Authorchef-Julia.com
DifficultyBeginner

You will love everything about this chickpea burger. It's spicy, crunchy on the outside, filled with flavor and can be eaten by itself or made into a burger or wrap. Best of all, it's so quick and easy to make.

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
Ingredients
 1 15 ounce can chickpeas, rinsed and drained
 ½ cup finely diced red onion
 ½ cup grated zucchini
 3 tbsp fresh cilantro
 2 tbsp red wine vinegar
 1 tbsp or more Sriracha or hot sauce
 2 tbsp organic peanut butter with peanuts and salt only
 ½ tsp ground cumin
 1 tsp garlic powder
 ½ tsp freshly ground black pepper
 ½ tsp sea salt
 ¾ cup whole oats, slightly ground in food processor
 2 tbsp aquafaba (liquid from chickpeas)
 1 tsp low sodium soy sauce
Glaze
 1 tbsp red wine vinegar
 1 tbsp maple syrup
 1 tsp low sodium soy sauce
Directions
1

Place the oats a food processor and pulse a couple times. Remove and set aside.
Placed drained chickpeas in a food processor and pulse a couple times. Add the zucchini and all other ingredients and mix well with a spatula. Pulse a couple more times, no more than 3 times. Pour the mixture into a bowl and from patties. Place the patties on a parchment lined baking sheet. Bake at 375 degrees for 10 minutes per side. Alternately, cook in the air fryer at 375 degrees, 5 minutes per side.

Mix glaze ingredients together in small bowl. Brush the burgers with glaze when they are done cooking. Serve with oil free hummus, grated carrots, diced red onion and cilantro along with whole wheat no oil flatbread.

Ingredients

Ingredients
 1 15 ounce can chickpeas, rinsed and drained
 ½ cup finely diced red onion
 ½ cup grated zucchini
 3 tbsp fresh cilantro
 2 tbsp red wine vinegar
 1 tbsp or more Sriracha or hot sauce
 2 tbsp organic peanut butter with peanuts and salt only
 ½ tsp ground cumin
 1 tsp garlic powder
 ½ tsp freshly ground black pepper
 ½ tsp sea salt
 ¾ cup whole oats, slightly ground in food processor
 2 tbsp aquafaba (liquid from chickpeas)
 1 tsp low sodium soy sauce
Glaze
 1 tbsp red wine vinegar
 1 tbsp maple syrup
 1 tsp low sodium soy sauce

Directions

Directions
1

Place the oats a food processor and pulse a couple times. Remove and set aside.
Placed drained chickpeas in a food processor and pulse a couple times. Add the zucchini and all other ingredients and mix well with a spatula. Pulse a couple more times, no more than 3 times. Pour the mixture into a bowl and from patties. Place the patties on a parchment lined baking sheet. Bake at 375 degrees for 10 minutes per side. Alternately, cook in the air fryer at 375 degrees, 5 minutes per side.

Mix glaze ingredients together in small bowl. Brush the burgers with glaze when they are done cooking. Serve with oil free hummus, grated carrots, diced red onion and cilantro along with whole wheat no oil flatbread.

Spicy Chickpea Burger
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