Chickpea Veggie Burgers – Family Meal Friday

Chickpea Veggie Burgers are a great way to use up so many veggies in your fridge and make a delicious dinner that is packed with nutrients. This recipe features 5 different vegetables plus chickpeas; they are vegetarian and can be made vegan!

Bean burgers are something I discovered a few years ago and I love them! They’re so versatile based on what you have and can be flavored in so many ways. They’re also super healthy as they are packed with vegetables, beans and other nutritious ingredients.

This recipe is a take on a classic veggie burger as it features 5 different vegetables in addition to two cans of chickpeas! This gives them protein and so many other benefits such as fiber, antioxidants, and vitamins. 

You can prepare these burgers by baking them in the oven on parchment paper or by frying them in a pan over the stove. See the recipe for directions on both methods!

The texture of the veggie burgers are soft with a bit of a crispy edge from the panko bread crumbs. All of the vibrant veggies are held together by 2 eggs and ½ cup rolled oats. These chickpea veggie burgers are delicious paired with a hamburger bun or homemade sourdough roll!

Family Meal Friday Prayer

Try this meal on a friday night or over the weekend with your family or friends! Gather to share in thanksgiving for the Lord’s provision throughout the week over a home cooked meal with loved ones!

“Dear Heavenly Father, thank you for your constant goodness and love. There is always something to be thankful for in You, so please help us to acknowledge the joy in each day! Thank you for your forgiveness when we come to You; your kindness is so great! Thank you for the food in front of us and the people around this table. We ask that you may bless this meal so it brings nourishment to our bodies today. We love you so much and praise you, in Jesus name, Amen!”

Ingredients & Substitutions

• Onions: I like to use yellow/white onions for this recipe, however purple onions work as well. Quarter or half the onion before adding to the food processor.
• Carrots: I used about a cup of baby carrots in this recipe, but you can use large carrots too; it’s all the same after blending in the food processor. They provide flavor as well as many other vitamins (like vitamin A) and minerals. Carrots are rich in nutrients such as alpha- and beta-carotene.  
• Celery: I used 4 celery stalks but feel free to add more. It provides fiber, antioxidants, and vitamins such as vitamin C to the recipe.
• Red bell pepper: I used two peppers, just cut them into a few pieces before adding to the food processor to remove the seeds. They provide health benefits such as fiber, antioxidants, vitamin C, and vitamin A.
• Garlic Cloves: I used 4 cloves in this recipe, but feel free to use as much as you like. This helps build the flavors in the recipe. Health wise, this is great for building immunity among other benefits.  
• Chickpeas: two 15 oz cans of chickpeas are used in this recipe. This helps provide protein, fiber, healthy fats among many other benefits.
• Eggs: helps give structure to the veggie patties and provide moisture. They also provide protein and healthy fats. Substitute flax eggs to make these vegan. 
• Rolled oats: this recipe uses about ½ cup rolled oats to develop the texture and help hold the veggie patties together. They provide nutrients such as fiber and healthy carbohydrates.
• Plain panko bread crumbs: the panko helps give a crispy texture to the burger patties. They also provide carbohydrates to the recipe. You can substitute seasoned breadcrumbs.
• Olive Oil: you could use regular olive oil or extra virgin, but extra virgin will give it a more intense flavor. This provides healthy fats among many other health benefits and helps make the veggie patties cook.
• Spices: seasoned with salt, pepper, garlic powder, and any other seasoning you like, to taste.
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Equipment

• Food processor
• Spoons 
• Baking sheet with parchment paper
• Oven
• Frying pan + stove

How to make: step-by-step

Quarter or half the white onion and add to a food processor. Peel and rinse your carrots (if necessary) and add to the food processor. Blend until they are broken down into tiny pieces. 

Add the celery, bell pepper pieces, chickpeas, garlic, and eggs to the food processor. Blend until all of the veggies and chickpeas have broken down and there is a smooth consistency.

Add the rolled oats to the food processor and pulse to incorporate. Pour in about half of the breadcrumbs and mix into the veggie mixture using a spoon. 

To bake: prepare two baking sheets with parchment paper. Spoon a large scoop of the veggie mixture onto the baking sheet and use the spoon to shape it into a burger patty. 

After you have shaped about half of the patties, mix in the remaining breadcrumbs and continue shaping. Once you have shaped all the veggie burgers, drizzle with olive oil. Bake at 400°F for about 30-40 minutes or until they are slightly golden brown.

To fry: heat a frying pan with olive oil. Add a scoop of the veggie mixture to the pan and shape into a burger patty using a spoon. Once the bottom has turned golden brown flip and cook for an additional 3-5 minutes, or until the patty has finished cooking though.

Serve the burger patty on a roll and enjoy!

Serving and Storage

You can enjoy these chickpea veggie burgers on their own or served on a roll. They’re delicious on homemade sourdough rolls or even in a lettuce wrap! Enjoy them anyway you would a conventional burger.  

Any leftover chickpea burgers can be stored in a glass container with a coving. Keep in the refrigerator for 3-4 days. This is a great meal prep recipe as it makes 22 chickpea veggie patties! They will last a few days and pair well with so many meals as a great source of protein.

“Yes, you have been with me from birth;

from my mother’s womb you have cared for me.

No wonder I am always praising you!” Psalm 71:6