Spicy Chickpea Lentil Burgers

This patty has mung dal (petite yellow lentils) which is split and dehusked green mung bean, and chickpeas with roasted red pepper and a taco spice blend. 

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Kicking off the new year with a delicious burger!

This patty has mung dal (petite yellow lentils) which is split and dehusked green mung bean, and chickpeas with roasted red pepper and a taco spice blend. Add greens, vegan ranch, chipotle aioli or parsley chimichurri or other toppings of choice. You can use Red lentils or whole Mung beans that are cooked al dente instead of mung Dal. 

It is a simple patty with a few ingredients. Wash the mung dal and cook partially. Then process it up with the chickpeas, roasted red pepper and spices. Add onion, cilantro and greens or other finely chopped veggies of choice. Shape and bake or pan fry. These patties like most of my burger patties are gluten-free.

I have a good number of beans and lentils in my house as they form a large part of our Indian meals. The awesome part about them is that they are full of protein and fiber and make awesome burgers. Use other lentils or split peas. cook them to al dente and use for variation.  

The first picture has patties that have been pan fried. the picture below has baked patties. 

More Burgers from the blog. 

Lentil Cauliflower Burgers with Chipotle habanero Mayo and Onion rings.

Smoky Amaranth Black Bean Burgers with Roasted Red pepper cream sauce.

Sweet Potato Peanut Chickpea Burgers with PB Sriracha Sauce.

BBQ Lentil Veggie Burger with Mango Carrot slaw.

Lentil Split Pea falafel.

Anyone trying vegan diet this January for the Veganuary challenge!? Start up 2015 with plants and awesome food 🙂

Need some help with the options, see my most popular posts from 2014 to add to the Jan menu! 

Steps:

Cook the lentils al dente. Process with chickpeas, peppers and spices. Add in the chopped onion and cilantro. Taste and adjust salt and spice. Shape into patties. 

Bake or pan fry. Serve with favorite toppings. 

Spicy Chickpea Burgers

4.60 from 10 votes

By: Vegan Richa

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Servings: 6

Course: Burger

Cuisine: American

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These Spicy Chickpea Burgers are super flavorful and packed with roasted red peppers and a homemade taco spice blend to really give it that spicy kick!  This chickpea burgers recipe includes mung dal, or petite yellow lentils, which are split and de-husked green mung beans.

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1/2 cup Petite Yellow Lentils, Mung Dal, or use Red/Pink Lentils
• ▢ 1 cup Water
• ▢ 1 15 oz can Chickpeas, or 1.5 cups cooked
• ▢ 1/4 cup Roasted Red Bell Pepper, or use Fresh, Chopped Red Bell Pepper
• ▢ 1 Tbsp Taco Spice Blend, recipe follows
• ▢ 1/4 tsp Cumin Seeds
• ▢ 1/4 tsp Salt
• ▢ 2 tsp Nutritional Yeast, optional
• ▢ 1 tsp Oil, plus more for brushing or the pan, optional
• ▢ 1 tsp Lemon Juice
• ▢ 2 cloves Garlic, minced
• ▢ 1/4 cup Packed, Chopped Cilantro
• ▢ 1/4 cup Finely Chopped Red Onion
• ▢ 2 Tbsp Oat, Chickpea, or Wheat Flour, plus more for a crispier crust, optional
• ▢ 1/4 cup Breadcrumbs, optional

Toppings:

• ▢ Sliced Avocado/Guacamole, Vegan Sour Cream, Vegan Ranch, Adobo Sauce, Chipotle Aioli (Chipotle Sauce mixed with Veganaise), Sliced Jalapenos, Chimichurri, Lettuce, Tomato, Cilantro, Parsley

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Instructions 

• Preheat the oven to 400 degrees F / 200 degrees C, if baking the chickpea burgers in the oven.
• Wash the lentils. Add to a pot with a cup of water and cook over medium heat. Bring to a boil, cover, and cook for 8-12 minutes, or until they are almost tender. Cool for a few minutes.  (If using red lentils, bring to a boil and cook for 3 minutes, or until al dente).
• Drain the excess water from the yellow lentils and add to a food processor.
• Drain and wash the chickpeas and add to processor, along with the roasted red peppers, taco spice, cumin seeds, salt, nutritional yeast, oil, and lemon juice, and pulse to get a coarse, pasty mixture.
• Transfer mixture to a bowl. Mix in the garlic, cilantro, and onion. Taste, and adjust salt and spice.  If the mixture is too wet, let chill for 10 minutes.  If the mixture is still too wet, add the 2 Tbsp flour and gently stir to combine.
• Shape into patties by pressing into a 3 inch cookie cutter. Coat the patty in flour or bread crumbs, for crisper crust.
• Brush oil on top and bake in the oven for 20 minutes. Or, pan fry the patties in a greased pan over medium high heat, 3 to 4 minutes each side. I like these patties pan fried.
• Top with with avocado/guacamole, vegan sour cream, or vegan ranch, to balance the spice. Top with adobo sauce, chipotle aioli, or jalapenos for more spice.  Add chimichurri, lettuce, tomato, cilantro, and parsley.  Serve without the buns, on a bed of greens, with extra sauce for gluten-free.

