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- Diet & lifestyle
- Vegetarian meals
- Veggie burger
Chickpeas, coriander and tahini are combined with cumin and chilli powder in this vegetarian and gluten free burger. Serve with guacamole on top.
1 person made this
- 400g dried chickpeas
- water to cover
- 25g roughly chopped coriander leaves and stems
- 2 medium eggs
- 5 cloves garlic, peeled
- 3 tablespoons chickpea flour
- 2 tablespoons tahini
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 120ml vegetable oil, or as needed
MethodPrep:15min ›Cook:1hr6min ›Extra time:9hr15min soaking › Ready in:10hr36min
- Place the chickpeas into a large container and cover completely with cool water; let stand 8 hours to overnight.
- Drain water from chickpeas and transfer them to a pot; cover with water. Bring water to the boil; reduce heat and simmer until chickpeas are tender, about 1 hour. Cool chickpeas until easily handled.
- Combine chickpeas, fresh coriander, eggs, garlic, chickpea flour, tahini, ground coriander, salt, cumin and chilli powder in a blender; blend until well mixed but still chunky. Form mixture into burgers.
- Heat oil in a large pan over medium heat; fry burgers until golden and crisp, about 3 minutes per side.
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Most veggie burgers are either not worth eating or too complicated to make at home. This recipe hits the sweet spot: they're easy to put together, tender, satisfying, and best of all, they don't require a food processor (though you can use one if you want). The flavor profile takes its cues from falafel—you'll combine chickpeas with harissa and fresh cilantro or parsley (or both!) to form the base of the patties. Served atop tender brioche buns with a schmear of mashed avocado, the result is a scrumptious, surprisingly quick meal that you're likely to make again and again. Harissa is a spicy red pepper sauce originally from North Africa. Look for harissa in the international or condiment section, and for this use jarred harissa is the best option. It tends to be looser, instead of the paste that comes in a tube.
Vegetarian Chickpea Burger Recipe
Vegetarian Chickpea Burger Recipe is a protein rich burger recipe, where the patty is pan fried and arranged in a burger along with sliced vegetables and a delicious honey mustard sauce.
The Vegetarian Chickpea Burger Recipe make perfect one dish dinner for those Friday Movie Nights at home. The chickpea is simple to put together and makes a dinner under an hour when you have all the ingredients handy. To make your dinner preparation simpler you can prepare the chickpea pattie ahead of time and spend under 30 minutes to get the dinner on the table.
Did You know: Chickpeas make for a very nutritious and healthy diet. It reduces cholesterol, prevents constipation and helps prevent digestive disorders. Chickpeas are rich in potassium, phosphorus, magnesium and calcium. It also has impressive amounts of iron, sodium, selenium and small amounts of copper, zinc and manganese.
Serve the Vegetarian Chickpea Burger as a wholesome snack for the kids birthday parties, along with Sweet Potato & Rosemary Crisps/ Chips and Mango Flavored Mixed Fruit Popsicles Recipe.
If you like this recipe, explore more of popular burger recipes that you can also try
How do you make this recipe?
Making chickpea burgers is super easy using a food processor. Here’s how:
- Saute the garlic, scallions, and shallot in a bit of olive oil.
- Puree the chickpeas, parsley, paprika, and salt, along with the sauteed scallions and garlic, together in a food processor. Add the cornstarch and pulse a few times to mix it in.
- Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes.
- Form the mixture into patties.
- To sear the patties in a skillet, heat olive oil in a skillet and cook the patties for about 3 minutes per side, until they are nice and golden brown. To grill the patties, heat the grill to high heat. Brush the patties all over with olive oil, and cook for about 5 minutes per side. To air fry chickpea burgers, brush or spritz the patties all over with oil, and then air fry at 370ºF for about 5 minutes per side.
- Layer the cooked patties on the buns with the toppings and condiments.
- 1 cup carrot, cut in discs
- ½ cup chopped red bell pepper
- 1 medium-large clove garlic
- 2 cans (14-ounces each) chickpeas, rinsed and drained
- ½ cup nutritional yeast
- 1 tablespoon tomato paste (can substitute natural ketchup)
- 1 teaspoon sea salt
- 1 teaspoon red wine vinegar
- ½ teaspoon dijon mustard
- freshly ground black pepper (optional)
- 1 teaspoon fresh thyme or rosemary leaves
- 1 cup rolled oats
Chickpea Burger Recipe
Let's talk about chickpeas for a minute. Yes, they are at their most glorious in hummus form. However, our chickpea burgers make a strong case for how versatile this legume really is. The patties are filling and flavorful, and even the staunchest of meat eaters can't argue that they make a darn good burger.
1 15-ounce can chickpeas, drained
1 teaspoon freshly ground black pepper
1 large tomato, thickly sliced
1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray with nonstick spray.
2. Make the Patties: In the bowl of a food processor, puree the chickpeas with the onion, garlic, sesame seeds, salt, pepper, paprika and cayenne until smooth. Add the egg and pulse to combine. Add the bread crumbs and mix just until evenly incorporated.
3. Divide the mixture into four even pieces and pat into round patties. (Note: At this point, the patties can be wrapped tightly in plastic wrap and refrigerated for up to three days or frozen for up to a month.)
4. Transfer the patties to the prepared baking sheet and bake until heated through and slightly golden, 15 to 17 minutes.
5. Make the Sandwich: To build each burger, spread the bottom half of each bun with mayonnaise, then place the patty on top. Add ¼ cup arugula, 1 or 2 slices of tomato and the top half of the bun. Serve immediately.
