CHICKPEA BURGER
This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties.
Provided by Chouny
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel the carrots, grate them coarsely and set them aside.
- Peel and roughly chop the garlic.
- Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
- Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2-3 minutes on each side, until golden, then drain on kitchen paper.
- Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
- Serve with slices of tomato and red onions and mayonnaise.
CHICKPEA BURGER
The ingredients in this vegetarian burger require no precooking. Simply combine them in a food processor and cook.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
- Form the mixture into 4 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on English muffins with lettuce, mustard, and mayonnaise.
CHICKPEA BURGERS
Make and share this Chickpea Burgers recipe from Food.com.
Provided by PetsRus
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and mash the boiled potato with the chickpeas.
- Combine with onion, garlic, oregano, parsley, coriander, salt and pepper.
- Add the egg and mix well.
- Shape into burgers and dust with flour.
- Fry in olive oil until nicely brown on both sides.
- Serve with lemon or lime slices.
Nutrition Facts : Calories 178.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 46.5, Sodium 291.9, Carbohydrate 32.7, Fiber 5.7, Sugar 1.6, Protein 7.5
CHICKPEA BURGERS
These plant-based burgers are packed with protein, low in fat and high in dietary fiber. Even better, they cost very little to make--especially when compared to buying meat or premade veggie burgers). They also freeze beautifully so you can have them on hand for whenever.
Provided by Catherine McCord
Categories main-dish
Time 30m
Yield 9 patties
Number Of Ingredients 13
Steps:
- Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
- Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
- Serve on the buns with your desired toppings and condiments.
CHICKPEA & CORIANDER BURGERS
High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
- Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.
Nutrition Facts : Calories 344 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
ONE-BOWL VEGAN HUMMUS CHICKPEA BURGERS
No need for a food processor when you make these ridiculously easy veggie burgers! Just mash chickpeas, hummus, and a handful of other ingredients together and saute for a super tasty, super simple vegan veggie burger.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don't completely mash them - you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don't want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
- Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it's not necessary at all.
- Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn't big enough.
- Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
- Serve immediately - on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I've ever done that).
Nutrition Facts : ServingSize 1 patty, Calories 283 kcal, Sugar 2 g, Sodium 529 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 30 g, Fiber 8 g, Protein 10 g
CHICKPEA-MUSHROOM BURGERS
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Provided by Chris Morocco
Categories Chickpea Mushroom Quinoa Olive Oil Garlic Paprika Cheese Mayonnaise Mustard Lettuce Pickles Vegan #cook90 Wheat/Gluten-Free Vegetarian Dinner Winter Bake Freeze/Chill Sunday Stash miso
Yield Makes 8
Number Of Ingredients 12
Steps:
- Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
- Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
- Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
- Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
- Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
- Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.
More about "chickpeaburger recipes"
15 DELICIOUS CHICKPEA BURGERS - ONE ... - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 6 mins
- Italian Chickpea Burger. Please don’t let the long list of ingredients scare you away from this Italian Chickpea Burger by Wholesome LLC! The ingredients are simple and tend to be household staples-perhaps with the exception of fresh basil.
- Herby Chickpea Burgers. Advertisement. These Herby Chickpea Burgers by Jean-Philippe Cyr are crispy like falafel, herby like falafel. Essentially, they’re everything you love about falafel sandwiched between two hamburger buns with all the dressings.
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THE 16 BEST CHICKPEA RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Falafel Pita Sandwiches. Falafel is a classic dish made with chickpeas or fava beans and spices, and it's one of the most popular Middle Eastern street foods.
- Pasta Salad With Chickpeas and Spinach. Add chickpeas and spinach to pasta salad for a delicious twist. Any shape of pasta will do, but smaller, rounder types soak up the sauce best.
- Loaded Moroccan-Style Chickpea Pilaf. This loaded Moroccan-style chickpea pilaf uses chickpeas, red or yellow bell pepper, zucchini, sweet potato, and a variety of spices you might already have in your collection.
BEST CHICKPEA BURGER RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
- After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.
EASY CHICKPEA BURGERS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
- Combine the chickpeas, red onion, cilantro, garlic, cumin, paprika, salt and pepper in a large food processor. Pulse until everything is well combined and the chickpeas are broken down (but not mushy; you still want them a little chunky), scraping down the sides as needed.
