Chickpea and parsley burgers for sandwiches

For this recipe I used the very general direction of a lentil burger recipe.

Also, I’m currently obsessed with my food processor and so I used it here. I’m sure you could also make these without fancy kitchen machinery.

This recipe made 5 pretty large burgers. I shaped them with sandwiches in mind. I also sauteed onions to put on the sandwiches.

Chickpea burgers on homemade bread with mayo, mustard, tomato slices and sautéed onion


  • 2-3 cloves garlic (not peeled)
  • A handful of parsley, washed
  • One can of chickpeas, drained
  • 1 egg
  • 1/3 cup potato starch
  • 1/2-1 tsp. curry powder
  • salt
  • 2-3 glugs of olive oil
  • Olive oil for frying


  • Turn on food processor and drop in garlic. Stop the processor and pick out the peel. Isn’t that cool?! Thanks, Norene Gilletz for that tip.
  • Add parsley and process. Scrape down sides as necessary.
  • Add chickpeas through hole while the processor is running.
  • Now open the processor and add all remaining ingredients: egg, potato starch, seasoning, oil. Mix.
  • Fry in olive oil until browned on both sides.

A couple more thoughts:

I am trying to decide if the burgers weren’t chunky enough. It is possible you should put the chickpeas in the processor and then pulse the blade. Anyway, you can eat that food for thought. Meanwhile, I’m eating these delicious chickpea burgers.

Of course you could easily substitute any legume for the chickpeas. You could also use different vegetables instead of garlic and parsley, or in addition to them.



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