Place the beans in a bowl and add enough water to cover by a few inches. Soak for at least 6 hours at room temperature. (If your kitchen is very warm, you may want to place the chickpeas in the refrigerator to minimize the chances of fermentation.) Drain and set aside; you now have about 2½ cups of soaked chickpeas.
Using a food processor or stand blender, pulverize the chickpeas using the "pulse" function, until the beans form a paste that sticks together when you squeeze it in your hand. Be careful not to overprocess; too smooth and the batter will fall apart when cooking. Add the remaining ingredients (except the oil) and process, using the "pulse" function about 12 times.
Using a scant 1⁄3-cup measure, shape the batter into patties and place on a plate. Cover the patties with parchment paper or plastic wrap and refrigerate for at least 30 minutes, or until firm.
Preheat the oven to 350 degrees.
In a shallow 12-inch skillet, heat ¼ cup of the oil over medium-high heat. Gently place the patties into the hot oil in small batches (don’t crowd the pan) and fry the first side until golden brown and slightly crusty, 2 to 3 minutes. Gently turn onto the second side and cook for an additional 2 to 3 minutes.
Transfer to a baking tray to finish cooking in the oven until the patties slightly firm up and dry out, about 7 minutes.
To keep the patties warm without further cooking, lower the oven temperature to 225 degrees.
Serve by itself or on a bun with barbecue sauce, or your favorite fixings.
Gluten Free Chickpea Burger Recipe
This seasoned chickpea burger recipe is easy to make for any dinner meal plan. These chickpea burgers are gluten free and scrumptious. This meal is a great vegetarian recipe option.
- 4 tablespoons tahini, divided
- 1 tablespoon lemon juice
- 3 teaspoons white miso, divided
- 1 ¼ teaspoons onion powder, divided
- 1 ¼ teaspoons garlic powder, divided
- 1 ¼ teaspoons ground pepper, divided
- 2 tablespoons water
- 1 teaspoon chopped fresh chives plus 2 tablespoons, divided
- 1 (15 ounce) can no-salt-added chickpeas, rinsed
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ cup fresh parsley leaves
- ½ cup shredded zucchini
- ⅓ cup old-fashioned rolled oats
- 1 tablespoon extra-virgin olive oil
- 4 whole-grain hamburger buns, toasted
- 1 cup packed fresh arugula
- 4 slices tomato
Combine 2 tablespoons tahini, lemon juice, 1 teaspoon miso, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper in a small bowl. Gradually whisk in water until the mixture is smooth. Stir in 1 teaspoon chives. Set aside.
Place chickpeas, cumin, salt and the remaining 2 tablespoons tahini, 2 teaspoons miso, 1 teaspoon garlic powder, 1 teaspoon pepper and 3/4 teaspoon onion powder in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Add parsley and the remaining 2 tablespoons chives pulse until the herbs are finely chopped and incorporated into the mixture. Transfer to a bowl.
Squeeze zucchini in a clean kitchen towel to remove extra moisture. Add the zucchini and oats to the chickpea mixture use your hands to combine, pressing to mash together. Form into 4 patties.
Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
Serve the burgers on buns with the tahini-ranch sauce, arugula and tomato slices.
To make ahead: The burger patties and tahini ranch sauce can be made in advance. Prepare through Step 3 cover separately and refrigerate for up to 24 hours.
Place all the seitan ingredients, except the vital wheat gluten, into a blender and process until smooth. Measure out the vital wheat gluten into a bowl and add the chickpea mixture from the blender. Using a wooden spoon or plastic spatula, mix everything together really well until you have a soft dough. Leave to rest for 10 minutes.
Preheat oven to 180°C (Gas Mark 4, 350°F). Take the dough from the bowl and place on a clean surface. Using your hands, knead and stretch the dough, pulling it apart and folding together to create a strand-like texture. This can also be done by mixing the dough in a food processor in several batches. Once the dough is stretchy and elastic, form into a lump and wrap in 2 layers of foil.
Place the foil package into a roasting dish and pour in water to come half way up the sides of the package. Cover the whole dish with another sheet of foil. Transfer the dish to the oven and leave to steam for 1 hour 30 minutes. Check the water level occasionally and top up as needed. Turn the foil package over once during cooking.
Once the seitan has cooked, remove it from the oven and leave to cool wrapped in the foil. For best results, refrigerate overnight once cooled.
When ready to cook, mix the gram flour and water together to create a smooth batter. In another bowl, mix together all the spices with the plain flour and bicarbonate of soda.
