The pumpkin and chickpea burgers are a very easy vegetarian main course to make.
For this recipe, I first cooked the pumpkin in an air fryer (or alternatively, it can be baked in the oven), then I created a mixture with the pumpkin, chickpeas, and sun-dried tomatoes; to all this, I also added flour and breadcrumbs.
Light and wholesome, these burgers are perfect as an alternative to traditional meat burgers and ideal for a healthy dinner without sacrificing taste.
Check out the following collections:
Hamburger and burgers
Main courses with pumpkin
For other recipes cooked in an air fryer, check the special Hot Air Fryer (airfryer) – Recipes and Tips for Use.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Air Frying
Ingredients
- 13 oz pumpkin
- 1 sprig rosemary
- 9 oz cooked, boiled chickpeas
- 3 tbsps all-purpose flour
- 3 tbsps breadcrumbs
- 6 sun-dried tomatoes in oil
- to taste extra virgin olive oil
- to taste salt
- to taste breadcrumbs
Tools
- Air Fryer
- Air Fryer Paper
- Blender
Steps
To make the pumpkin and chickpea burgers, wash and clean the pumpkin, remove the skin, seeds, and inner filaments; then cut it into cubes.
Season the pumpkin with a drizzle of oil, salt, and rosemary. Cook it in an air fryer or oven at 356°F for 20-25 minutes.
Once the pumpkin is cooked, pour it into a bowl, mash it with a fork and let it cool slightly.
In the blender bowl, add the chickpeas and sun-dried tomatoes, blend to obtain a creamy mixture.
Combine the chickpea and sun-dried tomato mixture with the pumpkin, mix, and then add the flour and breadcrumbs.
Salt and mix to obtain a homogeneous mixture. Then take some of the mixture with your hands, flatten it and shape it into the typical burger shape.
Pass the burgers in breadcrumbs.
Place the burgers in the air fryer basket lined with parchment paper and lightly greased. Cook at 356°F for 10 minutes, turning them halfway through cooking.
Alternatively, cook them in a pan or in the oven at 392°F for about 20 minutes, until golden brown.
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