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Chickpea Burger


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  • 8 oz dried chickpeas
  • 5 cloves of garlic
  • 1/4 cup cilantro
  • 1/4 cup parsley
  • 8 oz canned chickpeas
  • 1/4 onion
  • olive oil
  • 1 large sweet potato
  • 1 cup dry garbanzo flour
  • 1 Tbs egg replacer
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp curry powder
  • salt (to taste)
  • pepper (to taste)
  • rice bran oil (or grape seed oil)
  • Tzatziki Sauce
  • 1 cucumber
  • 1/4 red onion
  • 1 Tbs fresh mint leaves
  • 8 oz Greek yogurt
  • 1/4 cup tahini
  • 1 lemon
  • 1 lime
  • salt (to taste)
  • pepper (to taste)



Step 1

Soak dried chickpeas for 24 hours. Run garlic cloves through a microplane. In a food processor, combine soaked dried chickpeas with cilantro, parsley and minced garlic. Run the food processor until the chickpeas are finely ground and the herbs are incorporated, approximately 2-3 minutes. Empty contents into a large mixing bowl. Place canned chickpeas in food processor. Run until the chickpeas are finely ground, approximately 2-3 minutes. Combine ground canned chickpeas into the mixing bowl with the dried chickpeas and herbs mixture. Peel and dice the onion. Sauté onion in a pan with olive oil until it is caramelized (light brown). Boil sweet potato until soft. (It’s done when a knife can easy go through the potato.) Then mash with a fork. Add the following into the mixing bowl: dry garbanzo flour, egg replacer, sautéed onion, mashed sweet potatoes, cumin, chili powder, curry powder, and salt and pepper to taste. Mix everything thoroughly using your hands. Place covered bowl with mixture into the refrigerator and let sit for 1-2 hours. Remove from refrigerator and weigh out 4oz of mixture per patty. Roll into a ball with your hands. Then evenly flatten to about a 1/4 of an inch thick. Place about 2-3 Tablespoons (enough to coat the bottom of the pan) of rice bran oil (or grape seed oil) onto a pan on medium-high heat. Fry until it’s nicely brown on both sides, for about 2-2½ minutes on each side. Top with tzatziki sauce, lettuce and tomato on a bun.

Peel and cut cucumber in half lengthwise. Using a teaspoon, remove the seeds in the middle of both halves. Thinly slice cucumber halves, widthwise. Finely dice red onion. Finely chop fresh mint leaves. In a large mixing bowl, combine Greek yogurt, cucumber, red onion, tahini and mint. Squeeze lemon and lime into bowl by hand. Mix with a spoon until thoroughly combined. Season with salt and pepper to taste.

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