Smoky Vegan Chickpea Burgers

Name: Smoky Vegan Chickpea Burgers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 patties
Ingredients: 1 small onion, chopped; 3 cloves garlic, minced; 2 teaspoons oil, optional; 1 ½ teaspoons chile powder; 1 ¼ teaspoon ground cumin; 1 ¼ teaspoons smoked paprika; ¼ teaspoon black pepper; ½ cup raw walnut halves; 1 (15 oz) can cooked chickpeas, rinsed and drained; ½ teaspoon fine sea salt; 3 tablespoons nutritional yeast; ¼ cup whole wheat flour or a gluten-free blend; 1 small roasted red pepper, chopped (about 2 tablespoons), optional; 1 tablespoon tamari; 1 teaspoon liquid smoke; 1 green onion, chopped; ⅓ cup corn kernels, thawed if using frozen; Avocado or guacamole; Lime wedges; 5 burger buns; green leaf or romaine lettuce; sliced tomato

User Reviews

5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
5 patties
Calories
192 kcal
Course
Main Course
Cuisine
American, Vegan

Smoky Vegan Chickpea Burgers

Finn Russell

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Healthy vegan chickpea patties with Tex-Mex flair! These taste great on a bun or crumbled on salads. They're even delicious straight out of the fridge as a quick, savory snack! Oil-free, gluten-free, and nut-free options.

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Ingredients

Servings

1 small onion, chopped
3 cloves garlic, minced
2 teaspoons oil, optional
1 ½ teaspoons chile powder
1 ¼ teaspoon ground cumin
1 ¼ teaspoons smoked paprika
¼ teaspoon black pepper
½ cup raw walnut halves Sub ⅓ cup raw sunflower seeds for nut-free.
1 (15 oz) can cooked chickpeas, rinsed and drained
½ teaspoon fine sea salt
3 tablespoons nutritional yeast
¼ cup whole wheat flour or a gluten-free blend
1 small roasted red pepper, chopped (about 2 tablespoons), optional
1 tablespoon tamari
1 teaspoon liquid smoke
1 green onion, chopped
⅓ cup corn kernels, thawed if using frozen

Serving suggestions, optional:

Avocado or guacamole
Lime wedges
5 burger buns Or serve on top of a salad or in a grain/nourish bowl.
green leaf or romaine lettuce
sliced tomato

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Instructions

Preheat the oven to 400 degrees F (204 C), and line a baking sheet with a parchment paper or a silicone mat. Also, preheat a saute pan over medium heat.
Add oil to the saute pan, if using. Once hot, saute the onion until translucent, about 5 minutes. If cooking without oil, add a small splash of water to the pan only if needed. Add the garlic, and cook for another 1 to 2 minutes, stirring frequently. Add the chile powder, cumin, paprika, and black pepper to the pan. Stir constantly, and cook for about 30 seconds. Remove pan from heat, and set aside.
Add walnuts to the bowl of a food processor. Pulse 7 or 8 times or until coarsely chopped. Add the chickpeas, onion mixture, salt, nutritional yeast, flour, red pepper, tamari, and liquid smoke. Process until well mixed but not smooth/pureed. It's okay to have some larger pieces of chickpea and walnut for texture.
Remove the blade from the bowl of the food processor, and fold in the green onion and corn. Scoop up ½ cup of the mixture per burger (you should get 5 patties, each about 3 ½ inches in diameter). Use your hands to form them into patties. Place on the prepared baking sheet.
Bake for 28 to 30 minutes, flipping the patties at the 15-minute mark. The chickpea burgers are done when both sides are golden. Serve with avocado or guacamole and a squeeze of lime.