Chickpea "Fish" Patties

These crispy chickpea fish patties are a plant-based twist on a classic favorite! Packed with chickpeas, seaweed flakes, lemon, and herbs, they deliver a deliciously flaky texture and a fresh, ocean-inspired flavor — no fish needed. Perfect for sliders, wraps, or served over a fresh salad, they’re protein-packed, fiber-rich, and totally satisfying. Whether you pan-fry or bake them, these patties bring all the seaside vibes to your kitchen, with a nourishing, cruelty-free touch!

Ingredients

1 (15 oz) can Chickpeas, drained and rinsed (or 1 ½ cups cooked)

2 Sheets Nori (or 1 tablespoon dulse flakes or wakame)

2 Tablespoons Onion or Shallot, finely minced

2 Cloves Garlic, minced

2 Tablespoons Fresh Parsley or Dill (or 1 teaspoon dried)

2 Tablespoons Lemon Juice

1 tsp Dijon Mustard

1 Tablespoon Soy Sauce or Tamari

1/2 tsp Old Bay Seasoning (or paprika + celery seed + pinch of mustard powder)

1/4 tsp Smoked Paprika (optional but nice!)

1/4 tsp Salt (or to taste)

1/4 tsp Black Pepper

1/3 cup Breadcrumbs (use gluten-free if needed)

2 Tablespoons Chickpea Flour (or any flour of choice)

1 Tablespoon Water (add more if needed)

1 Tablespoon Olive Oil (for pan-frying)

Optional for Extra Flavor (Recommended!)

1 Tablespoon Nutritional Yeast

1 tsp Kelp Granules (boosts that seafood flavor)

Zest of ½ a Lemon

Instructions

Tear the nori sheets into small pieces and pulse them in a food processor until shredded into flakes. (Or finely chop by hand.)

Add the chickpeas to the food processor and pulse until the chickpeas come together but NOT mushy.

Pour the mixture into the a large bowl,

Add the shredded nori, onion, garlic, parsley/dill, lemon juice, Dijon, soy sauce, Old Bay, smoked paprika, salt, pepper, nutritional yeast (if using), kelp granules, and lemon zest. Stir well to combine.

Mix in the breadcrumbs and chickpea flour. Add 1 tablespoon of water to help bind the mixture. If it feels too dry, add a tiny splash more water; if too wet, sprinkle in a bit more breadcrumbs.

Form the mixture into 3 patties, about ½-inch thick.

Lightly wet the outside of each patty with water and cover them in more panko crumbs pressing them in firmly on all sides.

Heat the olive oil in a non-stick skillet over medium heat. Cook the patties for 3–4 minutes on each side, or until golden brown and crispy.

Serving Ideas

Serve on toasted buns with vegan tartar sauce, lettuce, and tomato.

Use in a fish-style taco with cabbage slaw and lime crema.

Pair with oven fries and a squeeze of lemon for a classic feel.

Chef’s Tip:

For a baked version: Preheat oven to 400°F (200°C). Place patties on a parchment-lined baking sheet, lightly spray or brush with oil, and bake for 20–25 minutes, flipping halfway through.