Can I make these gluten-free?

The flour helps to hold the burgers together, but most gluten-free all-purpose blends will work as a substitute. You can also grind old fashioned or quick oats in a food processor or blender and use the resulting "oat flour" instead of all-purpose flour. Use your favorite gluten-free bun or serve with veggies or salad.

Can these veggie burgers be made vegan?

If you want to make vegan chickpea burgers, you can make a flax egg to substitute for the egg. You can also make my non-dairy Lemon Tahini dressing instead of the sauce which calls for Greek yogurt or simply use your favorite plant-based yogurt instead.

What goes with Chickpea Burgers?

We love burgers with Oven Fries . This one is no exception! The flavors in this particular burger pair well with this Roasted Eggplant dish or grilled zucchini . This Steamed Cauliflower with herbs or this simple brussels sprouts recipe are other veggie sides that would pair well with these burgers.

Can these be made ahead?

Store cooked patties in a sealed container for up to three days. Reheat over medium heat in a non-stick skillet coated with cooking spray or microwave for 45 seconds. Store the burger buns on the countertop or freeze. The special sauce can be kept in the refrigerator in a jar or resealable container for up to one week. Stir well before using.

Chickpea Burgers with Lemon Tahini Sauce

Description

These delicious homemade Chickpea Burgers with brown rice and falafel flavors are so simple to prepare! They have shredded carrots, parsley, garlic and spices and are paired with lemon tahini sauce.

Ingredients

Scale

1 14-ounce can chickpeas, drained and rinsed

1 large egg

1 clove garlic, minced

3 tablespoons all-purpose flour

4 teaspoons ground cumin

1 teaspoon harissa paste or powder, optional

1 teaspoon salt, divided

1/2 teaspoon cinnamon

1 small carrot, peeled and shredded

8-ounce package cooked brown rice (or 1 1/2 cup cold leftover cooked brown rice)

1/2 cup chopped parsley

3 tablespoons avocado oil or neutral cooking oil

3 tablespoons Greek yogurt or plant-based yogurt

2 tablespoons tahini

1/2 teaspoon lemon zest

1 tablespoon lemon juice

6 Toasted buns or English muffins for serving

Cucumber slices, red onion slices and sprouts for serving

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Instructions

Place half of the chickpeas in the food processor with the steel blade attachment and process for 10 seconds. Scrape sides and process again until as smooth as possible.
Add the remaining chickpeas, egg, garlic, flour, cumin, harissa, ¾ teaspoon salt and cinnamon and pulse ten times until most of the whole chickpeas are cut into coarse grind with only some larger pieces about the size of a pea.
Scrape the chickpea mixture out into a large bowl. Add carrot, rice and parsley and stir together to make the burger dough.
Using moist hands, form patty mixture into six burgers, about 3 inches wide and ¾-inch thick. Set on a plate.
Heat oil in a large non-stick skillet over medium-high heat. Add patties and cook, undisturbed until the bottom of the patties are browned and the color is visible along the bottom edges of the patties, about 5 minutes. Carefully flip the burgers over with a thin spatula and continue cooking until they are cooked through, about 3 minutes longer.
Meanwhile, whisk Greek yogurt, tahini, zest, lemon juice and the remaining ¼ teaspoon salt in a small bowl. Thin with water if desired.
Spread the tahini sauce over both cut sides of each bun or English muffin (about 1 tablespoon per bun half.) Serve the burgers on buns or English muffins topped with the cucumber, onion and sprouts.

Notes

FREEZER INSTRUCTIONS

Uncooked patties fall apart when thawed, so we suggest that these can be frozen after cooking. Freeze them on a baking sheet, then transfer them to a resealable container. Freeze for up to two months. Thaw in the refrigerator for 12 hours. To reheat, cook them in a frying pan or skillet with a little oil over medium-low heat, covered until heated through, about 3-5 minutes per side.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 burger, 1 bun and 2 tablespoons sauce
Calories: 359
Sugar: 4 g
Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 48 g
Fiber: 5 g
Protein: 10 g