Chickpea Sliders w/ French Fries
Recipe type: Sliders, Gluten Free, Vegetarian Buns, Vegan Patties
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6
  • Burger Bun
  • I used my Gluten Free Bread Rolls recipe and formed them into smaller rolls for sliders
  • French Fries
  • 1 Tbsp coconut oil, melted
  • 1-2 medium white potatoes, peeled and washed
  • 3 tsp garlic powder
  • Salt and pepper, to taste
  • Chickpea Patties
  • 1 400g can chickpeas, drained
  • 1 small purple onion, peeled and chopped into quarters
  • 2 garlic cloves, peeled and halved
  • 1 medium zucchini, trimmed and chopped into thirds
  • 1 medium tomato, quartered
  • ¼ cup sesame seeds
  • 1 Tbsp dried Italian mixed herbs
  • 1½ tsp curry powder
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 2 cups oat flour
  • 1 Tbsp coconut flour
  • 2 Tbsp coconut oil
  • Toppings, optional
  • Fresh lettuce leaves
  • Onion, thinly sliced
  • Tomato, sliced
  • Cheese
  • Tomato sauce, relish or mustard
  1. Burger Bun
  2. Follow my recipe for these Gluten Free Burger Buns. I made the rolls smaller to make them sliders. Or use store-bought mini rolls or make your own recipe!
  3. French Fries
  4. Preheat oven to 200°C (390°F). Line a large baking tray with parchment paper, set aside.
  5. Slice potatoes into thin french fries. Use more potatoes to make more fries if you also want them on the side of your sliders.
  6. Place sliced potatoes into a large bowl.
  7. Add melted coconut oil, garlic, salt and pepper. Mix until fries are completely coated.
  8. Arrange potatoes in one layer on prepared tray. You may need to use 2 trays for this step.
  9. Bake fries for 20-30 minutes, or until crispy and golden, turning them halfway through cooking to ensure even cooking.
  10. Begin chickpea patties. If your fries cook before your patties, turn off the oven and move the tray onto the bottom rack. Or leave them out and return them to the oven to heat up later.
  11. Chickpea Patties
  12. In a high speed food processor, add chickpeas, onion, garlic, zucchini and tomato. Pulse on high until ingredients are just combined. Leaving a few smaller chunks of zucchini.
  13. Transfer mixture into a large mixing bowl.
  14. Add sesame seeds, herbs, curry powder, cumin and salt and pepper, mix until well combined.
  15. Add oat flour, half a cup at a time, mixing well after each addition.
  16. Stir through coconut flour. The mixture will be sticky and soft. Set mixture aside to heat up your fry pan, it will get slightly thicker whilst it sits.
  17. Heat 1 tablespoon oil in a large fry pan over high heat.
  18. Wearing gloves, gently pick up a small portion of the patty mixture, about the size of a golf ball.
  19. Place into melted oil, fry patties on each side for 2-3 minutes or until crispy and golden.
  20. Repeat with remaining mixture and extra 1 tablespoon oil. You may need to make them in batches depending on the size of your fry pan.
  21. Burgers
  22. Slice open your burger buns.
  23. Place one patty into each bun, arrange one layer of french fries and add your desired toppings.
  24. Serve with a side of more fries, salad and enjoy!
Store leftovers in an airtight container, refrigerated, for 3-4 days.
The chickpea patty mixture is quite sticky and wet. They will fry well and become golden and crispy so not too worry! It’s meant to be that way.
You can also make your chickpea patties ahead of time and heat them up for when your sliders are ready. Or visa versa with your french fries.
Recipe by Wholesome Patisserie at