Baked chickpea burgers with spicy coleslaw and the Sriracha dressing you’ve been craving is easy on the recipe scale and off the charts delicious.
Baked chickpea burgers
- 1 small onion, diced
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1½ cups, uncooked, rolled oats
- 2 (15-ounce) cans chickpeas, drained and rinsed (3 cups). Reserve ½ cup of aquafaba (the liquid from the can).
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ¼ cup nutritional yeast
- ¼ cup lime juice
- Sea salt and freshly ground black pepper
- ½ cup whole grain breadcrumbs
- 1 Tbsp. Italian seasoning
- 3 Tbsp. tahini
- 3 Tbsp. lemon juice
- ½ tsp. garlic powder
- 2–3 Tbsp. Sriracha hot sauce (or another hot sauce if you prefer)
- 1–2 Tbsp. water if you want to thin out the dressing
- ½ cup diced red onion
- 3 cups chopped cabbage (you can mix green and red if desired)
- 1 cup grated carrot
Baked chickpea burgers
- Preheat the oven to 4250 F (2200 C). Grab a non-stick baking tray or line a tray with parchment paper or a non-stick baking mat.
- In a food processor, combine all the ingredients except the aquafaba, breadcrumbs and Italian seasoning. Blend everything until it’s well combined adding aquafaba a tablespoon at-a-time if your burgers are too dry. Choose how smooth you want your burgers. Some folks like them with a bit more texture. If so, blend it enough to combine everything.
- You’ll know the burgers are ready to mold if you can make a ball that will hold together. If you can’t add more aquafaba.
- Separate the burger mixture into 4-6 balls of roughly the same size and form burgers.
- One a plate, mix the breadcrumbs and Italian seasoning. Take each patty individually and press them into the breadcrumbs, flip and press the other side.
- Place the burgers on the baking tray and bake for 15 minutes. Flip and bake another 10 minutes or until the burgers are firm in the middle. Be careful that they don’t get too hard. If the they start to brown too much, loosely cover them in foil.
- In a small bowl, combine the tahini, lemon juice, garlic powder and Sriracha. Add water a tablespoon at-a-time if you want to thin it out. Alternatively, you can add more lemon juice.
- In a medium bowl, toss together the diced red onion, chopped cabbage and shredded carrot.
- Add the sauce and mix everything well.
To serve, place the burger patties on a bun, top with spicy coleslaw, flip the lid on and eat.
- For gluten free burgers, check the label that the oats are certified gluten free and use gluten free breadcrumbs or use corn meal in place of the breadcrumbs.
- To reheat the burgers, wrap them tightly in foil to prevent them from hardening or getting too brown. Alternatively, you can wrap them in foil and steam them (yes, this really works).
- You can change up the spicy slaw by using shredded carrots, red onion (or scallions) and chopped Romaine or iceberg lettuce rather than cabbage.
- Category: Burgers & Wraps
- Cuisine: American
Keywords: baked chickpea burgers with spicy coleslaw