30-Minute Chickpea Burgers with Lemon Tahini Sauce
These plant-forward chickpea burgers combine mashed and chunky chickpeas with brown rice, carrots, and warm spices like cumin and cinnamon for a satisfying texture and complex flavor. The creamy lemon tahini sauce adds brightness and richness, while optional harissa paste brings gentle heat. Perfect for weeknight dinners or casual entertaining, these burgers hold together well and offer a hearty alternative to traditional patties. The combination of Mediterranean flavors makes them appealing to both vegetarians and omnivores alike.
Ingredients
- 1 14-ounce can chickpeas, drained and rinsed
- 1 large egg
- 1 clove garlic, minced
- 3 tablespoons all-purpose flourchickpea flour1:1gluten-freegluten-free
For gluten-free version
- 4 teaspoons ground cumin
- 1 teaspoon harissa paste or powder(optional)cayenne pepper1 teaspoon to 1/4 teaspoonspicy
Milder heat option
- 1 teaspoon salt, divided
- ½ teaspoon cinnamon
- 1 small carrot, peeled and shredded
- 8 ounce package cooked brown rice, or 1 1/2 cup cold leftover cooked brown rice
- ½ cup chopped parsley
- 3 tablespoons avocado oil or neutral cooking oil
- 3 tablespoons Greek yogurt or plant-based yogurt
- 2 tablespoons tahini
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- 6 toasted buns or English muffins, for serving
- cucumber slices, red onion slices and sprouts, for serving
Instructions
- 1
Process half the chickpeas until smooth
- 2
Add remaining chickpeas, egg, garlic, flour, cumin, harissa, 3/4 teaspoon salt and cinnamon and pulse ten times until coarsely ground
- 3
Scrape mixture into large bowl and stir in carrot, rice and parsley
- 4
Form mixture into six 3-inch wide, 3/4-inch thick patties with moist hands
- 5
Heat oil in large non-stick skillet over medium-high heat
- 6
Cook patties undisturbed until bottom is browned, about 5 minutes
- 7
Flip carefully and cook until cooked through, about 3 minutes longer
- 8
Whisk yogurt, tahini, zest, lemon juice and remaining 1/4 teaspoon salt
- 9
Spread tahini sauce on both sides of each bun
- 10
Serve burgers on buns topped with cucumber, onion and sprouts
Tips
Keep hands moist when forming patties to prevent sticking and ensure smooth edges
Let patties cook undisturbed for proper browning - resist the urge to move them too early
Thin the tahini sauce with water if it seems too thick for easy spreading
Good to Know
Refrigerate cooked burgers up to 3 days in airtight container
Form patties up to 1 day ahead and refrigerate covered
Best served immediately while hot and crispy
Common Mistakes
Avoid overprocessing chickpeas completely or burgers will be mushy
Don't skip draining chickpeas well or mixture will be too wet
Use medium-high heat to prevent burning while ensuring thorough cooking
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these burgers ahead of time?
Yes, you can form the patties up to 1 day ahead and refrigerate them covered. You can also cook them completely and reheat in a skillet or oven.
What if I don't have a food processor?
You can mash half the chickpeas with a fork or potato masher, though the texture won't be quite as smooth. The burgers will still hold together well.
Can I freeze these burgers?
Yes, freeze cooked burgers for up to 3 months. Wrap individually and thaw overnight in refrigerator before reheating in a skillet.