How do you make chickpeas soft enough to blend into a veggie burger?

It depends on how much time you have. There are two options for chickpeas: canned and dried. Canned chickpeas are undoubtedly more convenient, but will need a little extra TLC for softness. Simmer in a saucepan with water and a tsp of baking soda for 30-45 mins then drain. If you have some extra time and patience, gently remove milky skins. If you have time, I suggest the dried route using the quick soak method outlined here . Note the times listed are really just suggestions – use your judgement. When you test your chickpeas, it shouldn’t be hard or grainy at all. Just a soft, smooth little chickpea explosion.

How do you bind a chickpea burger without eggs?

The key to binding a good veggie burger is to absorb some of the moisture, but not too much. Breadcrumbs work well. For this recipe, start with 1 cup and see how they feel. Add more as needed. They should hold their shape, but not be too dry. Remember - they'll dry some in the oven!

Why do my chickpea burgers fall apart?

They're too wet! This recipe uses mushrooms, which are basically little flavor sponges. As they cool, they release their juices. So we need to add something to absorb all the good stuff - enter breadcrumbs.

Chickpea Falafel Burgers from Scratch (Vegan)

Name: Crowd-Pleasing Vegan Chickpea Burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 splash olive oil; 2 chili peppers (finely chopped (only use 1 if you don’t like spicy food)); 1/2 red onion, diced; 1 small package mushrooms (about 200g, chopped into chickpea-ish size pieces (they will shrink)); 2 cloves garlic, minced; 1–2 tbsp tamari, soy sauce or coconut aminos; 2 cans chickpeas or other white beans; 1/2 cup chopped cilantro or parsley (chop stems finely. I like to use 1/2 cilantro and 1/2 parsley); 1 3/4 cups breadcrumbs; 2 tsp cumin; 1 tsp paprika (I use sweet Spanish); 1/2 tsp ground coriander; 1/2 tsp black pepper; pinch salt; burger buns; hummus; arugula (or whatever green you prefer); harissa (or vegan pesto, whatever you have sitting around); pickled red onions

Description

What better way to kick off summer than with a cookout? Whip up a batch of these at your next grill-centric gathering and watch them fly off the table.

Ingredients

Units Scale

Chickpea burger

1 splash olive oil
2 chili peppers (finely chopped (only use 1 if you don’t like spicy food))
1/2 red onion, diced
1 small package mushrooms (about 200g, chopped into chickpea-ish size pieces (they will shrink))
2 cloves garlic, minced
1-2 tbsp tamari, soy sauce or coconut aminos
2 cans chickpeas or other white beans
1/2 cup chopped cilantro or parsley (chop stems finely. I like to use 1/2 cilantro and 1/2 parsley)
1 3/4 cups breadcrumbs
2 tsp cumin
1 tsp paprika (I use sweet Spanish)
1/2 tsp ground coriander
1/2 tsp black pepper
pinch salt

Other:

burger buns
hummus
arugula (or whatever green you prefer)
harissa (or vegan pesto, whatever you have sitting around)
pickled red onions

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Instructions

Preheat oven to 350 F. Meanwhile, prep veggies, spices and beans. If using canned chickpeas, simmer for 15-20 minutes in water, then drain. If you have the time and the patience, gently remove milky skins.
Heat large pan over medium heat (I used my sauté pan) and add oil. When oil is hot, add finely chopped chili peppers and red onion. Cook for 1-2 mins until soft.
Add minced garlic and finely chopped mushrooms. Cook until mushrooms start to release their juices, and shrink (usually 5-ish mins)
Add tamari, and stir until mixture absorbs most of the liquid.
Toss in the spices – cumin, paprika, coriander, black pepper, and pinch of salt. Taste and adjust for seasoning.
Add chickpeas and chopped cilantro.
Remove from heat and place mixture into food processor. Gently pulse until combined. It's ok if there are still some small chunks. Let cool for 10-15 mins. DO NOT SKIP - the liquids released need time to soak into the starchy chickpea bits, and you may burn your hands (I’m definitely guilty, and I promise it’s worth the wait!)
Pour mixture into bowl and mix breadcrumbs in by hand. Then form into 3 inch patties and place onto a lined baking sheet.
Bake for 20 mins on each side at 350.
In the meantime, warm the buns. Wrap in foil and put in a 250 degree oven for 10-15 mins. Alternatively, use a toaster.
When burger and bun are finished, spread some hummus on both slabs and add a little harissa (more if you like spice!). Place the burger on one slice, and top with arugula, and a few pickled red onions. BAM chickpea burger.

Notes

The easiest pickled red onions: thinly slice the other 1/2 of your red onion and add to a jar with a lid. Cover with rice vinegar. Best to prep these before, but ok if they only have 15-30 mins to soak in the vinegary goodness. These are good for about 2 months in the fridge and get better with time!

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