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Indian Spiced Veggie Chickpea Burgers
These Indian Spiced Veggie Chickpea Burgers are a great way to enjoy a nutritious, protein-packed meal. The vegan and gluten-free chickpea patties are easy to make with veggies, spices, and pantry-friendly ingredients. Serve these burgers with classic toppings or customize them with your favorite for the perfect weeknight meal.
Equipment
Ingredients
For Chickpea Patties
- 1 15 ounces can chickpeas drained and rinsed
- ½ cup rolled oats or use 1-2 cups of breadcrumbs
- 1 small red onion roughly chopped (⅓ cup)
- 1 carrot peeled and chopped
- ½ red bell pepper roughly chopped
- 4 garlic cloves
- 1 inch ginger peeled and chopped
- 1 green chili
- 1-2 tablespoons lemon juice
- ¼ cup cilantro
- 1 tablespoon tomato paste
- ¼ cup cornstarch
- ½ teaspoon Salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder or paprika
- ½ teaspoon chaat masala
For serving
- 4-6 burger buns
- lettuce rinsed, pat dry, and leaves separated
- 1 tomato thinly sliced
- red onion thinly sliced
- 4 tablespoons mayonnaise
- 4 tablespoons sriracha or green chutney or spicy ketchup
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Instructions
Making Veggie Chickpea Burger Patties
- Drain and rinse the canned chickpeas. Pat them dry with a paper towel to remove excess moisture.
- Add chickpeas, onion, carrot, red bell pepper, ginger, garlic, green chili, chopped cilantro, oats, tomato paste, dry spices, and lemon juice in a food processor.
- Pulse a few times or until the mixture is evenly minced and combined.
- Transfer the mixture to a bowl, add cornflour, and mix until combined. Divide the mixture into 4 (large) or 6 (medium) portions.
- Apply a few drops of oil to your palm and shape each portion into ½-inch thick patties. If the mixture is too wet, add more breadcrumbs or cornflour to help bind it.
- Heat 2-3 tablespoons of oil in a large skillet or pan over medium heat.
- Once the oil is hot, carefully place the patties on the pan in batches and cook for 4-5 minutes on one side, then flip and cook for another 3-4 minutes until golden brown.
- Once the patties are cooked, transfer them to a paper towel-lined plate to drain any excess oil. Vegan chickpea burgers are ready to serve!
Assembling Veggie Chickpea Burger
- Toast the burger buns lightly (optional).
- Make sauce of choice by combining either Mayo-Sriracha or Mayo-chutney or Mayo-ketchup
- Spread a generous amount of sauce on the bottom half of each bun.
- Place a lettuce leaf on the sauced bun, followed by the chickpea patty.
- Top the patty with cheese slice (optional) tomato slices, and red onion slices or any additional toppings
- Spread more sauce or chutney on the top half of the bun and place it on top of the assembled burger. Enjoy!
Video
Notes
Increase the chili powder or add a chopped green chili for a spicier burger.
Don’t over-process these patties, when the mixture forms a ball into the food processor, you can stop. It's ok to see bits of onions, carrots, and bell peppers.
Add more breadcrumbs or cornflour for consistency if the mixture is too wet. If it’s too dry, add some water or lemon juice.
Ensure the patties are of uniform size and thickness to ensure even cooking. Dont make them too thick or else the middle can stay uncooked.
After shaping the patties, refrigerate them for at least 15-20 minutes before cooking. This helps them firm up and reduces the chances of them falling apart during cooking.
Use a non-stick or well-seasoned cast iron pan to prevent the patties from sticking. Ensure the pan is well-heated before adding the oil and patties.
Handle the patties gently when flipping them to prevent breaking. Use a wide spatula for better support
Nutrition
Calories: 225kcal | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 687mg | Potassium: 273mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2.39IU | Vitamin C: 28mg | Calcium: 70mg | Iron: 2mg
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