Garbanzo Bean Burger

Garbanzo beans (also known as chickpeas, Bengal grams, and Egyptian peas) have a delicious nut-like taste and buttery texture. They provide a concentrated source of protein that can be enjoyed year-round and are available either dried or canned. The Latin name for garbanzo beans, Cicer arietinum, means “small ram,” reflecting the unique shape of this legume that somewhat resembles a ram’s head.

Garbanzos have a delicious nutlike taste and a texture that is buttery, yet somewhat starchy and pasty. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries.

If you’re interested in learning more about the great value of garbanzo beans, here’s an article that might interest you.


Now, on to our great and tasty Garbanzo Bean Burgers.



For about 12 medium size burgers

1 can (850g liquid) or 2 cups of dried garbanzo beans cooked

2 carrots

1 roasted red pepper in oil – or fresh

3 or 4 sundried tomatoes in oil

3 or 4 cloves of garlic

4 shallots or 2 small onions

Mix of dried herbs – 1 tsp. or as per your taste – chives, parsley, turmeric, curry, rosemary and some pepper flakes (or add your favorite herbs)

2 tbsp. of flaxseed powder (alternatives – flour or breadcrumbs)

Salt & pepper to taste

Extra – Use vegan cheese





Use a sieve and let the garbanzo beans sit to drain all the liquid until you prepare all the other ingredients.

Shred the carrots, cut up the roasted pepper and the sundried tomatoes.



Add the shallots and garlic to a food processor and pulse until finely chopped.



Saute until lightly brown. Please note that if you’re using a fresh pepper, chop it up as well and add it to the shallots and garlic.



Add the garbanzo beans to the food processor and process until you get a coarse paste, leaving some tiny pieces of garbanzo beans.

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In a big bowl combine all the ingredients and mix well with a wooden spoon or your hands.



Then add the flaxseed powder (or alternative).

Some additional information on flaxseed – The big difference between taking milled flaxseed and whole flaxseed involves the digestion of the seeds. Flaxseed is a great source of fibre and whole flaxseeds pass right through your body without being digested, meaning your body will miss out on most of the great benefits that come from the seeds. However, it’s always best to buy the seeds and grind them when need.


And mix everything again until you see that all the ingredients are well combined.



Take a bit and roll it between your hands to form a ball. Do this until all the mixture is used.



Once ready to cook, heat a skillet (can also use a flattop grill) with a bit of oil or margarine over medium heat. Flatten the balls with the palm of your hands as much as possible, fixing the edges to be nice and round, into burgers and add to the skillet.



Let it cook for 3 or 4 minutes and carefully turn them over with a spatula and helping with your hand. Let it cook for another 5 minutes. Turn them once more and let them cook for another minute or so, if you feel they aren’t done to your taste.

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Remove from skillet to a serving dish.



This particular time after turning the burgers the second time I added a slice of vegan pepper cheese to only half of the burgers. After about a minute I placed a plain burger on top of the burger with the cheese.

Serve with your favorite veggies, or rice and a great salad.



Or as a regular burger with lettuce and tomato and your favorite vegan sauces, for me guacamole and mustard 😉



Note – These can be kept in the fridge for up to 3 to 4 days and can also be frozen. I would recommend no longer than 3 weeks.


Bon appétit!

Photo credit: Despertar pra viver – Awaken for living



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