The BEST Chickpea Burger of Your Life | Quick & EASY Recipe

Drain one can of chickpeas into a colander and rinse under water.

Transfer the chickpeas into a large bowl and mash them until semi-mashed with a potato masher or large fork.

Add 1/3 cup of plain breadcrumbs, 1 large egg, 1/4 cup of chopped onion, 1 clove of finely grated garlic, 1 small finely grated carrot, 2 tbsp of chopped parsley, 1/2 tsp of sweet smoked Spanish paprika, and 1/2 tsp of ground cumin to the bowl.

Season with sea salt and freshly cracked black pepper and mix until well combined.

Push down on the mixture until it has a paste-like texture to ensure it holds together when cooked.

Transfer the mixture to a clean flat surface, cut into three pieces, and form each piece into a ball, squeezing to ensure it's well bound.

Flatten each ball into a patty about 1.5 cm thick (a little over half an inch).

Heat a large fry pan over medium heat and add 3 tbsp of extra virgin olive oil.

Add the chickpea patties to the pan in a single layer and cook for about 5 minutes per side until golden brown.

In a separate bowl, prepare the spicy mayo aioli by mixing 1/2 cup of low-fat mayonnaise, 2 cloves of finely grated garlic, 1 tsp of hot smoked Spanish paprika, 1 tsp of fresh lemon juice, and 1 tbsp of extra virgin olive oil. Season with sea salt and black pepper and whisk until creamy.

Thinly slice one tomato and a couple of slices from a red onion, and reserve some shredded lettuce.

Lightly toast the hamburger buns.

After cooking the chickpea patties for about 10 minutes, remove them from the pan.

Assemble the burgers by spreading spicy mayo aioli on the bottom bun, adding shredded lettuce, a chickpea patty, slices of tomato, and red onion. Top with another dollop of spicy mayo aioli and place the top bun on the burger.

Equipment Needed

Spice Level:

Dietary