So for whatever reason a recipe for Mediterranean Chickpea Burgers which I published on my blog a few years ago has been getting a lot of hits lately so it inspired me to make another version for lunch today (the original recipe can be viewed here).

Here’s a few answers to common questions…

Can I omit the egg and cheese and make it vegan? Yes.
Can I use gluten free breadcrumbs? I don’t know.
Can I bake them instead of fry them? Yes, but they wouldn’t be nearly as good.
Can I grill them? Probably not.
Can I omit the olives? Yes, omit or substitute whatever you want.


Mediterranean Chickpea Burgers v2

Makes 4 or 5 burgers

1 (15oz) can chickpeas, drained
½ small onion, chopped
2 cloves garlic, minced
2 jalapeno, seeded and chopped
10 pimento stuffed olives
1 bunch flat-leaf parsley, washed and chopped
1 tablespoon smoked paprika
1 teaspoon turmeric
1 teaspoon kosher salt
1 large egg
½ cup shredded Asiago cheese
½ cup plain breadcrumbs
olive oil for pan-frying


Combine all of the ingredients except the cheese, breadcrumbs, and oil in a food processor and process to a paste. Add the cheese and breadcrumbs and pulse until incorporated. Allow the mixture to rest for about 10 minutes, then shape into patties and pan-fry for about 5 minutes on each side until brown and crispy. Transfer to absorbent paper.