Mediterranean Chickpea Burgers (yum!)

Crispy and super flavorful. So yes, these are as delicious as they look. They are really easy to make, and can be frozen, too. Eat them on a sandwich, place them on a salad, or nibble them straight from the won't be sorry if you make this recipe. For a southwestern black bean-cheddar version of these burgers, click here.

Mediterranean Chickpea Burgers (with sun-dried tomatoes, feta, and rosemary)

Makes 10 (4 ounce) burgers

2 (15 ounce) cans chickpeas, rinsed and drained
2 eggs
¼ cup hot pepper sauce
3 cloves garlic, minced
1 tablespoon smoked paprika
2 teaspoons turmeric
1 teaspoon sea salt
6-8 sun dried tomatoes, minced
2 teaspoons minced fresh rosemary
1 small bunch Italian parsley, chopped
½ small onion, minced
½ red bell pepper, minced
1 cup crumbled feta (3-4 ounces)
1 cup bread crumbs (plus extra for dusting)

Olive oil for cooking

Place half of the chickpeas in a food processor and pulse for just a few seconds, until coarse but slightly mashed; transfer these beans to a large bowl. Add the remaining beans to the food processor along with the eggs, hot pepper sauce, garlic, smoked paprika, turmeric, and sea salt; process until very smooth, then add this mixture to the bowl with the coarse beans. Add the sun-dried tomatoes, rosemary, parsley, onion, and bell pepper to the bowl also. Mix everything thoroughly, then add the cheese and bread crumbs and mix again. Divide the mix into ten balls and shape into burgers, transferring them to platters or a baking sheet that is lightly dusted with breadcrumbs. Heat a large heavy skillet with 1/8th  inch olive oil over medium-high heat. Cook the burgers for about 10 minutes, turning them as necessary, or until golden, crispy, and cooked throughout. Transfer to absorbent paper before serving.

Urban Simplicity.


DanT said…
This I have to try!
Felix Lee said…
This looks really delicious and healthy.
Anonymous said…
My husband just finished cooking up a batch of these burgers, following your recipe. The only thing we didn't have was the rosemary. Even without it, they were absolutely delicious. We'll be making this again. Thanks for sharing.
Joe George said…
Dan...Thanks, I hope you do (you won't be sorry)!

Felix...Thanks! And they are delicious and healthy (easy to make, too).

Mamacormier...Excellent! Thanks for trying the recipe and letting me know it came out good.
Frank said…
I think today is a good day to try this day!
Har said…
these look delicious and I plan to make it for my Vegan friend and wanted to know if there any substitute for the Feta cheese?
Cheryl said…
I just made this recipe and boy is it delicious! Really easy to make too. More than my husband and I could eat in one sitting. Can I freeze the burgers before frying?
Joe George said…
Cheryl...I have not done that but see no reason why you couldn't :)
SammyD said…
I will be making these vegan too. You can use some of the liquid from the chicken peas in the tin, instead of eggs and violife do vegan feta...well most major supermarkets do here in the UK do now, so it shouldn't be difficult to find.
Eli Mad said…
I was wondering if these can these be baked. If so, at what temperature and for how long or what internal temperature?
MountainWitch said…
I can’t wait to try these and the black bean version!!
Kim L said…
I have made these multiple times as they are absolutely delicious! Such a wonderful combination of colors and flavors; I highly recommend you give them a try. The only thing I do differently is use only a couple Tablespoons of EVOO to sauté in. They also freeze beautifully before cooking.
Yayo said…
This chickpea burgers look great... ho could I make them gluten free, that is no bread crumbs?
Rachel said…
These look delicious! Do you eat it like a burger on a bun? Do you have other serving suggestions?