next day as flavours continue to develop

• Slow cooker option: Cook on low 4-6 hours or high 2-3 hours

• Make it spicier: Add cayenne, jalapeños, or hot chili powder

• Thicken if needed: Blend 3-4 cups of the chili and stir it back in

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Variations and Customizations

Protein Additions:

• Plant-based ground meat (Beyond, Impossible)

• Cooked lentils (brown or green)

• Quinoa (adds protein and texture)

• TVP (textured vegetable protein)

• Tempeh crumbled and sautéed

Spice Variations:

• Smoky chili: Add 1 tsp smoked paprika + 1 chipotle in adobo

• Cumin: Add 1-2 tsp ground cumin

• Smokey: Add 1-2 tsp of liquid smoke

• Fall spice: Add ½ tsp cinnamon + ¼ tsp nutmeg

• Indian-inspired: Add 1 tsp garam masala + ½ tsp turmeric

Vegetable Boost:

• Corn (1-2 cups fresh, frozen or canned)

• Diced zucchini or yellow squash

• Mushrooms (chopped, for meaty texture)

• Sweet potato (diced, adds sweetness)

• Butternut squash (cubed)

• Spinach or kale (stir in at the end, once the heat has been turned off)

Make It Creamy:

• Add ½ cup pumpkin puree (as suggested)

• Blend 1-2 cups of chili and stir back in

• Top with sour cream or Greek yogurt

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Meal Prep and Batch Cooking

This three-bean chili is ideal for meal prep! Here's how to maximize your batch:

Meal Prep Strategy:

• Make chili on Sunday for easy weeknight dinners

• Portion into individual containers for grab-and-go lunches

• Freeze half for quick future meals

• Baked Russet potatoes or Sourdough Bread to serve alongside

Batch Cooking Tips:

• Triple the recipe if you have one (or several) large stockpot

• Use a slow cooker for hands-off cooking while you prep other meals

• Label everything with date and reheating instructions

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Frequently Asked Questions (FAQ)

Can I make this three bean chili in a slow cooker or Crock Pot?

Yes! This recipe is perfect for the slow cooker. Add all ingredients to your slow cooker and cook on low for 4-6 hours or high for 2-3 hours. No need to sauté anything first!

How can I make this chili spicier?

Add any of these: cayenne pepper (start with ¼ tsp), diced jalapeños, hot chili powder, chipotle peppers in adobo, red pepper flakes, straight into the pot. Another option is to add your favorite hot sauce to individual bowls. Taste and adjust as you go!

Can I make this chili less spicy for kids?

Use mild chili powder or reduce it to 1-2 teaspoons. You can also serve plain bowls for kids and let adults add hot sauce at the table.

What beans are best for vegetarian chili?

Black beans, kidney beans, and pinto beans are the classic trio, but you can use any combination. Try white beans (Great Northern, cannellini), chickpeas, or navy beans for variety.

Do I need to drain and rinse canned beans?

Yes, always! Draining and rinsing removes excess sodium and the thick liquid that can make chili gummy. Rinse under cold water until the water runs clear.

Can I use fresh vegetables instead of frozen?

Yes! Dice 1 large onion, 2 bell peppers, 2 carrots, and 2 celery stalks. Sauté in 1 tablespoon of oil for 5-7 minutes before adding the other ingredients.

Why is my chili watery?

Let it simmer longer uncovered to evaporate excess liquid. You can also mash some beans against the pot to naturally thicken it, or add a tablespoon of tomato paste or cornmeal.

Why is my chili bland?

Chili needs proper seasoning! Add more salt (chili typically needs 1-2 teaspoons total), chili powder, garlic powder, or cumin. A splash of vinegar or lime juice can also brighten flavors.

Can I double this recipe?

Absolutely! This recipe doubles or triples easily. Just use a larger pot and you may need to extend the simmer time by 10-15 minutes.

Is this chili vegan?

The base chili is vegan! Just use vegan toppings like dairy-free sour cream, vegan cheese, and avocado instead of dairy products.

Can I add meat to this recipe?

Yes, though it would no longer be vegetarian. Brown 1 pound of ground beef, ground chicken or turkey and add it with the other ingredients. You can also add cooked sausage.

What's the best pot for making chili?

A heavy-bottomed stockpot, Dutch oven, or large saucepan works best. The heavy bottom prevents scorching during the long simmer time.

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Did You Make This Recipe? I want to see it!

Leave a ⭐ star rating and comment below to let us know how your three-bean chili turned out. Did you make any substitutions or additions? Share your tips and photos with us!

Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!

📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.

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you might also like:

Dill & Chickpea Burger patties

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Last Edited: March 19, 2026

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Prep Time: 5 minutes | Chill Time: 30 minutes | Cook Time: 15 minutes | Total Time: roughly 1 hour | Yield: 8 patties | Difficulty: Easy

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Introduction

There’s something wonderfully comforting about a meal that’s simple, wholesome, and endlessly adaptable—and these veggie patties check every one of those boxes. Crafted from everyday ingredients and brimming with natural flavour, they’ve become a quiet hero in my kitchen! Whether tucked into a bun, layered over greens, or enjoyed on their own with a favorite dip, they bring a gentle, satisfying warmth to any meal.

