Want something the whole family and friends can enjoy? Try these super easy to make Crowd Pleasing Curry Chickpea Burger Patties. These plant-based burger patties are dairy-free, egg-free, nut-free, gluten-free and soy-free, and can be made and baked in 30 minutes. If you like, you can also make these patties to enjoy as a part of a satisfying lunch or dinner meal with a cooked grain and roasted vegetables, or put them into a whole wheat tortilla wrap with leafy greens and bell pepper strips to enjoy as a filling wrap. These patties even freeze (and thaw out) well. And the best part? It’s toddler & child approved! (Note: chickpeas are another name for garbanzo beans.)
These tasty protein packed, vegan, dairy-free, egg-free, nut-free, soy-free & gluten-free curry chickpea burger patties will please everyone in the family. Double the recipe to freeze the extras, pack them for work lunches or to put them in your child's school lunch box!
- 2¼ cups canned or cooked chickpeas [314 g] (equivalent to one 19 ounce or 540 mL can of chickpeas, rinsed and drained)
- 1 teaspoon olive oil (for an oil-free recipe see recipe notes below)
- ¼ cup chopped onion [28 g]
- 1 flax egg
- 2 tablespoons dried parsley
- 1.5 teaspoons curry powder
- 2 large garlic cloves
- ½ teaspoon ground black pepper
- 1 teaspoon salt (adjust as desired)
- ¼ cup vegetable broth or water [60 mL]
- 1 cup oat flour [105 g]
Preheat the oven to 375 degrees F (190 degrees C).
Sauté the chopped onions in a teaspoon of olive oil for 2-3 minutes or until the onion pieces are soft and translucent. For an oil-free recipe, simply put 2 to 4 tablespoons of vegetable broth (or water or chickpea cooking liquid) into a well heated skillet and sauté the onion pieces on medium-high heat. (Sauteeing the chopped onion pieces help to bring out the overall flavor of the patties but you can just use raw chopped onions if you are pressed for time!)
Make the flax egg: simply mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water in a container. Let sit for 5-10 minutes then whisk it quickly for 1-2 minutes before using.
While the chopped onions are being sautéed, and the flax egg is being prepared, drain and rinse the canned chickpeas well. (To prepare home cooked chickpeas using dried chickpeas, refer to these directions. If you make home cooked chickpeas, you can use some of the bean cooking liquid in this recipe in place of the vegetable broth or water!)
Make 1 cup of oat flour: simply put 2 cups of quick cooking oats or rolled/large flake oats into a blender or food processor and blend it for about 1-2 minutes until a fine oat flour is formed. Measure out 1 level cup of oat flour to use in this recipe.
Place all the ingredients except the oat flour into a food processor or blender. These ingredients would be the drained and rinsed canned (or cooked) chickpeas, cooked onions (or raw chopped onions), flax egg, dried parsley, curry powder, garlic cloves, salt and ground black pepper. Blend or pulse this mixture few times, stopping to scrap down the sides of the food processor or blender, until a well combined mixture is formed and can be molded. This mixture can be a little bit chunky for more texture in the final burger patty if preferred! Don't worry if the mixture is looking a little wet – it will still mold together nicely later with the oat flour added.
Transfer the blended mixture into a separate bowl and add in the 1 cup of oat flour. Mix with a spoon or rubber spatula until well combined.
Divide and roll this mixture up into the size of ping pong balls and place these on a plate.
Flatten these ball shapes to form burger patties (about 2.5 inches in diameter) and place them onto a parchment lined baking tray.
Bake in the oven for 10 minutes on each side (flip the patties over once) so a total of 20 minutes. Remove from the oven and let these patties sit on the baking sheet for about 5-10 minutes before enjoying.
If you like a bit more of a peppery kick, you can increase the amount of ground black pepper used in this recipe to ¾ teaspoon.
You can turn these burger patties into smaller round or flatter disc shaped falafels by simply making these curry chickpea patties smaller in size. Just be aware that the baking time will be shortened slightly given the smaller patty sizes, so watch the oven baking time.
If you are planning to serve this to a child under 1 year of age, make some mini patties first before adding salt to the rest of the mixture. You can roll these into cute petite falafel balls or discs, so that little fingers can enjoy!
13 Replies to “Crowd Pleasing Curry Chickpea Burger Patties”
Can I use caramelized onions instead of raw onions? Plz suggest…
Go ahead!I’m sure you can, and that will give an added touch of flavor to these curry chickpea patties!
Yeah, Chickpea Patty Cakes + caramelized onions, seem to be an excellent combo. Happy cooking over weekend 🙂
Looks so interesting and yum, hope to try this sometime !
Thank you Nisha – hope you do! 🙂
Is there a recipe for the bun in the picture?
Hello, Thanks for your question! These buns were store baked whole wheat buns, so sorry I don’t have a specific recipe for these buns in the picture 🙂
Can you use regular egg instead of the flax egg in this recipe?
Hi Jenny, thanks for your question! Yes, you can absolutely use a regular egg instead of the flax egg in this recipe. I hope you enjoy these curry chickpea burger patties! 🙂
You are welcome! 🙂
Would your recipe work with substituting smoked or sweet smoked paprika for the curry powder?
Hi Carolyn, thanks for your question – I think this recipe would not work as well substituting smoked or sweet smoked paprika for the curry powder, as the curry powder works especially well with the other seasonings to form these patties. But you are certainly welcome to try it with this if you prefer!