Tabbouleh-Inspired Chickpea Patties
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 burgers
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Calories
178 kcal
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Course
Main Course
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Cuisine
Vegan
Tabbouleh-Inspired Chickpea Patties
Description
This recipe uses a mixture of canned chickpeas, cooked bulgur wheat, fresh herbs (parsley, mint, green onions), and raw pumpkin seeds blended with garlic and onion in a food processor. The addition of lemon juice and olive oil enhances the flavor, while salt and pepper season the mixture. Vital wheat gluten is incorporated to bind the mixture and provide structure for baking.
The patties are measured and shaped to roughly 4 inches wide and half an inch thick, then baked at 400°F until the bottoms develop a golden crust. The resulting patties hold together well with a chewy texture and fresh herbal flavors echoing tabbouleh salad elements.
They are versatile, suitable for eating as a vegetarian main course or served alongside salads or bread. The recipe notes mention storage for up to five days refrigerated, and freezing is also possible, making them convenient for meal prep.
Since bulgur wheat contains gluten, this recipe is not gluten-free, although suggestions mention possible substitutions such as quinoa or rice for gluten-free adaptations. These patties offer a textured vegetable protein option with a balance of herbs, grains, and beans.
Ingredients
- ⅓ cup pumpkin seeds raw, plus 1 tablespoon; sub ½ cup walnut halves if desired
- 3 cloves garlic
- half of a large onion red, quartered
- 4 green onions chopped
- ½ cup parsley chopped, fresh
- ¼ cup mint chopped, fresh
- 1 (15 ounce) can garbanzo bean rinsed and drained
- 1 cup bulgur wheat Cooks in just 10 minutes!, cooked; small/fine variety
- 2 tablespoons lemon juice
- 1 tablespoon olive oil optional
- 1 ½ teaspoons salt fine sea salt
- black pepper
- ⅓ cup vital wheat gluten
Instructions
- Preheat oven to 400 degrees F (204 C), and line a baking sheet with parchment paper or a silicone mat.
- Pulse the pumpkin seeds in a food processor 5 or 6 times or until chopped. Add the garlic, red onion, green onion, parsley and mint, and pulse until the onion is chopped and everything is incorporated.
- After draining the garbanzo beans, pat dry to remove excess water. Add the garbanzos, bulgur, lemon, oil, salt and pepper to the food processor, and pulse until there are no more large pieces of bean. Sprinkle in the vital wheat gluten, and pulse to combine.
- To form the patties, spoon the mixture into a ½ cup measuring cup and pack it down tightly. Run a butter knife around the edges, and coax the mixture out of the measuring cup. Use your hands to flatten the patties and form into a compact/smooth shape. The patties should be about 4 inches in diameter and about ½-inch thick. Transfer to the baking sheet.
- Bake the burgers for 18 to 20 minutes or until the bottoms are golden brown. Flip and bake for another 18 to 20 minutes, or until the 2nd side is browned. Serve with a squeeze of lemon, your favorite tabbouleh-inspired burger fixings, or atop a big salad or grain bowl.
Notes
- Store leftover patties refrigerated in an airtight container for up to five days to maintain freshness.
- These patties freeze well for longer storage and easy reheating.
- The recipe includes bulgur wheat, so it is not gluten-free; quinoa or rice may be suitable gluten-free substitutes but are not tested.
- The patties can be served as a main dish or alongside salads or bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6burgers
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 670mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 15.7mg | 17% |
| Calcium | 50mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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