Chickpea Jamaican "Beef" Patties

Chickpea Jamaican “Beef" Patties

Here’s how to make vegetarian Jamaican patties at home! These Jamaican patties are made with quinoa, chickpeas, and lots of tasty spices.

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Looking for a delicious and vegan alternative to traditional Jamaican beef patties? These homemade Chickpea Jamaican "Beef" Patties are packed with flavor and are perfect for vegans and non-vegans alike!

Are these Jamaican patties vegan?

The recipe for these chickpea and quinoa Jamaican patties can be made vegan by swapping the butter for vegan butter. The ingredients for the filling are completely vegan!

Can Jamaican patties be made gluten-free?

I have not made these Jamaican patties with gluten-free flour, but if you’d like to give it a try I recommend experimenting with a 1:1 gluten-free flour replacement.

Key ingredients for these vegetarian Jamaican “beef” patties:

The full ingredients for these chickpea Jamaican patties are below, but here’s the gist of what you’ll need:

• Chickpeas and quinoa are used as the filling for these veggie patties.

• Curry powder is needed for both the crust (this is what makes the crust yellow!) and the filling.

• Thyme is a key ingredient in much of Jamaican cooking.

• Seasonings such as onion powder, cumin, paprika, ginger, and more!

Made with a savory chickpea filling and a buttery crust, these patties will satisfy your cravings for a Jamaican-inspired treat. Follow this easy recipe and enjoy a taste of the Caribbean right in your own kitchen.

How do you reheat Jamaican patties?

After these patties are made, you can store them in the fridge for about 2-4 days. Reheat the individual patties by microwaving them for 2-3 minutes, depending on the strength of your microwave.

The filling for a Jamaican patty is important, but they’re also known for their crisp, flakey crust. The crust will soften when you reheat it in the microwave, so I recommend placing them in a toaster oven for a few minutes afterward to make the crust more crisp, or using an air fryer.

These homemade Chickpea Jamaican "Beef" Patties are a delightful and vegan twist on the classic Jamaican recipe. The flavorful chickpea filling, combined with the buttery crust, will transport your taste buds to the Caribbean.

Whether you're following a plant-based diet or simply looking for a delicious and healthier alternative, these patties are a must-try. Make a batch and enjoy the authentic flavors of Jamaica in the comfort of your own home.

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Chickpea Jamaican "Beef" Patties

Yield: 10 patties

Prep time: 20 MinCook time: 30 MinInactive time: 1 H & 20 MTotal time: 2 H & 10 M

Here’s how to make vegetarian Jamaican patties at home! These Jamaican patties are made with quinoa, chickpeas, and lots of tasty spices.

Ingredients

Crust

• 1 1/4 c all-purpose flour
• 1 tbsp baking powder
• 1 tsp curry powder
• Pinch of sea salt
• 1/2 c butter, cold + cubed + grated
• 1 c non-dairy milk, cold

Filling

• ½ onion, chopped
• 2 garlic cloves, minced
• 1 habanero pepper, chopped
• 1 c chickpeas, drained + rinsed
• 2 c cooked quinoa
• 1 sprig of thyme
• 1 tbsp ketchup
• 1 tsp curry powder
• 1 tsp salt, to taste
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp ginger powder
• 1 c vegetable stock

Instructions

Crust

1. Add the flour, curry powder, salt, baking powder, and cubed butter to a food processor. Pulse until the mixture resembles the texture of coarse sand.
2. Transfer the mixture to a large bowl and drizzle in the almond milk, starting with about 3/4 c. Stir with a spoon to bring the mixture together, and knead with your hands to create a dough. Add in a bit more almond milk as needed if the dough is too dry. It should come together quickly, and you may not need all of the almond milk.
3. Form the dough into a flat disc, and wrap it in plastic wrap. Refrigerate for 1 hour.

Filling

1. Heat a bit of olive oil in a large skillet over medium heat. Add the onion, garlic, and pepper, cooking for a few minutes until fragrant.
2. Add in the chickpeas, and cook for another 2-4 minutes. Use a fork to carefully mash the chickpeas so they resemble a paste, if desired.
3. Pour in the cooked quinoa and cook for four minutes.
4. Now, add in the thyme, ketchup and seasonings. Cook for 2 minutes.
5. Pour in the vegetable stock and gently deglaze the pan by scraping up any brown bits on the bottom. Cook for another 2-4 minutes, until the filling mixture thickens slightly.
6. Remove the filling from heat and allow to cook completely.

Assembly

1. Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Roll the crust dough into a large square on a lightly floured surface. You want it the be about as thin as a nickel. Slice the dough into 8 squares using a knife or a pizza cutter.
3. Scoop about 1-2 tbsp of filling onto one half of each square. Fold the top half over to create a patty. Crimp the edges with a knife to seal.
4. Place each patty on the baking sheet, and brush the tips with an egg wash (or, non-dairy milk). Cut a small slit in the top of each patty to release steam.
5. Refrigerate for at least 20 minutes.
6. Bake the patties for about 20 minutes, until golden brown on the sides.

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