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One of the fun things about my food blogging experience is being exposed to so many different types of food. The variety is not only in foods but all of the different food lifestyles that exist. So whether it is paleo, vegetarian, vegan or another food lifestyle, it is fun to try and experience it. The ultimate goal is, while enjoying the food, becoming healthier. We have vegan friend that I have had the opportunity to cook for a few times. As you know, I love to research different ideas for for meals I am planning to make. This Spicy Chickpea Burger was an outgrowth of that research.
Spicy Chickpea Burgers
I have made veggie burgers before. They were black bean burgers. I have seen different bases used on various food sites and thought I would try chickpeas. The biggest challenge, I have found with veggie burgers, though, is getting them to stay together. It is not the flavor. I need to make more veggie burgers so I can find the right binder. What have you found that works? I also find there are so many different base ingredients to work with and making these vegan is quite simple.
My binder for this Spicy Chickpea Burger was potatoes. Potatoes, in general, have a sweetness to them. I love this of sweet and spicy combination. This sweetness was the perfect compliment to my love of spicy foods. I commonly use sweet and spicy when I cook meat dishes. This same prinicpal totally applies with these veggie burgers as well. It is a great way to add a depth of flavor. The spice component came from the sambal oelek – an Asian chili paste of sorts. Guys, this recipe is a definite keeper.
All the veggie burger ingredients added to the bowl.
Ingredients in Bowl
The vegetable mixture mashed up.
Mashed and Mixed
The Spicy Chickpea Burgers formed.
Burgers Formed
The Spicy Chickpea Burgers plated.
Spicy Chickpea Burgers
- 2 - 15 ounce cans of chickpeas
- 1 bunch coriander
- 2 Tablespoons honey
- 1 Tablespoon lime
- ½ teaspoon salt
- ½ teaspoon dried garlic
- 6 medium yukon potatoes
- 1 Tablespoon coconut oil
- 1 teaspoon fresh ginger
- 2 cloves garlic ½ tsp coriander
- ½ teaspoon cumin
- ½ teaspoon curry powder
- ½ teaspoon pepper
- Pinch of cardamom
- 1/4 cup Sambal oelek
- 1 cup parsley leaves
- ½ cup + 1 Tablespoon chickpea flour
- ½ cup water
- 1 Tablespoon lime juice
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 raw carrots for garnish
- Kale micro greens for garnish
- about 1 cup of coconut oil for frying
- 2 avocados, sliced
- 4 Pretzel Buns
- 1/4 cup vegan mayonnaise
- Shredded lettuce
- In the meantime prepare herb sauce by washing coriander and chives and just shaking them dry by hand and then placing them in a food processor, wet as is. Process until herbs resemble a paste. Add honey, lime, salt and dried garlic and continue processing until well combined. Set aside.
- Now in a pot bring about 2 liters of water to the boil.
- Peel and quarter potatoes and put in water.
- Once all potatoes are in the pot, cover, reduce heat to medium and cook potatoes.
- Now peel and very finely chop ginger and add to a small bowl.
- Peel and crush garlic and add to same bowl.
- Now add spices to same bowl (coriander, cumin, curry powder, pepper and pinch of cardamom). Set aside..
- In another bigger bowl add chickpea flour, salt and baking powder and whisk until well combined, then add water and lime juice and mix with a spatula until well combined. Set aside.
- Once potatoes are cooked, drain and set aside.
- Heat 1 Tablespoon coconut oil in a non-stick pan over medium heat and once hot add spices from small bowl and potatoes to pan and fry everything constantly stirring for about 5 minutes until potatoes are well coated with spices.
- Once cooled down add to chickpea flour/water mix and stir until doughy consistency.
- Wash and de-stem parsley, dry well and then chop finely.
- Add to chickpeas and potato mixture with other ingredients to a big bowl.
- Mash but leave some texture to the chickpeas.
- Form into 4 patties.
- Heat 1 cup of coconut oil in a nonstick pan over medium heat.
- Add the patties and cook for approximately 4 minutes per side.
- Bake the buns for 2 minutes in a 325 degree oven.
- Assemble the burger by spreading a good amount of mayo on the bottom bun.
- Next add the shredded lettuce.
- Top with the chickpea burger and then the carrots and avocados.
- Serve and enjoy!
I love a good veggie burger, Peter, and this looks delicious. Chickpeas have such a great flavour and I like the spices you have used as well.
I agree and great texture as well
Great idea for vegetarians.
Yes. I try to put more vegetarian dishes in our life.
Oh how I love a good vegie burger! and this one looks like it has a whole heap of flavour – delicious!
Thx Jayne. Yes it does.
Experimenting with different types of food is the best part of cooking! This veggie burger looks hearty and full of flavor with all those delicious spices!
I so totally agree with you Sandra.
Whoa! This sounds insanely delicious . I’m a huge chickpea lover and with all the flavors I see going on in there… makes it a win in book. YUM!!!
I like the sounds of insanely delicious. Thx.
I adore chickpea burgers!! Your recipe looks amazing, Pinning to make soon!
Thx so much and thx for sharing.
Oh my goodness, this looks incredible. I love chick peas! The buns are gorgeous too!
Thx so much Sara.
Can’t resist this amazing veggie burger, with spicy chickpeas and avocado. There is everything I love in it. A must try!
It was good Del.
These look good, I’m not usually a fan of chickpea patties as they are often dry like falafels but yours look moist and delicious.
The potatoes do the trick. Next time I am going to make them with a sweet potato.
I love chickpeas but never thought about making a burger. Thanks for the lovely idea!
Really into working with chickpeas right now. They are very versatile.
I think this would be a veggie burger my husband would like! He’s always such a prude when it comes to meals; typical meat and potatoes guy, so I love to sneak in veggie meals without telling him so he can’t eat with bias. I’m slowly chipping away at his preferences ha ha ha!
That is the way I was but the desire to try new things and to eat healthier, push us towards things we never thought we would try.
Love the flavors! I posted a chickpea burger on my blog, too!
I saw that and I liked your veggie meatloaf.
I agree with you…I always struggle with the binder. Spuds is a good idea, and all your flavorings in here sounds just sublime !
Thank you very much Dorothy.
A good veggie burger is so amazing, and I really like them made with chickpeas. I’ve never used potato as a binder so that is one to experiment with.
The potato seems to be novel to people. It seems like a natural. I want to try a sweet potato next time.
I love veggie burgers, in fact I have a very different chickpea burger coming up on the blog…but your spicy angle really appeals to me, chickpeas can be so bland, and this looks anything but!!
I can’t wait to see what you created.
Oh gosh these sound absolutely amazing! Blogging has taken me on a culinary journey too, that’s for sure. I love trying new things. No idea what kale microgreens are though – does that just mean regular kale chopped up small?
I found them in the store. I can’t tell you exactly what they are but you would not know it was kale if the label did not say so.