Vegan patties and veggie fritters are crispy, savory rounds made from beans, lentils, grains, or vegetables, pan-fried or baked until golden and served hot. This collection gathers 23 of the best, from herby chickpea patties and classic falafel to beet burgers and cheesy broccoli fritters. Most are ready in about thirty minutes, and nearly all of them freeze well for busy weeknights. Scroll down, pick your favorite, and get frying.
How to Choose the Right Vegan Fritter or Patty
Choose a vegan patty or fritter based on the main ingredient and the texture you want. Bean and lentil patties like chickpea, black bean, and split pea are the most filling and protein-forward, ideal as a main with a grain or a salad. Vegetable-forward fritters made from zucchini, potato, broccoli, or eggplant are lighter and shine as a quick lunch or side. Falafel and grain patties, using quinoa, millet, or amaranth, offer a crisp, snackable bite. For meal prep, pick sturdier bean-based recipes, since they hold their shape and freeze best.
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Bean and Legume Patties
Hearty, protein-packed patties built on chickpeas, lentils, split peas, and beans for a satisfying main.
Green Chickpea Patties with Tahini
Bright green from fresh herbs and blended chickpeas, these patties get a nutty lift from tahini folded right into the mix. They fry crisp at the edges while staying tender inside, perfect stuffed into pita or piled over a grain bowl. Chill the mixture briefly before shaping so the patties hold together cleanly in the pan.
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Lentil Patties with Olives and Herbs
Earthy brown lentils meet briny chopped olives and a handful of parsley for a savory bite with real depth. These patties are sturdy enough to hold their shape yet soft inside, and they taste even better the next day. Pack them cold in a lunchbox with a squeeze of lemon and a dollop of garlicky vegan yogurt.
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Flavorful Vegan Chickpea Patties
A house favorite, these chickpea patties come together in under half an hour and turn out filling, golden, and deeply satisfying. Warm spices and fresh garlic keep every bite lively, and they crisp beautifully in just a thin film of oil. Double the batch and freeze half raw, then cook straight from frozen for a fast weeknight dinner.
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“Cheesy” Yellow Split Pea Patties with Tofu
Yellow split peas and crumbled tofu team up for a patty with the savory, almost cheesy flavor you crave without any dairy. They are hearty and protein-forward, with a golden crust that gives way to a soft center. If the mixture feels loose, stir in a spoonful of chickpea flour to bind before you shape and fry.
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Black Bean Burgers
Smoky, hearty black bean burgers that actually hold together on the grill or in a skillet, no crumbling required. Mashed beans, oats, and bold spices give them a meaty chew and plenty of plant protein for a filling meal. Toast the buns and let the patties rest a couple of minutes after cooking so they firm up before you stack them.
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Adzuki Beans Burger (Vegetarian “Beef” Burger)
These adzuki bean burgers mimic a classic beef patty with a deep, savory flavor and a satisfying, meaty texture. Naturally sweet adzuki beans keep the inside moist while the outside sears into a crave-worthy crust. Shape the patties ahead and refrigerate them overnight so the flavors meld and they sear up even better the next day.
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Veggie-Forward Fritters
Light, crisp fritters that put eggplant, mushrooms, potato, zucchini, and broccoli front and center.
Eggplant Fritters with Mushrooms and Herbs
Meaty roasted eggplant and earthy mushrooms fold into a fragrant herb batter for a fritter that eats like comfort food. Ready in about thirty minutes, they are crunchy outside and creamy within, especially good next to a scoop of mashed potatoes. Salt the grated eggplant and press out the excess moisture first so the fritters crisp instead of steaming.
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Eggplant Patties with Olives
Silky eggplant and red lentils blend with salty olives for a Mediterranean-leaning patty full of savory character. They stay moist inside with a beautifully browned exterior, and a pinch of smoked paprika deepens the whole thing. Serve them warm with a cooling cucumber and dill dip to balance the richness of the olives.
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Protein-Rich Mushroom Patties with Herbs
Finely chopped mushrooms and hemp seeds create an umami-packed patty with a tender, savory crumb. Fresh herbs brighten each bite while the hemp adds a subtle nuttiness and a welcome protein boost. Cook the mushrooms down until the pan is dry before mixing so the patties are not too wet to hold their shape.
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Vegetable Potato Fritters
Grated potato and red lentils make these fritters wonderfully filling, with crisp lacy edges and a soft, savory middle. A dollop of spicy vegan mayo takes them right over the top, and the lentils sneak in extra plant protein. Wring the shredded potato in a clean towel to remove as much water as you can for maximum crispness.
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Healthy Zucchini Corn Fritters
Sweet summer corn and shredded zucchini come together in a light fritter that needs just eight simple ingredients. They cook up golden and tender with little pops of corn in every bite, ideal for a quick lunch on a hot day. Squeeze the grated zucchini firmly in a towel first so the batter is not watery and fries crisp.
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Vegan Cheezy Broccoli Fritters
Vegan and gluten-free, these broccoli fritters turn soft and melty inside with a genuinely crunchy crust. Nutritional yeast lends a savory, cheesy flavor that makes them irresistible even to broccoli skeptics. Steam the broccoli just until bright and tender, then chop it finely so the little florets bind evenly through the batter.
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Falafel and Grain Patties
Crisp, snackable rounds built on chickpeas, quinoa, and whole grains for herby flavor in every bite.