- Transfer the mixture to a large bowl. Add the eggs and Panko breadcrumbs and lightly mix until well combined.
- Shape into 6 even burger patties. You can cover and refrigerate them for 20+ minutes at this point to help them firm up a bit or if you are prepping them ahead. Otherwise, proceed with the recipe.
CHICKPEA BURGERS - VEGANOSITY
From veganosity.com
- Add all of the ingredients, EXCEPT the onions and the oil, to a food processor and blend until the mixture is firm and moldable. Transfer to a medium size bowl and stir in the onions.
- For 3 and ½ inch burgers measure out 1/3 of a cup of the mixture and roll into a ball, then flatten into a round patty.
- Heat 1 tablespoon of oil on medium-high heat in a large skillet. Add patties to the pan and cook until golden brown and then flip and cook the other side until golden brown.
CURRIED CHICKPEA BURGERS - OVEN BAKED & OIL FREE - A ...
From avirtualvegan.com
- Sauté the onion and garlic in a pan with a little water until just beginning to turn golden. (You can use oil if you prefer rather than water). Set aside and allow to cool.
- Add around half of the chickpeas to a food processor with the peanut butter, chili flakes, 2 teaspoons of curry powder and salt. Process until smooth.
THE BEST CHICKPEA BURGER (VEGAN & GLUTEN-FREE ... - IM-WORTHY
From im-worthy.com
- In a food processor, add your chickpeas, garlic, onions, cayenne pepper (for some spice), lemon, thyme, cilantro (optional), sea salt & black pepper.
- Remove chickpea mixture from the food processor into a mixing bowl. Add ground flaxseed and mix well.
EASIEST VEGAN CHICKPEA BURGERS - LOVING ... - LOVING IT VEGAN
From lovingitvegan.com
- Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.
- Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, coriander powder, cumin, freshly chopped cilantro and flour and process it into a thick burger batter.
- Sprinkle flour over a baking tray and cover your hands with it as well. Scoop the batter out onto the tray in 4 even sections, roll in the flour and form into 4 balls.
CHICKPEA BURGERS - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Place all burger ingredients in a food processor and process until they form a chunky texture. Season with salt and pepper.
- 2 Divide mixture in 5 even-sized balls. Wet hands and form in patties. Cover and chill for 1 hour or overnight.
- 3 Mix all salad ingredients together with an oil-free dressing. Spray a hot BBQ hotplate with oil and cook patties for 2-3 minutes, turning once until golden. Serve on lightly toasted rolls with the salad.
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From feelgoodfoodie.net
- In the bowl of a food processor, combine red onion, parsley, garlic, and oregano until finely minced. Add chickpeas, oats, flour, feta, and sun dried tomatoes until mixture starts to come together into a large ball.
- Using ¼ cup of the chickpea mixture, form patties about ½ inch thick and arrange on a parchment lined sheet pan; it will yield 6 patties.
- Line a baking sheet with paper towels. Heat oil in a large skillet over medium heat. Add patties in batches and cook until golden brown, 4-5 minutes per side. You may need to add additional oil between batches. Transfer to prepared baking sheet. Assemble burgers and serve immediately.
HERBED CHICKPEA BURGERS (VEGAN AND GLUTEN FREE PATTIES ...
From thecuriouschickpea.com
- Heat a large skillet over medium heat, when hot add the oil and onion. Cook for 2-3 minutes until soft, then add the garlic and let it cook for 30-60 seconds.
- Add the chickpeas, 1/2 teaspoon of salt, and the red pepper flakes and sauté for about 5 minutes until the chickpeas are dry and starting to fall apart.
- Add the brown rice and tomato paste and cook for about 2 minutes, stirring to distribute the tomato paste. Turn off the heat and let the mixture cool slightly.
CHICKPEA VEGGIE BURGERS - REAL SIMPLE
From realsimple.com
- Place chickpeas and harissa in a large bowl. Mash with a masher or fork until a coarse paste forms; leave some slightly larger pieces of chickpeas. (Alternatively, place chickpeas and harissa in a food processor and pulse until a coarse paste forms, 8 to 10 pulses.) Add herbs, panko, lemon juice, salt, and several grinds of pepper. Stir and lightly mash mixture until well combined. Let stand at room temperature for 15 minutes or refrigerate, covered, up to overnight.
