Crispy Chickpea Burgers
A delicious chickpea burger that's packed with flavor. This veggie burger holds well during cooking and has a perfect texture with a little crunch from sunflower seeds. All made with basic ingredients!
Servings 4
Ingredients
- 1 cup canned chickpeas, drained and rinsed
- Flax egg (2 tablespoons ground flax seeds + 3 tablespoons water)
- 1 tablespoon tahini
- 3/4 cup yellow onion, finely chopped
- 2 large garlic cloves, minced
- 1 cup rolled oats
- 1/2 cup carrots, finely grated
- 1/2 cup sunflower seeds, raw or dry-roasted, unsalted
- 1 teaspoon oregano, dried
- 1 teaspoon cumin, ground
- 1/4 teaspoon coriander, ground
- 1/4 teaspoon fine grain sea salt (or more to taste)
- 1 tablespoon low sodium tamari or soy sauce
- 1 tablespoon olive oil + more for cooking
Instructions
- Make your flax egg: Add your ground flax seeds in a small bowl with water. Set aside.
- Chop your onion and garlic. Heat 1 tablespoon of oil in a skillet over medium heat. Add the onions and garlic and sauté until translucent and fragrant, about 5 minutes. Remove from heat and set aside.
- In a food processor, add your chickpeas, tahini and flax egg. Blend a few seconds until the chickpeas are almost smooth. Transfer to a medium mixing bowl.
- Add the oats, carrots, sunflower seeds, cooked garlic and onions, oregano, cumin, coriander, salt, soy sauce and olive oil to the bowl. Mix it all together until combined.
- With slightly wet hands, form 4 patties.
Skillet Option
- Heat 1 tablespoon of oil in a non-stick skillet (or cast-iron skillet) over medium heat.
- Gently place the patties on the skillet and cook for 5 minutes on each side or until the patties are lightly golden and crispy on the outside.
Baking Option
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Place the patties on the prepared baking sheet and bake 15 minutes. Remove from the oven, carefully flip the patties and bake for another 10 minutes until slightly crispy on the outside.
Notes
Serve each burger with a burger bun, condiments and vegetables of choice. Dijon mustard, lettuce, tomatoes, red onions and sprouts pair well with the flavors in this recipe.
You can store the uncooked patties in an airtight container in the fridge or freezer for future use. To prevent the patties from sticking together, separate each patty with a piece of parchment paper. Another option is to place the patties on a baking sheet lined with parchment paper. Place it in the freezer until just frozen, then transfer the patties to an airtight container or bag. You can defrost them in the fridge overnight or in the microwave before use.
It's important to finely chop the onion and finely grate the carrots. Larger pieces will make the patties fall apart.
This recipe makes 4 medium-large patties or 6 small. You can double the recipe to serve more.
If using chickpeas cooked from scratch, make sure they're well cooked and soft to help the burgers stick.