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A fabulous veggie burger has the power to change the world, and these simple Chickpea Veggie Burgers are just as tasty as beef, but so much better for you!


makes 6 burgers

Total time

0 minutes




  • 1 heaping cup dried chickpeas
  • 2 bay leaves
  • 1 tsp cumin powder
  • 1 tsp onion salt
  • 1 tsp garlic powder
  • 1 tsp dried rosemary or thyme
  • 1 tsp black pepper
  • 3 tbsp tomato paste, sauce, or ketchup
  • about 1/2 cup whole wheat flour, or whole wheat pastry flour


  1. Rinse the beans and soak them in cold water overnight. Drain and put in a large pan with cold water to cover by several inches. Add bay leaves, cumin powder, onion salt, garlic powder, rosemary or thyme, and pepper. Bring to a boil and cook until the beans are tender.
  2. Drain the beans, (you should have about 3 cups) remove the bay leaves, and put them in the bowl of a food processor. Pulse about 15-20 times.
  3. Add in the ketchup and flour and run the machine until the mixture is combined and holds together when you press it between your fingers. It will be crumbly.
  4. Measure out 1/2 cup scoops of the bean mixture, compressing it so it holds together, and flatten with a tortilla press into thin 5-inch patties. You will get six burgers.
  5. Store the burgers in the refrigerator until ready to cook. You can freeze them, well wrapped, too.
  6. Cook the burgers on a hot grill in a little melted butter until crisp and golden on each side. Flip them gently as they are fragile.
  7. Serve on buns with mayo, cheese, onion, tomato, and sprouts.