Vegan Chickpea Burgers Recipe
This delicious vegan chickpea burger recipe with tahini, sriracha, and chickpea flour is an easy gluten-free veggie burger the whole family will love.
Servings: 4
Calories: 214kcal
Ingredients
- 3 tablespoons chickpea flour
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 ½ cups cooked chickpeas 1- 15 ounce/400 grams can, rinsed and drained.
- 1 small red onion chopped, about ½ cup
- 1 medium carrot peeled and grated, ½ cup
- ½ cup cilantro roughly chopped
- 1 cup corn kernels see notes
- 2 tablespoons tahini
- 1-2 teaspoons sriracha
Instructions
- Mix chickpea flour, ground cumin, and salt in a small bowl. Set aside.
- 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.
- 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.
- 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.
- 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 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.
Notes
- Canned or frozen corn can be used. 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.
- 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.
- Store baked leftover burgers in the refrigerator for up to 5 days. Or refrigerate all or part of the burger mixture for 1-2 days before cooking.
Nutrition
Calories: 214kcal | Carbohydrates: 32g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 425mg | Potassium: 425mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2734IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 3mg