Chickpea Burger Patties

Chickpeas are by far my favourite legume, they are so versatile and chickpea flour is delicious. These burgers are gluten free so our celiac friends can enjoy these as well.


  • 3 Cups Dried Chickpeas (soaked overnight)
  • 3 Tbsps Chickpea Flour
  • 3 Tsps, Ground Turmeric
  • 2 Tsps, Ground Coriander
  • 1½ Tsps, Baking Soda
  • 1 Tbsp Nutritional Yeast
  • 1 Tbsp Onion Powder
  • 1 Tbsp, Chia Seeds
  • ¾ Cup Water
  • 1 Dash Salt
  • 3 Tsps Ground Pepper
  • 1 Tsp Olive Oil


  • A big bowl for soaking the chickpeas
  • A small bowl for the chia egg
  • Potato masher or, food processor
  • Mixing bowl
  • Mixing spoon
  • Oven tray
  • Baking paper
  • Measuring utensils


  1. Preheat the oven to 180℃.
  2. Add the chia seeds to a small bowl.
  3. Add enough water to just cover the chia seeds.
  4. Set aside.
  5. Add the chickpeas to the mixing bowl.
  6. Mash with the potato masher (I prefer to roughly mash the chickpeas so a few un-mashed ones remain. If you prefer a smoother consistency, continue mashing, or use a food processor). 
  7. Add in the chickpea flour, spices, baking soda, nutritional yeast, chia egg, oil and the salt and pepper.
  8. Slowly add the water while mixing the ingredients together (the mixture should be sticky and very thick, add more water if needed).
  9. Line a baking tray with baking paper and grease lightly.
  10. Take handfuls of the mixture and roll into big balls, (this recipe makes 7) and place them onto the baking tray.
  11. Flatten the balls using your hand, or the side of a cup, so they form a burger patty shape.
  12. Place the tray into the oven and bake for 25 minutes.
  13. The burgers should be lightly browned on the top when they are ready.
  14. The leftovers can be stored in the freezer for a few weeks and are best reheated in a pan with a dash of olive oil in the pan, and a dash of water on top of the burger.



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