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Tabbouleh-Inspired Chickpea Patties
5 from 27 votes

Tabbouleh-Inspired Chickpea Patties

Tabbouleh-Inspired Chickpea Patties blend garbanzo beans, bulgur wheat, herbs like parsley and mint, and pumpkin seeds processed into a savory patty mixture. The patties are baked to form a firm exterior with tender, herbaceous interior. This recipe draws on tabbouleh flavors but transforms them into a portable, protein-rich patty suitable as a main or side dish.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6 burgers
Calories: 178 kcal
Course: Main Course
Cuisine: Vegan

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

    Cup of Yum
  1. Preheat oven to 400 degrees F (204 C), and line a baking sheet with parchment paper or a silicone mat.
  2. 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.
  3. 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.
  4. 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. 
  5. 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

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%)

Nutrition Facts

Serving: 6 burgers

Amount Per Serving

Calories 178

% 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.