Mini Chickpea Burgers - Kraft Recipes Top
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Mini Chickpea Burgers

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  • Drain chickpeas, rinse under cold water and drain again. Tip them into a large pan, cover with plenty of fresh cold water and bring them to a boil. Cover and simmer 1 1/4-1 1/2 hours, or until the chickpeas are very soft. Once the chickpeas are soft, set aside 2 Tbsp. of the liquid, and drain the rest of the liquid from the chickpeas. Tip the chickpeas into a food processor, along with the reserved 2 Tbsp. water and process to a velvety mush.
  • Heat oil in a large frying pan, and the onion and saute medium-high heat until they are light golden. Add the cumin and garlic and stir for a few seconds, until their aroma rises. Stir in the chopped sage leaves and the parsley and set aside. Scrape the chickpea mush into a large bowl and add the egg, self-rising flour and the fried onion and herb mixture. Add plenty of salt and pepper and mix well. Take large walnut-size pieces and loosely form into little balls. As you form the balls drop them into the all-purpose flour and set them aside.
  • Heat the same large frying pan medium-high heat and spray liberally with cooking spray, add the patties, working in batches, and spray the tops of the patties once they are in the pan. Cook for 2-3 minutes, until crisp and golden, then flip and cook 2 more minutes. Remove from pan and sprinkle with more salt if desired. Adjust temperature as needed to prevent from burning. Spray pan in-between every batch of patties.


Wet your hands slightly throughout the shaping process of the patties, as this helps to prevent the mixture from sticking to them.

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