Chickpea Veggie Burgers / Hamburguesas de Garbanzos y Verduras

Meet my new obssesion:

I know that chickpea patties may not sound like the most appetizing thing ever. But trust me, these are way better than meat-based ones. Not that I’m a fan of meat burgers, they all actually creep me out (except for chicken’s but chickpea’s are much much much better) and I confess I do find them… erm… gross.
But these are a lovely choice to eat at summer bbq parties instead of meat, or whenever you want actually. It takes very little time to put together and then they keep up to 5 days (that I know of. They never last more than that at home, and when they do, it’s because I made a double batch) in the fridge. And guess what; like good wine, they get better with time, since all the flavours meld together and make an extra tasty pattie. Mmmm, excuse me but I think I need another one now… luckily, my fridge is loaded with them. Although I don’t think they make it to tomorrow, because I’m going to have them for lunch and maybe dinner. Yes, they’re that good.
And what makes them so so so good, you may ask??
That stuff is brilliant, I tell you. I cannot get enough of it, it makes like every savory dish x1000 better. I mean, it makes stuff taste like popcorn, which is a winner in my book! It adds a lovely touch to these patties, taking them over your average chickpea veggie burger. You won’t go back to plain chickpea burgers after you try these, I warn you.
a 15oz. chickpea can, rinsed
100 gr. zucchini (more or less 1/4 zucchini)
1 big carrot
half an onion
1/4 cup (heaped) cooked peas
1/2 a steamed potato
3-4 garlic cloves
a handful of fresh parsley
3 tbsp. toasted corn flour
50 gr. oat flakes, toasted
50 gr. whole wheat bread crumbs, toasted
1 tbsp. toasted sesame tahini
1 large egg (I think a vegan one would work, but I haven’t tried it yet)
3/4 tsp. smoked paprika
salt and pepper to taste
Toast cornflour, bread crumbs and oat flakes in a pan, stirring often so they don’t burn.
In a food processor, mince garlic, onion, zucchini, carrot and parsley. When minced, put them into a bowl and add peas, chickpeas, cornflour, bread crumbs, oat flakes, tahini, potato, paprika, salt and pepper. Puree with a blender, until you like the texture of the mixture. I like mine with some chunks of peas and chickpeas, but you can blend them for longer if you wish. Add the egg now and incorporate it to the batter using your hands.
Now’s the time to form patties, when you have them, fry them with little oil in a pan. I also think these would be great baked, but I have yet to try that! However, I don’t think you can grill these succesfully, but let me know if you try it!
They’re even better the day after, when they’re cold!
-I used a 390 gr. (a little less than 15oz.) chickpea can, because they don’t sell 15 oz. ones here. However, I’m pretty sure that a 15oz. one will work just as fine, because I usually use Spanish cans in recipes which call for 15oz. ones.
-Cornflour ISN’T cornstarch, but the one you use to make arepas or corn tortillas.
-Don’t skip the toasting, it adds a great punch of flavour!
And oh, I wanted to tell you to that I rewrote the about us page and change the pics there, because I got my hair cut like weeks ago and the girl in the photo didn’t look like me anymore… like at all.
So, yep, that’s all. I hope you’ve all had a great weekend!
Consuelo xx
He aquí mi más reciente obsesión:
Ya, ya. Sé que las hamburguesas de garbanzos no suenan como la cosa más rica del mundo, pero os aseguro que están mucho mejor que cualquiera hecha con carne. Que a mí, no es que esas me hagan mucha gracia (en realidad ninguna). Si acaso, tolero las de pollo, pero dejadme que os diga que éstas son muchísimo mejores.
Son geniales como una alternativa no-carnívora para las barbacoas de verano… o para cualquier ocasión, mejor dicho. Además de ricas, se tarda poco en prepararlas, y una vez hechas, duran días y días (yo calculé hasta cinco, que es lo que llegan a durar en casa… y solo porque dupliqué la receta, eh) en el frigorífico. Y adivinad qué. Como el buen vino, se vuelven mejores con el tiempo, ya que se desarrolla todo su sabor… no os digo nada, lo buenas que están. Mmmm, creo que me apetece otra ahora, menos mal que tengo el frigorífico literalmente lleno de ellas. Aunque no creo que lleguen a mañana, porque estas monadas van a ser mi comida (y cena!) hoy. No me miréis así, están MUY buenas.
¿Y qué es lo que las hace tan buenas, os oigo preguntar?
¡Pues la harina de maíz tostado!
No os digo nada, lo chachi que es. ¡Hace que todo sepa 1000 veces mejor! ¡Como a palomitas! Y no me digáis que eso no es genial, porque para mí, desde luego lo es. Como en estas hamburguesas, a las que les da un toque especial que las diferencia de las demás hamburguesas de garbanzos. No querréis otras después de probar éstas, así os lo digo 😉
Un bote de 390 gr. de garbanzos
100 gr. calabacín, más o menos, la cuarta parte
1 zanahoria grande
media cebolla
1/4 cup guisantes
1/2 patata hervida
3-4 dientes de ajo
un puñado de perejil fresco
3 tbsp. harina de maíz tostado
50 gr. copos de avena, toastados
50 gr. pan rallado, tostado
1 tbsp. tahini de sésamo tostado
1 huevo grande (un sustituto vegano funcionaría, creo. Pero aún no lo he probado)
3/4 tsp. pimentón ahumado
sal y pimienta al gusto
Tostad la harina de maíz, el pan rallado y la avena en una sartén, sin dejar de darles vueltas para que no se quemen.
En un robot de cocina, o cualquier aparato con capacidad de picar los alimentos, añadid el ajo, cebolla, perejil, calabacín y zanahoria. Cuando estén picados, ponedlos en un bol y añadid el resto de ingredientes excepto el huevo. Hacedlo puré con la batidora hasta que obtengáis una textura que os guste (yo prefiero dejar trozos visibles de garbanzo y guisantes, pero a vuestro gusto). Añadid el huevo e incorporarlo con las manos.
Formad hamburguesas y freídlas con poco aceite (o el que queráis). Creo que también quedarían bien al horno, pero no a la parrilla (aunque si queréis, podéis probar y decirme cómo os va)
– La harina de maíz NO es maizena, sino la que se usa para hacer arepas.
– No os saltéis el paso de tostar los ingredientes, que es lo que les da mejor sabor.
A todo esto, (¡por fin!), edité la página con la bio y tal. Es que me corté el pelo hace un montón de tiempo, y me daba cosa porque la chica de la foto había dejado de parecerse a mí y tal… jaja.
Espero que hayáis tenido un buen fin de semana, besos.


