Jazz up classic meals with pops of color and flavor!  Sneaky Chickpea Burgers” please the palates of even the pickiest eaters.  What a fun way to get more veggies!  Seriously, even though most kids don’t like things like dijon or heavy herbs, they won’t notice them in these burgers!

Makes 7-8 Burgers


1 cup carrot, cut in discs

½ cup chopped red bell pepper

1 medium-large clove garlic

2 cans (14-ounces each) chickpeas, rinsed and drained

½ cup nutritional yeast

1 tablespoon tomato paste (can substitute natural ketchup)

1 teaspoon sea salt

1 teaspoon red wine vinegar

½ teaspoon dijon mustard

freshly ground black pepper (optional)

1 teaspoon fresh thyme or rosemary leaves

1 tablespoon

1 cup rolled oats


Buns, “fixin’s” and condiments to serve.



In a food processor, add carrots, bell pepper, and garlic, process until finely chopped.  Add remaining ingredients except rolled oats and process through. Stop processor a few times and scrape down, and continue to process until smooth.

Add rolled oats and pulse through.

Remove bowl and place in fridge to chill mixture, for about a ½ hour. When ready to shape patties, take out scoops of mixture and form burgers in your hands.

To cook, place patties on a non-stick griddle or skillet over medium/medium-high heat. Let cook on one side for 7-8 minutes, or until golden brown . Then flip, and let cook for another 5-7 minutes on the other side.  If using a grill that would be cooking the patties from both sides simultaneously, shorten/adjust cook time so as to not burn the patties

Alternatively, these patties can be baked at 400°F for about 20 minutes, flipping half way through, however pan-cooking yields a more desirable sear and texture.

Serve on buns, or in tortillas or pitas with fixings of choice!


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