Unwrap the seitan and tear into 4 ‘steaks’. Heat 2 cms of vegetable oil in a large, heavy based pan. Dip the steaks, one at a time, into the batter and then in the seasoned flour. Making sure they are very well coated. Carefully lower into the oil and fry for a few minutes on each side, until golden and very crispy. Once cooked, transfer to a plate lined with kitchen paper to drain.
Serve the burgers in the toasted buns, with salad, sauces, pickles, and plenty of napkins.
Vegan Burger Recipes and So Much More!
Thank you for joining us on this extra special episode of #LunchBreakLIVE. We love when Mario joins us, he always has the best recipes to share and is so much fun in the kitchen. He is super creative and so good at what he does…creating vegan masterpieces. If you are interested in other terrific vegan recipes to cook we have so many for you to choose from so be sure to check those out HERE. And today’s recipe for Mario’s burger is posted below in case you want to give that one a try too. Until next time…keep cookin’!
- 2 tablespoons sesame seeds
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons canola oil
- 4 scallions, chopped
- 3 cloves garlic, minced
- 1 15-ounce can chickpeas, rinsed
- 1 cup cooked brown rice
- ⅔ cup wheat germ, divided
- 3 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 4 6-inch whole-wheat pita breads, warmed
- 8 slices tomato
- 1 cup baby spinach
- 4 tablespoons nonfat plain yogurt
Heat a small skillet over low heat. Add sesame seeds and toast, stirring, until golden brown, 2 to 4 minutes. Add coriander and cumin cook, stirring, until fragrant, 10 to 20 seconds more. Transfer to a plate and let cool. Grind with a mortar and pestle or in a spice mill or clean coffee grinder set aside.
Add oil to the pan and heat over medium heat. Add scallions and garlic cook, stirring, until softened, about 2 minutes. Set aside.
Position rack in upper third of oven preheat broiler. (Alternatively, preheat a grill to medium-high.)
Coarsely mash chickpeas in a medium bowl with a potato masher. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, the reserved spice mixture and the scallion mixture mix well. Shape the mixture into four 3/4-inch-thick patties. Place the remaining 1/3 cup wheat germ in a shallow dish and dredge the patties, pressing the wheat germ onto them firmly. If broiling, place the patties on a lightly oiled rack set on a baking sheet. (If grilling, oil the grill rack see Tip.)
Broil (or grill) the patties until browned and heated through, about 3 minutes per side. Tuck the burgers into pitas with tomato slices, spinach and yogurt.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Sweet Potato Chickpea Burgers
- 2-4 Sweet potatoes peeled, boiled
- 2 cups Chickpeas cooked, drained and rinsed
- ½ cup Fresh parsley chopped
- ½ cup Whole wheat or gluten free bread crumbs oats could work as well!
- ½ tsp Sea salt
- 1 tbsp Garlic powder
- 1 tbsp Cumin
- ½ Lemon squeezed
Why We Bake These Burgers
These burgers are great to bake! Since we are using plant-based ingredients baking the patties is how we will get the mould to set and hold shape.
They are easily heated up on the frying pan with a couple of drops of water if you are looking to create realistic char marks as traditional burgers have!
If you want to take these patties to the BBQ, I would suggest doing this from cooked and frozen since it will be less likely to fall apart and hold the shape on the grill.
But, these sweet potato burgers are best when cooked in the oven or lightly warmed on the frying pan.
A few tips for cooking sweet potato chickpea burgers or other veggie burgers alike on the BBQ is to set the grill to medium heat and brush with vegetable broth. Flip carefully for 5 minutes on each side.
Another tip would be to put your burgers in a foil packet on the grill. This will make sure they stay in shape but also a helpful hack to minimize dishes when enjoying a weekend cookout!
Do you love spice? Try these spices in this sweet potato chickpea burger to kick up the flavor!
- Smoked Paprika
- Liquid Smoke (Not a spice but a great flavor enhancer)
- Cajun (my household favorite)
- Chili Powder
- Onion Powder
- Red Pepper Flakes
How to Garnish Veggie Burgers?
The garnish possibility for our sweet potato chickpea burgers is ENDLESS! We love adding a heaping amount of veggies to our burgers. A few of our favorites garnishes include…
- Spinach, Romaine, Arugula or Iceberg Lettuce
- Red Onion
- Kimchi or Sauerkraut
- Pickled Relish
- Roasted Red Peppers
- Avocado (my fave)
- Vegan Cheese (If we are feeling fancy)
Our Favorite Store-Bought Burgers
Try out these brands of burgers that we love!
