Home-made Veggie Chickpea Burgers

by Arielle J on February 28, 2012

I rarely order veggie burgers at restaurants because:
1) Many veggie burgers are made with fillers- flours, seitan, soy protein etc
2) I LOVE Dr.Praeger’s Veggie Burgers so I always figure when I’m out at a restaurant, I may as well order something I can’t/don’t want to make myself at home.

My talented friend, Chef Karolina posted this Veggie Burgers Recipe the other day, and I literally went to the store, bought the ingredients (the ones I didn’t have in my cupboard) and literally started making it at like 11am!

Chef Karolina is a chef to the stars, a health coach, new mom and blogger…AND her most recent venture, a food delivery company in NY offering fresh, wholesome, organic meals delivered weekly for moms-to-be, pregnant women and families. Um, can we say, amazing?!

The recipe just looked too good to wait to make…and I trust any recipe that Karolina creates, so I knew it had to be good. My friend, Emily (my creative consultant) came over and we enjoyed the home-made chickpea veggie burgers, while researching packaging for my jeWELLry collection.

They turned out to be SO easy to make, SO delicious, SO healthy…and later that night, I heated them up for my boyfriend and he even gave them his stamp of approval! (He never orders/eats veggie burgers)

Oh- and wait until you read what’s in them – veggies, good-for-you grains, lots of fiber, protein, vitamins AND they’re gluten-free, dairy-free, meat-free. AMAZING!

INGREDIENTS:
1 can chick peas (or black beans)
1 c rolled oats
1/4 c ground flax seeds
1 c shredded carrots
1/2 c frozen peas
1 T crushed garlic
1/2 c chopped onion
2 t curry (optional)
2 t cayenne (optional)
2 t cumin (optional)
sea salt (to taste)
pepper

DIRECTIONS:

All of the ingredients gathered and ready!

Chef Karolina says to “Mash all of these ingredients together and form patties of your preferred size. Bake patties for 10 minutes at 375 degrees. Or sautee in a medium hot pan for 5 minutes.”

mash ’em all up!

all organized and ready for the oven!

chickpea burgers from the: oven

I tried both versions and sort of preferred the ones I sauteed on the pan. If you’re going to bake them, sprinkle a dash of olive oil on top to prevent them from looking/tasting too dry.