Recipe courtesy of Catherine McCord
Recipe courtesy of Catherine McCord
Watch how to make this recipe.
Chickpea Burgers
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 9 patties
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 37 mg
- Sodium
- 342 mg
These plant-based burgers are packed with protein, low in fat and high in dietary fiber. Even better, they cost very little to make--especially when compared to buying meat or premade veggie burgers). They also freeze beautifully so you can have them on hand for whenever.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 9 patties
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 37 mg
- Sodium
- 342 mg
Ingredients
Garbanzo Burgers:
Optional Toppings and Condiments:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Try this cooking class now
19m
Easy
CLASS
- Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
- Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
- Serve on the buns with your desired toppings and condiments.
Cook’s Note
To freeze and store the uncooked patties, place them on a baking sheet and freeze for 30 minutes. Then transfer the patties to a resealable plastic bag, label and freeze for up to 4 months. Thaw in the refrigerator for 24 hours then proceed from step 3.
