Vegan Chickpea Burgers

November 25, 2016

With meat free monday’s a routine in our home (and often more meat free meals during the week) I like to create exciting and tasty meal options for us to enjoy.  This particular recipe is really great because it is so easy and quick to prepare and is often able to be made with ingredients that are in the cupboard and fridge already.  It is super tasty as well and a bonus is vegan friendly – so no egg which is usually an issue in most lentil or chickpea recipes.

If you would like the pickled veggie recipe, please let me know.  But these patties can be enjoyed with cooked veggies, roast veggies or a nice big side salad instead.  We just felt for something different.  I added extra sriracha but you can jazz it up as you prefer.

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A delicious quick and easy vegan chickpea burger patty.
Serves: 3-4
  • 1 tbsp coconut oil (or any oil of your preference)
  • 1 small or ½ large onion, diced
  • 1 small green pepper, diced
  • 1 stick celery, sliced
  • 1 can chickpeas, rinsed and drained
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • Pinch of cayenne pepper
  • 1 teaspoon hot sauce
  • 1 teaspoon parsley
  • 2 tablespoon flour
  • 1 tablespoon corn flour
  • Salt and pepper to taste
  • Oil, for frying (optional) OR use non stick spray
  1. Heat oil in frying pan and sauté onion, green pepper, celery and cook until softened.
  2. Place the chickpeas and onion mixture into a food processor and pulse just a few times until the mixture comes together and is still chunky and not a smooth paste.
  3. Transfer this mixture to a bowl and add the spices, hot sauce, herbs, flour and corn flour and mix well.
  4. Form into patties and fry in frying pan until golden brown.
  5. Serve with brown mushrooms, avo and pickled veg or with a side salad.

Note: I have not tried this recipe with gluten free flour, but am certain that using a gluten free flour premix would work nicely. If you do give this a try, please leave a comment below and let me know how it turned out.


AND – in my image, I just wanted to mention that we used feta as well – which you would obviously leave out for a vegan meal 🙂

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