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Smoky Vegan Chickpea Burgers
5 from 27 votes

Smoky Vegan Chickpea Burgers

Smoky Vegan Chickpea Burgers blend coarsely chopped walnuts, chickpeas, and a flavorful sautéed mixture of onion, garlic, and spices including chili powder, cumin, and smoked paprika. Binding ingredients like whole wheat flour and nutritional yeast create a textured patty with smoky and slightly spicy notes. These patties are baked for a lightly crisp exterior, making a plant-based option for sandwiches or bowls.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Calories 192kcal (10%) Carbohydrates 23g (8%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 0.7g (4%) Sodium 564mg (24%) Fiber 7g (28%)

Nutrition Facts

Serving: 5 patties

Amount Per Serving

Calories 192

% 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.