Main Course/ Recipes

Broccoli and Garlic Stuffed Bean Patties

Broccoli and Garlic Stuffed Bean Patties

Broccoli and Garlic Stuffed Bean Patties 

The main course for my vegan Easter meal plan is my Broccoli and Garlic Stuffed Bean Patties. They are easy to make, healthy, and impressive. The chickpeas are subtle in flavour, but the savoury surprise in the middle is full of lovely flavours. Broccoli, garlic and lemon are a fabulous match. Separately the ingredients are nice, but put together they make a party in your mouth.

I bake the bean patties as well, so they are really healthy. I have tried shallow frying them, but the chickpeas absorb the oil. Baking allows the patties to crisp and harden slightly, so they keep their shape. I also placed the patties on a bed of beetroot carpaccio. It’s really simple to make. Slice the beetroot really finely and dunk them in a bath of lemon juice, olive oil, salt, pepper and dried oregano. It adds a level of acidity against the creaminess of the chickpeas. It looks pretty beautiful as well.

Your guests will love this main dish. Try it for your Easter meal or dinner party. Get a little fancy while keeping it vegan.

Vegan Easter Meal Plan:

Kale and White Bean Soup
Lemon Sautéed Asparagus

Broccoli and Garlic Stuffed Bean Patties

Print Recipe
Serves: makes 8 patties Cooking Time: 35 minutes


  • 1 small head of broccoli
  • 2 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 6 cups cooked chickpeas
  • 1 onion, chopped
  • 2 tablespoons chickpea flour
  • salt and pepper to taste
  • 2 tablespoons ground nut oil (or any oil you have)



Preheat your oven to 375°F /190°C.


In a food processor add the chickpeas, onion and salt and pepper. Grind until smooth. Stir in the chickpea flour. Remove from the bowl and set aside.


In the same food processor bowl (with the chickpea mixture removed), combine the broccoli, garlic, lemon zest and juice, and olive oil, and pulse until finely ground.


To make the patties, divide your chickpea mixture into 16 equally sized mounds. Take one mound, and in your hands, flatten it into an oval. Lay it on a piece of plastic wrap. Repeat this 7 more times to make the bottom half of the patties.


Add 2 tablespoons of the broccoli mixture to each flattened half.


For the top of the patties, make 8 more flattened ovals and lay them on top of the bases. Gently press the edges to make sure they're closed.


Oil a baking tray with ground nut oil. Use the plastic wrap lift the patties easily into your hand and then onto the baking tray, and bake for 35 minutes or until golden brown.


Allow the patties to cool slightly before serving or they will break apart.


Serve on a bed of beetroot carpaccio (instructions found above in the introduction paragraph) (optional).

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