There are beginning to be a lot more tasty options out there when it comes to “vegan burgers”. The Beyond burger and the Impossible burger are popping up in restaurants all over the country, including in Boise where we live.
While I appreciate that these are becoming more available for both meat and plant-eaters alike, I’ve gotta say I still prefer a good homemade veggie/bean burger.
I love that they are usually made up of whole foods and they can be made so many different ways.
Because these are made with beans and nuts, these are super rich in fiber and minerals that will support healthy digestion and provide a stable source of energy. I like that story!
My favorite way to eat a homemade veggie patty is crumbing it up over some steamed or marinated kale. Add in some roasted squash or sweet potato, add a tahini sauce or hummus and something tangy like kalamata olives, sauerkraut, or a sliced up pickle. It just hits all the flavors for me.
But these can be enjoyed any way you like. On a bun, wrapped in a tortilla, or stuffed into a pita with hummus and vegan tzatziki sauce. (Another favorite). I also think these would be great rolled into “bean balls” and used over some spaghetti squash or whole grain or zucchini noodles with some hearty pasta sauce.
These chickpea pecan patties come together pretty quickly and have pretty basic ingredients. You can always sub in a different nut, seed, or flour to make these work for you.
Let’s get to the recipe shall we?
Chickpea Pecan Patties
Makes: 4-5 patties
- 1 3/4 cup of chickpeas (equal to one 15 oz can), drained and rinsed
- 1/4 cup of pecans
- 1/4 cup of hemp seeds
- 3 garlic cloves
- 2 TB teff flour (or other whole grain flour)
- 2 TB dry oats
- 1 flax egg (1 TB of ground flaxseed + 3 TB of water)
- 2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp sage
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 TB lemon juice
- 2-4 TB water
- Preheat oven to 375 degrees.
- Place pecans and hemp seeds in a food processor or blender cup (such as a Nutribullet) and pulse until pecans are broken up into smaller pieces.
- Pour pecans and hemp seeds into a food processor (if not already there) and add chickpeas and garlic cloves.
- Blend or pulse until a semi-loose mixture forms. Add the rest of the ingredients except the water. (Flour –> lemon juice). Blend again until mixed together. You want it a textured dough consistency, no a purée.
Add water a tablespoon if needed to ensure dough is wet enough to form into patties and stick together.
- Form mixture into roughly equal-sized patties. I usually get 4-5 depending on the size.
- Place onto a baking sheet lined with a baking mat or parchment paper.
- Bake in oven for 20 minutes. Flip patties over and bake for another 10 minutes.
- Enjoy any way you like.
Eat well, friends.