3-Step Chickpea Patties

Preparing your lunch in advance is an easy way to stay on track with your healthy diet whilst saving a huge amount of money over time that would be spent on shop-bought sandwiches and chemical-filled takeaways. I often make some sort of veggie stir-fry (like this Peanut Tofu Stir-Fry), but I also love filling my lunchbox with homemade burgers/patties, whether it’s my Edamame Mushroom Burgers or these chickpea patties, which are packed full of protein, high in fibre and most importantly, absolutely delicious!

This recipe makes 4 burgers and you can freeze any leftovers to eat at a later date. Pictured below with a generous dollop of my Homemade Hummus (with added turmeric to give it that golden colour!) You could also add heaped spoonful of Baba Ganoush (smoky aubergine dip) or Roasted Red Pepper Hummus and a sprinkle of Homemade Za’atar Herbs!

Chickpea Patties Vegan Gluten Free Eli Brecher cereal and peanut butter



  • 1 can of chickpeas
  • 4 tbsp porridge oats
  • 2 spring onions, chopped
  • 1 tsp grated ginger
  • 1/2 tsp cumin
  • 1/2 tsp thyme
  • Pinch of salt


  1. Add all ingredients to a food processor and blend until fully combined.
  2. Roll into 4 patties.
  3. Heat 1 tbsp coconut oil in a pan and fry on a low heat for 5 minutes on each side before serving or placing in tupperware in the fridge for tomorrow’s packed lunch!
If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!

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