Chickpea Veggie Burger Recipe

Roasted chickpeas add flavor and keep this patty from going mushy.
By Erica Clark
Mar 24, 2015

Ages

3-13

PA0415DINNER_MP1-2-24_72_1-72.pdf

Mar 24, 2015

Makes 6 burgers

Ingredients

  • ¾ cup brown lentils
  • 2 cups water
  • Salt and pepper
  • 1 15.5-oz can chickpeas, drained and rinsed
  • 1 tbsp mild chili powder
  • ½ cup roasted, unsalted cashews
  • ½ cup chopped red onion
  • 1 egg, lightly beaten
  • 1 to 2 tbsp finely ground cornmeal
  • 2 tbsp olive oil
  • 4 potato rolls, toasted

Directions
1. Preheat oven to 375ºF. Line a baking sheet with foil. Combine lentils and water in a saucepan; bring to a boil. Reduce heat to a gentle simmer. Cover and cook until lentils are tender, 25 minutes; drain. Season with salt and pepper.

2. Meanwhile, toss chickpeas with chili powder on prepared baking sheet. Bake until crunchy and starting to split, about 25 minutes.

3. Combine cashews, red onion, chickpeas, and ½ tsp salt in a food processor and pulse until it’s crumbly but holds together when squeezed.

4. Transfer cashew mixture to pot with lentils. Add egg and stir to combine. Let cool.

5. Form into 6 patties. Sprinkle outside of each with cornmeal.

6. Heat olive oil in a large skillet over medium. Cook patties until golden brown, about 2 minutes per side. Serve on potato rolls.

Plus:
4 More Quick Veggie Meals
9 Butternut Squash Recipes
8 Kid-Friendly Carrot Recipes
Other Recipes for Breakfast, Lunch, and Dinner

Photo Credit: Ryan Liebe

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