Anything that takes 5 minutes to prepare, and is delicious has my name all over it. For all my vegetarian friends, this Turkish chickpea”burger” recipe is for you! These are so full of flavor you wont even have to ask: “Where’s the beef”? because frankly, you won’t miss it. These babies are packed with protein, herbs and spices. The bit of cayenne give these Turkish chickpea burgers a bit of kick. Feel free to omit if spiciness is not your preference.
In a way, these Turkish chickpea “burgers” are a bit like falafel, without all the deep frying, which makes them a much healthier alternative. I like to serve them with a side of greens and a yogurt garlic dip. A couple of pita wedges on the side really round out the meal. By the way the Turkish name for these vegan beauties is: nohutlu mücver
Pulse, remove, cook, done.
They are so easy to make because basically all you do is mix everything together in your handy dandy food processor. What could be easier than that? I love using the slider press; it was a mother day’s gift from my daughter a few years ago.
Here are the visual steps to make Turkish chickpea burgers:
Step 1: Gather all your ingredients and have them chopped, measured, rinsed and ready to go.
Step 2: Place them all in a food processor.
Step 3: Pulse until all are well combined but not smooth. You may need to scrape down the sides of the food processor a couple times to get all the ingredients mixed in. You want a course mixture.
Step 4: You can put some chickpea flour in your slider press to keep them from sticking and press them into small patties. You can also use a gloved hand. Either works fine.
Step 5: Dust them with some chickpea flour, cover them and refrigerate for 1-2 hours so they firm up before pan frying.
Step 6: Place about 2 Tbsp olive oil in a skillet on medium heat and fry for about 2 minutes per side or until golden brown. Serve with some yogurt sauce and pita. Enjoy!
One thing I learned through trial and error: refrigerate for an about an hour before you pan fry them, this will make them more solid. You can also make them ahead of time. Just make sure you cover them, so they don’t dry out. Word of warning: when you mix the ingredients in the food processor, you want to end up with a coarse paste. You don’t want to end up with the consistency of hummus.
These Turkish chickpea burgers are 100% vegetarian, paleo friendly and gluten free too!
Turkish Chickpea Burgers
One of my favorites. A lovely vegetarian main dish which can easily be made into an appetizer. Serve with a side of greens. Make this Turkish recipe any night of the week.
- 1 can chickpeas drained and rinsed
- 1/4 cup red onion chopped
- 1/4 cup parsley chopped
- 1/4 cup cilantro chopped
- 2 Tbsp chickpea flour
- 2 Tbsp olive oil
- 1 Tbsp plain yogurt or vegan yogurt
- 1 tsp Kosher salt
- 1 tsp ground cumin
- 1 tsp dill fresh
- 1 tsp paprika
- 1/4 tsp allspice
- 1/4 tsp cayenne
- 2 Tbsp chickpea flour for dusting
- Olive oil for pan frying
Sauce for chickpea burgers:
- 1 6 oz container of plain yogurt or vegan yogurt
- 1/4 tsp garlic powder
In a food processor place all the ingredients except the flour for dusting.
Process until you have a coarse paste.
Take a generous amount in your hand and roll into a ball. Lightly flatten to form a patty. If you have a slider press, it will work great. Dust patties on either side with garbanzo bean flour. (chickpea flour)
Place on a plate and refrigerate for about 1-2 hours before pan frying. They will firm up in the refrigerator.
To pan fry: place a small amount of olive oil in a skillet on medium heat. Fry each patty for about 2 minutes on each side or until golden brown. Sprinkle with chopped parsley for a decorative touch.
Serve with yogurt sauce and pita wedges.
Tips: One thing I learned through trial and error: refrigerate for 1-2 hours before you pan fry them, this will make them more solid. You can also make them ahead of time. Just make sure you cover them, so they don’t dry out. When you mix the ingredients in the food processor, you want to end up with a coarse paste.