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|Calories130Calories from Fat35|
|% DAILY VALUE|
|Calories from Fat35|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Raquel Rivera 5 days ago
I loved it. i served covered in salsa instead of a bun. :)
kayla kruse 15 days ago
It turned out amazing! So tasty and delicious.
Yuri 18 days ago
amaaaaazing tasted really good
Mariana Sierra 2 months ago
i used roasted okra instead of spinach and it's amazing, also did the buns ;)
Stephanie 4 months ago
Delicious! My patties came out quite moist so would add more flour next time
Rosemary Brzustoski 4 months ago
It’s really easy to make your own chickpea flour. Put 1 cup of dried chickpeas into a blender and let it go for a minute on high. Dump it into a fine mesh strainer and regrind any bits left over. High protein and delicious- look up panelles- it’s like a chickpea polenta that sets up and then is sliced and fried.
Martha 7 months ago
This turned out delicious! I followed the exact recipe except that i used almond butter instead of peanut butter. We will do this again for sure.
CAMILA HERRERA 7 months ago
Absolutely amazing! Thank you so much for sharing. It’s as versatile as you can imagine: perfect as a snack or a full meal. I only added cumin, since kids don't tolerate spicy food and it turned out delicious anyway.
Barb Miller 7 months ago
Really good. I’ll use almond butter next time for less peanut flavour. These freeze well and are just so convenient.
Sylvia L. 8 months ago
Everyone loved these.
Lexie . 8 months ago
Really good! Will let chill for 30+ minutes next time to decrease chances of them falling apart but will definitely be something I continue to make!
Meggie 9 months ago
Second time making these burgers, I read all the reviews and took some suggestions on board. Again, burgers turned out great. These are my variations: Almond butter to replace peanut butter Miso paste to replace yeast extract Oates to replace the chickpea flower As additional items I used cayenne pepper, coriander and lime juice. I didn’t have the hot sauce and I forgot to add the cumin. I used a food processor for 3/4 of the mixture, for 1/4 I left whole chickpeas for texture. Even my meat loving teenagers agree that the burgers are delicious.
Tina a year ago
These are delicious!!
Sndlv a year ago
Love them! Just enough heat. I did not use the peanut butter or Cumin. One of my favorites!
Cheryl M. a year ago
perfect. I have made them with beason flour and coconut flour. Both just as good and stick together really well.
Annabelle Whitehead-Broad a year ago
Tasty!!! accidentally doubled the chickpeas but I was still really happy with the result. good texture and easy to bake
Bristle a year ago
Super good! I used all purpose flour and 1/4 cup corn meal too. Put it on a bun with lettuce, red onion and mayo. Will definitely make again!
Josh H a year ago
turned out great. baked first then pan fried to finish
Screven a year ago
We absolutely loved them! I added a bit more seasoning* and think next time will add corn and even maybe black beans too. Fantastic recipes***hubby loved them.
Tayla Dietrich a year ago
It was alright, for me it didn’t hold well. But It wasn’t bad.
Billie Jean a year ago
I added mine into the over just to make sure the center was cooked. I also used more soy sauce than required.
yasmin a year ago
turned out really well but i would add a bit more salt and pepper next time to give it a bit more of a kick. there's potential to make more of the burgers, add mushrooms, potatoes, olives...it would taste better.
Hawra AA a year ago
This was super yummy 😋
Cass Hopkin 2 years ago
was very nice. filling
Jane P. 2 years ago
I liked the peanut butter taste to it. Surprised it held together so well. I mashed up very little, leaving most of the chickpeas whole. Definitely does need more flavoring though to make more savory. I used 1/2 spelt and 1/2 tapioca flour. I baked it at 400 deg F for 25 minutes, flipping it once at 20 mins.
W 2 years ago
so delicious. i used regular flour instead and used almond butter instead. will make again.
Peggy 2 years ago
These veggie burgers held together better than any I’ve tried making with no refrigeration/freezer time required or eggs. They do need a little more flavoring though so next time I’ll add some salt, pepper, and spices when I’m sautéing the veggie mixture before adding in the chickpea flour and other ingredients. I doubled the recipe (I used 1 can of chickpeas which is 1-3/4 cups) and it made 9 patties for me. I mashed the chickpea mixture and then baked on a parchment-lined sheet for 25 minutes at 400 degrees.
Mara G. 2 years ago
I did smoosh up the chickpeas, and all three kids really enjoyed the burgers.
Tara Murray 2 years ago
Great! Used Parmesan instead of yeast and corn flour instead of chickpea flour, husband loved it.. he’s hard to please ;)
Douglas Rotondi 2 years ago
These are the best veggie burgers I have ever had