What to Have With Your Sweet Potato Chickpea Burgers
A few of our favorite recipes to make as side dishes to our sweet potato chickpea burgers is grilling or roasting a large pan of veggies. We also love to enjoy in-season produce like corn, asparagus, turnips, summer squash and broccoli! If you haven’t tried grilling veggies on the BBQ this is a MUST TRY! The flavor is amazing and it is definitely a change from the usual baking or fry pan method.
We also enjoy these recipes…
Recipes you Need to Try Out this Summer
Are you looking for summer-inspired main dish recipes to make that are whole-food plant-based? We’ve shared many on Instagram that will elevate your taste buds!
Don’t waste any time in the kitchen! Join the Plant Ahead Program!
Our weekly whole-food plant-based meal plans make life so much easier! You will quickly see the benefits as soon as you join from saving time in the kitchen, simple meal prep instructions and simple budget-friendly ingredients. When becoming a member of Plant Ahead you will gain access to our database of plant-based meal plans + a new plan each week, shopping list, e-books and an invite to our Facebook support community. Our proven plant-based program cost less than a FANCY LATTE.
Tips + Notes
If you already have prepped beans on hand, you’ll use about 2.5-3 cups total. Since I’m trying to clear out my pantry, I grabbed a can of each from my stash. Also, the burgers set best when they have 30 minutes of chill time in the fridge prior to cooking. Feel free to prep them the night before! Craving black beans? Whip up some Triple-Bean Veggie Burgers!
After cooking, wrap any burgers that you don’t plan on stuffing your face with immediately in foil, saran wrap, or an air tight container and pop in the fridge or freezer for a quick meal. To re-heat, simply pop on a baking sheet in the oven for about 20 minutes at 400F.
Chickpea and Zucchini Veggie Burgers
These chickpea and zucchini veggie burgers, omg, they’re so delicious – they should really be called The BEST veggie burgers ever.
This veggie burger isn’t just any ‘ole veggie burger, it’s a veggie burger packed full of bold flavors: a whipped feta topping, harissa sauce (roasted red pepper sauce), fire roasted peppers, lettuce, cucumbers and then the veggie burger is amazing with chickpeas and zucchini. SO GOOD.
Perfect for Meatless Monday, or really, anytime you want a delicious meal, this veggie burger is craveable.
Three years ago, my husband and I went to Portland for vacation, right around our anniversary (which is Labor day weekend) and ate at this little hole in the wall bar that had an impressive happy hour menu. One item on the menu was a zucchini and garbanzo bean burger, I got it not expecting much, but was shocked at how good it was. Here we were, sitting on picnic tables outside of a little bar and I was eating one of the best burgers I’d ever had! I couldn’t stop thinking about it. Then, last year we went back to Portland when we drove along the coast of Oregon, and I got to have the burger again, still just as amazing as I remembered. I’m not even a vegetarian, but this burger! OMG I just have no words to describe how perfect it is.
Last week as my hubby and I were talking about our upcoming anniversary and a some of the past trips we’ve been on (this year we’re going to Memphis, TN- have any recommendations, I’d love to hear them) I remembered this chickpea and zucchini veggie burger and set out recreating it.
I would honestly have to say this is one of the best things I’ve ever made, and a recipe I am so happy with, I cannot recommend it enough!! I’m making them again tonight! I like to use a biscuit cutter as a mold when forming the burgers, but you could easily form the veggie burgers with your hands. These make for a really nice and thick veggie burger with tons and tons of flavor that I really think you’d enjoy.
- 2 ounces feta cheese
- 1/4 cup low-fat plain yogurt
- Coarse salt and ground pepper
- 1/4 cup bulgur
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 1/2 pound ground beef chuck (95 percent lean)
- 1/3 cup roughly chopped mint leaves
- Nonstick cooking spray
- 4 hamburger buns, split and lightly toasted
- 1 small cucumber, thinly sliced
- 1 large tomato, sliced
In a small bowl, mash feta with the back of a fork until smooth. Stir in yogurt and season with salt and pepper. Set aside.
In small heatproof bowl, combine bulgur and 1/2 cup boiling water. Cover with plastic wrap and let sit 10 minutes. Meanwhile, in a food processor, pulse chickpeas until coarsely chopped. Transfer to a large bowl and add beef and mint. Drain bulgur and add to chickpea mixture. With your hands, mix until mixture is evenly combined and holds together when pressed into a ball. Divide into four 1-inch-thick patties and season with salt and pepper.
Lightly coat a large nonstick skillet with cooking spray and heat over medium-high. Add patties and cook until browned and crispy on the outside and cooked through, 8 to 10 minutes, flipping once. Serve on buns with sliced cucumber, tomato, and feta-yogurt sauce.