Want to try a veggie burger recipe made from chickpeas? Garbanzo beans (chickpeas) and some vegetables are mashed together with flour as a binder, instead of eggs, making this easy homemade chickpea veggie burger both vegetarian and vegan and full of protein.
I haven't tried this recipe using gluten-free flour, but I imagine it should work fairly well. If you want to try using a gluten-free flour, I'd suggest using besan, or chickpea flour, which is fairly "sticky" and should help these burgers to bind well without adding any gluten.
If you need a gluten-free veggie burger recipe, this kidney bean and mushroom veggie burger recipe uses oats and eggs as a binder instead of the usual flour or bread crumbs.
- 2 cups canned chickpeas, plus the liquid
- 1 stalk celery (diced small)
- 1 small carrot (grated)
- 1/2 onion (minced)
- 1/2 teaspoon garlic powder (or other seasoning)
- 1/4 cup flour
- Dash salt (or to taste)
- Dash pepper (or to taste)
- Vegetable oil (for frying)
Gather the ingredients.
Drain chickpeas and save the liquid.
First, mash the canned chickpeas in a large bowl using a potato masher or a large fork until nearly all mashed. You can leave a few little lumps. You could also use a blender or a food processor to prepare this recipe.
Next, mash in the celery, carrot, onion, garlic powder or other seasoning and the flour, and season well with sea salt or kosher salt and a bit of black pepper. Add some of the reserved chickpea liquid a teaspoon at a time until the mixture can create a patty that holds together nicely. This mixture should make four.
Once your patties are formed, heat a bit of oil in a skillet, or, you can use a lightly-greased grill pan for this.
Transfer the patties gently, as they are very delicate, and lightly pan-fry for 3 to 4 minutes on each side until golden brown.
Serve and enjoy!