Spicy Chickpea Veggie Burgers

Image borrowed from original site

Original recipe:




  • 1 can chickpeas, drained and rinsed
  • 1/2 red onion, roughly chopped
  • 1 small zucchini, roughly chopped
  • 3 tbsp finely chopped cilantro
  • 3 tbsp red wine vinegar
  • 1 tbsp Sriracha sauce
  • 2 tbsp natural peanut butter (chunky or smooth)
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup quick oats
  • 2 tbsp extra virgin oil


  1. After draining and rinsing the chickpeas, place them in a food processor or blender. Add the onion. Pulse 10 times until roughly chopped (not smooth)
  2. Add all the other ingredients to the bowl and pulse more. You don’t want it to be completely smooth, but keep going for your preference.
  3. Remove mixture from blender bowl and form into 6-8 patties.
  4. Cook on the BBQ or frying pan for approximately 5-10 minutes each side.

My comments:

  • To make it kid friendly I took a batch out before I added the Sriracha, and kept it seperate as my boys don’t like too much spice.
  • My favourite/standard burger toppings are: lettuce, tomato, avocado, cooked onions, sliced dill pickles and Vegenaise Garlic mayo.
  • If I want to cut down on refined carbs I just make the patties and use them as ‘rissoles’ and serve them with salad or veggies instead of on a bun.

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