Lisa’s 4Leaf Chickpea “You Just Can’t Have One” Patties

The latest in a series of 4-Leaf Recipes from Lisa’s Kitchen

There are two patties in the picture -- because no one can have just one.

These delicious patties were inspired by the book, “Eat, Drink & Be Vegan,” by Dreena Burton. They were just tweaked a bit so that they would score at the 4Leaf level.

These are definitely a staple in our household. Both my husband and son gobble these up. This recipe makes a lot (between 20-30 depending on how big you make them). You can serve them over a large salad, in a pita, or as a main dish with baked potatoes as an accompaniment.  They are also great with balsamic or hummus.


  • 1 onion, chopped
  • 2 cups celery, chopped
  • 1/4 tsp sea salt
  • pepper, to taste
  • 4 cups or 2 cans of low-sodium chickpeas (garbanzo beans), rinsed
  • 4 large cloves garlic, quartered
  • 4 tbsp of low sodium soy sauce or tamari
  • 4 tbsp vegan Worcestershire sauce (optional)
  • 4 tsp fresh thyme leaves or 1 tsp dried
  • 1/4 tsp salt
  • 4 cups cooked brown rice
  • 1 1/2 cups of quick oats

Leveraging the simple, yet powerful concept of maximizing the percent of your calories from whole plant foods -- still in nature's packageDirections:


  1. Heat a large nonstick pan on medium heat (with the nonstick pan, there is no need for cooking spray).
  2. Add the onions, celery, salt and pepper and saute until the onions and celery start to soften, stirring occasionally.
  3. Using a food processor (you may use a blender if you don’t have a food processor), puree chickpeas, garlic, Worcestershire sauce (if using), tamari, thyme and salt.
  4. Add the sauteed vegetables and puree to combine.
  5. Add one cup of the brown rice at a time and puree. You may retain some texture if you choose.
  6. Transfer the mixture to a large bowl and stir in the oats. Cover the bowl with saran wrap and refrigerate to firm for about 45 minutes (You may refrigerate for longer).
  7. Heat a large nonstick pan on medium-high heat.  Preheat oven to 400 degrees.*
  8. Take the mixture out of the refrigerator and form into patties using your hands. Cook patties for about 5 minutes on each side.
  9. Place patties on cookie sheet and bake for about 15 minutes.
  10. Enjoy!

* There are different ways to cook these patties. You can choose to eliminate baking them and cook them longer in the pan or you may simply bake them in the oven without using the pan.

For a “printer-friendly” one-pager, ideal on your fridge with a magnet—Just click here for a PDF.

With love from Lisa...

Click here for the page containing all recipes.

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About J. Morris Hicks

A former strategic management consultant and senior corporate executive with Ralph Lauren in New York, J. Morris Hicks has always focused on the "big picture" when analyzing any issue. In 2002, after becoming curious about our "optimal diet," he began a study of what we eat from a global perspective ---- discovering many startling issues and opportunities along the way. In addition to an MBA and a BS in Industrial Engineering, he holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies, where he has also been a member of the board of directors since 2012. Having concluded that our food choices hold the key to the sustainability of our civilization, he has made this his #1 priority---exploring all avenues for influencing humans everywhere to move back to the natural plant-based diet for our species.
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4 Responses to Lisa’s 4Leaf Chickpea “You Just Can’t Have One” Patties

  1. Claire Wilson says:

    I’m printing the recipe now. I’ve been looking for a good “burger” recipe and this looks like it.


  2. Nancy Lackey says:

    Do these freeze well? If so, freeze before or after cooking?

  3. huracan says:

    YUM! Thanks Lisa!

  4. These look delicious. Can’t wait to try them!

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