Turkish Chickpea Burgers: A Flavorful Vegetarian Delight
If you’re a fan of plant-based cuisine, these Turkish Chickpea Burgers are about to become your new favorite. Bursting with flavor, protein, and wholesome ingredients, they’re a delightful alternative to traditional meat burgers. Inspired by Turkish cuisine, these patties are easy to make and perfect for a quick weeknight dinner or a weekend barbecue.
Ingredients
Here’s what you’ll need for a Turkish chickpea burger:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1/2 cup rolled oats
- 2 tablespoons chickpea flour (for binding)
- Olive oil for frying
Also read the recipe of Silver Dollar Buttermilk-Pecan Pancakes
Instructions for Turkish Chickpea Burgers
Preparation:
- Gather all your ingredients and have them chopped, measured, rinsed, and ready to go.
- Place the chickpeas, red onion, parsley, garlic, cumin, paprika, salt, and pepper in a food processor.
- Pulse until everything is finely minced but not smooth. You want a coarse mixture.
Forming the Patties:
- Transfer the mixture to a large bowl.
- Add the rolled oats and chickpea flour. Mix until the mixture forms a ball.
- Shape the mixture into 6 even burger patties. You can adjust the size based on your preference.
Chilling and Frying:
- Dust the patties with some chickpea flour to prevent sticking.
- Cover them and refrigerate for 1-2 hours to firm up.
- Heat about 2 tablespoons of olive oil in a skillet over medium heat.
- Fry the patties for about 2 minutes per side or until golden brown.
Serving:
- Serve your Turkish Chickpea Burgers with a side of greens, pita wedges, and a yogurt garlic dip.
- These burgers also pair well with a Mediterranean parsley salad.
Tips and Variations
- Spice It Up: If you like a little heat, add a pinch of cayenne pepper to the mixture.
- Make Ahead: You can prepare the patties ahead of time. Just cover them to prevent drying out.
- Gluten-Free Option: These burgers are gluten-free, thanks to the chickpea flour and oats.
Enjoy these flavorful and nutritious chickpea burgers—the perfect blend of Turkish spices and plant-based goodness!
Turkish Chickpea Burgers
4
servings10
minutes1
hour116
kcalIngredients
2 cans (15 oz each) chickpeas, drained and rinsed
1 small red onion, finely chopped
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper, to taste
1/2 cup rolled oats
2 tablespoons chickpea flour (for binding)
Olive oil for frying
Directions
- In a food processor place all the ingredients except the flour for dusting.
Process until you have a coarse paste. - Process until you have a coarse paste.
- Take a generous amount in your hand and roll it into a ball. Lightly flatten to form a patty. If you have a slider press, it will work great. Dust patties on either side with garbanzo bean flour. (chickpea flour)
- Place on a plate and refrigerate for about 1-2 hours before pan frying. They will firm up in the refrigerator.
- To pan fry: place a small amount of olive oil in a skillet on medium heat. Fry each patty for about 2 minutes on each side or until golden brown. Sprinkle with chopped parsley for a decorative touch.
- Serve with yogurt sauce and pita wedges.
Notes
- Tips: One thing I learned through trial and error: refrigerate for 1-2 hours before you pan-fried them, this will make them more solid. You can also make them ahead of time. Just make sure you cover them, so they don’t dry out. When you mix the ingredients in the food processor, you want to end up with a coarse paste.
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