Chickpea burgers

October 5, 2010

Another favourite from Super Natural Cooking by Heidi Swanson. Great for children and can be made and frozen for another day. The original recipe has sprouts but I sometimes substitute for 1 cup of grated zucchini. These work great with salad or you can make a ‘burger’ with a roll, chutney, salad etc.


2 1/2 cups canned chickpeas, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro (or parsley or basil or mint)
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try broccoli, onion, or alfalfa sprouts – optional) OR 1 cup grated zucchini (moisture squeezed out)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)


Combine the chickpeas, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus.

Pour into a mixing bowl and stir in the herbs, onion, zest, and sprouts/zucchini.

Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy pan over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the pan and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.


2 Responses to “Chickpea burgers”

  1. Shelly Says:

    I can also highly recommend another Heidi Swanson burger recipe. Maybe not so child-friendly but a refreshing take on the often bland and disappointing tofu burger. The cashews add a creaminess and the mushrooms impart a real depth of flavour.

  2. vanessamuir Says:

    And don’t forget the asparagus pesto recipe – was it really a year ago I posted that?!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: