Chickpea Burger

May 29, 2012

chickpea burger

For those of you that love falafels- this burger is for you. It’s very similar to the ingredients and preparation of falafels. AND it’s SUPER healthy! Pan fried in minimal oil and chocked full of veggies. Plus it’s so simple to prepare, using the food processor every step of the way.

I know that some people here the word “veggie burger” and they run the other way. My Dad personally is appalled when a main dish doesn’t contain any meat. But if you have a different philosophy on life which includes lots of veggies, these are right up your alley. Chickpeas, oats, pumpkin seeds, carrot, parsley, and lots of delicious seasonings! There isn’t a single ingredient in these burgers that isn’t great for you. If you don’t do the veggie burger thing often, then you might be thinking that oats and pumpkin seeds are a little strange to have in a burger… yes and no. It’s pretty common to have grains, nuts, and seeds in veggie burgers. It helps form complete proteins and create better structure in the burger.

chickpea burger

Now as far as the texture is considered- it’s very soft. Much like a falafel. It’s firm enough to hold up as a burger, but that’s about all. I liked that about the burger, but I guess that is just a personal preference. I reallllllly like myself a good falafel though, so it makes sense that I would enjoy these. Speaking of falafels, I have a GREAT recipe for some killer falafels. I like to eat them in a nice homemade, whole wheat wrap. They’re awesome. But these, these are wonderful too : )

Chickpea Burger
Serves: 4
  • ¼ cup rolled oats
  • ⅛ cup pepitas (pumpkin seeds)
  • 1 can garbanzo beans (or chickpeas), no salt added, rinsed and drained
  • 1 medium carrot, grated
  • ½ cup parsley leaves
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon chili powder
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon red pepper flakes
  • ⅛ teaspoon cumin
  1. In food processor, combine rolled oats and pepitas. Process until coarsely ground.
  2. Add carrot, parsley, tahini, olive oil, garlic, salt, chili powder, cayenne pepper, red pepper flakes, and cumin. Process until well-combined, about 30 seconds. Stop once to scrape down sides if needed.
  3. With wet hands, form mixture tightly into four equal patties. In a nonstick skillet or on a nonstick griddle surface, cook patties for 3-5 minutes per side until lightly browned. Serve on whole wheat buns.

adapted from Amy Bites


{ 5 comments… read them below or add one }

Alex@Spoonful of Sugar Free May 30, 2012 at 2:13 pm

This looks so good and easy!!! Love the pics 😀


lmachell May 30, 2012 at 11:05 pm

Thanks Alex! : )


Sunny May 30, 2012 at 8:31 pm

looks good, Laura. my black bean burger tasted good, but looked like a pile of (old) poop. will have to give this a try.


lmachell May 30, 2012 at 11:04 pm

haha yeah, it can be hard with veggie burgers to look appetizing sometimes…


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