While I have my favorite veggie burger, these chickpea burgers were due for an updating. They are simple, delicious, and have a texture I love in veggie burgers: crunch on the outside, soft on the inside, and don’t fall apart when cooked. These burgers come together rather quick and cook up just as fast. I prefer pan frying these burgers in a bit of oil (helps the crispy outside) but you can also grill them. If you’re looking to make a big batch for use throughout the month, go through the baking process, separate them with a bit of wax paper, and store in an airtight container in the freezer.Print
- 1/2 cup cooked chickpeas (drained, if using canned)
- 1/4 cup red onion, diced
- 1 cup fresh baby spinach, packed
- 2 tablespoons sunflower seeds
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 large egg white
- 1/3 cup whole wheat bread crumbs
- 1 to 2 tablespoons olive oil, for frying
- Combine chickpeas and onion in a food processor, pulse a few times to break up the chickpeas. Add in spinach, sunflower seeds, olive oil, soy sauce, oregano, paprika, and salt; pulse a few more times.
- Add in egg white and bread crumbs, pulsing until mixture comes together. Remove from food processor, run your hands under water, divide mixture into two balls, and shape into 1/2″ thick patties.
- Heat a pan over medium-low heat. Add olive oil, followed by burgers. Fry for 5 to 7 minutes, until the burger is browning and has become crisp on the outside. Flip, cook for another 5 or so minutes until the burger is cooked through and crisp on both sides.
If grilling out, bake at 375˚ oven for 10 minutes then transfer to a grill.
Step by Step
Variations for the Chickpea Burgers
I love the balance of flavors in this burger and often find I want to change up the burger based on what dietary needs someone may have. A couple options:
Gluten-Free: Gluten-free breadcrumbs, it’s the only thing you need!
Vegan: A few of readers tried the burger with just ditching the egg and worked well. I like the binding from the egg but try adding part of a flax-egg (1/2 tablespoon flax seeds mixed with about 1 1/2 tablespoons water.)
Greens: Kale is the best substitute for the spinach (or mix the two together!) Just make sure to not over pulse the mixture so that you don’t end up with a green burger.
Featured Ingredient: Chickpeas
I always have chickpeas on hand for quick meals (like these chickpea burgers). I prep a big batch on the weekend, freeze in 2 cup portions, and pull out/thaw whenever I need them. A few other ways to use up those chickpeas in fun dinners:
First posted on April 11th, 2012. Last updated on March 13th, 2016. Want the original recipe, see it here.