If I had to pick one cuisine to stick with for the rest of my life, it would be a tough a call.  But I could easily live off of Mediterranean food every day.  I love the emphasis on fresh vegetables, olive oil, legumes and whole grains, cheeses and fish.  Whether it’s Italian, Greek, or Israeli, this way of eating is definitely my comfort zone.  And living in Southern California makes cooking Mediterranean-style quite easy with an availability of similar varieties of fresh produce, nuts, dates and olives.

As I’ve mentioned before, one of my favorite things to do is to take a not-so-healthful food that I love and turn it into something I can enjoy regularly.  Many years ago I decided to try making falafel (the deep-fried Middle Eastern chickpea nuggets) a little less “deep-fried.”  (Ok, not everything Mediterranean is healthful.)  Many iterations later I found myself with a delightful, substantial chickpea burger which in turn began my obsession with veggie burgers.  I don’t love meat and poultry so much, although I think they are excellent sources of protein if you can find organic, pastured varieties.  But I do love hearty, flavorful vegetarian food that makes me feel satisfied, especially anything bean-based which is loaded with low-fat protein and tons of insoluble fiber.  I also like having recipes like this for entertaining when I always like to offer a vegetarian option (you’d be surprised how many people choose not to eat meat these days.)

These chickpea burgers are a favorite of mine and my whole family, even Mr. Picky who I am pleased to announce tried one for the first time last week with ketchup.  Do what you’ve gotta do, friends.  They are definitely a far cry from falafel, though.  In fact, the only ingredients that falafel and these chickpea burgers have in common are chickpeas and cumin.  But if I do it right, they’re crispy on the outside, moist on the inside and with flavors that remind of falafel.  I usually eat veggie burgers sans bun since I find that they are plenty starchy without adding bread.  But when serving them to family and friends, I offer warmed, whole wheat pita halves and an array of yummy toppings including sprouts, avocado, tomato slices, lettuce, cooked onion and most importantly, a creamy and refreshing sauce.  In my opinion, it’s all about the condiments!

Chickpea burgers (and veggie burgers, in general) are fabulous for entertaining and for busy weeknights since they are best formed in advance and refrigerated so they firm up a bit.  Out of the fridge, they cook up in minutes on a hot griddle or skillet.  Once you realize how tasty these are, you’ll make a double batch and freeze half.  If you freeze them, just don’t forget to place a piece of wax or parchment in between each patty so that they don’t stick together (ask me how I know this.)  These burgers may not take you back to your last visit to the Mediterranean, but I hope they’ll keep you from visiting the freezer section of your supermarket!  Enjoy~

 

 

 
 
 

 
 
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4.80 from 5 votes

Chickpea Burgers

By Pamela

Ingredients 

  • 4 cups cooked chickpeas, drained and rinsed if canned
  • 2 large eggs, preferably free-range
  • 2 cloves garlic, minced
  • 2 teaspoons sea salt
  • 2 teaspoon ground cumin
  • ยฝ teaspoon cayenne pepper, optional
  • zest of 2 small or 1 super big lemon
  • ยผ cup flour, whole grain flour, cornmeal or almond meal all work
  • 6 Tablespoons or a heaping 1/3 cup chopped parsley
  • 2 carrots, grated
  • ยฝ red onion, small dice
  • Oil or ghee for sautรฉing
  • Yogurt-Tahini Sauce
  • ยพ cup plain yogurt, full fat or low fat
  • 3 Tablespoons tahini
  • 1ยฝ Tablespoons lemon juice
  • ยฝ cup chopped parsley, mint or a combo (my favorite)
  • ยผ - ยฝ teaspoon sea salt
  • Oil or ghee for sautรฉing
  • 4 6ยฝ - inch whole wheat pitas, halved and warmed, if desired
  • Suggested accompaniments: sprouts, avocado, tomato, lettuce, grilled onions

Instructions 

  • Place the chickpeas, egg, garlic, salt, cumin, cayenne, lemon zest, flour and parsley in food processor. Pulse until a coarse mixture forms that holds together. It should be moist and sticky.
  • Place chickpea mixture in a bowl and mix in grated carrot and red onion. Take a ยฝ cup of the mixture and firmly press it into a patty about 3 ยฝ inches in diameter and ยผ inch thick. You can also form these into mini-patties for appetizers. Place on a plate or a baking sheet and refrigerate for at least 30 minutes and up to overnight. Cover if refrigerating for more than a few hours.
  • Heat a couple tablespoons of oil or ghee in a large skillet over medium heat until hot, but not smoking. Add patties to the skillet (do this in batches, if necessary) and cook until crisp and golden brown on the underside, about 6 minutes. Carefully turn over and cook until golden brown on the other side, about 3-5 minutes more.
  • Serve with or without a warmed pita half or a hamburger bun and suggested toppings.
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63 Comments

  1. J.L. says:

    Have you tried quinoa flour in this recipe? Does it make a difference whether you use canned vs. dried chickpeas?

    1. Pamela says:

      Nope, but I think it would work well. I have made the recipe with both canned and cooked-from-dried chickpeas and I can’t tell a difference. ๐Ÿ™‚

  2. J.L. says:

    My daughter is allergic to eggs. Can you suggest an egg substitute?

    1. Pamela says:

      I have a vegan student who made these without eggs and she said they turned out fine. Make sure you give them time in the fridge to firm up and cook them on a reasonably hot pan so a nice crust forms. That really helps them stay together. Otherwise, my favorite egg substitute is 1 Tbs. ground flax meal + 3 Tbs. warm water mixed together and allowed to sit for 15 minutes. Use that for 1 egg. I think it should work great with these. Let me know if you try it out!.

  3. Melissa says:

    Pamela-

    I could not believe how good these were!

    Thank you so much!

    1. Pamela says:

      Thanks, Melissa :). I love them too!

  4. Marli says:

    Omg I’m eating healthy and liking it ๐Ÿ™‚ thank u these burgers are delicious i mean i haven’t cooked them yet but i tasted them for seasoning and they were perfect no changes yummy can’t wait to have them cooked… Thank u for another amazing dish. I’m making them with ur kale chip recipe i taught i would go good like a sandwich and chips but a very healthy version ๐Ÿ™‚

    1. Pamela says:

      I love your healthy “sandwich and chips” idea, Marli!

  5. Lora says:

    This was sooooo delicious and everyone loved it!!!!!!

  6. Lauren says:

    These were so delicious! Love the mediterranean flavor! And the yummy sauce was a perfect accompaniment! I made them on Sunday for Monday’s dinner and I loved that all I had to do was throw (not literally) them in a skillet! Voila, perfect, easy weeknight dinner!

    1. Pamela says:

      I like how you think!

  7. lora says:

    should I use cornmeal or almond meal to make it gluten free?

    1. Pamela says:

      You can use either. They’re both gluten-free!

  8. Cristina says:

    This looks amazing and easy to follow. My son and I love chickpeas. I can’t wait to try this recipe. Thanks for another great idea for dinner!

    1. Pamela says:

      SUper easy, you’ll love them!

  9. Melissa says:

    YUMMY.. THank you for a twist to burgers that require NO meat!

  10. Catherine says:

    Can I substitute navy beans for the chick peas?

    1. Pamela says:

      Well, I haven’t tried it, but I don’t see why not. Navy beans are a bit softer than chickpeas and have a little blander flavor. But I have used similar beans in veggie burgers just fine. If anything, you might need an extra spoonful of flour or some texture from cooked rice.