Easy Chickpea Burger Patties (No Egg!)

Ingredients

• 425 g Chickpeas (Drain well and pat dry with paper towels; the cans are 425 g each.)
• 0.5 cup Sun-dried tomatoes (Oil-packed tomatoes are recommended; blot well before using.)
• 0.5 cup Red onion (Diced.)
• 4 cloves Garlic
• 0.25 cup Italian parsley (Also called flat-leaf parsley; remove thick stems.)
• 0.5 cup Flour (Chickpea flour may be substituted for a gluten-free version.)
• 1 tsp Ground cumin (The recipe specifies 1 teaspoon each of cumin and smoked paprika.)
• 1 tsp Smoked paprika (The recipe specifies 1 teaspoon each of cumin and smoked paprika.)
• 0.5 tsp Salt (The recipe specifies 1/2 teaspoon each of salt and pepper.)
• 0.5 tsp Black pepper (The recipe specifies 1/2 teaspoon each of salt and pepper.)
• Oil (For greasing the sauté pan, aluminum foil, or baking sheet, as applicable.)
• Burger buns (For serving.)
• Burger toppings (Optional toppings include cheese, lettuce, tomato, and red onion.)
• Condiments (Optional: BBQ sauce, mustard, or vegan mayonnaise.)

Steps

1. 1

   Drain the chickpeas very well, then pat them dry with paper towels. Removing excess moisture helps the patties hold together.

2. 2

   Add the sun-dried tomatoes, diced red onion, garlic, and parsley to a food processor. Blitz until the ingredients are broken down.

3. 3

   Add the dried chickpeas and blitz briefly again, leaving the mixture broken down rather than completely smooth.

4. 4

   Add the flour, cumin, smoked paprika, salt, and black pepper. Pulse just until the ingredients are combined.

5. 5

   Cover the mixture and chill it in the refrigerator for at least 1 hour, or up to 24 hours. For quicker chilling, spread the dough thinly up the sides of a large bowl before refrigerating.

6. 6

   Scoop 1/2-cup portions of the chilled burger dough. Use your hands to form each portion into a patty.

7. 7

   For stovetop cooking, place the patties in a greased sauté pan over medium heat. Cover and cook each side for 5 to 7 minutes, until golden brown and firm all the way through.

8. 8

   For grilling, place the patties on a greased piece of aluminum foil over medium-high heat. Cook each side for about 7 minutes, until golden brown and firm.

9. 9

   For baking, arrange the patties on a greased baking sheet. Bake at 400°F (204°C) for 15 to 20 minutes, flipping once during cooking.

10. 10

    Serve the patties on burger buns with toppings such as cheese, lettuce, tomato, and red onion. Add BBQ sauce, mustard, or vegan mayonnaise if desired.

Notes

Store uncooked dough covered or in an airtight container in the refrigerator for up to 24 hours. Store cooked leftovers in an airtight container for up to 5 days. To freeze, wrap the patties in plastic wrap and place them in an airtight container or freezer bag for up to 3 months. Reheat in the oven, air fryer, skillet, or microwave in 30-second increments; thawing is not necessary. The source notes that excess moisture can make the patties soft or crumbly, so dry the chickpeas thoroughly and blot oil-packed tomatoes well.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• egg-free
• high-protein
• baked
• pan-fried