I love roasted chickpeas with a concoction of spices on them as a healthy snack, and recently had a chickpea burger at a Crazy Cucumber restaurant and it was delicious! It was dense, but moist and full of flavor.
So, I wanted to try my hand at making chickpea burgers at home, and although not as dense, they were still moist and delicious and held up well for frying and flipping.
I hope you like them as much as we did.
1 – 15 ounce can drained and rinsed chickpeas
1 – handful of spinach, torn
1 – egg
1/4 cup – lemon juice
1- handful of scallions, chopped
Handful of fresh parsley chopped, or generous sprinkle of dried
1 tsp. – smoked paprika
1 tsp. – cumin
1 tsp. – chili powder (or cayenne)
1 tsp. – garlic powder
Salt and pepper to taste
*Note: you can add or omit any spice you like or don’t, and still have a great tasting chickpea burger. You really can’t mess these up.
1/3 cup- Panko breadcrumbs
In a food processor, combine all the ingredients, except for panko, until well mixed.
Transfer to a bowl and add panko until you can form the mixture into patties.
Fry each patty (you will get 4) for about five minutes per side.
You can eat these on salads, buns, or just by themselves. I chose to put ours on a slice of bread with the sauce from my creamed cucumber recipe drizzled on top.
Note: (We have been dairy-free for years now, so if you are too, you can omit the sour cream, and sub out milk for almond milk in the creamed cucumber recipe.)