Chickpea burgers are a very popular main dish in our house; they are simple, healthy, and nutritious, and easy to prepare.
The first time I made them was by sheer chance, to use up some of the mountain of dried chickpeas I had soaked and cooked for the soup, and they turned out just right… for an army! 😄
But they quickly became one of our favorite main dishes, given how well they turned out and considering that from the first try, my children loved them.
After all, they are simple burgers, deliberately made simple to please the children, but you never know with them… they don’t always appreciate my experiments!
He he, but this time the chickpea and potato burgers passed the test! 😄
👇 Looking for more burger or patty ideas? 👇
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6-7 burgers
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 oz cooked, boiled chickpeas
- 3 potatoes (medium-sized)
- 7 tablespoons breadcrumbs
- 2 cloves garlic
- rosemary
- extra virgin olive oil
- pepper
Tools
- Hamburger Press
- Microwave Oven
- Immersion Blender
- Frying Pan
Steps
Boil the potatoes (I use the microwave).
Whether the chickpeas have been soaked overnight and then cooked in water for your planned soup (perhaps with celery, carrot, and onion), or they are canned chickpeas… Puree the cooked chickpeas (with a bit of breadcrumbs, 1-2 tablespoons just to give more consistency) using an immersion blender.
Add the boiled potatoes and a clove of garlic and blend everything together.
👉 I tried blending them with a mixer instead of the immersion blender and wasn’t completely satisfied: the mixture remained grainy. A usable mixture nonetheless, with similar good burger results, but I noticed a slight difference in the final texture and prefer the immersion blender’s result.
Add the rest of the breadcrumbs to the mixture and mix.
Prepare the burgers using a proper hamburger mold (mine is the one you see in the photo; in the Tools section, I’ve indicated a similar one but in aluminum).
👉 Alternatively, they can also be shaped by hand.
☝ Optional: after shaping, sprinkle the burgers with chopped rosemary, pressing it gently with your fingertips, or alternatively chop a clove of garlic + rosemary and use the mixture in the pan during cooking.
Cook the chickpea and potato burgers in a slightly oiled non-stick pan. A few minutes are enough, turning them a couple of times.
You can serve them as a simple main dish or in the classic sandwich with added vegetables and sauces to taste.
These chickpea and potato burgers, scented with garlic and rosemary, are very much liked by us! And if my husband, who is not a chickpea lover, enjoys them, you can trust me! 😄
Update:
I updated the recipe and took new photos of our chickpea burgers, which are a recurring recipe in our home, and I cooked them again a few days ago. As I usually do, I don’t remove the previous photos for sentimental reasons, because this is one of the first recipes I published. But also because I am still satisfied with the way these burgers look in the old photos (in my opinion better than the new ones! 😄).
Well then… there’s nothing left but to cook them again!
Salt-Free Tips
I bid you farewell, as usual, with my salt-free tips:
If you’re interested in reducing or eliminating salt, always remember to:
■ Reduce salt gradually, the palate has to get used to it little by little and shouldn’t notice the progressive reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid boiling, prefer cooking methods that don’t dilute flavors (grilling, en papillote, steaming, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow yourself a deviation from the rule. It is good for the mood and helps to persevere.
If you don’t want, or can’t, give up salt:
■ You can still try my recipes by salting according to your habits.
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As always, you can also find me on my Facebook page, on my Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter.
FAQ (Frequently Asked Questions)
Can chickpeas be replaced with another legume?
Absolutely! Veggie burgers can be made with all legumes, from beans to lentils, even mixed.
What vegetables go well with chickpea burgers?
Chickpea burgers pair well with any type of salad, arugula, and red radicchio, or finely sliced cabbage and julienne carrots.