Healthy Vegan Falafel
Classic falafel made the wholesome way, with soaked chickpeas, garlic, and a generous handful of herbs blitzed into a green-flecked dough. They fry into crisp little spheres that are fluffy inside and endlessly snackable. Use dried chickpeas soaked overnight rather than canned so the falafel stays light and does not fall apart in the oil.
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Mini Falafel Bites
Bite-sized, crispy, and pan-fried, these mini falafel are perfect for dipping and grazing at any gathering. Each little round is golden and crunchy outside with a soft, herby center that begs for a swipe of hummus. Keep them small and uniform so they cook through evenly before the outsides get too dark.
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Quinoa Falafel
Protein-rich quinoa joins chickpeas for a falafel with extra texture and a satisfying, hearty bite. They turn out crisp and golden with a nutty flavor that plays beautifully in a wrap or over a salad. Toast the cooked quinoa a little to dry it out before mixing so the patties bind and crisp rather than turn mushy.
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Pink Falafels
Vivid pink from blended beets, these show-stopping falafel are as fun to look at as they are to eat. The beet keeps them moist and lightly sweet while the classic chickpea base stays savory and crisp. Serve them fresh from the pan with a swirl of lemon-tahini so the bright color really pops on the plate.
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Quinoa Patties with Sweet Corn and Herbs
Fluffy quinoa, sweet corn, and fresh herbs make a light, colorful patty that works for lunch, dinner, or a picnic. They hold together well and taste great warm or at room temperature, with a gentle sweetness from the corn. Add a spoonful of chickpea flour if the mixture seems loose so the patties shape and fry cleanly.
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Turmeric Chickpea Fritters
Golden turmeric chickpea fritters that come together in under thirty minutes and taste like little falafel-inspired pillows. Fragrant garlic and warm spice make them soft inside with a crisp, craveable exterior. Let the batter sit for a few minutes so the chickpea flour hydrates fully and the fritters fry up tender rather than dense.
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Hearty Veggie Burgers and Beyond
Thick, grillable patties and one indulgent avocado fritter for when you want something extra substantial.
The Anatomy of a Perfect Vegan Chickpea Burger
This is the blueprint for a chickpea burger that is sturdy, juicy, and genuinely satisfying, not the sad kind that falls apart. Mashed chickpeas and smart binders give it a hearty chew and a golden, grillable crust. Refrigerate the shaped patties for half an hour before cooking so they firm up and keep their shape on the heat.
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Sweet Potato Burgers
Naturally sweet roasted sweet potato and lentils build a gluten-free burger with a tender, colorful interior. A warm blend of spices balances the sweetness while the lentils add heartiness and help hold the patty together. Roast the sweet potato instead of boiling it so the flesh stays dry and the burgers do not turn soggy.
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Beet Burgers
Deep ruby beet burgers with an earthy sweetness and a juicy, satisfying bite that looks stunning on a bun. Grated beets, beans, and grains give them body and a gorgeous color that holds up to grilling. Squeeze the grated beet to remove excess juice before mixing so the patties bind well and sear rather than steam.
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Broccoli-Quinoa Burger
Green-flecked broccoli and protein-rich quinoa combine in a wholesome burger that is anything but boring. The florets add texture and freshness while the quinoa keeps each patty hearty and filling. Pulse the broccoli finely and steam it first so it distributes evenly and the burgers hold together without crumbling.
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Vegan Avocado Fritters with Cashew Hollandaise
Yes, avocado fritters are a thing, and they are glorious, especially draped in a silky homemade cashew hollandaise. Creamy avocado, cilantro, lime, quinoa, and kale fry into a crisp golden round worthy of brunch. Use ripe but still firm avocado so the pieces keep their shape and do not melt into the batter as they cook.
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Frequently Asked Questions
What are vegan fritters made of? Vegan fritters are made from a base ingredient such as chickpeas, lentils, potatoes, zucchini, corn, or broccoli, bound with flour, mashed beans, or ground flax instead of egg. Herbs, garlic, and spices add flavor, and the mixture is shaped into rounds and pan-fried or baked until crisp and golden.
How do you keep vegan patties from falling apart? Keep vegan patties together by removing excess moisture from watery vegetables, using a binder like chickpea flour, oats, or mashed beans, and chilling the shaped patties before cooking. Letting them rest a couple of minutes after frying also helps them firm up before serving.
Are vegan fritters healthy? Vegan fritters can be a wholesome choice, especially bean, lentil, and vegetable versions that are rich in fiber and plant protein. Baking them instead of deep-frying, or pan-frying in just a thin film of oil, keeps them lighter while still crisp.
Can you bake vegan fritters instead of frying them? Yes, most vegan fritters and patties can be baked. Place them on a lined tray, brush or spray lightly with oil, and bake at around 400F, flipping halfway, until both sides are golden. Baked fritters are a little less crisp than fried but far less messy.
Can you freeze vegan patties? Yes, vegan patties freeze very well. Freeze them raw or cooked in a single layer, then transfer to a container or bag with parchment between the layers. Cook raw patties straight from frozen, or reheat cooked ones in a skillet or oven until hot and crisp.
What do you serve with vegan fritters and patties? Serve vegan fritters with a dip or sauce such as garlicky vegan yogurt, lemon-tahini, or spicy vegan mayo, plus a fresh salad or grain bowl. Heartier bean patties also work tucked into pita, wraps, or burger buns with your favorite toppings.
