These Baked Chickpea Vegan, Gluten Free Veggie Burgers capture the taste of India with cardamom and turmeric. With complimenting flavors like carrots, tahini, and chickpeas, these burgers are light and tasty.
The Palafox Market is my favorite place to be on a beautiful Florida Saturday. Located at the Martin Luther King Plaza in Pensacola, Florida, this market has it all. Vendor sport a friendly smile and warm conversation, while displaying everything from home made goods to organic produce. I have a few favorites that I make sure to hit each and every time.
Crescere Farms always attracts me to their table like an annoying bug to a porch light. Regardless of how I can talk a dog off a meat truck, they always greet me with a smile and speak on their produce with passion and integrity. Their colorful, unique twist on usual produce is beyond intriguing. I picked up a large bunch of rainbow carrots with the tops attached, and knew this was going to make for a fun recipe. I couldn’t wait to attempt to tastefully incorporate the carrot greens into a recipe.
These Baked Chickpea Vegan Veggie Burgers are perfectly paired with tzatziki sauce or tabbouleh, or guacamole. Whatever you choose, these burgers will spark something for you. These burgers are light (not firm), with hints of turmeric, garlic, cardamom, and tahini. The overall taste is similar to hummus, since the base of these burgers use chickpeas.
The best part?! These burgers are grain free and egg free! Using almond meal and a flax seed egg, these burgers are considered Vegan. YUM!
What is in Baked Chickpea Vegan Veggie Burgers?
- carrot tops
- pumpkin seeds
- onion & garlic
- flax seed egg
- orange juice
- almond flour
- spices and herbs
How to make a flax seed egg?
- Combine 1 TBS of ground flax seed with 3 TBS of hot water.
- Let sit for 5 minutes to allow the flax seed to absorb the water.
- Stir to combine since it will separate a little.
Other Backyard Bohemian Recipes:
- Healthy Green Goddess Dressing
- Lemon Grass Bahn Mi Chicken Bowl
- Maple Oven Roasted Carrots
- 20 Min Vegan Curry Rice Bowl
Baked Chickpea Vegan Veggie Burgers
- 1 cup carrot tops (the greens)
- 1 cup carrots, diced
- 1 cup canned chickpeas (drained)
- 1 medium onion
- 5 cloves garlic
- 1 TBS ground flax seed
- 3 TBS hot water
- 1/2 cup almond flour
- 1/4 cup pumpkin seeds (raw)
- 1/2 orange squeezed (about 2-4 TBS)
- 2 TBS tahini
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 1/4 tsp coriander
- 3/4 tsp salt
- 1/2 tsp orange zest
Flax Seed Egg: In a small bowl, combine 1 TBS of ground flax seed and 3 TBS of hot water. Stir and set aside.
Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
In a food processor, blend carrot tops, carrots, chickpeas, pumpkin seeds, onion, and garlic. Blend until it is finely chopped but not mushy. You may have to work in batches, as I had to split mine in two blender sessions.
In a large bowl, combine all the blender ingredients with tahini, almond meal, a squeeze of half an orange, orange zest, the flax seed egg, onion powder, garlic powder, chili powder, turmeric, oregano, coriander, and salt. Stir to combine well.
Start forming the patties to fit the size of your buns. Patties should be about 1/2 inch thick.
Place the veggie burgers in the oven for 15 minutes. When 15 minutes has passed, gently flip the burgers and cook for another 10-15 minutes, or until they are golden and lightly browned.
Remove from heat and let rest for 5 minutes. Serve immediately or freeze in a single layer. Mangia!