  • Reply Christin@SpicySouthernKItchen August 11, 2013 at 5:06 pm

    Wow! Your chickpea burgers look delicious! I actually love chickpeas. The combination of flavors you’ve used looks incredible!

    • Reply Consuelo Morcillo August 11, 2013 at 11:02 pm

      It’s a combo which works really well, indeed. I’m so glad you like them, thanks a lot! 🙂

  • Reply Silvia August 11, 2013 at 6:21 pm

    Ayyyy que me da que la tengo que hacer para poder devorarla.


  • Reply Josefine August 12, 2013 at 8:38 am

    Oh my… the look amazing! I’ve been looking for a recipe on vegetarian patties for so long. Guess what’s for dinner next time I’m going to cook?! 😉

    • Reply Consuelo Morcillo August 12, 2013 at 10:48 am

      Thank you so much, I hope you love them if you make them! :–*

  • Reply momofnine August 12, 2013 at 1:38 pm

    Consuelo, you continue to amaze me with your creative recipes and terrific pictures. I just purchased a few cans of chickpeas. I have never been a fan but this is another recipe that makes them look very appealing. Thank you!

    • Reply Consuelo Morcillo August 12, 2013 at 4:00 pm

      Hi, I’m glad you like them! Let me know if you try them :–) And thank you so so so much x

  • Reply Ashley August 12, 2013 at 2:25 pm

    I love the idea of chickpea veggie burgers! I need to make these soon! Not sure my husband would go for them but I certainly will : ) haha

    • Reply Consuelo Morcillo August 12, 2013 at 4:01 pm

      Haha my brothers and father never go for them… which obviously mean more burgers for mum and me: WIN! 🙂

  • Reply Mary Frances McNellis August 12, 2013 at 2:43 pm

    I really want to try toasted corn flour now! And I’m a HUGE fan of chickpeas. This sounds over the top amazing! (Even though I do enjoy a good beef burger – with guacamole!)

    • Reply Consuelo Morcillo August 12, 2013 at 4:02 pm

      Yes, try it! That stuff is amazing, it’s like having popcorn in every meal *-* Let me know if you like them if you try it, ok?? And thanks, Mary!x

  • Reply Anne Regalado August 12, 2013 at 3:10 pm

    I haven’t eaten chickpeas for years ! Your chickpea burger certainly looks APPETIZING and I’m sure taste pretty delicious as well ;D Though I’m a meat lover , sometimes I want something that’s more healthy and this veggie-based burger fits the bill !

    • Reply Consuelo Morcillo August 12, 2013 at 4:03 pm

      Thanks a million Anne! I hope you try them and love them 🙂

  • Reply Marcie FlavortheMoments August 12, 2013 at 4:52 pm

    These sound delicious! Although I’m not vegetarian, I love veggie burgers very much and eat them regularly. I especially love homemade. I need to try these!

  • Reply Consuelo Morcillo August 12, 2013 at 4:54 pm

    Neither am I vegetarian, but I like these better than meat burgers ;–) Glad you like them, I hope you try them and love them! x

  • Reply Shannon August 12, 2013 at 10:42 pm

    These sound so delicious. Like a healthier twist on falafel!

    • Reply Consuelo Morcillo August 13, 2013 at 12:35 am

      I’ve never tried the unhealthy version of falafel, but these are indeed really good if I may so myself! ;–) Thanks, I’m glad you like them! x

  • Reply Gemma August 12, 2013 at 11:58 pm

    Me encantan las burgers veganas! Qué casualidad que esta misma noche he cenado una burger vegana y unas french fries al horno que hice yo misma para estrenar la mandolina nueva que me he comprado, jeje.
    Tiene una pinta estupenda!
    Un abrazo!

    • Reply Consuelo Morcillo August 13, 2013 at 12:38 am

      ¡Me alegro de que te gusten! Yo también me he comprado una hace poco, esos trastos son una maravilla *-* Mmm, qué ricas con la hamburguesa!

      Un beso xx

  • Reply Todd @ HonestlyYUM August 13, 2013 at 1:34 am

    So happy I found this recipe. I’ve had to alter my diet recently, and this fits with that perfectly. Thanks you so so so much for the inspiration!

  • Reply Shashi Charles August 13, 2013 at 1:35 pm

    Thank you for sharing this recipe! It sounds and looks so yummy! So love that you combined potato into the mix! I really NEED to try this!
    Shashi @

    • Reply Consuelo Morcillo August 13, 2013 at 1:53 pm

      Potato helps the dough come together and adds a lovely touch too! I hope you love it 🙂

  • Reply Tina August 13, 2013 at 11:54 pm

    I love this idea! These veggie burgers look so good and you make it sound so easy to do. 🙂
    Tina at

    • Reply Consuelo Morcillo August 14, 2013 at 12:53 pm

      Thanks a lot, Tina! They’re very easy to make, indeed!

  • Reply Padre Frikerizo August 16, 2013 at 12:07 pm

    Oleeeee, te acabamos de conocer por Dolega y ya nos habías ganado con las recetas dulces pero esta se lleva la palma!! Aquí unos fieles seguidores desde ya!

    • Reply Consuelo Morcillo August 16, 2013 at 2:21 pm

      ¡Hola! Muchísimas gracias por pasaros, nos encantará teneros por aquí. Y nos alegramos mucho de que te gusten estas hamburguesas 🙂
      Un abrazo x

  • Reply Shelley @ Two Healthy Kitchens September 7, 2013 at 10:38 pm

    Consuelo, these look outstanding! I love veggie burgers and this looks like a killer-good recipe. I haven’t really worked with corn flour, but the toasting step sounds magical! What a great tip! I am so excited to try these!

  • Reply Jasmin January 25, 2014 at 3:18 pm

    Thanks for posting the recipe:) Do you have the nutritional value information about these burgers?

    • Reply Consuelo January 29, 2014 at 5:18 pm

      I could have it if I remembered how many patties the recipe made, but I don’t 🙁 Next time I make them, I’ll make sure that I calculate the nutritional data. Sorry! xx

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