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Chickpea Burgers

This Mediterranean-inspired burger can be served in a pita pocket or on a bun with tahini, chopped tomatoes and cucumbers, yogurt, shredded cabbage, tomatoes and sweet onion rings.

Ingredients: 

Ingredients: 

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2 large egg whites or ¼ cup dry bread crumbs
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½ cup or more sesame seeds
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½ tsp. curry powder
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1 Tbs. canola oil
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2 green onions, finely chopped
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¾ cup finely chopped white or cremini mushrooms
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3 large cloves garlic, minced
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1 cup cooked or canned chickpeas, drained and ½ cup liquid reserved
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⅓ cup sunflower seeds

Instructions: 

In medium skillet, heat oil over medium heat. Add green onions and mushrooms and cook, stirring often, until soft, about 5 minutes. Remove from heat.

In food processor or blender, combine garlic, chickpeas and reserved chickpea liquid and process until smooth. Transfer to large bowl and combine with mushroom mixture. In food processor or blender, process sunflower seeds to make a coarse meal. Add to chickpea mixture along with curry powder; mix well. Stir in egg whites or bread crumbs (mixture will be soft).

On a large baking sheet, make 8 beds of sesame seeds for patties. Shape burger mixture into 8 patties and place on seeds. Flip to coat both sides generously.

Grill patties on a well-oiled vegetable grill or broil 4 inches from heat source, 3 to 4 minutes on each side until browned. Serve right away.

Nutrition Information: 

Calories: 
92
Protein: 
4 g
Total Fat: 
4 g
Saturated Fat: 
1 g
Carbohydrates: 
9 g
Cholesterol: 
mg
Sodium: 
103 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
8 Servings

Comments on this Recipe

Vegetarian burgers

Fairly easy, good texture. I like that it also uses sunflower seeds (I used pumpkin) to add protein. I used only 1/3 cup of water because it seemed like it would be too watery with 1/2 cup. Needs more spices in my book, like cumin, cayenne, salt, and pepper.

This turned out to be a watery, sloppy mess that I couldn't even grill

....with regards to my previous comment - this is obviously because I used too much chickpea liquid - keep this to a minimum for blending - 1/3 of a cup should do it

The recipe calls for egg whites OR bread crumbs. Has anyone tried both ways or knows if one works better than the other? I would imagine the egg whites hold better, but if I can get away without using eggs I'd prefer that.