Recipes » Main Dish » Spicy Chickpea Burgers
T. Colin Campbell Center for Nutrition Studies


  • ½ medium yellow onion, minced
  • 4 cloves garlic, minced
  • 1 large jalapeño pepper, minced
  • 2 tsp curry powder
  • 1 tsp ground cumin seed
  • 2 cups cooked chickpeas, rinsed and drained
  • 3 Tbsp flaxseed meal, mixed with 6 tbsp water for 5 minutes
  • ½ cup fresh cilantro, chopped
  • 3 scallions, minced
  • Juice of 2 limes
  • Salt to taste
  • ½ cup almond flour for dusting patties


  • 1. Heat a large pan over medium-high heat for 2 minutes. Add the onion and sauté for 5 minutes, until they start to brown and turn translucent. Add water 1 to 2 Tbsp at a time, as needed, to keep them from sticking to the pan.
  • 2. Add the garlic, jalapeño, curry powder, and cumin. Cook for another minute to toast the spices.
  • 3. Transfer the onion–spice mixture to the bowl of a food processor. Add the chickpeas, flaxseed mixture, cilantro, scallions, lime juice, and salt. Pulse chop for 20 seconds, or until the beans are well broken down but not pasty.
  • 4. Form the chickpea mixture into 4 patties, and dust them with the almond flour.
  • 5. Refrigerate them for 1 hour until they are firm. While the patties finish chilling, preheat the oven to 375 degrees F.
  • 6. Bake the burgers for 15 minutes, turn them over, and bake for another 15 minutes. When they are finished, they should be slightly browned.

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