Chickpea Curry Burgers (Vegan) Recipe

Name: Chickpea Curry Burgers (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans chickpeas, drained; 1/3 c. raw sunflower seeds, toasted; 1/3 cup oat groats, finely ground; (this can be substituted with oatmeal, finely ground or 1/2 c. oat flour); 1/2 t. baking soda; 1/3 c. rice flour (or wheat flour); 1/2 c. raisins, chopped; Can add 3-4 kale leaves with stems removed and then finely chopped; Seasoning for curry burgers:; 1 t. curry powder; 1 t. cumin; 1/2 t. salt; black pepper to taste; 1/8-1/4 t. cayenne pepper; 1 t. garlic granules; 2 T. lemon juice; 3 T. veggie broth; Seasoning for Mexican burgers:; 1 t. chili powder; 1 t. cumin; 1/2 t. liquid smoke; 1/2 t. salt; black pepper to taste; 1/8-1/4 t. cayenne pepper; 1 t. garlic granules; 2 T. lemon juice; 3 T. veggie broth; (Could add fresh chopped jalapeno or canned chipotle pepper to replace black and cayenne pepper seasoning); Seasoning for Asian burgers:; 1 t. powdered ginger

Servings: persons

2 cans chickpeas, drained
1/3 c. raw sunflower seeds, toasted
1/3 cup oat groats, finely ground
(this can be substituted with oatmeal, finely ground or 1/2 c. oat flour)
1/2 t. baking soda
1/3 c. rice flour (or wheat flour)
1/2 c. raisins, chopped
Can add 3-4 kale leaves with stems removed and then finely chopped
Seasoning for curry burgers:
1 t. curry powder
1 t. cumin
1/2 t. salt
black pepper to taste
1/8-1/4 t. cayenne pepper
1 t. garlic granules
2 T. lemon juice
3 T. veggie broth
Seasoning for Mexican burgers:
1 t. chili powder
1 t. cumin
1/2 t. liquid smoke
1/2 t. salt
black pepper to taste
1/8-1/4 t. cayenne pepper
1 t. garlic granules
2 T. lemon juice
3 T. veggie broth
(Could add fresh chopped jalapeno or canned chipotle pepper to replace black and cayenne pepper seasoning)
Seasoning for Asian burgers:
1 t. powdered ginger
1 t. onion powder
black pepper to taste
1/8;-1/4 t. cayenne pepper
1 t. garlic granules
2 T. rice vinegar
2 T. soy sauce
1 T. oyster sauce
(Could add 1/2 c. finely chopped mushrooms, dry sauteed to replace raisins)

1
Preheat oven to 375 degrees.
2
1. Pulse drained chickpeas, 1 can at a time in food processor or blender until coarsely ground. Add to medium sized mixing bowl.
3
2. Process toasted sunflower seeds in food processor or blender until powdery. Add to chickpeas in mixing bowl.
4
3. Process oat groats in processor, coffee grinder or blender until flour consistency. Add to chickpea mixture.
5
4. Mix all dry ingredients with the chickpeas.
6
5. Add dry seasonings and mix.
7
6. Mix wet ingredients together then add to burger mixture and blend throughly. Add raisins, kale or whatever you have chosen to chop and add depending on style.
8
7. Line 2 cookie sheets with parchment paper.
9
8. Using 1/4 measuring cup or 1/3 sized measuring cup as a mold, lightly press burger mixture into cup until it holds it's shape. Invert onto cookie sheet and gently tap out. Lightly press with palm of hand and pat with fingers until desired thickness and shape (1/2 '' to 3/4'').
10
9. Bake for 15 minutes or until bottom of burgers are browned and the burger holds its shape. Flip. Return to lightly brown the reverse side of the burger. (5-10 minutes longer depending on the thickness.)
11
Enjoy with Mango Relish, a fresh salsa or Asian coleslaw on top.
12
Mango relish:
13
1 mango, skinned and flesh finely cubed
14
1 apple, seeded and finely cubed
15
1/2 fresh red pepper, finely chopped
16
1/4 c. chopped red onion
17
1/3 c. golden raisins, chopped
18
1/8 t. cinnamon
19
1/8 t. nutmeg
20
1 T. honey
21
1 T. rice vinegar or lemon juice

952

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 38 ingredients. The key ingredients include: 2 cans chickpeas, drained, 1/3 c. raw sunflower seeds, toasted, 1/3 cup oat groats, finely ground, (this can be substituted with oatmeal, finely ground or 1/2 c. oat flour), and more.

Yes, Chickpea Curry Burgers (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Curry Burgers (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions