Want something the whole family can enjoy? Try these Curry Chickpea Burger Patties. They are vegan, egg-free and dairy-free, and super easy to make and cook. The 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 protein packed, vegan, egg-free & dairy-free curry chickpea burger patties will please everyone in the family. Bring the leftovers to work or pack into your child's school lunch box!
- 2 cups canned or cooked chickpeas [one 19 ounce or 540 mL can of chickpeas] (drained and rinsed)
- 1 teaspoon olive oil
- ¼ cup chopped onion [28 g]
- 1 flax egg
- ¼ cup panko bread crumbs/regular bread crumbs + extra bread crumbs for coating [29 g]
- 2 tablespoons dried parsley
- 1.5 teaspoons curry powder
- 2 garlic cloves chopped (or 1 and 1/2 tablespoons garlic powder)
- 1 teaspoon ground black pepper
- 2 teaspoons lemon juice
- ½ teaspoon salt (adjust as desired)
- Additional olive oil (if pan-frying)
If planning to bake these patties, preheat the oven to 375 degrees F (190 degrees C).
Sauté the chopped onions in the teaspoon of olive oil until caramelized (this helps to bring out the overall flavor of the patties but you can just use raw chopped onions if you're 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 2-3 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.)
Place the drained and rinsed canned (or cooked) chickpeas, ¼ cup panko/regular bread crumbs, caramelized onions (or raw chopped onions and olive oil), flax egg, parsley, curry powder, chopped garlic or garlic powder, lemon juice, salt and ground black pepper in a food processor or blender. Pulse a few times, stopping to scrap down the sides of the food processor, until the mixture thickens and can be molded. Don't worry if the mixture is looking a little dry - it will still mold together nicely.
Divide and roll the mixture up into the size of ping pong balls and place these on a plate.
Press into patties and coat lightly with bread crumbs.
Heat a small amount of olive oil in a skillet over medium heat. Pan-fry the patties until crispy, about 3 minutes on each side.
Form the mixture into patties (about 2.5 inches in diameter each), then dip each patty into a shallow bowl containing bread crumbs. Turn the patty to coat both sides with bread crumbs then and place the coated patties on a baking sheet.
Bake in the oven for 12-15 minutes on each side (flip the patties over once). Remove from the oven and let sit on the baking sheet for about 10 minutes before enjoying.
For an oil-free recipe, sauté the onions on medium-high heat using 2 to 4 tablespoons of vegetable broth (or water) until the cut onion pieces are soft and translucent.
If you are using home cooked chickpeas, the amount needed would be about 13 ounces (or 385 grams) in weight. Salt may not need to be added if the canned beans used already have salt as an ingredient. 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. Letting the patties sit out to cool down after baking also helps the patties to harden. Make these patties into smaller sizes if desired for little fingers to enjoy. You can roll these into cute petite falafel balls!