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Chickpea Burgers

What you need: 

2 tablespoons olive oil, divided
1 1/2 cup onions, minced
3 cloves garlic, minced
1 teaspoon ground curry or cumin
1 cup carrot, finely chopped
1 3/4 cups cooked and drained chickpeas
1 1/2 tablespoons tahini or peanut butter
1/4 cup parsley, minced
1/3 cup chickpea or white flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 lemon, juiced

What you do: 

1. Heat 1 tablespoon oil and sauté the onions over medium heat, stirring frequently, until they soften, about 5 minutes. Add the garlic, curry or cumin, and carrot; sauté for 2 more minutes.
2. Transfer to large bowl or food processor and add the chickpeas. Mash or process until mushy. Stir in tahini and parsley. Combine the flour, baking soda, and salt in the small bowl, then stir into chickpea mixture.
3. Flour your hands, shape mixture into 4 patties, and dust them with flour. Fry in 1 tablespoon oil over medium-low heat for 1 minute, until just beginning to brown. Flip, fry 2 minutes, flip again, and fry 1 one minute (2 minutes total per side). Splash with a bit of lemon juice and serve.
These are wonderful topped with hummus or baba ghanouj.

Preparation Time: 
10 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

These are really good! Even with the mistakes I made. Which were two - not enough parsley, and using the processor. There was no way to make patties by hand, and it was a big mess until I realized I could just drop a big dollop from the bowl. They came out perfectly that way! I used rice flour, tahini and cumin. We put them on some gluten-free hamburger buns from DeLand Bakery, with some spinach and black (heirloom) tomato slices from our garden! Yummy!  I'll definitely make these again, and for friends.

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Hello everyone! I made these about two weeks ago! I followed the recipe, but just added a few more veggies like some mince onion and spinach. I also decided to add one unit of egg replacer (2 tbsp ground flax to 3 tbsp water) because some people complained about them crumbling. I didn't have that problem. Prior to frying they were very sticky and mushy so I thought there was no way they would hold up, but they did! The key was to use a bit of oil in the pan to get one side firm and then they were easily flippable.

The first night I ate them I thought they were good but wasn't raving about them. However, I made enough for 8 patties and I froze the leftover 6 patties (after frying them). Oddly they have tasted better each time I've taken them out and reheated them in the pan (even though they've been in the freezer for two weeks now). We just ate them tonight and I couldn't stop raving about them. I will be making these again and again!!!!!

The recipe is a little bit of work so its nice to make and fry a bunch of extras then freeze them for future meals. Not only do they taste great later, but its convient to have them around for when time is limited.

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I made these tonight and they were really good but a little bland, I think I'll double the curry powder next time.  I made a couple of changes, I subbed a little of the tahini for chopped walnuts, I forgot the baking soda, used whole wheat flour instead of white and I had some time so I baked them for about 30 min at 350 degrees in the oven which was good.  Overall, definitely a keeper!

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I made them again, but this time I used 2 turnips instead of the carrot.  Gave it a little more twang. I also added siracha sauce. 

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oh, I forgot I made one change!  I'm allergic to carrots, so i used a parsnip which I thought would have the closet texture to a carrot.  I will make these all the time!

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I followed the recipe exactly(for once!) and they were perfect!

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These were great!  I followed the recipe exactly, but cooked them on a griddle instead on in a frying pan.  I was afraid they were going to stay mushy in the middle, like most bean burgers do, but they worked out pretty well on the griddle.  I also let them sit for a while after they were cooked - that may have helped. 
I will definitely make them again - and try different toppings!

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These are so good! I used curry powder, not cumin, and chucked in some coriander as well. I also replaced the parsley with fresh coriander. I didn't measure very carefully, which maybe explains why I ended up with about 6 large, rather mushy patties. They were totally delicious, but not exactly patty-shaped! Luckily, I'm not fussy. as long as they taste good - which they do!  ;)b

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Loved these!! I made the Tahini version and subbed whole wheat pastry flour and about 1 TBS dried parsley b/c that's what I had in the kitchen. Turned out great!!

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These are DELICIOUS!  The ingredients and directions were easy to follow except for saying curry powder one place and cumin in another, so I just used them both.  Substituted cilantro for the parsley and chose the peanut butter option.  I made the batter yesterday and put it in the fridge until this evening.  The patties stayed together nicely.  A really awesome burger, great topped with some sweet chili sauce!

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