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.

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.

The vegetable mixture mashed up.

The Spicy Chickpea Burgers formed.

The Spicy Chickpea Burgers plated.

The Recipe

Spicy Chickpea Burger

Print Pin

A spicy chickpea burger spiced with sambal oelek and yukon potatoes as the binder.

Prep10 minutes mins

Cook15 minutes mins

Total25 minutes mins

Servings4

Scale

1x2x3x

Ingredients 

• ▢ 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

Instructions 

• 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!