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Recipe: Baked Chickpea Burgers

These herb and veggie packed chickpea burgers are a great Mediterranean meat-free twist on the classic burger.
Recipe: Baked Chickpea Burgers
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These herb and vegetable flecked chickpea burgers are part of a Middle-Eastern themed dinner party menu I put together for my kitchen-impaired best friend. Along with their accompaniments—tzatziki (Greek cucumber and yogurt sauce), tabbouleh, and strawberry-rose smoothies—they make a quick, healthy, and fun meal that's easy to throw together with friends. Got leftovers? Add crumbled burger, tabbouleh, and tzatziki to a pita and you've got a super nutritious on-the-go lunch!

Adapted from Three Sisters around the Greek Table via CityLine.  Makes 4 burgers.

What You'll Need:

  • 1 small onion, finely diced
  • 2 tablespoons olive oil
  • 1 carrot, peeled and cut into chunks
  • 2 cloves garlic, peeled
  • 1/2 cup fresh parsley leaves (add more herbs like dill, mint, and basil for a different flavor)
  • 1.5 cups cooked or canned chickpeas (if canned, be sure to rinse off the can-slime!)
  • 1/2 cup bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
What to Do:
  1. Preheat oven to 400 degrees. Heat 1 tablespoon of the olive oil in a small saucepan over medium heat.
  2. Add the diced onion and saute, stirring occasionally, for five minutes, until soft and translucent. Remove from heat and place onions in a large bowl.
  3. In a food processor, blend carrot, garlic, parsley/herbs, and chickpeas until smooth. Add chickpea mixture to the bowl with the onions and mix to combine.
  4. Add bread crumbs, salt, coriander, and cumin to the chickpea mixture and mix until fully combined.
  5. Spray a baking sheet with olive oil spray or brush with olive oil. Form chickpea mixture into 4 patties about 3 inches across and 1/2 inch thick. Place patties on and baking sheet and use a pastry brush to brush patties with remaining 1 tablespoon of olive oil.
  6. Bake for 15 to 20 minutes, or until they begin to turn golden brown. Serve warm with tzatziki sauce and tabbouleh.

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