6-Ingredient Crispy Chickpea Patties with Dill-Yogurt Dressing (vegan, gf, df)

A couple of weeks ago on my Instagram stories I asked what recipes people wanted to see more of. A recurring theme quickly emerged: you wanted “fast”, “easy”, “prep-ahead”, “one-bowl”, “one-pan”… etc.

These Crispy Chickpea Patties not only fit the bill, but they’re fresh and full of light Spring flavors, while still being hearty enough to keep you full all afternoon or evening. You only need six ingredients to make them (not counting salt, pepper, and olive oil for frying… but you should have those on hand already). AND, you’ll only dirty one bowl and one pan to make them. They come together in under half an hour and are delicious served with a super easy Dill-Yogurt Dressing.


Chickpea Patties

  • 1 can chickpeas
  • 1/2 cup rolled oats
  • 1/4 cup almond flour
  • 2 eggs, whisked
  • 1/4 cup chopped fresh parsley
  • 1 heaping tbsp minced garlic
  • Sea salt and black pepper, to taste
  • Olive oil, for frying

Dill-Yogurt Dressing

  • 1 cup dairy-free yogurt (I like this cashew yogurt and this coconut yogurt)
  • 1/4 cup avocado oil mayonnaise
  • 1/4 tsp sea alt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp dried dill


  1. Drain chickpeas and either mash by hand with a potato masher, OR toss into either a high-speed blender or food processor. Pulse for just 10-15 seconds, until chickpeas are mashed but still retain a good texture. If a few chickpeas are still whole, that’s great.
  2. Transfer chickpeas to a large mixing bowl, add in remaining ingredients (except olive oil), and combine.
  3. Heat a large skillet over medium heat, add a few tablespoons of olive oil, and once the oil starts to shimmer, add in your patties. You can either use a 1/4 cup or 1/2 cup measuring cup to evenly form your patties, depending on how large you want them to be. Make sure they’re packed in tightly, so that they hold together while cooking. Cook until crispy and golden brown on the bottom, and then flip.
  4. While patties are cooking, whisk together ingredients for the Dill-Yogurt Dressing in a small mixing bowl, let sit for 5-6 minutes, and then serve dolloped on top of the patties.
  5. Enjoy!

Blueberry Chia Race Weekend Power Pancakes (vegan, df, gf)

These pancakes are everything you want on a race weekend or in preparation for going long. They’re power-packed with antioxidants from blueberries, potassium from bananas, healthy fats from olive oil, chia seeds, and almond flour, and hearty, slow-digesting carbs from oats.

(Did you know chia seeds are a superfood for runners? See here, here, and here for more.)

They’re satiating enough to keep you full for hours (and help build glycogen stores), but they’re also incredibly energizing, and light enough to leave the breakfast table feeling good — not weighed down.

And did I mention they’re delicious?! By now you should know that my favorite type of pancake is slightly crispy on the outside and melt-in-your-mouth in the middle. These certainly fit the bill. If you want them extra crispy, try greasing your pan with coconut oil instead of cooking spray.


  • 2 medium very ripe bananas
  • 1 tsp. baking powder
  • 1 pinch of salt
  • 1 dash of cinnamon
  • 1 tsp. real vanilla extract
  • 2 tbsp. extra-virgin olive oil
  • 1 cup unsweetened almond milk
  • 3 tbsp. chia seeds
  • 1/2 cup your favorite gluten-free flour blend (I swear by Bob’s Red Mill, which uses chickpea flour as a base)
  • 1/4 cup almond meal
  • 1 cup rolled oats
  • 1 cup frozen or fresh blueberries


  1. In a large mixing bowl, start by mashing your ripe bananas together with the baking powder.
  2. Add in salt, cinnamon, and your wet ingredients (vanilla, oil, and almond milk). Stir until well-combined.
  3. Next, stir in your chia seeds. Mix until well-incorporated with the batter and let sit for 5-10 minutes — the chia seeds will work its magic.
  4. Add in the dry ingredients one at a time — until incorporated but not over-stirred. You want the pancakes to remain as light and fluffy as possible.
  5. Lastly, stir in the blueberries.
  6. Grease a griddle or large frying pan, bring to medium heat, and cook up the pancakes until just browned on the outside. Flip, repeat, and serve with vegan butter (or coconut oil) and real maple syrup. Enjoy!