Over 3 years ago I posted about chickpea burgers and they are still a favorite recipe today! With a can of chickpeas (garbanzo beans,) a couple of egg whites, and some bread crumbs–you can customize your burgers to healthy perfection. It really helps to add in a good amount of veggies (so they stick together) Lately I have not been sauteing the vegetables first. The burgers are great (and quicker) with raw veggies. Spices bring the burgers to life and I insist that you try curry powder in your recipe. Even if you think you don’t love the flavor of curry, give it a try in these burgers! You can substitute almost all the ingredients for whatever interests you.
Chickpea burgers are quick to prepare and as long as you let them firm up in the fridge for about an hour, they are easy to form into patties. The mixture is loose & sticky but should not be runny (before cooking.) I usually have my burgers stay in a patty form while I cook them but once in awhile they crumble or break apart. They still taste great–they are not ruined–they just aren’t as pretty. Chickpea burgers are delicious plain or with toppings, they can be eaten with or without a bun, and they are healthy, filling, and savory. I have made these for several loved ones & I have had no “where is the meat in this meal” complaints.
What I used:
Chickpea burgers are filling and delicious. They are a great way to use up any extra veggies in the house! I just made a double batch late last week to use up our breadcrumbs in preparation for this week’s Feast of Unleavened Bread. This simple formula/recipe is a great last minute meal when you are running low on ideas!