Veggie And Burger Chickpea Patty Recipe

Prepare vegetables

Finely grate the carrot and finely chop the bell pepper and onion so they are small enough to bind into the patty. Mince the garlic and chop the parsley or cilantro.

Pulse chickpeas

Place the drained chickpeas in a food processor and pulse 6–8 times until coarsely mashed but not pureed. You want some texture — small chunks and some smoother bits.

Combine ingredients

Transfer the mashed chickpeas to a large bowl. Add the grated carrot, chopped bell pepper, chopped onion, minced garlic, chopped herbs, oats, cumin, smoked paprika, ground coriander, salt, pepper, soy sauce, lemon juice, and 1 tablespoon olive oil.

Bind mixture

If using an egg, beat it lightly and add to the bowl. If using a flax egg, mix 1 tablespoon ground flax with 3 tablespoons water and let sit 5 minutes, then add. Stir well to combine. Let the mixture rest 5 minutes for oats/flax to absorb moisture; if mixture is too wet to form, add up to 2 tablespoons extra oats. If too dry, add 1 teaspoon water or olive oil at a time until it holds together.

Form patties

Divide the mixture into 4 equal portions (approximately 3/4 cup each). With lightly oiled hands, shape each portion into a compact patty about 3/4-inch thick and 3–4 inches wide. Press edges so they hold together.

Pan-fry patties

Heat a large nonstick or cast-iron skillet over medium heat and add remaining 1 tablespoon olive oil. Once hot, add patties (do not overcrowd — cook in batches if needed). Cook 4–5 minutes per side, pressing gently once after flipping, until a golden-brown crust forms and patties are heated through. If using cheese, place a slice on each patty during the last minute and cover the skillet briefly to melt.

Toast buns

Optional: Lightly toast the burger buns in the skillet or toaster until golden and warm, about 1–2 minutes.

Assemble burgers

Spread your chosen sauce on the bottom bun. Place a lettuce leaf, then a chickpea patty, followed by tomato slice(s), red onion, and pickles. Add the top bun and press lightly.

Serve

Serve immediately with extra sauce on the side. These patties also work well over a salad or in a wrap. Leftover patties can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.