Jul 25, 2013

Chickpea Burgers

I’ve had this recipe floating around in my head for weeks. I finally got around to creating it and I’m so glad I did. It’s a pretty simple endeavor for a lot of reward… these burgers are high on my yummy list! They’re a little bit similar in flavor to falafels, but have more of an Indian influence with the added curry… yeah… yum. They’re great on their own or on a whole grain bun… enjoy them any way you like! I made some homemade sour cream with a touch of cumin to go with. Perfect.


  • 2 cans no salt added chickpeas (Eden is the best brand)
  • 1 jalapeño pepper, seeds removed and finely diced
  • ¼ cup brown rice flour
  • 1 TBS flax + 3 TBS water
  • 1 TBS garlic powder
  • 1 TBS curry powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1 tsp grated fresh ginger
  • 1/8 tsp ground cloves
  • ½ TBS Bragg Liquid Aminos or other low sodium soy sauce


  1. Preheat oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. Drain the chickpeas and add them to a food processor. Pulse until the chickpeas are broken up and mashed pretty well but still have some chunkiness—even a few whole beans are fine.
  4. Transfer beans to a bowl and add the remaining ingredients, mixing well to combine.
  5. Use an ice cream scoop to drop the mixture onto the parchment-lined baking sheet, then press down with your fingers to shape into patties, about 3½ “ wide.
  6. Bake for 40 minutes, flipping once at the 20 minute mark until golden brown.

Makes about 10 burgers. They freeze well. Enjoy!

Healthy trails,

6 responses to “Chickpea Burgers”

  1. Anonymous says:

    These look great! I am interested to learn why brown rice flour was your flour of choice for this. I am still learning about the differences. Do you think ground up oats would work, too? I have oats at home, but no flour, and guests coming for dinner.

    Thank you, Helyn. It is such fun to see what you create! Inga

  2. Helyn says:

    Thank you, Inga! I used the brown rice flour because I had some on hand but really any flour would work, including besan (chickpea flour!) to keep it grain-free. Enjoy your company! 🙂

  3. Anonymous says:

    These were wonderful – so easy, yummy and unique. This also was the first time we ever made your cashew sour cream. It was so good and versatile I think it would be great to keep a batch on hand all the time. Thank you!! Inga

  4. Helyn says:

    You're welcome Inga! 🙂

  5. devo613 says:

    I made these, and they're not only easy to put together, but they taste GREAT!! Thanks so much for the yumminess!

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