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Gonzbanzos Chickpea Burger

GonzBanzos Chickpea Burgers

Recipe and photo courtesy of Marcelo for the Young Cooks Recipe Challenge.
Course entree
Servings 8 servings


  • 2 cups garbanzo beans (chickpeas), rinsed and drained
  • 2 cups frozen mixed vegetables
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • 1 tsp ground black pepper
  • 1-1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cayenne pepper (optional)
  • 1 tbsp ketchup
  • 1 tbsp grapeseed oil or olive oil plus 1 tbsp for pan
  • 1-1/2 cups water
  • 2 eggs
  • 2 cups Italian-style bread crumbs
  • 4 cups cabbage, shredded


  • Wash hands with soap and water.
  • Place frozen vegetables in a microwave-safe bowl and cook on high for 2 minutes. The vegetables may still be partially frozen. They will be cooked completely in the finished chickpea burgers.
  • In a blender or food processor, add vegetables, garbanzo beans, seasonings, ketchup, and oil. Pulse five to six times to mix.
  • Add the water and blend until smooth.
  • Pour mixture into a large bowl. Add bread crumbs and eggs.
  • Wash hands with soap and water after handling raw eggs.
  • Stir until thoroughly combined.
  • In a large pan over medium heat, add the oil. Drop the mixture by large spoonfuls into the pan and flatten slightly.
  • Cook the patties on one side for two minutes.
  • Turn patties over and cook until internal temperature reaches 160 °F on a food thermometer.
  • If using a whole cabbage, scrub it with a clean vegetable brush under running water before shredding.
  • Serve the garbanzo bean burgers over shredded cabbage.
  • Suggested toppings: Greek yogurt, light sour cream, or aioli mustard.
  • Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food. Leftovers stored in the refrigerator should be consumed within 3 to 4 days.