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- ¾ cup diced fresh mushrooms
- 3 cloves garlic, chopped
- 1 (15.5 ounce) can garbanzo beans, with liquid
- 1 ½ tablespoons chopped fresh cilantro
- 1 ½ teaspoons minced fresh parsley
- 1 ½ tablespoons curry powder
- ½ teaspoon ground cumin
- ½ cup dry bread crumbs
- 2 egg whites
- 2 tablespoons vegetable oil, or as needed
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add green onions and mushrooms, and fry until tender, stirring frequently.
Combine the garbanzo beans (with liquid) and garlic in the container of a blender or food processor. Blend until smooth, and transfer to a medium bowl. Stir in the mushrooms and onions. Mix in the cilantro, parsley, curry powder and cumin. Add the bread crumbs and egg whites, and mix until thoroughly blended. You can let the mixture sit in the refrigerator to blend flavors at this point, or go on to frying.
Heat enough oil to cover the bottom of a large skillet over medium heat. Form the bean mixture into 4 balls, and flatten into patties. Place the burgers in the hot skillet, and fry for about 5 minutes on each side, until nicely browned.
To make the chickpea burger, first cut the sandwich bread 1 into cubes. Then clean the shallot and slice it finely 2 . Drain the precooked chickpeas from their liquid 3 .
Pour the chickpeas into the mixer, add the bread 4 , beaten eggs 5 and mustard 6 .
Add the shallot 7 , grate the ginger 8 and add salt and pepper 9 .
Blend all the ingredients until you get a homogeneous and rather compact mixture 10 . Place the dough in a bowl and add the breadcrumbs 11 . Now form the burgers: take a portion of dough and shape it 12 .
You should obtain a flattened meatball 13 . Once formed, proceed with cooking: heat a burner on the stove, and when it is hot, grill the burgers for a couple of minutes on both sides 14 , until they detach and have their typical grill marks. Now take the buns and fill them with the chickpea burgers, fresh salad and some tomato slices 15 . You can top off your chickpea burgers with your favorite sauces.
- 2 tablespoons sesame seeds
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons canola oil
- 4 scallions, chopped
- 3 cloves garlic, minced
- 1 15-ounce can chickpeas, rinsed
- 1 cup cooked brown rice
- ⅔ cup wheat germ, divided
- 3 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 4 6-inch whole-wheat pita breads, warmed
- 8 slices tomato
- 1 cup baby spinach
- 4 tablespoons nonfat plain yogurt
Heat a small skillet over low heat. Add sesame seeds and toast, stirring, until golden brown, 2 to 4 minutes. Add coriander and cumin cook, stirring, until fragrant, 10 to 20 seconds more. Transfer to a plate and let cool. Grind with a mortar and pestle or in a spice mill or clean coffee grinder set aside.
Add oil to the pan and heat over medium heat. Add scallions and garlic cook, stirring, until softened, about 2 minutes. Set aside.
Position rack in upper third of oven preheat broiler. (Alternatively, preheat a grill to medium-high.)
Coarsely mash chickpeas in a medium bowl with a potato masher. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, the reserved spice mixture and the scallion mixture mix well. Shape the mixture into four 3/4-inch-thick patties. Place the remaining 1/3 cup wheat germ in a shallow dish and dredge the patties, pressing the wheat germ onto them firmly. If broiling, place the patties on a lightly oiled rack set on a baking sheet. (If grilling, oil the grill rack see Tip.)
Broil (or grill) the patties until browned and heated through, about 3 minutes per side. Tuck the burgers into pitas with tomato slices, spinach and yogurt.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Spicy Chickpea Burgers Recipe | Vegan | Nutritarian | No Salt | No Oil
Hey all. My friend Ben wanted to submit this recipe for you — and once I looked the photos, I knew I had to share it!! We all know I’m a sucker for an awesome veggie burger. DROOL. Hope you love it! <3 Cheri
I’m a veggie-food-aholic. While I’m not vegetarian by any means, my mother was when we were growing up (and still is!). As a result we had a lot of vegetarian meals, like spicy quorn wraps, tofu stir fries, and lentil dahl.
However nothing has stuck with me more than veggie burgers.
There’s so much room for interpretation and experimentation with veggie burgers, from spice and herb combinations to fundamental base ingredients. So if you can get everything right, I much prefer them to meat-based burgers (there, I said it).
Today I’m sharing my favorite vegetarian burger recipes. It’s a vegan spicy chickpea pattie that strikes a perfect balance between falafel and hummus.
Like all good recipes, it’s brilliantly easy to make, taking only 20 minutes to prep and the majority of the ingredients can probably be found in your kitchen already.
What’s more is that making these yourself ensures that you’re steering clear of all the sodium and added preservatives that store-bought equivalents are loaded with.
What’s really great about it is that you can easily adapt it according to your tastes. For example, if you’re after something a bit more potent just double the amount of garlic in it. Alternatively, if you like your burgers a little more crispy without being burned, then try dusting the patties with a little oat flour prior to frying them. Or if you’re after some really interesting flavors then try a dash of tahini and turmeric in there.
One problem I’ve often encountered with DIY burgers, particular vegetarian ones, is that despite using a binding agent like egg and/or flour, they can can crumble apart one you start to fry or grill them. Not so with these. (Or these either!) The mashed chickpeas help keep everything sticking together, helping you get beautiful fully formed burger patties when you serve up.
And for those of you who follow a gluten-free diet, this can also be modified to suit your needs by replacing the flour with your choice of alternatives, like rice flour or coconut flour (both of these actually tend to make the patties slightly crispier). And rather than stick the pattie in a bun, you can serve in lettuce wraps or even on their own.
Finally, note that this recipe is extremely freezer-friendly. To freeze well, just allow them to cool after you cook them and then wrap them individually in freezer bags. When you want to reheat them, just stick them in the oven for 20 minutes at 400°F/205°C. Perfect.