This is one of the BEST veggie burger recipes I’ve ever tasted. It’s made with chickpeas, veggies and some spices to create a patty that is flavorful with a heart texture, and it actually stays together! Go ahead and enjoy it on Meatless Monday or multiple nights per week.
Veggie burgers seem to be a decisive thing among vegetarians. Either you love ‘em or hate ‘em. Personally, I adore them and could eat one multiple times per week. I think there are three main elements that give a veggie burger flavor—the base, add-ins and toppings. This Spiced Chickpea Burger delivers on all three.
First, let’s talk about the chickpeas. I always have at least two cans of chickpeas in my cupboard for adding to salads, roasting, making chickpea salad or putting together some sort of patty. The only problem I’ve had with chickpea patties in the past is that they fall apart, but not this one! It stays together well, but it’s not dry.
What makes chickpeas healthy?
Plus, the chickpeas are a hearty bean that has protein and fiber to fill you up. A ½ cup serving has 6 grams of protein and almost 30% of your daily fiber. But what I also like about chickpeas is that they don’t make you feel bloated or gassy, which can happen with other beans.
What gives this veggie burger its flavor?
What comes next is the flavor! That’s where the veggies, herbs and spices play a role in this fabulous creation. Sautéed carrots, peppers and onions create a flavorful base that adds a hint of sweetness to the burgers. Cumin and parsley makes these veggie burgers resemble a falafel, without the frying. And the paprika just enhances the flavor.
How do I get my veggie burger to stay together?
Something that is different about this burger as compared to other recipes is that they set in the fridge for at least 30 minutes prior to cooking. This helps keep them together so they don’t fall apart while in the pan. I’m usually the type of person who would skip this step, but I implore you just be patient and wait those 30 minutes. Other bean based burgers I’ve made fall apart, and this one doesn’t because of that fridge time.
What are some good veggie burger toppings?
Lastly, these veggie burgers are topped with quick pickles. I call them “quick” because there is no canning required to whip up a batch. Just an hour in a mason jar and you’re all set. Seriously. If you don’t like pickles, you can skip them, but they add a nice crunch and tangy flavor to the burgers. And, of course, you can buy jarred pickles, but it’s not quite as fun.
Spiced Chickpea Veggie Burgers
This is one of the BEST veggie burger recipes I've ever tasted. It's made with chickpeas, veggies and some spices to create a patty that is flavorful with a heart texture, and it actually stays together! Go ahead and enjoy it on Meatless Monday or multiple nights per week.
- 3 tablespoon olive oil divided
- 1 medium carrot finely chopped
- ½ bell pepper any color, chopped
- ½ yellow onion diced
- 2 garlic cloves minced
- 1-15 oz can of chickpeas drained and rinsed
- 1 teaspoon ground cumin
- ½ teaspoon of paprika
- ½ teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup fresh chopped parsley loosely packed
- 1 egg
- ¼ cup panko breadcrumbs, almond meal, or flour + more for dusting
In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the carrots and cook for about 4 minutes. Add the bell pepper, onion, and garlic and cook for an additional 2-3 minutes, or until onions are slightly translucent. When cooked, set aside to cool.
While vegetables cook, add chickpeas, cumin, paprika, coriander, salt, pepper and parsley to a food processor and slightly process to obtain a chunky paste. Add the egg and panko (or breadcrumbuntil a thick batter forms. Lastly, add the cooked vegetables to food processor and pulse a few times until well combined.
To form patties, dust hands with leftover flour or panko and roll into four balls. Place on a parchment lined baking sheet and refrigerate for about 30 minutes.
Heat remaining two tablespoons of oil in a skillet over medium high heat. Place the burgers in the pan and cook for about 5 minutes on each side, or until browned and crispy, Serve while hot.
Recipe created by Nicole Garcia. Nicole is a senior at NYU studying Nutrition and Dietetics with a minor in Business of Entertainment, Media, and Technology. She hopes to become a registered dietician soon and start up her own wellness based company. Follow her instagram to find out more @thenourishingpath.