Curried Chickpea Zucchini Burgers

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It's not easy to make a good homemade veggie burger. Something moist and flavorful, and not too dry or crumbly. It's also not all that easy to find a good commercial one either. (Here in Argentina that isn't even an option.) When you add in the requirements that they be gluten-free, nut-free, soy-free, and dairy-free, it gets even more challenging.


But it is possible! These curried chickpea burgers are a great mix of healthy and tasty, with a moist texture that still holds together well. Well enough, in fact, to reheat in a pop-up toaster.


I usually make these for dinner served up on a salad of some type- such as Pineapple Slaw, Kale Slaw, or Quinoa Tabbouleh. Then they go in a sandwich for my husband’s lunch, and get cut into strips or cubes on top of a salad or in a rice bowl for me. You can also try two burgers with avocado in between for a veggie burger with the burgers as the bun.


If you want to cook your own chickpeas (also known as garbanzo beans), check out my post on how to cook the best tasting (and least gas-causing) beans here.


Once you have the ingredients on hand, this is a very easy and quick dinner, plus leftovers.







Recipe for Curry Chickpea Zucchini Veggie Burgers





1 medium zucchini- grated, with as much water removed as possible

2 1/2 cups chickpeas - cooked & drained

1 small onion- roughly chopped

1 tablespoon curry (more if it’s old and less flavorful)

1 tablespoon ground cumin

1 tablespoon salt

1 teaspoon turmeric

1 teaspoon black pepper

4 eggs

1/4 cup oat flour

1/4 cup shredded coconut

Olive oil- for greasing the baking sheet




Grate the zucchini and place in a fine mesh strainer with a sprinkle of salt. (Or a pasta colander lined with paper towels.) Every 5 minutes or so, between the other food prep, press through the strainer, removing as much water as possible. Repeat 3 or 4 times. Then use paper towels to remove any remaining moisture (by pressing paper towels on the surface).


Meanwhile, combine in a food processor the onion and spices.


Then add the chickpeas. Blend until they are thoroughly chopped but nowhere near pureed. You want to leave some texture.


Add the zucchini and 4 eggs and blend until just combined.


Add the oat flour and shredded coconut and blend until combined once more.


Let the mixture rest 10-15 minutes, or longer.


Heat oven to 350F (175C). Place a large baking sheet in the oven to preheat as well.


When you are ready to bake the veggie burgers, grease the baking sheet (I use a light layer of olive oil), and spoon the mixture onto the sheet making 8 patties. I use one large spoon (kitchen utility mixing spoon) per patty and just lay it gently in the pan. Very little space is require between patties, maybe 1/2 inch.


Bake 20 minutes until just firm to the touch.


Serve as burgers on buns with traditional fixin's, on top of a salad, in a wrap, or straight up.


Avocado always goes well with these.









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