- 1 onion (medium, minced)
- 3 cloves garlic (crushed)
- 1 cup chickpeas
- 3 cups spinach leaves (packed)
- 1 carrot (grated)
- 2 tablespoons soy sauce (likely less if you’re using canned/salted chickpeas)
- 1 teaspoon cumin
- 2 tablespoons peanut butter
- 1 tablespoon nutritional yeast
- 1 teaspoon Sriracha hot sauce
- 1/2 cup chickpea flour
|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.
Screven 20 days 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 13 Dec 2018
It was alright, for me it didn’t hold well. But It wasn’t bad.
Billie Jean 5 Dec 2018
I added mine into the over just to make sure the center was cooked. I also used more soy sauce than required.
yasmin 1 Dec 2018
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 28 Oct 2018
This was super yummy 😋
Cass Hopkin 4 Jul 2018
was very nice. filling
Jane P. 11 Jun 2018
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.
Nicole Wyd 10 Jun 2018
so delicious. i used regular flour instead and used almond butter instead. will make again.
Peggy 6 May 2018
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. 8 Mar 2018
I did smoosh up the chickpeas, and all three kids really enjoyed the burgers.
Tara Murray 4 Mar 2018
Great! Used Parmesan instead of yeast and corn flour instead of chickpea flour, husband loved it.. he’s hard to please ;)
Douglas R. 28 Jan 2018
These are the best veggie burgers I have ever had
Rachel OfWinterfell 3 Jan 2018
Good, but needed more seasoning. I’ll add lemon pepper and salt next time.
Isabel Chen 1 Nov 2017
Quick, easy to make, tasty vegan patties! Very happy with how they turned out - I replaced the chickpea flour with wholemeal flour and got 8 palm sized patties from this recipe. Definitely making more patties again
Gary Daignault 24 Oct 2017
I’m lovin these things 👍 Made them twice already, I did give the mixture a spin in the food processor it made for nice, evenly mixed burgers that were easy to form and cook.
korb 19 Sep 2017
used some organic unsalted canned chickpeas that smashed up immediately. also, since I'm just vegetarian, and none of my family are vegan, we just used parmesan instead of nutritional yeast (yes i know, its not technically veg, fight me.) came out so awesome, could hardly keep everyone off it even before frying them up!
Chanelle Zahra 17 Sep 2017
Defiantly will make this again
Rodríguez 28 Aug 2017
It turned out tasting great, but I didn't cook the veggies enough and they ended too crunchy for my taste. I would also advise to pulse it for a few seconds in a food procesor for a better texture. I will make it again.
Ash 23 Jul 2017
My family enjoyed them. They held together very well, which is always a challenge in home made vegan burgers. I do not like spice so I omitted the Siracha but my family said they tasted a lot better with it on top. I tasted a lot of peanut butter. We topped with plenty of ketchup, avocado and spouts on a gluten free bun and all together it made a great burger.
Reeb 19 Jul 2017
I'm not a vegan, but I LOVED this burger. I did add a pinch of cayenne pepper, but that's the only thing that I altered. I was surprised by just how satisfying and filling this burger was. I'll definitely make these again.
Noal Velasco 16 Jul 2017
My favorite vegan burger yet
V 25 Jun 2017
Very hearty for a meatless day and didn't leave me yearning for more
Mia 11 Jun 2017
Very good. chop spinach and blend chickpeas
Katy P. 28 May 2017
Absolutely fantastic! Such a nice twist with the peanut butter . Definitely a make again! Thank you.
Daisy Cave 15 Mar 2017
Really delicious! I used kale and turmeric in mine and made 7 burgers, which I baked in the oven at 200°C for 20 minutes
Daniel A 18 Nov 2016
Made four and a half chunky patties. I used frozen spinach - about ten one-inch cubes, and added a few dashes of cayenne powder and used a masher on about half of the mixture before making into the patties. Really good recipe, very simple 😊
Michelle E. 14 Feb 2016
These are really tasty and different from other vegan burgers I have made! The combination of ingredients is unique.