Southern-Fried Chickpea Burger Recipe


Nutrition

Cal/Serving: 263
Daily Value: 13%
Servings: 8

High-Fiber
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat13g21%
Saturated2g9%
Trans0g0%
Carbs32g11%
Fiber5g20%
Sugars17g0%
Protein6g12%
Cholesterol4mg1%
Sodium563mg23%
Calcium74mg7%
Magnesium46mg11%
Potassium442mg13%
Iron2mg12%
Zinc1mg7%
Phosphorus145mg21%
Vitamin A358IU7%
Vitamin C8mg13%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg6%
Niacin (B3)1mg5%
Vitamin B60mg12%
Folic Acid (B9)148µg37%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E3mg13%
Vitamin K12µg15%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wheat Germ Oven-Fried Chicken
Here’s a crispy, crunchy oven-fried chicken recipe from Kretschmer that won’t leave...
Grilled Sweet Potato and Blue Cheese Panini
Potato cakes are a traditional Irish food and are available in supermarkets and Irish specialty...
Homemade Nutella Pizza
A sweet take on pizza from chef Giuseppe Manco at Dellarocco’s in New York, featuring Nutella...

More Recipes By Kim O'Donnel


Clare Barboza

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. 

3.333335
Ratings30

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 cups 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 cups neutral oil

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.

Recipe Details

Servings: 8

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human