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:
Garlic-Tomato Mayo (or whatever sauce you like)
Red Onion Slices
Green Leaf Lettuce
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?
- 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
- Sliced Baguette (or your favorite bun)
- Green Leaf Lettuce
- Red Onion Slices
- Tomato Slices
- Your favorite Mayo
- Cilantro, Parsley or Fresh Dill
- 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!
- 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.
Added Bonus: Earth Fare is currently running a plant-based challenge on Instagram and Twitter! So when you make this recipe, make sure to snap a photo and tag it with #EatMorePlants for a chance to win a $50 gift card! Read more about this fun challenge on their new veggie lovin’ website by clicking here.
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