These are grain-free veggie patties built around garbanzo bean flour, which gives them enough structure to hold together on a spatula — something a lot of zucchini patty recipes fail at. At 51 calories each and 25 minutes start to finish, they’re a practical option for anyone cooking grain-free or feeding a crowd that includes plant-based eaters. Make a double or triple batch; they reheat well and disappear fast.
Before you start
The single most important step is getting moisture out of the zucchini before it goes into the batter. Finely chop it, then press it firmly between paper towels or a clean kitchen towel. Wet zucchini will make the batter sloppy, and your patties will spread and fall apart in the pan rather than holding their shape. The second thing that matters is pan temperature — medium-high heat is correct here. A pan that isn’t hot enough means the patties steam instead of brown, and you lose the firm crust that keeps them together when you flip.
Ingredient notes
- Garbanzo bean flour: Also sold as chickpea flour or besan. Look for it in the natural foods aisle, bulk bins, or South Asian grocery stores. It has a slightly earthy flavor raw but mellows completely once cooked.
- Almond meal vs. almond flour: Almond meal (ground with the skin on) works fine here and is usually cheaper. Finely ground almond flour produces a slightly smoother patty. Either works.
- Nutritional yeast: Adds a mild savory depth and some protein. If you don’t have it, leave it out — the patties still hold together, they’re just a little less flavorful.
- Garlic and herb seasoning: Any blend works. Check the label if you’re watching sodium; some blends are heavily salted, in which case reduce the added salt slightly.
What can go wrong
- Patties fall apart when flipping: The batter was too wet (see zucchini prep above) or the patties weren’t browned enough on the first side. Let them cook undisturbed until the bottom is clearly set and golden before you attempt a flip.
- Batter is too thick to flatten: Garbanzo bean flour absorbs liquid as it sits. If the mix stiffens up before you’ve finished forming all the patties, add water a teaspoon at a time and stir briefly.
- Patties stick to the pan: Use a non-stick or well-seasoned cast iron pan and make sure it’s fully preheated before adding any oil. A cold pan with oil is the main culprit here.
- Bland flavor throughout: Taste the raw batter before adding the zucchini — skip the egg in the mix, it makes the patty mushy — and adjust salt or mustard at that point. Once the zucchini is in and the patties are formed, seasoning is locked in.
- Uneven browning when cooking a large batch: Crowding the pan drops the temperature fast. Work in batches of four or five patties maximum, and give the pan a minute to recover heat between rounds.
Make-ahead notes
Cooked patties keep well in the fridge for up to four days in an airtight container. For a cookout or big batch situation, cook them fully the day before, refrigerate, then reheat in a dry skillet over medium heat for two to three minutes per side — this brings back the crust. The microwave works in a pinch but makes them soft. For longer storage, freeze cooked patties in a single layer on a baking sheet until solid, then transfer to a zip bag; they’ll keep for up to two months. Reheat from frozen in a 375°F oven for about 15 minutes, flipping once halfway through.
Grain-Free Zucchini Patties
Equipment
- 10-inch non-stick skillet
- Mixing bowl (large)
- Clean kitchen towel or paper towels (for pressing zucchini)
- Spatula (wide, thin-edged)
- Measuring cups and spoons
Ingredients
- 1 small zucchini finely chopped
- ½ cup garbanzo bean flour 60g
- ¼ cup almond meal or flour 28g
- 2 tablespoons nutritional yeast 10g
- ¼ teaspoon salt
- 1 teaspoon garlic and herb seasoning such as Mrs. Dash or any salt-free garlic herb blend
- 2 teaspoons prepared yellow mustard 10g
- ½ cup water 120ml
- 1-2 teaspoons neutral oil avocado or coconut, for the skillet
Instructions
- In a large mixing bowl, whisk together the garbanzo bean flour, almond meal, nutritional yeast, salt, and garlic and herb seasoning until evenly combined.1/2 cup garbanzo bean flour, 1/4 cup almond meal or flour, 2 tablespoons nutritional yeast, 1/4 teaspoon salt, 1 teaspoon garlic and herb seasoning
- Add mustard, water, and stir until well-combined.2 teaspoons prepared yellow mustard, 1/2 cup water
- Press the finely chopped zucchini firmly between layers of paper towel or a clean kitchen towel until barely any moisture transfers. Stir the pressed zucchini into the batter until evenly distributed.1 small zucchini
- Scoop approximately 2 tablespoons of batter per patty. Roll into a ball and flatten to about 1/2 inch (1.25 cm) thick. You should get about 10 patties.
- Heat 1-2 teaspoons of oil in a non-stick skillet over medium-high heat. Once the oil shimmers, add patties without crowding the pan. Cook for 3-4 minutes per side until golden brown and firm to the touch. Work in batches if needed.1-2 teaspoons neutral oil
Notes
Nutrition
FAQ
Can I grill these instead of cooking them on the stovetop?
A standard grill grate isn’t ideal — the patties can stick and break through the gaps. If you want grill flavor, use a cast iron skillet or a grill pan set directly on the grates, preheated well before the patties go on.
Can I substitute regular all-purpose flour for the garbanzo bean flour?
You can, but the recipe will no longer be grain-free. All-purpose flour absorbs liquid differently, so start with slightly less — around 6 tablespoons instead of a half cup — and adjust until the batter holds its shape when pressed into a patty.
How do I scale this up for a large group without the patties getting soggy while I cook in batches?
Keep finished patties warm in a 200°F oven on a wire rack set over a baking sheet — the rack lets air circulate so the bottoms don’t steam and go soft. Avoid stacking them; that traps moisture and kills the crust.
Do these work as a burger patty in a bun?
Yes, though they’re on the thinner and more delicate side compared to a standard burger patty. A slider bun or a smaller roll is a better fit than a full-size burger bun, and toasting the bun helps keep it from going soggy from the patty’s moisture.
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