The Ultimate Recipe For Chickpea Burgers

These Chickpea Burgers are a healthy recipe the whole family will devour. Y’all will love the fresh combo of aromatic herbs, zesty spices and creamy beans.

I’ve been on a vegetarian kick lately.

I grew up eating mostly plant-based recipes, so introducing them to my family has been really fun. One thing I love about these burgers are how versatile they are. Serve them as a sandwich, on top of a salad or as an appetizer with hummus, pita bread and pickled veggies. Any way you decide to eat them, I know you’ll love it.

This entire recipe is easy-peasy. All ingredients are thrown together in the food processor, so this meal whips together in no time (plus clean-up is a breeze!). First you’ll start with the herbs, garlic, sesame seeds and sweet yellow onion. Go ahead and pulse those together with two or three tablespoons of the starchy liquid from the can of garbanzo beans. To add a little brightness, add a smidge of fresh lemon juice before pulsing as well.

Next you’ll add the beans, walnuts, tomato bruschetta, and other spices.

I like to keep my patty mix a little chunky, as it creates a nice texture when you bite into the burger. The consistency here is totally up to you, but I suggest making yours a little lumpy too. No one likes to bite into a patty full of mush. Ya’ll agree with me here, right? To finish, you’ll form the patties and pop them in the fridge. After they’ve chilled, you’ll be all set.

I like to layer mine in the following order, from top to bottom:

Baguette Slice, Fresh Herbs, Sun-Dried Tomato Mayo (or whatever mayo you like), Tomato, Chickpea Burger, Red Onion Slices, Green Leaf Lettuce, then Baguette Slice.

If you’re not sure what herbs would go with this dish best, I like to top mine with parsley, cilantro, or dill. This isn’t a mandatory ingredient, but I think it adds a nice layer of freshness to the sandwich. Plus it looks pretty, don’t you think?

MORE VEGETARIAN RECIPES:

Muffin Tin Crispy Cheesy Dill Pickle Chips

Tuscan Butter Bean Skillet with Crusty Bread Dippers

Sweet ‘n Spicy Whipped Ricotta

Air Fryer Arancini Balls with Red Pepper Sauce

Eggs in Purgatory Skillet

Tomato Bruschetta With Pesto, Blue Cheese, and Hot Honey

Mini Spinach Pies with Whipped Ricotta

Buffalo Blue Cheese Garlic Knots

Whipped Cottage Cheese Toast with Herby Spring Vegetables

Southern Pimento Cheese

VIEW ALL RECIPES BY CLICKING HERE!

The Ultimate Recipe For Chickpea Burgers

Serves: 4 Burger Patties

Ingredients

FOR THE PATTIES:

1 cup Parsley
4 Garlic Cloves
3 Tbsp. Sesame Seeds
¼th of a Sweet Yellow Onion
2 Tbsp. liquid from Garbanzo Beans
1 Tbsp. Fresh Lemon Juice
1 (15 oz) can Garbanzo Beans
¼ cup Earth Fare Tomato Bruschetta
½ cup Walnuts
1 Tbsp.Cumin
1 Tbsp. Nutritional Yeast
1 tsp. Salt + 1 tsp. White Pepper
Olive Oil, as needed for cooking

FOR SERVING:

Sliced Baguette (or your favorite bun)
Green Leaf Lettuce
Red Onion Slices
Tomato Slices
Your favorite Mayo
Cilantro, Parsley or Fresh Dill

Instructions

Throw the parsley, garlic, sesame seeds and sweet yellow onion in the food processor. Drizzle the liquid from the garbanzo bean can and juice from the lemon over the ingredients in the processor. Pulse until minced.
Next you'll add the beans, walnuts, tomato bruschetta, and other spices. Pulse until smooth, but with a few whole chickpeas left. Sample a little bit of the mixture to make sure your spice mixture is to your preference. If needed, add more salt or spices to your liking.
Form into four patties and place them on a plate in the refrigerator for at least an hour.
After the mixture has chilled and become more firm, heat up a large skillet over medium-high heat. Add olive oil and allow the oil to heat up for a couple minutes. Once the oil is hot, pan fry each patty for roughly four minutes on each side.
Remove patties from the pan and place on a paper towel to soak up any excess oil.
Pile high with your favorite toppings or the ones suggested above. Enjoy immediately!

RECIPE NOTES:

Make sure to PULSE the parsley mixture in the first step. If you process it on high you will end up with a liquid paste instead of a minced mix. This isn’t a deal breaker, but I think the burgers taste better when the herbs are minced instead of liquified.
I can’t express the importance of chilling the patties before cooking them. If you skip this step, you’ll end up with a mushy mess (trust me, it happened on my first trail run).
You can substitute with tahini if you do not have sesame seeds on hand. I honestly just like using the seeds because I’m a texture snob and prefer a bit of crunch with my burger. Either one you choose to use, the flavor will be the exact same. I’d suggest about 1-2 tbsp. of tahini for this recipe.
If you’d like to freeze this recipe to use later, simply pop the patties in the freezer after step 3. Make sure to freeze them on a plate and then transfer them to a ziplock bag for storing. I’d suggest using them within three or four weeks.

This amazing recipe was created in sponsorship with Earth Fare. All opinions are 100% my own and I would never post about a grocery store or their ingredients that I didn’t personally enjoy myself. Be sure to check out more Earth Fare recipes I’ve made by clicking here!