These Sneaky Chickpea Burgers have been a popular recipe since being published on the Forks Over Knives website.
This recipe comes from my Plant-Powered Families cookbook, which many of you already have.
For those of you that don’t have this cookbook, this is a brand-new recipe for you! And, for those that do own PPF, sometimes we need to see a recipe featured to give it a try. So this is a recipe that might be new to you as well.
I love these vegan burgers for a few reasons:
(1) they are ridiculously easy to make – everything into the food processor, form patties and you’re ready to cook
(2) simple ingredients – most of us have the ingredients needed for these vegan burgers in our fridge and pantry
(3) vegetables create flavor and texture – some may see this recipe as ‘hiding’ the veggies… hey, I call them Sneaky Chickpea Burgers! But, it’s another example of how I use produce to create texture, color, and flavor in a recipe without visibly noticing the ingredients
Now, before I get to the actual recipe, have a glimpse at what others are saying about these vegan burgers in the Forks Over Knives post:
These are possibly the best bean burgers I’ve ever had. They actually stick together and taste amazing. I baked them and they required longer time than suggested, I did the 10 min at first and flipped them and then after about 18 minutes or so they were very crispy. -Bekki
I have made this recipe for years and its so, so tasty!! I have become very sensitive to gluten however so I use a little bit of GF oatmeal and then sub with quinoa and a bit of potato starch to help keep the mix together. -Paula
This is my go-to burger! I make a batch and freeze them so I can have burgers at a moment’s notice. I roll out handful size balls, flatten them and cut out burgers with the mouth of a glass and cook on a skillet without oil. After a crust forms after a few minutes, they can be flipped without sticking. -Leah
I have made these burgers many times for my family and everyone loves them! If you have a food processor it’s a very easy recipe. -Diane
So let’s get you going with these Sneaky Chickpea Burgers, already.
I hope you try these, and if you do, share your feedback in the comments.
Sneaky Chickpea Burgers
- 1 cup sliced carrot
- 1/2 cup chopped red bell pepper
- 1 medium-large clove garlic
- 2 14 oz cans chickpeas rinsed and drained
- 1/2 cup nutritional yeast (see note)
- 1 tbsp organic tomato paste can substitute natural ketchup
- 1 tbsp tahini
- 1 tsp sea salt
- 1 tsp red wine vinegar
- 1/2 tsp dijon mustard
- freshly ground black pepper optional
- 1 tsp fresh rosemary leaves or 1/4 cup fresh basil leaves
- 1 cup rolled oats
- In a food processor, process the carrots, bell pepper, and garlic, until crumbly and broken down. Then add the chickpeas, nutritional yeast, tomato paste, tahini, rosemary, sea salt, Dijon mustard, black pepper, and vinegar and process through. Stop the processor a few times and scrape down the sides, and continue to process until smooth. Then add the rolled oats and pulse through. Remove the bowl from the processor and place in the fridge to chill the mixture for about a 1/2 hour. You can skip this process but it helps make the burgers easier to shape. After chilling, take out scoops of the mixture and form burgers in your hands. I scoop generously with an ice cream scoop, roughly 1/3–1/2 cup for each. To cook, place the patties on a nonstick skillet that has been wiped with a touch of oil over medium/medium-high heat (see note for oven baking). Let cook on one side for 7–8 minutes, or until golden brown. Then flip, and let cook for another 5–7 minutes on the other side. Serve on buns with the fixings of your choice (see ideas)