Chickpea Burger
This chickpea burger recipe is so simple to make! Made with canned chickpeas, old fashioned oats, fresh parsley, sun-dried tomatoes and feta!
Servings: 6 patties
Ingredients
- ¼ red onion
- ¼ cup fresh parsley
- 4 garlic cloves
- 1 teaspoon oregano
- 1 (15-ounce) can chickpeas drained and rinsed
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ½ cup crumbled feta cheese
- ½ cup sundried tomatoes drained
- 2 tablespoons olive oil plus more, if needed
Instructions
- In the bowl of a food processor, combine red onion, parsley, garlic, and oregano until finely minced. Add chickpeas, oats, flour, feta, and sun dried tomatoes until mixture starts to come together into a large ball.
- Using ¼ cup of the chickpea mixture, form patties about ½ inch thick and arrange on a parchment lined sheet pan; it will yield 6 patties.
- Line a baking sheet with paper towels. Heat oil in a large skillet over medium heat. Add patties in batches and cook until golden brown, 4-5 minutes per side. You may need to add additional oil between batches. Transfer to prepared baking sheet. Assemble burgers and serve immediately.
Video
Notes
Storage: Place leftover cooked chickpea burgers in an airtight container with parchment paper between layers and store in the fridge for up to 3 days.
Freezing: Freeze the patties solid on a baking sheet before transferring to a freezer-safe container. Thaw them in the fridge overnight on a flat plate before cooking as per the recipe.
Baking Instructions: Bake at 425°F for 15-20 minutes, flipping halfway until golden brown and cooked through.
The nutrition label is for the patty only and does not include the bun or any additional toppings.
Nutrition
Serving: 1patty | Calories: 216kcal | Carbohydrates: 26g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 365mg | Potassium: 494mg | Fiber: 6g | Sugar: 4g | Vitamin A: 361IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 3mg
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