Chickpea Vegan Burger

• 400g cooked chickpeas
• 1 small onion
• 2 garlic cloves
• 1 tbsp smoked paprika
• 1 tbsp cumin
• 2 tbsp tahini
• 50g oat flour
• Salt, pepper
• Burger buns, lettuce, tomato, avocado for serving

👨‍🍳 Step-by-step instructions

1. 1

   Drain and thoroughly dry the chickpeas

2. 2

   Pulse with onion, garlic, and spices — do not over-process; leave some texture

3. 3

   Add tahini and flour, mix well

4. 4

   Form 4 patties and refrigerate for 30 minutes

5. 5

   Cook in a non-stick skillet for 4 minutes per side

6. 6

   Serve on toasted buns with toppings

💡 Chef's tip

Chill the mixture for at least 30 minutes before shaping. Cold patties hold their form and develop a better crust when cooked.

📝 Our take

A vegan burger that doesn't try to mimic meat — it has its own character. Smoked paprika and cumin add real depth, and the chickpeas, mashed but not pureed, give it proper texture. The critical step: chill the mixture before forming. Warm, it falls apart. Cold, it holds.

🍷 Wine & food pairing

Craft wheat beer or a carrot-ginger juice. A roasted garlic aioli on top makes it a complete meal on its own.