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Veggie Chickpea Burgers with Indian Spices
4.7 from 57 votes

Veggie Chickpea Burgers with Indian Spices

These veggie chickpea burgers combine grated carrots, chickpeas, oats, and a blend of Indian spices for flavorful patties. The texture balances the softness of chickpeas with the bind of oats and the moisture of freshly grated carrot. Cooking in oil on a nonstick pan yields crispy, golden patties that hold together well. Serve on buns with lettuce, tomato, onion, mayonnaise, and sriracha for a spiced vegetarian burger option.

Prep Time
20 mins
Total Time
20 mins
Calories: 312 kcal
Course: Lunch, Dinner
Cuisine: Indian, American

Ingredients

  • ½ cup carrot peeled and grated
  • 1 oz chickpeas rinsed, drained, and dried well with paper towels, canned
  • ½ small red onion rough chopped
  • 4 garlic cloves
  • 1 inch ginger rough chopped
  • 2 green chilies or ½ jalapeno
  • ½ cup cilantro chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • ½ teaspoon Turmeric
  • ½ teaspoon red chili powder
  • ½ teaspoon garam masala
  • ½ cup rolled oats
  • 2 tablespoons olive oil
To serve
  • 4 burger buns Brioche Buns work really well
  • 1 teaspoon olive oil
  • lettuce rinsed, patted dry, and leaves separated
  • 1 tomato thinly sliced
  • red onion thinly sliced
  • 2 tablespoons mayonnaise
  • 2 tablespoons sriracha

Instructions

    Cup of Yum
  1. Place the chopping blade inside the food processor bowl. Add chickpeas, onion, garlic, ginger, green chilies, cilantro, dry spices, and rolled oats to the food processor bowl. Pulse for 1 to 2 minutes or until all the mixture is evenly processed. Carefully remove the chopping blade.
  2. Add the grated carrots into the bowl and mix well. Using a spatula divide the burger mixture into 4 parts and form into ¾ inch thick patties.
  3. Place a nonstick frying pan over medium heat. Add half of the oil. Once the oil is hot, place the four burger patties in the pan and cook for about 3 to 4 minutes side.
  4. Pour the remaining oil over the burgers and carefully flip each patty with a silicone spatula. Cook for another 3 to 4 minutes as both sides get crispy and golden brown in color. Remove the Burgers from the skillet and place them on a platter.
  5. Wipe down the skillet and heat 1 teaspoon of oil. Place 4 bun halves with the middle side on the skillet. Cook for 1 to 2 minutes as the buns get a bit toasty and warm.
  6. Make the Sriracha Mayo by combining the mayonnaise with sriracha.
  7. Place the bottom side of the burger on a platter. Spread 1 tablespoon of sriracha mayonnaise over it. Place the chickpea burger on the bun along with a slice of onion, tomato, and lettuce. Put the top lid of the bun over it and enjoy.

Notes

  • Pat chickpeas dry thoroughly to remove excess moisture for better patty cohesion.
  • Refrigerate uncooked patties for 20 minutes before cooking to firm them up and make flipping easier.
  • Use a silicone spatula to carefully flip patties as they are delicate and can break easily.
  • Cooked patties can be stored in an airtight container in the refrigerator up to 5 days or frozen for 1-2 months.
  • To reheat frozen patties, thaw overnight in the refrigerator and warm using a microwave or stovetop.

Nutrition Information

Calories 312kcal (16%) Carbohydrates 36g (12%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 3mg (1%) Sodium 1106mg (46%) Potassium 292mg (6%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 3160IU (63%) Vitamin C 16mg (18%) Calcium 92mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 312

% Daily Value*

Calories 312kcal 16%
Carbohydrates 36g 12%
Protein 7g 14%
Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 3mg 1%
Sodium 1106mg 46%
Potassium 292mg 6%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 3160IU 63%
Vitamin C 16mg 18%
Calcium 92mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.