Vegan Chickpea Burgers- a vegan chickpea burger recipe with plenty of spices, perfect for a summer dinner.
If you had told me a few months ago that I would be making chickpea burgers and putting them on the blog, I would have laughed! But here I am, sharing an easy recipe for chickpea burgers with you now.
In my effort to eat one vegetarian meal a week (Meat-Free Monday) I have been looking at ideas for protein-packed, filling meals. Chickpea burgers fit that bill perfectly. We weren't entirely sure whether we would love them, but they were absolutely delicious and we were definitely full afterwards. Once again, my Meat Free Monday recipe is not just vegetarian, it's accidentally vegan too!
The key thing to get right with chickpea burgers, is flavour. Don't get me wrong, I love chickpeas. I'd happily drown myself in a vat of houmous any day, but where they really work is when they are complemented by the right flavours. For these Vegan Chickpea Burgers, I use a combination of garlic, lemon, smoked paprika, cumin and chilli powder; Just enough chilli powder to make you notice but not so much as to make them truly spicy. You could add a lot more spice if you want to go down that road.
You won't find that chickpea burgers hold together quite as well as meat ones. They just aren't as firm and will need more delicate handling. To help hold them together, make sure you drain the chickpeas and the sweetcorn really well and don't skip the step of putting them in the fridge to set!
Make Vegan Chickpea Burgers
You'll find a printable recipe card at the end of this post.
Main steps of the recipe:
Main steps of the recipe:
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| Whizz up the chickpeas and spices |
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| Make patties and coat in flour |
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| Pan fry the patties |
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| Remove when brown |
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| Serve in buns |
chickpeas, vegan, burgers
dinner
vegan, vegetarian
Vegan Chickpea Burgers
Vegan Chickpea Burgers- a vegan burger recipe with plenty of spices, perfect for a summer dinner.
prep time: 50 minscook time: 10 minstotal time: 60 mins
ingredients:
- 400g tin of chickpeas
- 1 slice of white bread
- 200g tinned sweetcorn
- 1 clove garlic, crushed
- 1 tsp smoked paprika
- 1 tsp cumin
- 1.5 tsp chilli powder
- 1 lemon
- 2 tbsp plain flour
- 4 bread rolls, sliced
- 0.5 tsp salt
- 1/4 lettuce
- mayo or ketchup (optional)
instructions
1. Drain the chickpeas and sweetcorn as much as you can. You want as little liquid left as possible.
2. Blitz your slice of bread in a food processor until you have breadcrumbs.
3. Add the chickpeas and the sweetcorn to the food processor and mix through with the breadcrumbs using a spoon.
4. Zest the lemon and add all the zest to the mixture along with 1 teaspoon of the juice.
5. Add the garlic, spices and a pinch of salt and stir through in the processor with a spoon.
6. Pulse the processor rather than blitzing it. You want them slightly pureed but not liquid. It should still be very thick and lumpy.
7. Stir to make sure that everything is combined.
8. Put the flour onto a large plate and spread it out. Dust your hands with flour too.
9. Use a tablespoon to transfer 4 large dollops of the mixture to the plate. Use your hands to shape the dollops into 4 burger shapes and turn them gently to make sure they are coated in flour on both sides. Reshape if needed.
10. Cover and put the plate in the fridge for at least 30 minutes for the chickpea burgers to set, longer if possible.
11. Remove the plate. Heat the oil in a non-stick frying pan on a high heat. Using a heatproof spatula, transfer the burgers one at a time to the pan and turn the heat down a little.
12. Cook the burgers for around 5 minutes on each side, until they are crispy and golden brown.
13. Remove the chickpea burgers from the pan gently and pop inside the rolls, adding a couple of lettuce leaves to each and topping with ketchup or mayo, if desired.
NOTES:
Serve with sweet potato wedges or chips.
calories
274
274
fat (grams)
4
4
sat. fat (grams)
0.5
0.5
carbs (grams)
47
47
protein (grams)
11.5
11.5
sugar (grams)
5
5
Created using The Recipes Generator
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