One of the things I love most about these patties is how beautifully they freeze. I often double the batch, sand freeze the rest for another day. When life gets busy (as it always does), there’s something reassuring about knowing a nourishing lunch or dinner is waiting in the freezer, ready to crisp up in just a few minutes. It’s meal prep made easy—and delicious.

Their versatility is truly a delight. You can season them boldly or keep them mild, fold in herbs from the garden, or add a touch of spice for extra personality. They play well with all sorts of toppings and sauces, making it easy to tailor each serving to your mood. My kids love them so much that they sometimes ask for these instead of meat burgers, which always makes me smile.

Wholesome ingredients are at the heart of this recipe, and that’s part of what keeps them in our regular rotation. They’re made of real, recognizable foods that leave you feeling nourished rather than weighed down. And if you’re cooking for a plant-based household, or simply want more vegan-friendly options, you can easily swap the eggs for a flax egg without sacrificing texture or flavour.

Whether you’re preparing them for busy weeknights, slipping them into lunchboxes, or serving them at an easygoing weekend gathering, these patties shine. Simple, nourishing, and budget friendly — Enjoy them fresh, freeze them for later, these are the patties you’ll want to have on hand!

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table of content:

• How to Make Dill & Chickpea Patties

• Step-by-Step Guide

• FAQs

• Troubleshooting

• Recipe Card

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why we love these patties:

• Freeze well

• Vegetarian Meal Option

• Quick lunch idea

• My kids love them!

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how to make Dill & Chickpea Patties

ingredients:

• Chickpeas, 1 can

• 2 large eggs

• 1/2 cup all purpose flour

• 2 tsp dill, fresh or dried

• 1 tsp salt, I like using kosher salt

• 1 tsp garlic powder

equipment needed:

• Food Processor (affiliate link)

• frying pan (affiliate link)

• Spatula (affiliate link)

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Step-by-step guide to making these vegetarian patties

step 1:

In a food processor, add all ingredients in the listed order. Blend well.

step 2:

Put mixture in the fridge and let it rest a minimum of 30 minutes.

step 3:

Cook in a lightly oiled frying pan on the stovetop over medium heat. using a soup spoon, scoop one spoonful of the mixture. Flip the patty when the bottom side is cooked. flatten the burger, and cook the opposite side. flip once more top make sure the burger is fully cooked throughout.

step 4:

Serve on a burger bun with toppings you like, or with barley or rice.

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Frequently Asked Questions:

The Mixture has a texture of peanut Butter. Is this normal?

Yes! This is the exact texture we're looking for after it comes out of the fridge.

Are these patties vegan?

No. These patties are not vegan, because of the eggs.

how do I make them vegan?

You can make them vegan by swapping out the eggs for flax eggs.

How do i make a flax egg?

In a cereal bowl, mix together 1 tbsp ground flax with 3 tbsp water, and let it rest for 5-10 minutes. The flax mixture will change consistency and become a flax egg. Use this instead of regular eggs in this recipe.

can I freeze these?

Yes! These patties freeze well for up to 3 months. Just be sure to put them in a freezer safe bag or container.

Pro tip: let them cool at room temperature before freezing. Then, separate each patty with parchment paper, making them easier to grab and thaw individually.

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Troubleshooting

My mixture is thick and hard to stir:

Try adding a little bit of water and blending it again.

I’m out of eggs. What can I use instead?

Do you have grdoun flax? If so, try making a flax egg! Mix together 1 tbsp ground flax with 3 tbsp water and let it rest at room temperature for 5-10 minutes. Use this instead of an egg.

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Other vegetarian recipes:

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REcipe Card

Ingredients:

• 2 eggs, (flax-egg work too, if you’d like take make these vegan.)

• 1 cup of chickpeas

• 1/2 cup all purpose flour

• 2 tsp dill, fresh or dried

• 1 tsp salt, I like using kosher salt

• 1 tsp garlic powder

Instructions:

1. In a food processor, add all ingredients in the listed order, Mix well.

2. Put mixture in the fridge and let it rest a minimum of 30 minutes.

3. Cook in a lightly oiled frying pan on the stovetop over medium heat. using a soup spoon, scoop one spoonful of the mixture. Flip the patty when the bottom side is cooked. flatten the burger, and cook the opposite side. flip once more top make sure the burger is fully cooked throughout.

4. Serve on a burger bun with toppings you like, or with barley or rice.

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Did you make this recipe? I want to see it!

Leave a ⭐ star rating and comment below to let us know how your ginger galettes turned out. Did you make any substitutions or additions? Share your tips and photos with us!

Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!

📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.

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you might also like these recipes: