Smoky Vegan Chickpea Burgers
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
5 patties
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Calories
192 kcal
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Course
Main Course
Smoky Vegan Chickpea Burgers
Description
The Smoky Vegan Chickpea Burgers recipe starts by sautéing onion and garlic with chili powder, cumin, smoked paprika, and black pepper to bring forward the smoky and spicy flavors. Walnuts are coarsely chopped to add crunch and texture when combined with the chickpeas. The mixture is processed until combined but still chunky, maintaining bite in the patties. Nutritional yeast and whole wheat flour help bind the ingredients, while tamari and liquid smoke deepen the umami and smoky profiles. Green onion and corn kernels are folded in last to maintain their texture.
Portions of about half a cup are formed into patties and baked until firm. These burgers have a textured, hearty feel with smoky, mildly spicy undertones. They can be served on buns or atop salads and grain bowls, complemented by toppings like avocado, lettuce, or tomato to add freshness. This recipe offers a plant-protein option with layers of flavor and satisfying texture.
Leftover patties keep well refrigerated for several days or can be frozen for later use, making them convenient for batch cooking and meal planning.
Ingredients
- 1 small onion chopped
- 3 cloves garlic minced
- 2 teaspoons oil optional
- 1 ½ teaspoons chili powder
- 1 ¼ teaspoon cumin ground
- 1 ¼ teaspoons smoked paprika
- ¼ teaspoon black pepper
- ½ cup walnut halves Sub ⅓ cup raw sunflower seeds for nut-free, raw
- 1 (15 oz) chickpeas canned, cooked, rinsed and drained
- ½ teaspoon salt 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 lettuce or romaine lettuce
- tomato sliced
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.
Notes
- Store leftover patties in an airtight container for up to 5 days in the refrigerator.
- These chickpea burgers can be frozen for up to 1 month for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5patties
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 0.7g | 4% |
| Sodium | 564mg | 24% |
| Fiber | 7g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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