When I mentioned chickpeas my husband got the puke face and when I say that I do not say it lightly. He despises beans/peas of any sort and thankfully my daughter was too busy playing princess.
I gave it a whirl and they ate it! Now there was an additional step that could of really made the difference, but I just didn’t have time before a total toddler hunger meltdown. (You know what I’m talking about parents.)
So as I threw this recipe together I realized I also did not have my food processor anymore or at least I have not been able to find it since our last move. So here went to using the good ol ninja blender…Nope, that didn’t work. Okay, so I moved onto the single cup attachment to the ninja and tried a light pulse. IT WORKED! I got the consistency I was looking for and was thrilled to know we actually can work with what we have. Just some elbow grease and creativity is what I always say!
After the blending was done and the consistency was met, I put everything on a tray with some sprinkled flour (I used all purpose) in order to help form the ball. (The dough will be a tad sticky, so be sure to flour your palms before grabbing)
Once the burgers were done being formed I separated them on wax paper and refrigerated them for 20 minutes. Then I got the pan medium hot with coconut oil, dabbed a tab bit more four on the outside of the burgers to get that crispy outside. Cook until golden brown on each side.
Now after they are done frying on the pan you can bake them at 400 degrees for 20-30 minutes to get that firmer texture and crispy outside. This was the step I skipped from lack of time. But I plan to try next time!
Dress the burger up however you like or even lather in a sauce while they fry.
So there you have it, I hope you enjoy! My 3.5 year old and EX meat eating husband ate their entire meal and I bet they would of enjoyed it even more if I firmed up the burger by baking it.
Prep time: 20 minutes/Cook time: 10 minutes/Yield 4 burgers.
- 1 Onion
- 3 Cloves Garlic
- 1 15oz Can Chickpeas
- 1/2 tsp Paprika
- 1/2 tsp Parsley
- 1/2 tsp Cumin
- 1/4 cup Fresh Chopped Cilantro
- 3 Tbsp All Purpose Flour (use gluten-free for gluten-free version) – plus more for rolling
- 2 Tbsp Oil of choice. I used coconut oil- Use in pan to fry the burgers.
Chop the onion to liking, chop up the garlic and add to a frying pan with 1 tsp oil of choice and fry until just before they start to brown.
Then you will want to drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, parsley, cumin, freshly chopped up cilantro and flour and blend it into a thick burger batter. Remember I got away with using a ninja cup! Use whatever you got and make it happen!
Sprinkle flour over a baking tray and cover your hands with it as well. Scoop the batter out onto the tray in 4 even sections, roll in the flour and form into your 4 balls. If the batter is very sticky or too wet, add more flour so that it easily forms a ball. Which is what I did a couple time during this process. Sometimes you gotta work with what you got when you want to make it happen.
Flatten your balls into burgers. Place the baking tray with the 4 burgers into the fridge or freezer if you want to firm up for 20-30 minutes. After they are done in the fridge/freezer add 2 Tbsp oil to a frying pan and heat it up until hot.
Add all 4 burgers to the frying pan and fry on each side turning regularly until browned and crispy. I totally eye ball this process with basically everything. Like I had mentioned if you want your burgers extra firm and crispy you can place on a parchment lined baking tray and bake in the oven at 400°F for a further 20-30 minutes. Serve on hamburger buns of choice (I used whole wheat ) with all the fixings!