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Chickpea Burgers

Pikantne Vegetarian Dishes Main Dishes Dishes for Special Occasions 75 min Medium 15 wyświetleń ~21.39 PLN - (0)
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Description

Aromatic, moist chickpea burgers are a plant-based alternative to meat — hearty, fragrant with spices, and perfect for New Year's Eve 2025 as a main dish for a party. The patties are made from finely chopped chickpeas, oats, and ground flaxseed (as a binder), seasoned with cumin, smoked paprika, and fresh parsley. They have a slightly crispy crust thanks to breadcrumbs and a tender interior. Serve in toasted buns with lettuce, tomato slices, and optional avocado mousse or yogurt sauce — visually striking, with a golden color and rich, slightly smoky aroma. They work well as part of a New Year's buffet, a vegetarian option for dinner, or a snack for a party.

Składniki (18)

Servings:
4
  • Chickpeas (cooked, drained) 400 g
  • Oat flakes (mountain) 80 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Ground flaxseed 20 g
  • Olive oil 30 ml
  • Breadcrumbs 40 g
  • Lemon juice 20 ml
  • Burger buns 4 szt.
  • Tomato 1.3 szt.
  • Leafy lettuce 80 g
  • 🌿 Przyprawy
  • Parsley 1 pęczek
  • ground cumin 0.8 łyżeczka
  • smoked paprika (sweet) 2 łyżeczki
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Avocado (optional) 100 g
  • Greek yogurt (optional) 100 g
💰 Szacowany koszt dania: ~21.39 PLN (5.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the ingredients

1

Drain the chickpeas in a sieve, rinse under cold water, and spread them out on a paper towel or clean cloth. Gently dry by pressing with the towel — the goal is to remove excess moisture, which will make it easier to shape the patties. Time: 3-5 minutes.

Ingredients: Chickpeas (cooked, drained)
Use a large sieve and paper towel. If the chickpeas are very watery, drain in batches and leave in the sieve for an additional 5 minutes.
2

Prepare a 'flax egg': in a small bowl, mix ground flaxseed (20 g) with 30 ml of water, set aside for 5-8 minutes until it thickens and becomes sticky, resembling egg yolk (this will be the natural binder). In the meantime, peel and finely chop the onion (150 g) and two cloves of garlic (10 g) or press them through a garlic press. Chop the parsley (30 g). Measure out the oats (80 g) and breadcrumbs (40 g).

Ingredients: Ground flaxseed, Oat flakes (mountain), Breadcrumbs, Onion, Garlic, Parsley
Use a small bowl and a spoon to mix. Check the consistency of the flax egg: it should be sticky and gelatinous after 5-8 minutes. If it is still very liquid, wait another 2-3 minutes.

Frying

3

Heat a skillet over medium heat (preferably 26-28 cm). Pour in 15 g of olive oil (1 tablespoon). Add the chopped onion and sauté for 4-5 minutes, stirring, until the onion is translucent and softened. Add the garlic and sauté for another 30-45 seconds until fragrant, but do not let it burn.

Ingredients: Olive oil, Onion, Garlic
Use a 26-28 cm non-stick skillet or a heavy cast iron one. A wooden spoon or spatula will be best for stirring. You will recognize the readiness of the onion when it is soft, slightly golden, and translucent.
6

In a large skillet, heat the remaining 15 g of oil (1 tablespoon) over medium-high heat. Place the chops (do not crowd them in the pan) and fry for 3-4 minutes on each side until golden and a crispy crust forms. Once cooked, place them on a rack or paper towel to drain excess fat. If you prefer a baked version: arrange the chops on a baking sheet lined with parchment paper and bake at 200°C for 18-22 minutes, turning halfway, until golden.

Ingredients: Olive oil, Chickpeas (cooked, drained)
Use a pan with a diameter of 26-28 cm; if the pan is too small, fry in batches. You will recognize readiness by the even, golden browning and the firmness of the cutlet when lightly pressed.

