Made with zesty lemon juice and fresh cilantro, these hearty and flavorful Chickpea Veggie Burgers are perfect for vegans, vegetarians and meat eaters!
🍔 My favorite food? Sandwiches!
When asked what my favorite kind of food is, after lots of internal debate I often answer "sandwiches." While my favorites are always changing, I never get sick of delicious food sandwiched between two slices of bread. Anything I can hold in my hands and take a big bite out of is right up my alley.
I love all kinds of sandwiches and thankfully there are so many plant-based ways to create a delicious sandwich. From simple sandwiches like peanut butter and jelly to more exciting combinations like lentil sloppy joes or buffalo chickpea salad, the possibilities are numerous!
But one of my favorite types of sandwiches are burgers... veggie burgers! (and we ate TONS of the best veggie burgers in Budapest!)
They're so hearty and filling and depending on what condiments you use, they can take a number of different forms. While I've always loved ketchup and mustard since I was little, I've grown to love veggies and hummus on my burgers, especially this Cilantro Chickpea Veggie Burger!
One thing Brett really misses about the States is being able to eat a burger. While I know I could buy meat here in China, the way its sold (hanging on hooks in the open air) still grosses me out so I've still yet to buy and prepare meat for Brett. Thankfully the produce is abundant here in China so I've been able to whip up some veggie burgers that both Brett and I to enjoy. We can dress them up however we please, giving us completely different flavor profiles, yet we still feel like we're eating the same meal.
These Cilantro Chickpea Veggie Burgers pair beautifully with my Pumpkin Hummus and are even better on my 40-minute homemade burger buns!
I hope you give them a try! If you do, let me know by leaving a comment or taking a picture and tagging #theconscientiouseater on Instagram!
Cilantro Chickpea Veggie Burgers
- 15 ounces chickpeas drained and rinsed
- 1 small bunch cilantro coarsely chopped
- 1 lemon all of the zest, half of the juice
- 2 cloves garlic coarsely chopped
- 1 teaspoon cumin
- ¼ teaspoon salt
- freshly ground black pepper to taste
- crushed red pepper flakes to taste
- 1 flax egg 3 tablespoons of water + 1 tablespoon [ground flaxseed]
- ¾ cups oat flour
- ½ red onion diced
- 2 tablespoons sunflower seeds coarsely chopped
- Preheat your oven to 375 °F and line a baking sheet with a silicone baking mat or non-stick baking paper. Set aside.
- Prepare your flax egg by whisking 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Set aside to thicken.
- In a food processor or high speed blender, combine the chickpeas, cilantro, lemon zest and juice, garlic and spices. Process until almost paste-like, but with a little texture.
- Pour the chickpea mixture into a large bowl and add in the flax egg, oat flour, red onion and sunflower seeds and stir until well combined.
- Divide the batter into 4-6 sections, depending on your preference, and use your hands to form the sections of dough into patties about ½ inch thick.
- Place the patties on your prepared baking tray and bake them in the oven for about 30 minutes, flipping half way through, or until the patties reach your desired dryness. Bake the patties longer for dryer, firmer patties or take them out sooner for softer, doughier patties.
- Serve on buns or a bed of lettuce with the toppings of your choice.
Would hemp seeds work instead of sunflower?
Hi Crystal! I haven't tried that, but I don't see why it wouldn't work. Go for it and let me know how they turn out!
Bethany @ Athletic Avocado says
Im always in the mood for a nice thick, filling and flavorful veggie burger like this one!! I love using chickpeas as a binder, and the cilantro adds tons of flavor!
Thick veggie burgers are the best!!
Rebecca @ Strength and Sunshine says
These look like they may be my new favorite chickpea burger! I never put flour in mine except chickpea flour or quinoa flakes once, but I do think it helps hold them together and bulk them up! These look fantastic!
Thanks Rebecca! Chickpea flour would have been perfect for these!