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Chickpea Burgers

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Adjust Servings:
1 half cup Chickpeas
Flour Spelt, Rye, Quinoa, or Garbanzo bean, you're choice..
to taste Sea Salt
pepper to taste Cayenne
to taste Onion Powder optional
to taste Dill Weed
1 half Onions
Mushrooms optional
Lettuce To wrap the burgers with
Grape Seed Oil To fry with

Chickpea Burgers

Chickpea burgers are crispy and delicious, a must try for all vegetarians and vegans out there

  • Serves 2
  • Medium




Chickpea Burgers are one of my favorites, they’re crispy, delicious and very satisfying.


4-6 hours or overnight

Wash and Soak Chickpeas

Wash the chickpeas and soak them overnight

30 minutes

Boil the chickpeas

Boil the chickpeas on a low flame for about 30 minutes or until soft and drain the water.

5 minutes

Mash the Chickpeas

Use a fork or potato masher to mash up the chickpeas

10 minutes

Add flour, seasonings water and knead

Add in your flour of choice, chopped onions and mushrooms and any other veggies you like such as bell pepper, tomatoes or cilantro. Add your seasonings (sea salt, cayenne pepper etc) and stir well.

Taste the mixture to make sure it has the desired amount of seasonings before forming the dough. Now slowly add water to combine it all into dough and knead it to proper consistency. Alternatively you can use a veggie puree in place of water for a greener burger. This works well with cilantro or watercress.

3 minutes

Form the patties

Once the dough has the right consistency form it into patties of your desired size.

8 minutes

Fry the patties

Heat some oil in a pan ( I use grape seed oil), when hot fry your patties on both sides for about 4-5 minutes on each side or until they brown. Keep the heat on medium or medium low.



Serve this on a piece of lettuce or if you like any type of burger bun or bread. I prefer to use lettuce as the burgers are quite heavy and using bread is a lot of grain.

Optionally for a sauce you can use hummus or blend up some cilantro and add the same spices as above and some sea moss gel to get it thicker.

5 minutes

Cilantro sauce

Grab a handful of cilantro and put it in the blender. Add a small amount of water and blend untill it liquifies. Use as little water as possible. Once you have a liquid add your desired spices. I like sea salt cayenne pepper, onion powder, and dill weed.

Then add a couple spoons of sea moss gel to thicken it up and pulse it again.

You may have to keep adding the sea moss until its starts to thicken. Once it does just taste it to make sure it's to your liking. Adjust seasonings or add more cilantro pulse again till it's perfect and then serve.


Born in New York to a Jamaican family, studied Tae Kwon Do at the age of 7, started cooking at 12. Following Dr. Sebi since 2014, I currently work in China as an ESL teacher, and yes, I speak Chinese.

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