Eosinophilic Esophagitis Friendly Vegan Chickpea Burger
Total time1 hr 5 min
Prep time20 min
Cook time15 min
5.0(10)
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Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - 3 tbsp tahini
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp salt
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp olive oil
For serving
- 4 vegan burger buns
- 4 leaves romaine or butter lettuce
- 1 large tomato, sliced
- ½ red onion, thinly sliced
- vegan mayonnaise, to taste
- 1 ripe avocado, sliced (optional)
Instructions
- 1
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat thoroughly dry — the drier they are, the better the patties will hold together and brown.
- 2
Transfer the dried chickpeas to a large mixing bowl and mash with a potato masher or fork until roughly two-thirds of the chickpeas are broken down into a coarse paste, with some whole and half pieces remaining for texture.
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