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Jalapeno Chickpea Burgers

Here’s a fun spin on a burger recipe. Our Jalapeño Chickpea Burgers are the perfect mix between a falafel and a veggie burger. This burger recipe is jam packed with flavor and a powerhouse of nutrients.

The chickpeas, which are also known as garbanzo beans, will add a hearty dose of plant-based protein to the burger. There are 15 grams of protein in one cup of cooked chickpeas and they are also an excellent source of fiber, manganese, and folate. You’ll love the taste and texture that they provide. With the chickpeas, veggies, and oats in this recipe you’ll definitely get in a healthy dose of fiber to help keep your digestive system running as smoothly as possible.

To make these burgers, blend all ingredients (except oat flour) in a food processor until you have a consistent paste. When finished blending, add in oat flour (can be made by simply blending rolled oats until flour consistency is reached) and manually stir until paste has thickened up and all of the oat flour is incorporated into the paste. With your hands, form 5 burgers with the chickpea mix. Add the burgers to a parchment paper-lined baking sheet. Bake for 12 minutes at 400F or until browned and crisp OR cook for 7 minutes on each side, on an oiled pan, over low-medium heat. Enjoy on a bun with your favorite toppings!

These burgers are phenomenal to make ahead in the week and have on hand all week long. If you’re not planning on having all 5 burgers for the week, you can just cook what you will eat, and freeze the rest of the patties for up to one month! Separate each patty in cling wrap or use parchment paper as a divider between the patties. Then pop them into a airtight container and freeze. Just bake in the oven when you’re ready to enjoy! Enjoy on a bun with your favorite toppings! xo

Jalapeno Chickpea Burgers
Serves 5
Print
Total Time
20 min
Total Time
20 min
Ingredients
  1. 2 cups of cooked chickpeas
  2. 1/2 cup button mushrooms, stems removed & chopped
  3. 1 jalapeño, de-seeded and finely chopped
  4. 1/2 medium onion, finely chopped
  5. 1 egg
  6. 1/2 teaspoon of cumin
  7. 1/2 teaspoon paprika
  8. 2 tablespoons of olive oil
  9. 1 tablespoon tomato paste
  10. 3/4 teaspoon salt
  11. 3/4 cup oat flour*
Instructions
  1. Blend all ingredients (except oat flour) in a food processor until you have a consistent paste
  2. When finished blending, add in oat flour and manually stir until paste has thickened up and all of the oat flour is incorporated into the paste
  3. With your hands, form 5 burgers with the chickpea mix
  4. Add the burgers to a parchment paper-lined baking sheet
  5. Bake for 12 minutes at 400F or until browned and crisp OR cook for 7 minutes on each side, on an oiled pan, over low-medium heat. Enjoy on a bun with your favorite toppings!
Notes
  1. To make oat flour, simply pulse rolled oats for a few seconds until flour-like consistency is reached
Food Heaven Made Easy https://foodheavenmadeeasy.com/

Leave a Reply

12345

on Jalapeno Chickpea Burgers

  1. Caroline
    March 3, 2013 at 9:45 pm (5 years ago)

    Could you omit the jalapeños?

    Reply
    • Wendy
      Wendy
      March 3, 2013 at 10:05 pm (5 years ago)

      For sure! Add in whatever you prefer 🙂

      Reply
  2. Courtney
    March 4, 2013 at 10:34 pm (5 years ago)

    Do you have the calorie/protein/serving size for these?
    Thanks!

    Reply
    • Wendy
      Wendy
      March 4, 2013 at 10:46 pm (5 years ago)

      Hey there! This makes about 12 burgers. In terms of calorie and protein count per serving it’s about 100 calories per patty, and about 5 grams of protein. Hope this helps!

      Reply
  3. Faresa
    March 11, 2013 at 11:27 pm (5 years ago)

    Are the oats “quick” oats or normal oats? I can’t wait to try this recipe!

    Reply
    • Wendy
      Wendy
      March 12, 2013 at 10:01 am (5 years ago)

      I used quick oats but I’m pretty sure any oats will do!

