Spicy Feta Chickpea Burgers
Chickpea Burgers - Mediterranean flavors, chickpeas, feta cheese in one juicy, meaty yet meatless veggie burgers. Sandwich in buns, top on salad or make a wrap!
Posted By Savita
In these chickpea burgers, bold Mediterranean flavors join forces with chickpeas and feta cheese to make juicy, meaty yet meatless veggie burgers! Seasoned with cumin, and oregano, flavored with garlic, red onion, hint of olive oil, feta and chilies... These patties are so packed with flavor that these literally taste like a meaty well-prepared burger.. only meatless.
There is not better way to keep Monday dinner meatless, veggie-full, protein packed, and still delicious.
Juicy chickpea patties go great with topping of spicy feta cheese and tahini sauce, over a salad for a boost of protein, or sandwiched in burger buns or a pita wrap. A batch of these cooked patties stay good in refrigerator for 5-6 days. Which means I can make a batch at weekend, enjoy chickpea burgers for Sunday dinner... and then use remaining patties to top on salads, or another round of veggie burgers in weekdays.
- 2 Cup Chickpeas (cooked, or 15 ounce can, drained)
- 1 Egg(s)
- 2 tbsp Olive Oil
- 3/4 Cup Breadcrumbs (such as panko breadcrumbs)
- 4 tbsp Cilantro
- 1/4 Cup Milk
- 1 Garlic (cloves, minced)
- 1/4 Cup Red Onion (small chopped)
- 1 tbsp Jalapeno (minced)
- 1 tsp Paprika
- 1/2 tsp Chili Flakes
- 1/2 Cup Feta Cheese (2 tbsp and rest divided)
- 1 tsp Cumin Powder
- 1/2 tsp Oregano
- 1/4 Cup Canola Oil (or oil of choice, for shallow frying)
- Burger Bun
- Red Onion
- 1. Spicy Feta: Set aside 2 tbsp feta cheese. Heat 1 tbsp oil in a pan, add all paprika and 1/2 tsp cumin and remove from heat. Pour oil over remaining feta and mix well. Set aside.
- 2. In a large bowl, add egg, oil, salt, milk and beat with fork/whisk until well combined.
- 3. Pulse the chickpeas until coarse chopped. Remove into bowl with egg mixture with minced chilies, seasonings, bread crumbs, onion, garlic and cilantro. Mix well.
- 4. Divide the mixture to make 1 inch thick, 4 inch wide patties. Place on a parchment lined sheet, cover and refrigerate 30 mins to 24 hours
- 5. Cook - When ready to cook, heat oil in a heavy bottom skillet such as dutch oven skillet. When oil is hot, cook patties until brown and crispy from both sides to make sure egg in patties is fully cooked through. (good 5-6 minute each side on medium heat.)
- 6. Serve as burgers with layer of tahini sauce on bun, layer of lettuce, tomato, chickpea patties with feta cheese. I also like to serve is as salad-burger with lettuce, tomato, red onion. Top with fire feta and olives. (yum)
Cooked patties stay good in refrigerator for up-to 1 week, can be frozen for up-to 6 months.