This Vegan Chickpea Burgers have no intention of becoming a meat burger substitute.
What I can promise you is a recipe a recipe easy, simple, fast, accessible and that can be used many different ways and occasions.
These Vegan Burgers are soooo tasty.
And healthy. So easy.
- Chickpeas: cooked but overcooked. No softer than we usually get from the canned ones. (Cooking yours? My go-to guide to soaking legumes from WholeLifestyleNutrition).
- Garlic: I use a clove instead of powder to pan-fry a little with the onion beforehand.
- Onion: any color is fine, I just wouldn’t swap for the powder here. Adding to it is fine.
- Oats: we are blending it so you can skip that step and use oat flour instead. Amounts on the recipe card below.
- Rice Flour: you can replace the whole spoon of rice flour for oat flour without a lot of difference to the taste. I use for a slightly firmer texture.
- Flaxseed: same as the oats for the flour. And you can also substitute for chia seeds, or flour.
- Salt: to taste. Bare in mind that the canned version sometimes is salted.
- Parsley: dried or fresh.
- Thyme: dried or fresh.
- Oregano: I believe dried will have a more present taste.
How to Make Chickpea Burger Vegan and Easy
MOLDING THE BURGERS
The Chickpea Burgers are super easy to mold⬇
If I may suggest some other chickpea recipes you’ll see how versatile this tasty legume can be.
And a few chickpea recipes more, with options from breakfast to snack and dinner. Soup, stew and salads.
Chickpea Burger – Vegan and Easy – Great TextureCuisine: VeganDifficulty: Easy
This Vegan Chickpea Burger is a recipe easy, simple, fast, accessible and that can be used many different ways and occasions. Super healthy.
1 cup cooked Chickpeas
1 small Onion chopped
1 Garlic clove chopped
1 1/2 tablespoons Rolled Oats, blended into flour (or 2 tablespoons oat flour)
1 tablespoon Rice Flour
1 tablespoon Flaxseeds
Salt to taste, I’ve used 1 1/2 teaspoon
1 tablespoon dried Oregano
2 teaspoons dried Thyme
2 teaspoons dried Parsley
- Start by blending, separately, the Flaxseeds and the rolled Oats. Reserve.
- Chop the onions and garlic as small as you can.
Saute the garlic and onion with a pinch of salt, for 2 minutes. If needed, add a spoon of water to prevent sticking.
- If you’re cooking yourself the chickpeas (already soaked for 24-48 hours, if possible) boil until cooked but still firm.
If already soaked you’ll only need 15-20 minutes in the pressure cooker.
- Smash the chickpeas with a fork (or pulse only a few times in a blender).
The goal is to make the chickpeas roughly smashed.
- Add the Onion, Garlic, Oat flour, Flaxseed flour, Salt, and dried herbs.
Mix everything with your hands until a homogeneous and moldable dough is obtained.
- Leave the dough in the fridge for an hour before shaping it.
- Shape the burgers and heat in the pan with a drizzle of olive oil for 2 minutes on each side and serve.
- You can store the dough in the refrigerator for up to 3 days or freeze for up to 2 months.
- Please check The Ingredients section of the post for possible substitutions.