Taco Spice Blend

• Mix 1 Tbsp Cayenne Pepper, 1 tsp Garlic Granules, 1/2 tsp Onion Powder, 2 tsp Cumin Powder, 1 tsp Smoked Paprika, 1/2 tsp Oregano, 1 tsp Coriander Powder, 1/4 tsp Black Pepper. Store in an airtight container.

Notes

Nutritional values based on one burger patty without breadcrumbs and without additional oil for cooking.

Nutrition

Calories: 84kcal, Carbohydrates: 13g, Protein: 5g, Fat: 1g, Sodium: 181mg, Potassium: 215mg, Fiber: 6g, Vitamin A: 115IU, Vitamin C: 4.7mg, Calcium: 52mg, Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

These Spicy Chickpea Burgers are super flavorful and packed with roasted red peppers and a homemade taco spice blend to really give it that spicy kick!  This chickpea burgers recipe includes mung dal, or petite yellow lentils, which are split and de-husked green mung beans.

Jump to Recipe   Print Recipe

I have a good number of beans and lentils in my house as they form a large part of our Indian meals. The awesome part about them is that they are full of protein and fiber and make awesome burgers.  These spicy chickpea burgers are gluten free and take less than 1 hour to make!

How to make Spicy Chickpea Burgers

These spicy chickpea burgers come together quick and easy with a few simple ingredients.  First, wash the mung dal (petite yellow lentils) and cook partially.  Then, add the mung dal to your food processor along with the chickpeas, roasted red peppers, spices, salt, nutritional yeast, oil, and lemon juice, and process until smooth.  Transfer to a bowl and mix in the garlic, cilantro, and onion.  Shape into patties using a 3 inch cookie cutter.

How to cook Spicy Chickpea Burgers

For this spicy chickpea burger, there are two options:

1. Bake them in the oven at 400 degrees F for 20 minutes.
2. Pan fry them over medium heat in a skillet for 3-4 minutes on each side.

I really like the texture and taste of the pan-fried version, but the choice is up to you!  Baking them in the oven will use less oil, so if you are looking for a low calorie spicy chickpea burger, go with this option.  The chickpea burgers will still be just as delicious!  I included pictures of each version to give you a visual, too!  The first picture has patties that have been pan-fried.  The second picture has baked patties.

How to serve these Spicy Chickpea Burgers

I really like my chickpea lentil burgers eaten like you would a traditional burger on my Multigrain Buns, Rye Almond Buns, or Glutenfree Burger Buns.  To balance out the spice, add some avocado slices, guacamole, vegan sour cream, or vegan ranch.  For sauce options, if you want to add more spice, use adobo sauce or make your own Chipotle aioli by combining Chipotle sauce and Veganaise – add some sliced jalapenos for even more spice!

And for a gluten free version, simply place the spicy chickpea burgers over a bed of greens, with extra, extra sauce for dipping!

Ingredients for the Best Spicy Chickpea Burgers and Substitutions:

• Can’t find Mung Dal or Petite Yellow Lentils?  Replace them with an equal amount of split peas or red lentils, cooked to al dente.
• You want the chickpea burger mix to be moist.  If it is too wet, chill it for 10 minutes.  If it is still too wet, add up to 2 Tbsp Oat, Chickpea, or Wheat (if not gluten free) Flour to the mixture.  If the chickpea burger mix is too dry, add a Flax Egg (1 Tbsp Flaxseed Meal + 3 Tbsp Water, let sit for 5 minutes), or 1-2 Tbsp Applesauce/Sweet Potato Puree.
• Coat the chickpea burger patties in flour or breadcrumbs (if not gluten free) for an extra crispy crust.
• For flavor variations, replace the Taco Spice Blend with other blends such as Garam Masala or Chili Powder.

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