Chickpea Burgers


versatile chickpeas

The first time I made these I was enjoying having the kitchen to myself as the boys were having a little nap. The place smelled good; garlic and onion was frying in butter, and I was roasting little pumpkin bits.

Husband woke up and wandered out into the kitchen, looking all excited about the prospect of a flavoursome and hearty dinner being prepared.

“Smells great baby! What’s for dinner?”

“Chickpea patties”


I could see on his face the war between disappointment and resigned supportiveness (bless him!). The poor boy could never be a vegetarian. However once properly put together into yummy burgers on good seedy rolls and some other general burger filling bits n pieces he actually liked them.

Like really, not just ate em up, but liked them. And Alphakid, whom I struggle to make choke down any vegetable that isn’t a raw carrot, liked em too.

And they’re so quick and easy.

Don’t be fooled by the long looking ingredient list, it’s actually less complicated that it looks. They take me about ½ an hour and it’s stuff you generally have on hand. Plus it’s super easy to substitute.

No pumpkin, for example? Try sweet potato, roasted carrot bits or even regular old potato (though the flavoursome orange veg is best I find). I would be a bit wary of using wet veg though, such as zuchinni or eggplants as they mix might turn out a bit sloppy. Or even chuck in some left over quinoa, buckwheat or rice even! They really lend themselves to experimentation.

I generally like to stick to the vege choices below though. I find they are a good, complimentary mix both in taste and the nutrients they have to offer. Though I will chuck in some quinoa etc if I have leftovers on hand, I won’t bother to cook it specially.

This recipe makes 6 patties approx 9-10 cm diameter.

Without further ado:

1x 400g can chickpeas, drained (240g). If you prepare dried beans, go for about 115g dry.

600g pumpkin

¾ cup broccolini (florets only) well chopped and lightly steamed. You can substitute with broccoli

Medium brown onion, chopped finely

1 pastured egg

1 large clove garlic, crushed and finely chopped

Half a carrot, finely grated (or if you have a juicer, a couple tbsps of veggie pulp)

½ cup breadcrumbs

Tsp olive oil (or oil of choice)

Tbsp curry powder

Tsp ground coriander seeds

½ tsp cumin seeds

Pinch fennel seeds

Pinch dried thyme

Salt and pepper to taste

Butter or oil for frying

Chop up your pumpkin into small cubes, about ½ inch. I use Japanese pumpkin but any should work. Toss with the tsp of olive oil until well coated, and season with salt. Spread out the bits onto an oven tray (I like to cover with parchment paper to so they don’t stick and make the cleaning easier) and roast in an 180c (or thereabouts) oven until well cooked through. Around 15 minutes.

Drain chickpeas well. Mash them in a large mixing bowl. You don’t need to pulverise them with your food processor, a good hand-mashing is just fine and the chunky texture given by hand mashing is actually preferable me thinks.

Put your onion and garlic into a skillet with a little butter/oil and fry up until soft and fragrant, but don’t brown em. When done, chuck them in with the chickpeas. Add your other vegies. And your egg. And your ‘erbs n spices. Mix!

Now comes the breadcrumbs – don’t just blindly chuck in the ½ cup though – you want to add enough to get kind of a workable mixture, something you can shape into a ball in your hand and press our into a pattie shape easily. For me this is usually half a cup, but it will depend entirely on how wet your mixture is to begin with which is dependant on what veggies you’ve used and how much oil has come from the roasting/frying component. So just put it in slowly and mix about until you get the consistency you need.

Pop a little lubrication in your onion and garlic skillet. I use butter for the flavour, and put in a touch of olive oil to stop the butter burning. Heat it on a medium heat, and pop in your shaped burgies! I find about 7 mins on each side does it, and you are better off cooking them a touch longer on a lower heat than trying to blitz them with a higher one.

cook those babies

cook those babies

Voila, serve on yummy rolls with whatever fillings suits you!


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