- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 130 kcal
Quick summary
“The chickpea burger is a consistent and aromatic plant-based alternative, seasoned with garlic, cumin, and fresh parsley. It is worth making because it presents simple preparation in the food processor, affordable cost, and excellent ability to maintain the shape when grilling.”
What you need to know
- Processamento do grão-de-bico cozido com alho e cebola até formar uma pasta densa com pequenos pedacinhos rústicos
- Adição de farinha de trigo, salsinha fresca picada e cominho para dar liga estável e tempero marcante à massa
- Modelagem compacta com as mãos e cozimento por 5 a 7 minutos de cada lado em frigideira com fio de azeite em fogo médio
Ingredients
Main
- 1 cup of cooked chickpeas
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup wheat flour
- 1/4 cup of chopped parsley
- 1 teaspoon of cumin
- Salt and pepper to taste
- Olive oil for grilling
Instructions
Principal
- In a food processor, place the cooked chickpeas, onion, garlic, and process until it forms a paste.
- Transfer the mixture to a bowl and add the flour, parsley, cumin, salt, and pepper, mixing well.
- Form the burgers with your hands, pressing well so they are compact.
- Heat a skillet with a drizzle of olive oil over medium heat.
- Place the burgers in the skillet, leaving space between them.
- Cook for about 5-7 minutes on each side, until golden brown.
- Remove the burgers and place on a plate with paper towels to absorb excess oil.
- Serve on a hamburger bun with a side of your choice.
Chef's tips
- Seque muito bem os grãos de grão-de-bico com papel-toalha antes de processar para que a massa não fique úmida em excesso
- Modele os discos de hambúrguer com espessura uniforme de 1,5 a 2 cm para que cozinhem por inteiro sem quebrar no centro
- Aguarde formar uma crosta dourada e firme no fundo antes de virar o hambúrguer na frigideira com espátula larga
Variations
- Hambúrguer de grão-de-bico assado preparando os discos em assadeira untada com azeite a 200°C por 20 a 25 minutos
- Versão com cenoura adicionando meia xícara de cenoura ralada finamente e espremida à massa antes de modelar
- Hambúrguer picante acrescentando meia colher de café de pimenta-caiena ou pimenta-dedo-de-moça picadinha sem sementes
Substitutions
- A farinha de trigo pode ser substituída por farinha de aveia, farinha de arroz ou farinha de grão-de-bico para versão sem glúten
- O cominho em pó pode ser substituído por páprica defumada, curry suave ou orégano desidratado
- A salsinha picada pode ser trocada por coentro fresco picado ou cebolinha verde picada finamente
How to store
Grilled burgers last up to 3 days in the refrigerator in a closed container. To reheat, place them in a hot skillet with a few drops of olive oil or in the oven at 180°C for 8 minutes to keep the outer crust firm.
Can it be frozen?
To freeze, shape the raw burgers and pack individually in parchment paper inside plastic bags for up to 60 days. Grill the discs directly from frozen over low to medium heat with the skillet covered.
What to serve with
Serve assembled on a traditional hamburger bun with tomato slices, lettuce, and seasoned mayonnaise. It also pairs perfectly with a plate of brown rice with beans and raw leaf salad.
Frequently asked questions
Can I use canned chickpeas to make this burger?
Yes, it works perfectly; just rinse the grains under running water, drain completely in a sieve, and dry with a clean kitchen towel before grinding.
Is it necessary to cook the onion and garlic before blending?
It is not mandatory, as they cook during the total 10 to 14 minutes in the skillet; if you prefer a milder flavor, saute them in olive oil before adding to the dough.
Can I prepare the burger in the air fryer?
Yes, brush the burgers with a drizzle of olive oil and bake in the air fryer at 190°C for about 12 to 15 minutes, flipping halfway through to brown both sides.
Why does the chickpea burger fall apart when flipping in the skillet?
The breakdown occurs if the dough is too moist, if there is a lack of flour to bind, or if the spatula tries to flip it before the bottom crust is golden.
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