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Spicy Chickpea Burger with toppings on sesame seed bun on a white plate
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4.60 from 10 votes

Spicy Chickpea Burgers

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Burger
Cuisine: American
Keyword: Spicy Chickpea Burgers
Servings: 6
Author: Vegan Richa

Ingredients

  • 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
US Customary - Metric

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