These sweet and smoky chickpea burgers are a delicious hearty veggie burger that has amazing taste. They are from the new cookbook, Simply Delicious Vegan by the creator of the From my Bowl blog.
Ingredients in Sweet and Smoky Chickpea Burgers + Review of the Simply Delicious Cookbook
I love that this book is full of simple ingredients that combine to make delicious plant based foods! Plant based eating does not have to be complicated or expensive and the Simply Delicious Vegan cookbook is a testament to that lifestyle. This vegan cookbook features amazing recipes that are oil free, plant based, gluten free and taste delicious!
Check out how amazing these recipes sound:
- Creamy Corn Chowder
- Rosemary Potato Salad
- Tex-Mex Black Bean Chili
- Strawberry Rhubarb Crumble Bars
And all the recipes are oil free, plant based and amazing! This is one cookbook I will be using over and over again in my kitchen.
To make these chickpea burgers that are smoky and sweet, here is what you will need:
- Roasted Red Peppers
- Yellow Onion
- Tomato Paste
- Smoked Paprika
- Italian Seasoning
- Brown Rice Flour
- Ground Flaxseed
This recipe produced a hearty veggie burger that stayed together and passed the approval of one pre – teen son and his pre-teen friend! That is a major win if there ever was one.
How to Make These Vegan Chickpea Patties
These veggie burgers are very easy to make! You will need a food processor to make these burgers – if you don’t have one, this food processor is the one I own and I use it every week in my kitchen when I make our creamy guacamole.
Once your veggie chickpea burger ingredients are combined in the food processor, you will shape them into 6 patties. The final step is to bake them in the oven! I love that these chickpea burgers are baked in the oven vs fried because it is hands off and less messy.
How to Serve and Store Oven Baked Chickpea Burgers
I love to serve these in a huge bowl filled with fresh greens, roasted broccoli, tomatoes, cucumbers and tahini sauce! I sometimes opt to not use tahini and will add our creamy cashew chipotle sauce or guacamole.
My family enjoys these with vegan cheddar on a bun with a pickle and ketchup. Either way you eat them, remember to include some fries! Try our Spicy Potato Wedges or Sweet Potato Miso Glazed Fries as a side dish to these baked veggie patties.
Refrigerate leftovers or store in a freezer safe container in the freezer for up to 2 months.
Frequently asked questions about chickpea veggie burgers:
- Do these veggie burgers fall apart?
I was surprised how sturdy these patties were and did not find them as crumbly as most meatless veggie burger recipes.
- Do I need a food processor to make these veg burgers?
Yes, you do! A reason that sometimes veggie burgers fall apart is that larger ingredients (such as the beans) make them crumble when you take a bite. A food processor will ensure that the ingredients are full incorporated.
- Are chickpea burgers healthy?
These veggie burgers are oil free and perfectly suitable for a whole foods plant based diet. Chickpeas are full of fiber and red peppers are full of vitamins.
If you make this chickpea burgers recipe, we would love to know! Tag @badtothebowl.com
Sweet and Smoky Chickpea Burgers [Simply Delicious Vegan Cookbook]Course: Irresistible Whole Food Plant Based MealsCuisine: AmericanDifficulty: Easy
Hearty chickpea burgers that have amazing taste the whole family will love.
2 1/2 cups salt-free cooked chickpeas
1/2 cup roasted red peppers, drained
1/2 yellow onion, roughly chopped
juice of 1/2 lemon (1-3 teaspoons)
2 Tblsp tomato paste
1 tsp smoked paprika
1 tsp italian seasoning
1 tsp salt
1/2 cup brown rice flour
1 Tblsp ground flaxseed
- Serving suggestions:
Gluten Free Burger Buns
Tahini Sauce (from our winter grain bowl) or Ketchup
- Make the chickpea burgers: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Put 1 1/2 cups of the chickpeas, roasted red peppers, onion, lemon juice, tomato paste, smoked paprika, Italian seasoning and salt in a food processor. Process until a thick and relatively smooth paste forms, scraping down the sides of the food processor as necessary.
- Add the brown rice flour and flaxseed to the food processor and pulse to combine. Finally add the remaining 1 cup chickpeas and pulse until they are evenly incorporated into the burger mixture, but still chunky.
- Slightly wet your hands and divide the dough to form six even burger patties. Round and flatten each patty with your hands, then place it on the baking sheet. Bake on the middle rack of the oven for 30 minutes, then use a spatula to flip each patty. Return to the top rack of the oven and bake for an additional 10-15 minutes until both sides are golden and crispy.
- Place each burger on a gluten free bun (or in a bowl with fresh greens!) and top with lettuce, cucumber and tahini sauce. Serve warm. Store any leftover patties in the fridge for up to 5 days or in the freezer for up to 2 months.