Elsys Chickpea Burger Recipes

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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



Chickpea Burgers image

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.

One 15-ounce can chickpeas, drained and rinsed
1 small carrot, roughly chopped
1 clove garlic
1 small onion, roughly chopped
2 large eggs
1 teaspoon kosher salt
1/3 cup breadcrumbs (I used whole-grain)
2 teaspoons toasted sesame seeds
2 tablespoons vegetable or canola oil
9 hamburger buns, split
Sliced avocado, for serving
Arugula or Bibb lettuce, for serving
Aioli, ketchup and/or mustard, for serving

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



Chickpea Burger image

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.

1 carrot (medium size grated)
1 garlic clove
1 (19 ounce) can chickpeas
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
salt & pepper
1 large egg
2 tablespoons plain flour
oil (for frying)
2 slices whole wheat bread (cut in round shapes)
1 tomatoes
1 red onion

ELSY'S CHICKPEA BURGER

Amazing taste and quick to make. I serve these on an open toasted wholemeal bun with guacamole on top.

Provided by Jerryfish

Categories     Sandwiches

Time 10h36m

Yield 8

Number Of Ingredients 12



Elsy's Chickpea Burger image

Steps:

  • Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • Drain water from beans and transfer beans to a pot; cover with water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled.
  • Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender; blend until well mixed but still chunky. Form mixture into patties.
  • Heat oil in a large skillet over medium heat; fry patties until golden and crisp, about 3 minutes per side.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 33.7 g, Cholesterol 46.5 mg, Fat 8 g, Fiber 9.6 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 331.9 mg, Sugar 5.8 g

2 cups dried chickpeas (garbanzo beans)
water to cover
½ cup roughly chopped cilantro leaves and stems
2 medium eggs
5 cloves garlic, peeled
3 tablespoons chickpea flour
2 tablespoons tahini
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon chili powder
½ cup vegetable oil, or as needed

ELSY'S CHICKPEA BURGER

Amazing taste and quick to make. I serve these on an open toasted wholemeal bun with guacamole on top.

Provided by Jerryfish

Categories     Sandwiches

Time 10h36m

Yield 8

Number Of Ingredients 12



Elsy's Chickpea Burger image

Steps:

  • Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • Drain water from beans and transfer beans to a pot; cover with water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled.
  • Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender; blend until well mixed but still chunky. Form mixture into patties.
  • Heat oil in a large skillet over medium heat; fry patties until golden and crisp, about 3 minutes per side.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 33.7 g, Cholesterol 46.5 mg, Fat 8 g, Fiber 9.6 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 331.9 mg, Sugar 5.8 g

2 cups dried chickpeas (garbanzo beans)
water to cover
½ cup roughly chopped cilantro leaves and stems
2 medium eggs
5 cloves garlic, peeled
3 tablespoons chickpea flour
2 tablespoons tahini
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon chili powder
½ cup vegetable oil, or as needed

ELSY'S CHICKPEA BURGER

Amazing taste and quick to make. I serve these on an open toasted wholemeal bun with guacamole on top.

Provided by Jerryfish

Categories     Sandwiches

Time 10h36m

Yield 8

Number Of Ingredients 12



Elsy's Chickpea Burger image

Steps:

  • Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • Drain water from beans and transfer beans to a pot; cover with water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled.
  • Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender; blend until well mixed but still chunky. Form mixture into patties.
  • Heat oil in a large skillet over medium heat; fry patties until golden and crisp, about 3 minutes per side.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 33.7 g, Cholesterol 46.5 mg, Fat 8 g, Fiber 9.6 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 331.9 mg, Sugar 5.8 g

2 cups dried chickpeas (garbanzo beans)
water to cover
½ cup roughly chopped cilantro leaves and stems
2 medium eggs
5 cloves garlic, peeled
3 tablespoons chickpea flour
2 tablespoons tahini
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon chili powder
½ cup vegetable oil, or as needed

ELSY'S CHICKPEA BURGER

Amazing taste and quick to make. I serve these on an open toasted wholemeal bun with guacamole on top.

Provided by Jerryfish

Categories     Sandwiches

Time 10h36m

Yield 8

Number Of Ingredients 12



Elsy's Chickpea Burger image

Steps:

  • Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • Drain water from beans and transfer beans to a pot; cover with water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled.
  • Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender; blend until well mixed but still chunky. Form mixture into patties.
  • Heat oil in a large skillet over medium heat; fry patties until golden and crisp, about 3 minutes per side.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 33.7 g, Cholesterol 46.5 mg, Fat 8 g, Fiber 9.6 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 331.9 mg, Sugar 5.8 g

2 cups dried chickpeas (garbanzo beans)
water to cover
½ cup roughly chopped cilantro leaves and stems
2 medium eggs
5 cloves garlic, peeled
3 tablespoons chickpea flour
2 tablespoons tahini
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon chili powder
½ cup vegetable oil, or as needed

ELSY'S CHICKPEA BURGER

Amazing taste and quick to make. I serve these on an open toasted wholemeal bun with guacamole on top.

Provided by Jerryfish

Categories     Sandwiches

Time 10h36m

Yield 8

Number Of Ingredients 12



Elsy's Chickpea Burger image

Steps:

  • Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • Drain water from beans and transfer beans to a pot; cover with water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled.
  • Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender; blend until well mixed but still chunky. Form mixture into patties.
  • Heat oil in a large skillet over medium heat; fry patties until golden and crisp, about 3 minutes per side.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 33.7 g, Cholesterol 46.5 mg, Fat 8 g, Fiber 9.6 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 331.9 mg, Sugar 5.8 g

2 cups dried chickpeas (garbanzo beans)
water to cover
½ cup roughly chopped cilantro leaves and stems
2 medium eggs
5 cloves garlic, peeled
3 tablespoons chickpea flour
2 tablespoons tahini
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon chili powder
½ cup vegetable oil, or as needed

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



Chickpea Burgers image

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

1 potato, boiled
1 1/2 cups chickpeas, cooked
1 onion, chopped
1 garlic clove, crushed
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1 tablespoon fresh coriander, chopped
salt and pepper
1 egg, beaten
flour
olive oil
lemon slices (optional) or lime slice (optional)

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