Mediterranean Chickpea Burgers

Mediterranean Chickpea Burgers
Created By: Laurel at
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: 4 servings
Hearty, Kid-approved, Vegetarian

Mediterranean Chickpea Burgers
Recipe and photo courtesy of Laurel at

Laurel's notes: "There are a few techniques that will help make this the ultimate veggie burger. Chilling the burgers overnight is absolutely not necessary, but it produces the best results. It allows the mixture to thicken, making it more likely to hold together in the oven, the flavors develop, and the mixture becomes easier to handle when forming into patties. On the other hand, please let the burgers cool before serving. It helps to firm up the burgers and prevents them from becoming mushy. And who wants a mushy burger?"

Ingredients for Burgers:
1 cup sun dried tomatoes
1.5 cups cooked PNW Co-op Pedrosillano or York garbanzo beans
1/2 onion, chopped
3 cloves garlic
1/4 cup chopped parsley
1 Tablespoon Italian seasoning
1/2 teaspoon smoky paprika
1 1/2 teaspoons salt
1/2 teaspoon pepper
Zest of 1 lemon and juice from 1/2 of the lemon
1/2 cup gluten-free quick oats
1/3 cup hummus
1/4 cup flax seed meal plus 1/4 cup water
1 Tablespoon Dijon mustard
1 teaspoon honey

Ingredients for Lemon Caper Sauce:
2 Tablespoons tahini
2 Tablespoons hummus
2 Tablespoons capers, chopped
1 teaspoon lemon zest
2 Tablespoons lemon juice
Water to thin

1. Add the sun dried tomatoes into a large food processor fittend with an S blade and pulse until coarsely chopped. Add in the chickpeas, onions, and garlic, and pulse until the mixture resembles course crumbs. Add to a bowl and add in the remaining ingredients. Stir to combine. Cover and place in the fridge overnight to chill.

2. Preheat the oven to 425 degrees. Grease a baking sheet with non-stick spray. Set aside.

3. Remove the burger mixture from the fridge and form into 4 burger-sized patties. Place on the baking sheet and bake for 20 minutes. Flip the burgers over and bake for another 15 minutes. Remove from the oven and cool for another 10 minutes before serving.

4. While the burgers are cooking, whisk together all of the sauce ingredients, adding enough water until you reach the consistency of mayo.

Alternately the sauce can be whisked together the night before, when you are making the patties, and stored in the fridge until ready for use.

For more delicious recipes from Laurel, please visit