1 can of chickpeas (15 ounces/400 grams), rinsed and drained
1 small red onion chopped (about 1/2 cup)
1 medium carrot grated (1/2 cup)
1/2cup cilantro, roughly chopped
1 teaspoon ground cumin
1cup corn kernels (see notes)
2 tablespoons tahini
1-2 teaspoons sriracha
3 tablespoons chickpea flour
1/2 teaspoon salt (optional)
Mix the dry ingredients. Combine the chickpea flour, ground cumin, and salt in a small bowl.
Add ingredients to a food processor. Add the chickpeas, onions, carrots, corn, cilantro, tahini, and sriracha to a food processor. Pulse the ingredients until they are well-mixed but not entirely smooth.
Add dry ingredients. Pour the chickpea flour and cumin mixture into the food processor. Pulse a few more times until it is mixed in and no flour is visible.
Test the chickpea patty mixture. Before taking the burger mixture out of the food processor, grab about ½ a cup and form a ball. If the ball is crumbly, it is too dry. Process it further to help it moisten. If the ball sinks and is too moist, add more chickpea flour.
Make the burgers. Preheat the oven to 425 F (220 C). Line a baking tray with parchment paper or a baking mat. Divide the burger mixture into 4 equal parts and form patties. See patty tips in the notes.
Bake and flip. Bake the burgers for 20 minutes until the patties are brown and firm. Flip the burgers. Continue baking for another 10 minutes or until they are brown and firm.
Canned or frozen corn can be used. Gently press the corn kernels against a mesh strainer or between a few paper towels to release excess moisture. Be sure to thaw frozen corn first.
If you do not have chickpea flour, substitute with oat flour, ground rolled, or quick oats. You can also add another kind of gluten-free flour or wheat flour. Test the burger mixture as described in the instructions to determine if you need to adjust the amounts of flour.
You can cook chickpea burgers in the air fryer at 375 degrees for 10 minutes on the first side. If they are brown and firm in the middle, flip them and cook them for another 5 minutes. If you cook chickpea burgers on the grill, keep the heat low enough that they cook in the middle.
Grilling can make it more challenging to keep the burgers from falling apart. Grill vegan chickpea patties over medium heat. You may want to add an additional tablespoon of chickpea flour. You might consider a light spray of olive oil or brushing a bit of oil on the grill to help keep the burgers from sticking to the grill.
No food processor? Add the chickpeas to a large bowl and use a potato masher to crush them. Add the corn, tahini, and sriracha and continue blending. Mix in the rest of the ingredients. Finely chop the onion and cilantro.