Chickpea burgers are a popular main course at our house. They are a simple, healthy, and nutritious second course, easy to prepare.
The first time I made them, they were born by pure chance, to use up a part of the mountain of dried chickpeas I had soaked and cooked for soup, and they ended up being just right… for a regiment! 😀
But they quickly became one of our favorite main courses, considering how well they turned out and the fact that my kids loved them from the first try.
After all, they are simple burgers, purposefully made simple to appeal to children, but you never know with them… they don’t always appreciate my experiments!
Ha ha, but this time the chickpea and potato burgers passed the test! 😀
👇 Looking for other burger or patty ideas? 👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6-7 burgers
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz cooked, boiled chickpeas
- 3 potatoes (medium-sized)
- 7 tablespoons breadcrumb
- 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 the soup you planned (perhaps with celery, carrot, and onion), or are canned chickpeas… Blend the boiled chickpeas (with a bit of breadcrumb, 1-2 tablespoons just to give more consistency) using an immersion blender.
Add the boiled potatoes and one clove of garlic and blend everything together.
👉 I tried blending them with a mixer instead of the immersion blender and the result didn’t quite satisfy me: the mixture remained grainy. A usable mixture nonetheless with similarly 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 breadcrumb to the mixture and mix.
Shape the burgers using a special 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, you can also shape them by hand).
☝ Optional: after shaping, sprinkle the burgers with chopped rosemary, making it adhere with your fingertips, or alternatively, chop a clove of garlic + rosemary and use the mix in the pan during cooking.
Cook the chickpea and potato burgers in a non-stick pan lightly greased with oil. A few minutes, turning them a couple of times, is sufficient.
You can serve them as a simple main course or in the classic bun with added vegetables and sauces to taste.
These chickpea and potato burgers scented with garlic and rosemary are very much enjoyed by us! And if my husband, who is not a fan of chickpeas, eats them with gusto, you can trust me! 😃
Update:
I updated the recipe and photographed our chickpea burgers again, a recurring recipe at our house, that I cooked 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 how these burgers look in the old photos (for me better than the new ones! 😄).
Well… there’s nothing left to do but cook them again!
Salt-Free Tips
I leave you, as usual, with my salt-free tips:
If you’re interested in reducing or eliminating salt, always remember to:
■ Decrease salt gradually, the palate needs to get used to it slowly without noticing the reduction.
■ Use spices. Chili pepper, 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 cooking in water, prefer cooking methods that do not disperse flavors (grilling, foil, steaming, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow yourself a break from the rule. It’s good for your mood and helps perseverance.
If you don’t want or can’t give up salt:
■ You can still try my recipes by salting them as per your habits.
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In my new WhatsApp channel and on Instagram, on the Facebook page, on Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like, subscribe to the Newsletter.
In my new WhatsApp channel and on Instagram, on the Facebook page, on Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like, subscribe to the Newsletter.
FAQ (Questions and Answers)
Can chickpeas be replaced with another legume?
Absolutely! Vegetable 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 shredded carrots.
