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Chickpea Burgers
These Chickpea Burgers bake or fry until golden, stay tender inside, and hold together beautifully without eggs.
Servings 6 patties
Calories 171kcal
Equipment
- Colander or strainer
- Large skillet
- potato masher or food processor
- wooden spoon or spatula
Ingredients
- 1 medium russet potato peeled and thickly sliced
- 1¾ cups cooked chickpeas drained
- ½ medium yellow onion diced
- 2 garlic cloves minced
- ¼ cup fresh flat-leaf parsley roughly chopped
- 4 tablespoons almond flour plus more as needed
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon celery seed
- 3 tablespoons olive oil divided
Instructions
- Boil the potato until fork-tender, about 10–12 minutes. Drain, reserving a little cooking liquid.
- Sauté the onion and garlic in 1 tablespoon olive oil until softened. Stir in the cumin, black pepper, and celery seed, then cook for 1 minute.
- Mash the onion mixture, chickpeas, potato, almond flour, parsley, and salt together. Add reserved potato liquid if too dry or more almond flour if too wet.
- Shape into 6 patties.
To bake:
- Brush with olive oil and bake at 400°F for 12–14 minutes. Flip and bake 10 minutes more.
To pan-fry:
- Cook in olive oil over medium-high heat for about 3 minutes per side until golden. Flip only after a crust forms.
Nutrition
Calories: 171kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 296mg | Potassium: 165mg | Fiber: 4g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg