Fructose Free Vegan Smoky Herby Chickpea Burger
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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
- 3 tbsp tahini
- 2 tbsp soy sauce
- 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)
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
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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