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Prep time
20 minutes
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Cook time
15 minutes
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makes
4 sandwiches
Author Notes
These chickpea burgers are packed with fresh herbs and pretty easy to pull together, making them excellent for a meatless weeknight dinner. Just be sure to factor the soaking time into your cooking plan—it’s an essential step. (Canned chickpeas might seem like a good swap, but they’re actually far too soft to make a burger that can stand up to toppings, so stick with dried.) This recipe makes eight patties, enough for four substantial, double-decker burgers, but if you want to go the single-burger route, the extras freeze well for another day.
These vegetarian-friendly burgers are topped with a simple, lemony Greek yogurt sauce, tomato, and lettuce, but something like an olive tapenade could also be nice here. A Sweet Multigrain Sandwich Bun from Arnold®, Brownberry®, or Oroweat® has the right amount of heartiness to make it an excellent match for all this sandwich's bright, fresh ingredients. —Samantha Seneviratne
Test Kitchen Notes
This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors
Ingredients
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1 cup
dried chickpeas
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6 tablespoons
extra-virgin olive oil, divided
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4
scallions, thinly sliced
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4
cloves garlic, thinly sliced
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1 cup
lightly packed fresh parsley leaves
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1 cup
lightly packed fresh cilantro leaves
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1 cup
lightly packed fresh mint leaves
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1/4 cup
tahini
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2 tablespoons
lemon zest
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Kosher salt
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Freshly ground black pepper
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1
large egg
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1/2 cup
whole-milk Greek yogurt
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2 tablespoons
lemon juice
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4
Arnold®, Brownberry®, or Oroweat® Sweet Multigrain Sandwich Buns, toasted
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Lettuce, for serving
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Sliced tomato, for serving
Directions
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In a large bowl, cover the chickpeas with 2 inches of water. Refrigerate at least 12 hours and up to 24 hours. The next day, drain the chickpeas and transfer them to the bowl of a food processor.
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In a 10-inch, nonstick skillet, set 4 tablespoons of the olive oil over medium heat. Cook the scallions and garlic until just tender, about 3 minutes. Add this mixture to the food processor with the chickpeas. Add the herbs, tahini, and lemon zest, and blend until a sticky, almost smooth paste forms. Season this mixture to taste with salt and pepper. Add the egg and pulse to combine. Transfer the chickpea mixture to a bowl.
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Shape the mixture into 8 equal patties, no more than 1/2-inch thick.
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Heat 1 tablespoon of the remaining olive oil in a nonstick skillet over medium-high heat until hot. Add 4 of the patties and cook until golden and set, about 3 minutes. Carefully flip the patties and cook until the other side is golden, about 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining 1 tablespoon of olive oil and 4 patties.
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To serve, combine the Greek yogurt with the lemon juice, and season with salt and pepper. Slather the yogurt sauce on a bun and layer 2 burgers with the lettuce and tomato.
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