Crispy Chickpea Burger Patties

Remember when I wrote about our trip to Boon Burger in Winnipeg a while back? Sure you do, you hang on my every word, don’t you?

Anyway, I would be lying if I said I haven’t thought of those chickpea patties at least once a day since then.

What I loved about them was that they were crispy, with whole chickpeas still in the patty, and not a mushy mess like when I recall making chickpea patties ages and ages ago.

I don’t even know what’s in theirs except that they are crispy, huge, crunchy and flavorful – oh and vegan and gluten-free.

To say that these are a ‘clone’ of Boon Burger’s patty would be a falsehood. To say that I tried my hardest and was mostly happy with the results would be much more accurate. I’ll be revisiting this recipe and perfecting it as the years go on, I’m sure.

5.0 from 1 reviews

Crispy Chickpea Burger Patties
  • 1 19oz can chickpeas, drained and rinsed
  • 2 cups cooked sprouted brown rice*
  • 3-4 green onions, sliced finely
  • ¼ cup fresh cilantro, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons grated fresh ginger
  • 3 tablespoons lemon juice
  • 2 teaspoons curry powder
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon red chili flakes
  • 1 teaspoon sea salt
  • 2 flax eggs**
  • 1 tablespoon pea flour or chana (chickpea) flour
  • Coconut oil, for frying
  1. In a food processor combine 1 cup of the brown rice and ¾ of the can of chickpeas. Pulse about six times, until combined but not pureed. Add the remaining chickpeas and pulse just once or twice to break them down but leaving them in large pieces.
  2. Pour out mixture into a bowl and add the remaining rice and the rest of the ingredients. Mix well to combine.
  3. Heat a skillet over medium high heat. Add coconut oil.
  4. Once the skillet is hot form patties and place in hot oil. Fry in hot oil until browned, flip and brown on the other side. This should take about 5 minutes per side. You want a nice golden brown and crunchy texture on the outside.

Some notes:

I tried this recipe with cooked and cold brown rice and with freshly cooked, still warm rice and had different results. I suggest using freshly cooked rice if you want a good sticky-together texture.

I wanted to do the whole meal deal … the sauce, the yam, the tofu ‘bacun’, the bun, the sliced Daiya. But after a long day of work I was just proud of myself that these patties turned out so good on the first try! Next time I’ll work with the remaining ingredients that makes up the whole burger experience.

Oh also, I should note that there seems to be a fresh cilantro shortage in our city. I sent Levi out to buy cilantro (we almost always have it on hand but apparently not today) and he couldn’t find any in the stores near us. So, I didn’t use it this time, but I think a touch of cilantro would make these just that much better.

*I used sprouted brown rice because that’s what I had and like. You could probably use regular cooked brown rice or even white rice I guess.

**Recipe for Flax Eggs.

Tags: , , , , , ,

Subscribe and Follow

Connect with me on any of my social profiles below or enter your email address to subscribe via email.

15 Responses to “Crispy Chickpea Burger Patties”

  1. October 27, 2011 at 9:18 pm #

    We make a chickpea burger, but this one is much different. It looks wonderful. So good that it doesn’t even need bread!

    • Megan
      October 28, 2011 at 3:44 pm #

      Do you have your chickpea burger on your site? I’d love to give it a try. Feel free to put a link in the comments, I don’t mind. :)

  2. February 2, 2012 at 9:34 am #

    what can I use in pace of pea flour? chickpea flour?

    • Megan
      February 2, 2012 at 2:12 pm #

      Hey Kristina,
      Yes, definitely use chickpea (chana) flour. I should have used the ‘english’ name for the chana flour in my recipe so it’s not confusing. :)

  3. May 28, 2012 at 4:38 pm #

    Boon Burger’s recipe is posted here. It was featured on the Food Network.

  4. Katherien
    July 9, 2012 at 7:29 pm #

    Hi – I was wondering how many patties this recipe makes? I will trying ti out tonight, but trying to work out calories/protein per patty before cooking and serving!! Thanks for all the wonderful recipes btw!

    • Megan
      July 10, 2012 at 10:54 am #

      Sorry for not replying sooner. Depending on the size you make these, I would say you can get about 6-8 patties out of this recipe. Hope that helps!

  5. Kasy
    August 21, 2012 at 11:36 pm #

    Hey I’m wondering if these could be frozen and re-heated later. I’m a college student and recently found out I have Celiac disease and I’m just not a fan of dairy/meat, but it’s just me, and I work 20hrs, have 18 hrs of class and volunteer so I’m looking for things I can cook and freeze and re-heat later.


    • Megan
      August 22, 2012 at 7:04 pm #

      Hey Kasy, I’ve never tried to freeze and reheat these patties before, but I bet if you cooked them and froze them flat on a baking sheet you could probably freeze them fine. I’d suggest reheating them in the oven until they’ve crisped up again. Next batch I make I’ll give it a try and post an update. :)

  6. Cate
    December 3, 2012 at 4:35 pm #

    I just tried this recipe tonight. I’m thrilled! Even my ultra fussy child who generally refuses to even try anything new liked them. I’ve been told I’m allowed to make them again. This is a *very* big deal around here.

    • December 3, 2012 at 10:13 pm #

      That is awesome Cate! So glad this passed the fussy kid test. A very big deal indeed! :D


  1. Crispy Chickpea Patties « - September 15, 2012

    [...] from The Gluten Free Vegan Share this:TwitterFacebookLike this:LikeBe the first to like [...]

  2. Sweet Potato & Black Bean Burgers | The Gluten Free Vegan - November 6, 2012

    [...] a while since I’ve experimented with veggie burgers. I kind of stick to my good old standby Crispy Chickpea Patties but I think it’s about time to figure out something new. I had a couple sweet potatoes that [...]

Leave a Reply

Rate this recipe: