Southern-Fried Chickpea Burger

Clare Barboza

Ingredients

For the Finger-Licking Barbecue Sauce

  • 1 Cup  ketchup, preferably organic
  • 1 Tablespoon  brown sugar
  • 1 Tablespoon  yellow mustard
  • 1 Tablespoon  cider vinegar
  • 1 Tablespoon  Worcestershire sauce
  • 1 Tablespoon  molasses, preferably unsulfered
  • 1 Tablespoon  honey
  • 1 Teaspoon  chipotle powder
  • 1/2 Teaspoon  garlic powder
  • 1/2 Teaspoon  onion powder
  • 1/4 Teaspoon  freshly ground black pepper
  • 1/2 Teaspoon  salt
  • 1 Tablespoon  butter (optional but delightful)

For the burgers

  • 1 Cup  dried chickpeas
  • 1 1/2 Cup  finely chopped onion
  • 1/2 Teaspoon  baking powder
  • 1 Teaspoon  dried oregano
  • 1/2 Teaspoon  chipotle powder or smoked paprika
  • 1/2 Teaspoon  ground chile pepper
  • 1 Teaspoon  garlic powder
  • 1/4 Teaspoon  fennel seeds
  • 1/4 Teaspoon  freshly ground black pepper
  • 1 Teaspoon  brown sugar
  • 1/4-1/2 Cup  neutral oil

More Recipes

by Kim O'Donnel

Chickpeas provide the perfect consistency for these crunchy veggie burgers, and seasonings such as garlic powder and ground chile pepper give it a kick of taste. 

Directions

For the Finger-Licking Barbecue Sauce

Place all the ingredients into a small saucepan and stir until thoroughly mixed, over medium heat. Bring to a boil and then lower the heat to low, stirring to minimize burning. The sauce is ready when it is heated through. Take off the heat until ready to use.

Keeps in an airtight container in the refrigerator for about 1 week.

Makes about 1 ½ cups. Amounts may be doubled. 

For the burgers

Place the beans in a bowl and add enough water to cover by a few inches. Soak for at least 6 hours at room temperature. (If your kitchen is very warm, you may want to place the chickpeas in the refrigerator to minimize the chances of fermentation.) Drain and set aside; you now have about 2½ cups of soaked chickpeas.

Using a food processor or stand blender, pulverize the chickpeas using the "pulse" function, until the beans form a paste that sticks together when you squeeze it in your hand. Be careful not to overprocess; too smooth and the batter will fall apart when cooking. Add the remaining ingredients (except the oil) and process, using the "pulse" function about 12 times.

Using a scant 1⁄3-cup measure, shape the batter into patties and place on a plate. Cover the patties with parchment paper or plastic wrap and refrigerate for at least 30 minutes, or until firm.

Preheat the oven to 350 degrees.

In a shallow 12-inch skillet, heat ¼ cup of the oil over medium-high heat. Gently place the patties into the hot oil in small batches (don’t crowd the pan) and fry the first side until golden brown and slightly crusty, 2 to 3 minutes. Gently turn onto the second side and cook for an additional 2 to 3 minutes.

Transfer to a baking tray to finish cooking in the oven until the patties slightly firm up and dry out, about 7 minutes.

To keep the patties warm without further cooking, lower the oven temperature to 225 degrees.

Serve by itself or on a bun with barbecue sauce, or your favorite fixings.

Nutrition

Calories per serving:

267 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

13%

Servings:

8
  • Fat 107g 164%
  • Carbs 269g 90%
  • Saturated 15g 74%
  • Fiber 30g 121%
  • Trans 1g
  • Sugars 132g
  • Monounsaturated 58g
  • Polyunsaturated 29g
  • Protein 47g 95%
  • Cholesterol 31mg 10%
  • Sodium 4,001mg 167%
  • Calcium 486mg 49%
  • Magnesium 281mg 70%
  • Potassium 2,981mg 85%
  • Iron 13mg 74%
  • Zinc 7mg 45%
  • Phosphorus 914mg 131%
  • Vitamin A 173µg 19%
  • Vitamin C 36mg 60%
  • Thiamin (B1) 1mg 76%
  • Riboflavin (B2) 1mg 55%
  • Niacin (B3) 7mg 37%
  • Vitamin B6 2mg 97%
  • Folic Acid (B9) 1,178µg 295%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 20mg 101%
  • Vitamin K 94µg 118%
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