Jo's Vegan Lab

Chickpea Burger Patties (HCLF, high-protein, oil-free)

Today’s recipe is the most versatile chickpea burger patties you’ll find and by far the recipe I make most often.

burger, chickpea pattiesSince becoming vegan I have a deep appreciation for a good vegan burger. Bean burgers are one of the most common meals I find in non-vegan restaurants but they get old rather quickly. They all taste exactly the same and have a very mushy texture.

I tried many recipes to make home-made burgers. Most of them, although they tasted nice, had texture issues. Either too crumbly and falling apart while cooking or too soft in the centre. The majority of recipes were also for making fried patties and as I try to reduce my oil usage I wasn’t very happy with that.

After months of developing this recipe, with small tweaks every time, I am happy to finally present it to you. It is super quick to make, the patties are freezable and you can have them in burgers, on their own or shape them into bean balls and have them in your sandwich, pasta or soup. Once cooked they are juicy and chewy, everything you want from a burger or bean ball.

 

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Chickpea Patties Yum
The juiciest patties to satisfy your burger cravings. Perfect addition to burgers, sandwiches, pasta or soups!
burger, chickpea patties, chickpea burger patties, vegan
Course Main Dish
Cuisine HCLF
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
patties
Ingredients
Dry Ingredients
Wet Ingredients
Course Main Dish
Cuisine HCLF
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
patties
Ingredients
Dry Ingredients
Wet Ingredients
burger, chickpea patties, chickpea burger patties, vegan
Instructions
  1. Preheat oven at 170°C. Line a baking sheet with baking paper.
  2. In a large bowl, mix all the dry ingredients.
  3. Blend or mash the chickpeas. If you are using a blender, you can add some of the plant milk to make blending easier.
  4. Add the wet ingredients to the dry and mix until well combined. Let the mixture rest for 10 minutes.
  5. Divide into 4 portions and form your patties.
  6. Place on the baking sheet, bake for 15 minutes, turn and bake for a further 15 minutes. Enjoy!
Recipe Notes

Jo's Tips

  • Any unsweetened plant milk will work for this recipe. My favourites are soya milk or cashew milk for a creamier texture.
  • You can use any kind of stock powder; chick'n, vegetable or Bouillon work great.
  • Although chickpeas work best in this recipe, you can substitute them for other types of beans or lentils.
  • It is important to let the mixture rest as the oats and chia seeds will continue to absorb the liquids and it will be much easier to shape your patties.
  • To make shaping the patties even easier, slightly wet your hands before handling the mixture to avoid sticking.
  • If you want smaller portions, this recipe can make around 15 bean balls.

 

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