Vegan Chickpea Burgers
Perfect for a casual weeknight dinner or a laid-back weekend barbecue, these burgers will level up your plant-based burger life!
Serving Size 6 burgers
Equipment
Ingredients
- 1 1/2 cups chickpeas from a 15 oz. can
- 2 tablespoons tahini
- 1 large shallot minced
- 1/4 cup chopped fresh parsley tightly packed* see notes
- 1 1/2 tablespoons lemon juice from about half of a lemon
- 1 cup leftover cooked rice
- 1/4 cup chickpea flour or oat flour, or all-purpose
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt or about 1/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- dash of hot sauce optional
Instructions
- Mash the chickpeas with a fork, potato masher, or by pulsing a few times in a food processor.
- Add the chickpeas to a large bowl and add the rest of the ingredients. Mix well.
- Divide the mixture into 6 and form each portion in a tight ball and then flatten into a burger patty shape.
- Refrigerate the patties for 30 minutes so that they stay together better.
To pan-fry:
- Heat a cast iron pan (or non-stick skillet) over medium and fry for 4-5 minutes per side.
To Bake:
- Heat an oven to 400°F (200°C) and bake the patties on a parchment lined baking sheet for 25-30 minutes, flipping halfway.
To Serve:
- Spread sauce on a burger bun and add a patty. These patties taste great with burger sauce, caramelized onion (store-bought is fine), sliced pickles, and arugula.
Video
Notes
Refrigerating the patties for 30 minutes before frying them helps the chickpea flour soak up moisture and lets the flavors meld together. The patties will be easier to fry and break apart less.
Store leftover patties in the fridge for 3-5 days.
