Sprouted Chickpea Burger

chickpea burger

I’ve been getting into sprouts and sprouting lately, and I came across this recipe in Yoga Journal so I had to try it.

The chickpea burgers turned out so well, and so delicious, I can’t wait to make them again. The recipe makes about 10-12 burgers, so I ended up giving many away to friends and family, all to rave reviews.

The recipe:

2 1/2 cups sprouted garbanzo beans (chickpeas)

4 tablespoons soy or bean flour (I used egg replacer)

1/2 teaspoon sea salt

2/3 cup water

1/3 cup fresh cilantro, chopped

1 onion, diced

Zest of 1 large lemon (the skin)

1 cup broccoli or alfalfa sprouts, chopped

1 cup bread crumbs

1 tablespoons extra-virgin olive oil


1. Steam the garbanzo beans until tender, about 10 minutes.

2. Combine the beans, flour, and salt in a food processor. Purée and add water as needed until the mixture is a very thick, slightly chunky hummus.

3. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. You can always add more bread crumbs or water to firm up or moisten the dough if need be.

4. Heat the oil in a heavy skillet over medium-low heat. Form dough into 1/2-inch-thick patties. Add four at a time to the oil, cover, and cook for 7 to 10 minutes until the bottoms
begin to brown. Flip the patties and cook the second side for 7 minutes, or until golden. Cool the patties on a wire rack until ready to serve.


7 Responses to “Sprouted Chickpea Burger”

  1. Dude. I love sprouts. A lot.

    Congrats on the new site. It’s spiff!

  2. You’ll love my post about growing my own sprouts…..I’ll be posting it later today 🙂

  3. […] aside from my new favorite burger recipe, I’ve found a new hobby: growing my own sprouts. Its quite fun and easy, and incredibly […]

  4. I’m wondering if these would stand up to grilling? Maybe on some tin foil… Either way, they look delicious!

  5. I think they definitely would stand up to grilling, so long as you are careful.

    They are a bit delicate, but if you are gentle, it shouldn’t pose any kind of problem. And probably keep them away from the hotter part of the grill and naked flame.

    I’m gonna have to try that next time!

  6. I haven’t tried them on a traditional grill yet, but they tasted brilliant done on a little George Forman one. My housemates were delighted!

    Thanks so much for the recipe – I’m going to link it on my blog, as well!

  7. I’m so glad you liked it! I would like to get a George Forman grill, glad to know they turn out well on that!

    Thanks for the feedback!

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