Preparation of the filling

4

In a food processor, place the drained chickpeas (400 g), cooled sautéed onion with garlic, oats (80 g), prepared flax egg, half of the chopped parsley, breadcrumbs (40 g), cumin (4 g), smoked paprika (4 g), salt (4 g), and pepper (2 g). Pulse in short 1-second bursts until the mixture is fairly uniform but still slightly chunky — do not blend into a paste. If you don't have a food processor, use a potato masher and a large bowl: mash the chickpeas with a fork or masher, add the remaining ingredients, and mix vigorously by hand. The mixture should be sticky and hold its shape when pressed.

Ingredients: Chickpeas (cooked, drained), Oat flakes (mountain), Ground flaxseed, Breadcrumbs, Parsley, ground cumin, smoked paprika (sweet), Salt, Black pepper, Onion, Garlic
Use a food processor with an S blade; do not blend for too long (max 20-30 seconds in total) to avoid getting too smooth a paste. If the mixture is too loose, gradually add up to 10 g of breadcrumbs; if too dry — add a tablespoon of water or 5-10 g of oil.

Shaping

5

Transfer the mixture to a large bowl. Try to form a test patty weighing about 80 g: take a portion of the mixture, squeeze it in your hands, and flatten it to a thickness of 1.5-2 cm. If it falls apart, add 5-10 g of breadcrumbs. Shape 8 patties (about 80 g each). After shaping, set the patties in the refrigerator for 15-20 minutes to firm up — this makes them easier to fry and prevents them from falling apart.

Ingredients: Breadcrumbs, Parsley, Oat flakes (mountain), Chickpeas (cooked, drained)
Moisten your hands with water or a little olive oil to prevent the mixture from sticking. Use a kitchen scale to make even patties. Set aside in the refrigerator on a tray lined with parchment paper.

Preparation of toppings

7

Slice the rolls (320 g, 4 pieces) and toast them on the inside in a dry skillet or in the oven for 2-3 minutes until they are slightly crispy. Cut the tomato (150 g) into thin slices. If you are using avocado (optional), mash the flesh with a bit of lemon juice (10 ml) and salt; if you choose Greek yogurt (optional), mix it with 10 ml of lemon juice and a pinch of salt.

Ingredients: Burger buns, Tomato, Avocado (optional), Greek yogurt (optional), Lemon juice
For toasting rolls, a grill pan or toaster is best. When preparing avocado, use a ripe fruit (it should yield slightly when pressed).

Assembly and serving

8

On the bottom half of the bun, spread your chosen toppings: avocado mash or yogurt sauce (optional). Place a leaf of lettuce (80 g), a slice of tomato, a hot chickpea patty, and sprinkle with the remaining parsley. Cover with the top half of the bun. Repeat for the remaining burgers. Serve immediately while the patties are still warm.

Ingredients: Burger buns, Leafy lettuce, Tomato, Avocado (optional), Greek yogurt (optional), Parsley, Chickpeas (cooked, drained)
Layer the ingredients in the following order: sauce -> lettuce -> tomato -> patty -> parsley -> top half of the bun, so the bun doesn't get soggy quickly. If you're preparing a serving for a party, keep the patties warm (80°C in the oven) for a maximum of 20 minutes before serving.

Serving

9

Serve the burgers with sides like sweet potato fries, coleslaw, or a bowl of mixed greens. You can place a plate with lemon slices and extra breadcrumbs for sprinkling on the table.

Ingredients: Chickpeas (cooked, drained), Burger buns
For New Year's Eve, prepare sauces in small bowls — hummus, spicy ketchup, or garlic sauce pair perfectly. Make sure the patties are warm before serving.

Fun Fact

💡

Chickpeas have been cultivated since ancient times in the Middle East — they are one of the oldest plant-based sources of protein used in Mediterranean and Middle Eastern cuisines.

Best for

Sylwester 2025 wegetariańskie przyjęcia piknik kolacja dla przyjaciół

Tips

🍽️ Serving

Serve the burgers immediately after frying to keep the crust crispy. If you prepare them in advance, keep the patties in a slightly warmed oven (80°C) on a rack to maintain their texture. For a better visual effect, cut the burger in half to show the creamy interior and layers of toppings.

🥡 Storage

Store the patties in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven at 180°C for 8-10 minutes or sauté in a pan for 2-3 minutes on each side to regain crispiness. Do not freeze raw buns; patties can be frozen raw or cooked for up to 2 months — thaw in the refrigerator overnight and reheat as above.

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