Looking for a delicious chickpea burger to add into your plant-based recipe chest? Then you are in the right place! Includes a fennel slaw recipe that makes a great accompaniment to this chickpea burger recipe.
As a plant-forward chef and registered dietitian, I know that even veteran plant-based eaters are always on the hunt for quick and easy plant-based meal ideas, so definitely grab your copy of my Plant-Forward Meal Prep Made Easy Guide.
Let’s get into this chickpea farro burger!
Table of Contents
Why is this chickpea burger so great?
Maybe you are wondering why you should try making chickpea burgers for your family? Here’s why I love them.
- Uncomplicated, familiar ingredients
- Budget-friendly way to explore plant-based foods
- Easy to make
- Simple to freeze
- Packed with nutrition
Fun fact about these chickpea burgers: they were a top seller in the cafes I worked in as a corporate dietitian!
What do chickpea burgers taste like?
You know that I love making these burgers, but if you’ve never tried a chickpea burger before you may be curious about the flavor.
They taste like chickpeas! Wink, wink. No but seriously, they have that great “meaty” and “creamy” texture that make chickpeas a wildly popular choice in plant-based foods.
The farro adds a chewy nuttiness. The yogurt and cumin put this chickpea burger firmly into Mediterranean flavor town.
They taste great! And by the way…they are good for you, too!
Are chickpea burgers good for you?
Yes! Of course, everyone has different nutrition needs. If you are curious about understanding your nutrition needs, I recommend working with a dietitian like me to get individualized care.
You know these chickpea burgers are going to taste great, but here are some reasons why they are great for your health.
Chickpeas, and all beans, are a good source of fiber and plant-based protein. They offer minerals like magnesium and potassium. Additionally, chickpeas (and beans) are a source of iron for plant-based eaters.
So what does that mean for your overall health? Because of their nutrition profile, a serving of these chickpea burgers can help boost heart and digestive health.
If you are curious about the benefits of eating more plant-based foods, then check out my article all about plant-forward nutrition.
Alright, let’s get into the how-to behind this recipe.
Do I need special equipment to make this chickpea burger?
You do not need any special equipment to make these veggie burgers. The recipe specifies a food processor/blender but if you don’t have that, you can just chop the herbs up finely and smash the beans with a potato masher or spoon.
How do you keep chickpea burgers from falling apart?
One of the most common questions people have when I show them how to make bean burgers, like these chickpea burgers, is what keeps them from falling apart?
Two things keep them together 1) a binder; in this recipe the binder is yogurt, the pureed chickpeas and flour and 2) chilling them before cooking.
Honestly, a veggie burger is not a meat burger. It’s not meant to be. And while it is helpful when they stay together, the truth is that sometimes homemade veggie burgers crumble! Just put them on top of a salad!
What should I put on top of these chickpea burgers?
It’s all about the toppings! You should definitely check out my article on the best veggie burger toppings. That will give you a TON of ideas.
Whenever I think about burger toppings, I’m thinking about texture (i.e something crunchy) and a flavor like creamy, smoky or sweet.
This burger has Mediterranean vibes and I think it would be really nice with garlicy-avocado sauce and some crunchy onions.
Wondering what to serve alongside this chickpea burger? Fennel slaw!
What’s the deal with the fennel slaw?
This chickpea burger recipe comes with a bonus recipe for fennel slaw. If you’ve never had fennel, it has a crispy texture and refreshing licorice flavor.
I chose to serve the fennel slaw alongside the burgers because the flavors just work. It “brightens” it up with the acidity from the lemon and vinegar.
You’ll notice this in the video for this recipe but with fennel you typically only use the bulb and the fronds (the thin green “leaves” that look like dill). The top medium green part is typically too fibrous. Save it for veggie stock!
If you can’t find fennel in your area, then consider a cabbage slaw to accompany this recipe. Roasted potatoes (with paprika) and any kind of veggie would pair well with this.
Let’s jump into frequently asked questions about these burgers.
How can I make this burger vegan?
This recipe for chickpea burgers is easy to make vegan. Simply replace the yogurt with a plant-based yogurt. If you are making the fennel slaw, use maple syrup or brown sugar (whisk into the vinegar to moisten) in place of the honey.
How can I make this burger gluten-free?
Yes! You need to swap the farro (an Italian whole grain wheat) for a gluten-free grain. I’ve never tried it but you could experiment with brown rice, sorghum or maybe even millet.
Substitute the all purpose flour for a gluten free flour.
Is this burger low FODMAP?
No, this recipe for chickpea burgers is not low FODMAP. I always try to offer substitutions to make a recipe lower FODMAP but this recipe would require a lot of modification to be low FODMAP and I have not tested that.
Check out my article vegan low FODMAP foods if you are looking for more information about FODMAPs and plant-based foods.
Alright, let’s talk about storage and serving for these veggie burgers.
Can I freeze these chickpea burgers?
Yes, freeze the chickpea patties unbaked for up to six months. Cook them thawed but still chilled.
How do I reheat these burgers?
I would reheat them in a dry pan over medium heat or in the microwave.
I hope you enjoy these chickpea farro burgers as much as I do! Remember to grab your FREE copy of the Plant-Forward Meal Prep Made Easy Guide for more plant-based meal inspiration.
Chickpea Farro Burger (with Fennel Slaw)
- 1 chef's knife
- 1 cutting board
- 1 food processor or blender or something to mash up the beans
- 1 mixing bowl
- 1 zester
- 1 skillet
- 1 spatula
- 1.5 cup chickpeas drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup plain yogurt use plant-based to make vegan
- 2 tablespoons fresh parsley, roughly chopped
- 1/4 teaspoon kosher salt
- 1/2 cup farro cooked. GF grain like brown rice can be subbed.
- 2 tablespoons flour GF flour can be used.
- 2 teaspoons canola oil
- 4 each whole wheat hamburger buns
- 4 each lettuce and tomato
- 1 cup fennel, sliced
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon canola oil olive or avocado oil can be substituted
- 2 teaspoons lemon zest
- 1.5 tablespoon honey Use agave or brown sugar to make vegan.
- 1/8 teaspoon kosher salt
- Prepare chickpea patties. In food processor or blender, pulse chickpeas, cumin, red pepper flakes, yogurt and parsley. Process until ingredients are blended but still have chunks of chickpeas.
- Scoop chickpea mixture into bowl and combine with flour and farro. Shape into four patties. Chill for 15 minutes.
- Heat up skillet over medium-high heat. Add canola oil and cook patties until golden brown on one side –about 5 minutes. Then, flip and cook until golden brown on the other side.
- Serve on toasted buns with lettuce and tomato.
- To prepare fennel, slice top green part off. Thinly slice the white bulb. You can use the green part for a homemade vegetable stock.
- In a mixing bowl, whisk together rosemary, vinegar, oil, lemon zest, honey, salt and pepper.
- Add sliced fennel and stir to coat fennel with dressing.