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 BURGERS WITH GARLIC MAYONNAISE
I found this recipe on-line and tweaked it a bit. This vegetarian dish makes even this omnivore's mouth water. Yum!
Provided by Aroostook
Categories Lunch/Snacks
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 20
Steps:
- Place chickpeas, onion, egg, flour, oregano, cumin and 1/4 teaspoon salt and mix well either in a food processor or using a potato masher.
- Form into 4 patties.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add patties and cook until golden and beginning to crisp, 4 to 5 minutes.
- Carefully flip and cook until golden brown, 2 to 4 minutes more.
- Warm wraps by placing them over chick pea burgers.
- Combine yogurt/sour cream , tahini, lemon juice, parsley, garlic and 1/4 teaspoon salt in a medium bowl.
- Place patties on the pitas/tortillas and serve with the sauce.
- Top burgers with tomato slices and/or avocado slices and lettuce.
Nutrition Facts : Calories 367.1, Fat 13.1, SaturatedFat 2.3, Cholesterol 50.2, Sodium 1052.4, Carbohydrate 51.4, Fiber 8, Sugar 3.4, Protein 12.8
SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE
This recipe is inspired by the popular Spanish tapa patatas bravas, or papas bravas, crispy potatoes that are typically served with a paprika-stained sauce or a garlic aioli. Here, chickpeas crisped in the oven instead of the fryer are seasoned with smoked paprika and ground cayenne, then swaddled in a garlicky mayonnaise cut with lemon. Eat half a batch of these chickpeas for a great dinner, or eat them over lemon-dressed lettuces or parsley, steamed greens, pasta, toast or a fried egg. You can also roast another vegetable with the chickpeas, like cauliflower, broccoli, potatoes or carrots for a complete one-pan meal.
Provided by Ali Slagle
Categories dinner, lunch, snack, weekday, beans, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
- Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
- While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
- Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.
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.
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EASY CHICKPEA BURGERS - FAMILY FOOD ON THE TABLE
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Reviews 23Calories 451 per servingCategory Vegetarian
- 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.
BEST CHICKPEA BURGERS (PLANT BASED!) – A COUPLE COOKS
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5/5 (10)Total Time 40 minsCategory Main DishCalories 298 per serving
- 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.
- Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through.
THE BEST VEGAN CHICKPEA BURGERS - ALL WAYS DELICIOUS
From allwaysdelicious.com
5/5 (7)Total Time 45 minsCategory Vegetarian RecipesCalories 578 per serving
- Heat one tablespoon of the oil in a skillet over medium-high heat. Add the garlic, scallions, and shallot and cook, stirring frequently, until softened, about 2 minutes.
- Place the chickpeas in a food processor and add the sauteed garlic and scallions, parsley, paprika, and salt. Pulse until smooth, scraping down the sides of the bowl with a spatula as needed.
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