Ingredients
Wet and Veggies
- 1 cup cooked chickpeas or navy beans, drained and rinsed if canned
- 1 cup chopped vegetables (carrot, cauliflower, or broccoli)
- 1/2 medium red onion, sliced or chopped
- 1–2 green onions, green and white portions (optional)
- 2 garlic cloves, about 1 teaspoon minced
Seeds and Herbs
- 1/2 cup roasted sunflower seeds
- 1/2 teaspoon dried herbs or 2 tablespoons chopped fresh herbs
- 3 fresh basil leaves
- 2 teaspoons ground flaxseed
Seasonings
- 1 tablespoon tamari sauce or coconut aminos (for soy-free option)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 to 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
Binding Agent
- 1/4 cup gluten-free flour (GF oat flour or 1:1 gluten-free blend)
Instructions
- Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- Blend Ingredients: In a food processor or high-speed blender, combine chickpeas, chopped vegetables, red and green onions, garlic, sunflower seeds, herbs, basil, ground flaxseed, tamari, salt, black pepper, smoked paprika, and cumin. Pulse until mostly smooth with some small pieces remaining for texture.
- Add Flour: Add gluten-free flour to the mixture and pulse again until just combined. If the mixture feels too wet or sticky, add more flour one tablespoon at a time to achieve a firm consistency suitable for shaping.
- Chill Mixture: Form the mixture into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes. This firms up the mixture and makes forming patties easier.
- Shape Patties: Remove the mixture from the fridge and shape into 4–5 burger patties, about 1/2 inch thick and palm-sized. Place them on the prepared baking sheet. They won’t spread, so place them close together.
- Bake Option: Bake patties in the preheated oven for 15 minutes, then flip carefully using a spatula. Bake an additional 10–12 minutes or until edges are golden brown and slightly crisp.
- Skillet or Grill Option: Lightly oil a skillet or grill grates and preheat to medium-high heat. Cook patties for 8–10 minutes on one side, flip carefully, and cook another 5–8 minutes until golden and cooked through.
- Air Fry Option: Preheat air fryer to 375°F (190°C) for 3 minutes. Lightly spray basket with oil or use parchment liners. Place patties in a single layer without overcrowding and air fry for 12–15 minutes, flipping halfway. Adjust timing if patties are thicker or denser veggies are used.
- Serve or Store: Serve patties warm or let cool before storing in an airtight container in the fridge for up to 4–5 days.
Notes
- Meal Prep: Prepare the mixture up to 2 days in advance and refrigerate before shaping and cooking.
- Storage Tips: Freeze cooked or uncooked patties separated by wax or parchment paper. Store airtight up to 3 months.
- Cooking from Frozen: Oven – bake at 400°F (204°C) for 20–25 minutes, flipping halfway, broil last 2–3 minutes for crispiness. Air Fryer – preheat to 375°F (190°C) and cook 14–17 minutes, flipping halfway, checking at 12 minutes.
- Binding and Texture: For crumbly patties add 1–2 teaspoons tomato paste or olive oil. If too wet, add extra oat flour, rolled oats, or ground flax/chia seeds to absorb moisture and bind.
- No Food Processor: Ingredients can be mashed by hand in a bowl though it will take more time but still yield delicious results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
