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No one will ever know that these chickpea burgers are made of beans, unless you tell them. Shallots, chickpeas, tahini, and spices are combined and sautéed to crisp perfection for the most satisfying chickpea burger patty ever! A veggie burger that cooks well is important. These are thinner patties that should be cooked until crisp. Handle them as little as possible, and let them cook well on the first side before flipping. Try a chickpea burger, you'll love it!

Chickpea Burger Patty [Vegan]

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Ingredients You Need for Chickpea Burger Patty [Vegan]

For the Yogurt Sauce:
  • 1 cup plain vegan yogurt
  • 2 garlic cloves, peeled and minced
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper

For the Chickpea Burgers:

  • 1 15-ounce can chickpeas, well-drained and rinsed
  • 1/3 cup fresh dill, finely chopped
  • 1/2 cup shallots, minced
  • 2 tablespoons plain dry bread crumbs
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon ground cumin
  • About 1/4 cup vegetable oil, for oiling the pan

To Assemble:

  • 6 pita pockets or buns

How to Prepare Chickpea Burger Patty [Vegan]

  1. To make the yogurt sauce, place all the ingredients in a small bowl and stir ­until blended thoroughly.
  2. To make the burger, lightly mash half of the chickpeas in a medium bowl. Add the dill, shallots, bread crumbs, and lemon juice and mix well.
  3. In a food processor, combine the remaining chickpeas, tahini, salt, pepper and cumin until smooth. Add to the mashed chickpeas, mix well, and form into six to eight patties.
  4. Oil a 12-inch skillet over medium heat and cook the burgers until very crispy and dark golden on both sides, about 6 minutes. Don’t flip them too much! Drain on paper towels or brown paper bags on a wire rack.
  5. Stuff the patties in pita pockets. Drizzle with yogurt sauce.
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This recipe is from Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.

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Nutritional Information

Total Calories: 1085 | Total Carbs: 181 g | Total Fat: 42 g | Total Protein: 39 g | Total Sodium: 2170 g | Total Sugar: 6 g Per Serving: Calories: 181 | Carbs: 30 g | Fat: 7 g | Protein: 7 g | Sodium: 362 mg | Sugar: 1 g Calculation not including vegetable oil used for frying.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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  1. This is actually the first recipe I tried that used chickpeas. I didn\’t have the canned chickpeas, only the dry raw ones that you can buy in bulk. I measured out 15 oz. and let them soak overnight. For those of you who don\’t know, the mass doubled so it ended up being 30 oz so I had to double the whole recipe. So, if you find yourself in my situation, measure out 7.5 oz dry chickpeas so the next day, you\’ll have approximately 15 oz. You also have to cook them in a pot at a boil for about half an hour so they can become soft enough to mash. I didn\’t have tahini on hand so I subbed it with sesame oil. I also strongly dislike cumin powder so I only used 1/4 of a tsp but if you\’re only making one portion, it would be 1/8 of a tsp. I also didn\’t have a food processor on hand since mine broke a few years ago and I haven\’t gotten around to actually replacing it. I do have a blender that has a setting called "Food Processor" so I used that instead and the chickpeas got stuck in the blade the entire time so I gave up and ended up mashing them with a potato masher. The final mixture ended up being very dry and crumbly so I added about half a cup of water gradually: stir and pour, stir and pour. I also added 1 1/2 tsp more salt but if you\’re only making one portion, it would be 1 tsp more. When frying the patties, make sure you make them small, the size of your palm and not too thick otherwise when it comes time to flip them over, they\’ll just fall apart. I ended up frying for about 3-4 minutes on each side and for each new batch I fried, I added 3 T of olive oil to the skillet and they turned out delicious! Overall, I loved how they turned out. They were a bit of a pain to make but pretty much worth it. I do not like vegan yogurt so I didn\’t bother making the vegan yogurt sauce. I did however, make this sauce: and although it is meant for pasta, I thought it was pretty good, but you can use whatever sauces you have at home. I would give it 4/5 stars because of all the adjustments I ended up making and because it took me about 3 hours or so to finish it all. This is a very good recipe though!

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