This was the first veggie burger I made from scratch. Over the years, I've tweaked the recipe slightly, here and there, to make it even better. These burgers are absolutely perfect on buns, but I love them most served on a nice bed of mixed greens and fresh veggies.

Makes 6 large patties


  • 1 (15-ounce) can chickpeas, drained
  • 2 garlic cloves
  • 1/3 cup fresh, or frozen corn
  • 1/2 cup fresh, or frozen and thawed, peas
  • Large handful of fresh herbs (I like to use basil, oregano and/or thyme)
  • 1 to 2 large handfuls of spinach (optional)
  • 2 medium carrots, shredded
  • 1 small onion, diced
  • 1/2 tsp. spicy, smoked Spanish paprika (optional)
  • 1/2 tsp. cumin (optional)
  • 3 Tbsp. dried bread crumbs
  • 3 Tbsp. all-purpose flour
  • Salt and black pepper, to taste
  • Olive oil for cooking


    In a food processor, blend together the chickpeas, garlic, corn, peas, herbs and spinach (if using) for a few minutes, until smooth.

    Add the carrots, onion, spices, bread crumbs and flour to the food processor and blend together. Turn the mixture out into a large bowl and season with salt and pepper.

    Heat the oil in a skillet over medium-high heat.

    Form the mixture into patties (I like to make 3 1/2-inch patties) and fry until golden, 3 to 5 minutes per side. You can cook a few at a time, but keep in mind they're much easier to flip when you have more space! Do not fuss with the burgers while they're cooking; flip them just once, very carefully.

    TIP: These are great for freezing. Once the patties have fully cooled, individually wrap each and place in a freezer-safe container and freeze for later. When you're ready to enjoy them again, reheat on the stove in an oiled pan, or in the oven, on low heat, until heated through.

    The Plantiful Table by Andrea Duclos
    Recipe from The Plantiful Table: Easy, From-the-Earth Recipes for the Whole Family, copyright © Andrea Duclos, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

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