Baked Chickpea Parmesan
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Ingredients
Cooking Process
Recipe Note
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Steps
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper.
Add the chickpeas to a large bowl. Mash the chickpeas until they are broken down, aiming for a somewhat chunky texture, not smooth like hummus.
Add the eggs, Parmesan, onion, garlic, oregano, baking powder, flour, one tablespoon of olive oil, 1 ½ teaspoons of salt, and as much pepper as you'd like to the bowl with the mashed chickpeas. Mix the ingredients until well combined. The batter should have a consistency similar to thick cookie dough, not too wet or dry.
To test the seasoning of the mixture, add a tablespoon of the batter to a small skillet. Cook the batter in the skillet until it is crisp on both sides. Taste the cooked batter and adjust the seasonings in the bowl as needed.
Use the remaining two tablespoons of oil to grease the prepared baking sheet.
Spritz a ⅓ cup dry measuring cup with a little non - stick cooking spray or grease it with olive oil.
Use the greased measuring cup to scoop out the batter and transfer it to the baking sheet, forming about eight mounds.
Spray the back of the measuring cup with a little more non - stick spray. Use it to press the mounds into ½ - inch - thick patties.
Bake the patties in the preheated oven for 20 minutes.
Carefully flip the patties over and top them with mozzarella cheese.
Continue baking the patties until they are lightly golden brown on the edges and the cheese is melted, which should take an additional 15 - 20 minutes.
Alternatively, if you prefer, you can bake the patties on both sides without the cheese. Once they are cooked, top them with marinara sauce and mozzarella cheese, then broil them for a few minutes until the cheese is melted.
Serve the baked chickpea parmesan patties with warmed marinara sauce, a buttered roll, and a side salad.
Nutrition
Per serving (2 servings)
275
Calories
13g
Protein
25g
Carbs
13g
Fat
350mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this Baked Chickpea Parmesan recipe make?
This recipe makes 4 servings. It's designed to serve a small group or family.
What are the allergens in Baked Chickpea Parmesan?
The allergens in this recipe are dairy, eggs, and wheat/gluten. Be cautious if you have allergies to these.
How long does it take to make Baked Chickpea Parmesan?
The total time is 45 minutes, with 15 minutes of prep time and 30 minutes of cook time.
What temperature should the oven be preheated to?
Preheat your oven to 400°F (204.44°C) for this recipe.
Is this recipe difficult to make?
This recipe has an easy difficulty level, making it suitable for home cooks of all skill levels.
Can I substitute the eggs in this recipe?
The provided recipe doesn't mention egg substitutes. You may need to research suitable alternatives.
How do I know when the chickpea patties are done baking?
Bake for 20 minutes, flip, add cheese, and bake an additional 15 - 20 minutes until edges are golden and cheese is melted.
Substitutions
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Substitutions
chickpeas
cannellini beans, kidney beans
Cannellini beans have a milder flavor and a creamier texture compared to chickpeas. Kidney beans are heartier and have a more distinct flavor. Both can be used as a 1:1 substitute, but the final texture of the patties may vary slightly.
eggs
flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water per egg), chia seed gel (1 tablespoon chia seeds + 3 tablespoons water per egg)
These substitutes work well as binders. However, they may change the texture of the patties slightly, making them a bit denser. Also, the flavor will be more neutral compared to using eggs.
Parmesan cheese
Romano cheese, Pecorino cheese
Both Romano and Pecorino cheeses have a similar salty, sharp flavor to Parmesan. They can be grated and used in the same quantity as Parmesan, but Romano is generally saltier, so you may need to adjust the salt in the recipe accordingly.
onion
shallots, leeks
Shallots have a milder and sweeter flavor than onions, while leeks have a more delicate onion - like flavor. Use the same quantity as the onion, but note that the overall flavor profile of the patties will be less pungent.
garlic
garlic powder, granulated garlic
For every 2 large garlic cloves, use about 1/2 teaspoon of garlic powder or 1 teaspoon of granulated garlic. The flavor will be more concentrated, so start with a smaller amount and adjust to taste. Also, the texture will be different as there won't be any chunks of garlic.
fresh mozzarella cheese
provolone cheese, monterey jack cheese
Provolone has a similar melting quality to mozzarella and a slightly tangy flavor. Monterey jack is milder and creamier when melted. Both can be sliced or shredded and used as a substitute, but the final cheesy flavor and texture will vary.
jarred marinara sauce
homemade tomato sauce, spaghetti sauce
Homemade tomato sauce will have a fresher and more customizable flavor. Spaghetti sauce may have a thicker consistency and additional seasonings. Use the same quantity as the marinara sauce, but adjust the seasonings in the recipe if needed.
all - purpose flour
whole wheat flour, almond flour
Whole wheat flour will add more fiber and a nuttier flavor to the patties. Almond flour is gluten - free and will make the patties denser and have a slightly nutty taste. When using almond flour, you may need to adjust the amount of liquid in the recipe as it absorbs more moisture.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for 3 - 4 days.
Freezer
Freeze leftovers in an airtight container or freezer bag for up to 3 months.
Storage Tips
- • Let the chickpea parmesan cool completely before storing to prevent condensation inside the container.
Reheating Tips
- • Preheat the oven to 350°F. Place the patties on a baking sheet and cover with foil. Bake for 12 - 15 minutes until heated through. This helps avoid drying out the patties.
- • If using a microwave, place the patties on a microwave - safe plate, cover with a damp paper towel, and heat in 30 - second intervals, stirring or flipping halfway through.
Safety Notes
- • Always ensure leftovers are reheated to an internal temperature that kills harmful bacteria. When reheating, check that the food is hot all the way through.
Troubleshooting
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Troubleshooting
The batter is too wet and won't hold its shape
Likely cause: Too much liquid was added, or not enough flour was used
Gradually add small amounts of all - purpose flour to the batter until it reaches a consistency similar to thick cookie dough
The batter is too dry and crumbly
Likely cause: Too much flour was added, or the chickpeas were over - mashed and lost their moisture
Add a small amount of olive oil or a little water to the batter and mix well until it becomes more cohesive
The patties are undercooked in the middle
Likely cause: The baking time was too short, or the oven temperature was too low
Return the patties to the oven and continue baking in 5 - minute increments until the center is cooked through
The patties are overcooked and burnt on the edges
Likely cause: The oven temperature was too high, or the baking time was too long
Reduce the oven temperature by 25°F and cover the patties with aluminum foil to prevent further burning
The mozzarella cheese doesn't melt properly
Likely cause: The cheese was too cold, or the baking time after adding the cheese was insufficient
Let the mozzarella cheese come to room temperature before adding it to the patties. Then, increase the baking time by a few minutes until the cheese is melted
The patties taste bland
Likely cause: Insufficient seasonings were added, or the seasoning test step was skipped
Mix additional salt, pepper, oregano, or other desired seasonings into the batter. You can also top the cooked patties with a bit more Parmesan cheese
The patties stick to the baking sheet
Likely cause: The baking sheet was not greased enough, or the parchment paper was not properly lined
Make sure to use enough olive oil to grease the baking sheet. If using parchment paper, ensure it covers the entire sheet and is smooth without wrinkles