Eosinophilic Esophagitis Friendly Vegan Smoky Herby Chickpea Burger
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.6(27)
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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 ½ 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 fresh cilantro, finely chopped
- 2 tbsp olive oil, divided
For serving
- 4 vegan burger buns
- 4 leaves butter lettuce (optional)
- 1 large tomato, 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 chickpeas to a large mixing bowl and mash with a potato masher or fork until mostly broken down with some larger pieces remaining — the texture should be rough and chunky, not a smooth paste.
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