This burger is delicious and packed with flavor from the herbs and spices, but be forewarned – it does not taste like beef. Its crispy exterior contains an amazing blend of savory tastes that will have you drooling. This is the perfect vegetable patty and from here, you can customize it with whatever you see fit.
Crispy Chickpea Burger [Vegan]
- 1 cup chickpeas
- 1 tablespoon tahini
- 1 flax egg (1 tablespoon ground flax, plus 3 tablespoons water)
- 3/4 cup onions, finely chopped
- 2 large garlic cloves, minced
- 1/2 cup quick oats
- 1/2 cup panko bread crumbs
- 1/2 cup carrots, finely grated
- 1/4 cup sunflower seeds
- 1 tablespoon sesame seeds
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon salt
- 1 tablespoon low-sodium tamari
- 1 tablespoon grapeseed oil
- Cooking oil, as needed
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper.
- Add your ground flax seeds in a small bowl with water. Set them aside.
- Chop your onions and garlic and heat a skillet over medium heat. Cook them with 1 tablespoon of oil for 5 minutes, or until translucent and fragrant. Remove them from heat and set aside.
- In a food processor, add your chickpeas and tahini. Blend them a few seconds until the chickpeas are almost smooth. Transfer them to a medium mixing bowl.
- Add your flax egg, oats, panko crumbs, carrots, sunflower seeds, sesame seeds and your cooked garlic and onions to your bowl.
- Now add your oregano, cumin, coriander, salt, tamari, and oil and mix thoroughly. Add water or oil if it's too dry and more panko breadcrumbs if it's too wet.
- With slightly wet hands, form patties using about 1/2 cup of the mixture.
- Place on the prepared baking sheet and bake 15 minutes at 400°F. Remove from oven, flip the patties and bake for another 10 minutes until they are slightly crispy on the outside.
Mix 2 tablespoons of flax seeds and 3 tablespoons of water to make your flax egg. You can store the uncooked patties in an airtight container in the fridge for future use.