- Form mixture into 4 (¾-inch thick) patties. Heat oil in a large nonstick skillet over medium. Add patties and cook, flipping once, until golden brown, about 3 minutes per side.
- Mash avocados and spread evenly on both cut sides of buns. Assemble burgers with patties, tomatoes, onion, and lettuce. Serve alongside additional harissa, if desired.
BEST CHICKPEA BURGERS (PLANT BASED ... - A COUPLE COOKS
From acouplecooks.com
- Drain and rinse the chickpeas. Use a potato masher or fork to mash them in a bowl until they’re mostly mashed with some chunks. Use a large size grater to grate the onion and carrot, then finely grate the garlic OR place them all in a food processor and process until finely minced. Add them to the bowl with the chickpeas. Stir in the tahini, flour and spices. Mix with a spoon and then your fingers until a sticky dough forms. Form 4 round patties and place them on a cutting board, about 3 inches wide by about 3/4 inch thick (we had a 3-inch circle biscuit cutter, which you could use if you have one).
- In a medium frying pan, heat 1/4 cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.
15-MINUTE CHICKPEA BURGERS RECIPE ... - WOW, IT'S VEGGIE?!
From wowitsveggie.com
- Heat olive oil in a large saucepan over medium heat. Add onion and cook for 4 minutes, until translucent and caramelized. Add garlic and cook for 1 minute.
- Remove from heat and let it cool. Transfer to a food processor. If you don't have a food processor, mash using a fork or potato masher.
- Add the chickpeas, paprika, cumin, onion powder, coriander and salt and pepper. Pulse for 2 minutes or until you have a thick batter.
CHICKPEA QUINOA BURGERS: A LOW-CARB AND HIGH-PROTEIN RECIPE
From everydaydishes.com
- For the sauce: In the bowl of a food processor add tahini, garlic, salt, chopped parsley and lemon juice. Pulse until smooth then, with the motor running, add water to preferred consistency. Scrape into serving bowl and set aside.
- In a large bowl, mash together the chickpeas and quinoa until combined. Stir in the onion, garlic, chopped herbs, salt and pepper. Taste for seasoning before adding egg. Stir in beaten egg and form into 8 thin patties.
- Heat oil in large skillet over medium heat and, when hot, add burgers. Cook until golden brown—about 6 minutes on each side.
CHICKPEA BURGERS RECIPE - EATINGWELL
From eatingwell.com
- 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.)
EASY CHICKPEA PATTIES - THE HARVEST KITCHEN
From theharvestkitchen.com
- Pulse the garbanzo beans in a food processor until they are chopped and resemble sand. Don't process into paste.
- Combine the onion, ginger, garlic, cilantro and parsley in the food processor and pulse until finely ground. Do not puree.
VEGAN CHICKPEA BURGERS - EAT WITH CLARITY
A CHICKPEA BURGER (FOR EVERYONE!) | PLANT-BASED RECIPES …
From riseshinecook.ca
- Place the mushrooms in a food processor and pulse 5-7 times until finely chopped. Set aside. If you don’t have a food processor, you can finely chop by hand.
- Sauté the onion in a medium-sized non-stick pan with a few tablespoons of water until the onions are soft, about 5-7 minutes. Add water as needed to prevent burning. Add the mushrooms to the pan and continue to cook on medium heat until the mushrooms soften (another 5 minutes) and begin releasing their juices.
VEGAN CHICKPEA BURGERS - VEGGIES DON'T BITE
From veggiesdontbite.com
- Add everything to a food processor and pulse until the mixture is in small crumbles and sticks together well.
BARBECUE CHICKPEA BURGERS - CONNOISSEURUS VEG
From connoisseurusveg.com
- To make the burgers, first place the oats into a food processor bowl and process to a fine powder. Add the chickpeas, onion, garlic, and half of the barbecue sauce. Pulse until everything is chopped and well mixed, being careful not to overdo it.
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