      Reply
  4. Stephanie M
    March 13, 2013 at 10:11 am (5 years ago)

    Just made these last night for the Super Food challenge, brought them to work for lunch! YUM.

    Reply
    • Wendy
      Wendy
      March 13, 2013 at 1:21 pm (5 years ago)

      oh yay!

      Reply
  5. Rosa
    March 22, 2013 at 9:34 am (5 years ago)

    Found this recipe on HeyFranHey’s blog and just tried this yesterday, it was really good! I’d tried making bean burgers before but these were the first that actually stayed together. I added some organic adobo seasoning to this. Seriously delicious! Thanks for the recipe!

    Reply
    • Wendy
      Wendy
      March 22, 2013 at 10:38 am (5 years ago)

      Oh great!! Glad you enjoyed 🙂

      Reply
  6. Dawn
    March 26, 2013 at 10:11 am (5 years ago)

    I made these for my dinner this week and they were really yummy! I’m surprised one of these with a kale salad kept me full. Thanks so much for the tasty ideas!

    Reply
    • Wendy
      Wendy
      March 26, 2013 at 10:13 am (5 years ago)

      oh awesome!! glad you enjoyed xo

      Reply
  7. BrieAnn
    August 17, 2013 at 3:29 pm (5 years ago)

    These were delicious! We made them for the first time for dinner last night and made them again for lunch this afternoon.

    Reply
    • Wendy
      Wendy
      September 2, 2013 at 1:06 pm (5 years ago)

      Oh great! Glad you enjoyed 🙂

      Reply
  8. Nyasia
    January 15, 2014 at 8:00 pm (5 years ago)

    Mines is taking long …so I should wait for it to be brown enough to eat

    Reply
    • Wendy
      Wendy
      January 15, 2014 at 8:29 pm (5 years ago)

      I recommend waiting till they’re brown and crisp.

      Reply
  9. Ashley
    August 31, 2016 at 12:32 pm (2 years ago)

    How long can you keep leftovers?

    Reply
    • Wendy
      Wendy
      August 31, 2016 at 4:59 pm (2 years ago)

      1 week in the fridge! You can freeze them for up to 1 month 🙂

      Reply
  10. Jordan A
    May 2, 2017 at 1:17 am (1 year ago)

    Do you use canned chickpeas or soak and cook? If you soak then cook it , then how do you cook them? Do you spice it etc.

    Reply
    • Wendy
      Wendy
      May 2, 2017 at 2:18 pm (1 year ago)

      Hi! I used canned. You can also cook dry chickpeas- I usually do large batches and then freeze what I don’t plan on using because it takes so long to cook

      Reply
  11. Rw
    April 3, 2018 at 3:53 pm (3 months ago)

    Hi what’s a good sub for tomato paste I’m allergic?

    Reply
    • Wendy
      Wendy
      April 4, 2018 at 9:45 pm (3 months ago)

      Hi! You can do ketchup, but if you’re allergic to that too, then you can just omit!

      Reply
  12. Naomi
    April 6, 2018 at 3:34 pm (3 months ago)

    What is the sauce you have in the pictures? It looks super yummy!

    Reply
    • Wendy
      Wendy
      April 6, 2018 at 6:51 pm (3 months ago)

      It’s ketchup hahahaha

      Reply
  13. Sharde
    April 20, 2018 at 3:35 pm (3 months ago)

    Is there anyway I can substitute the egg?

    Reply
    • Wendy
      Wendy
      April 23, 2018 at 1:47 pm (3 months ago)

      You can try your hand at using a flax egg! It’s not a version we have tried though

      Reply
  14. Nutrition Stripped
    May 25, 2018 at 1:09 pm (2 months ago)

    Making these ASAP!

    Reply
  15. Chase
    July 11, 2018 at 7:02 pm (5 days ago)

    These are really great! Do you have any suggestions for forming them into patties? I had some issue with mine keeping shape, they seemed a bit runnier than a typical burger patty and even stuck to my hand a bit. Thanks!

    Reply
    • Wendy
      Wendy
      July 12, 2018 at 1:17 pm (5 days ago)

      Hmmm I would say pat them with tissue if they’re runny, OR add some oat flour to each patty to dry them out a bit!

      Reply

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