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  • Prep-time: / Ready In:
  • Makes 7-8 patties

For those of you that need to sneak veggies into your kids at every opportunity, this one’s for you! Our girls have no idea that these burgers have both carrots and red pepper … and I’ll keep it that way for a while.

From Plant-Powered 15

Find this Sneaky Chickpea Burgers recipe and more in the Forks Over Knives Recipe App.

Ingredients

  • 1 cup carrot, cut in discs
  • ½ cup chopped red bell pepper
  • 1 medium-large clove garlic
  • 2 cans (14-ounces each) chickpeas, rinsed and drained
  • ½ cup nutritional yeast
  • 1 tablespoon tomato paste (can substitute natural ketchup)
  • 1 teaspoon sea salt
  • 1 teaspoon red wine vinegar
  • ½ teaspoon dijon mustard
  • freshly ground black pepper (optional)
  • 1 teaspoon fresh thyme or rosemary leaves
  • 1 cup rolled oats

Instructions

  1. In a food processor, first add carrots, bell pepper, and garlic, pulse until finely chopped.  Add remaining ingredients except rolled oats and process through. Stop processor a few times and scrape down, and continue to process until smooth. Then add rolled oats and pulse through.
  2. Remove bowl and place in fridge to chill mixture, for about a ½ hour. When ready to shape patties, take out scoops of mixture and form burgers in your hands.
  3. To cook, place patties on a non-stick skillet over medium/medium-high heat. Let cook on one side for 7-8 minutes, or until golden brown. Then flip, and let cook for another 5-7 minutes on the other side.
  4. Alternatively, these patties can be baked at 400°F for about 20 minutes, flipping half way through, however I prefer the sear and texture that pan-cooking offers. Serve on buns, or in tortillas or pitas with fixings of choice!

    Kiddo Note: Although most children do not like dijon mustard, garlic, or some fresh herbs, they will likely not notice these ingredients at all! Our daughters devour these burgers without ever noticing the seasonings (or the veggies)!

Comments (26)

(4.67 from 12 votes)
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Bob McGuire3 weeks ago
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Mine turned out to be ‘mush patties’. I think I over processed everything. I’ll try again with the idea of just crushing and mixing to leave more substance.

Pat4 weeks ago
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I made these the other night and they were super easy, especially since I forgot the oats :(, but though they ended up very soft they were awesomely delicious. I’ve seen this recipe for a long time and I want to say, All the wasted years without these burgers!!

Adrienne4 weeks ago
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Looks like an excellent recipe. However, I don’t see where you have an option to print this recipe out. Can you post a link so I can print out this recipe?

Adrienne4 weeks ago
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I take my request back. I was able to print this after trying several times.

Amber3 months ago
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are the carrots raw or cooked?

Forks Over Knives3 months ago
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Hi Amber,
The carrots are raw. The whole patty will get baked in step three so there won’t be any crunchy bits when you bite into your burger. Let us know how it goes!

CHRISTINE6 months ago
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Can you Grill these?

Excellent. Very flavorful and so easy to make.7 months ago
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Excellent

Kathy Powell7 months ago
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What about the amount of sodium in these recipes?

Forks Over Knives7 months ago
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Hi Kathy,
We hear your feedback, and we’re looking into adding nutritional information to our recipes for the future. Please stay tuned for updates!

Brooke Thomas8 months ago
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Enjoyed the flavorful Sneaky ChickPea Burger. Froze several to have later.

Susan7 months ago
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I freeze them raw on a cookie sheet lined with parchment paper, then I put them in an air-tight container and store in the freezer.

Marie-Louise8 months ago
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Hi, did you freeze the burgers raw or cooked?

Barb8 months ago
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Can barley be used for oats?

Becky8 months ago
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Can you please give me. An idea to use in place of oats?

Pam8 months ago
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If you are gluten free, try the same amount of rolled quinoa flakes. The flavor might be slightly different, but the binding capability should be the same.

Rachel1 year ago
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Can you prep the mixture the night before and leave in the fridge? Will they still turn out?

Jen1 year ago
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Made these tonight and love them! I think they’ll be a go-to burger in our house!

Diane Turner1 year ago
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I have made these burgers many times for my family and everyone loves them! If you have a food processor it’s a very easy recipe.

Marie-Louise8 months ago
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Hi, did you freeze the burgers raw or cooked?

Jean2 years ago
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How can they be ready in 30 minutes if they need to be in the refrigerator for 1/2 hour? That leaves no time for chopping or cooking. Could you please adjust the upper data to reflect actual time from start to ready to eat?

Leah Stolar2 years ago
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This is my go-to burger! I make a batch and freeze them so I can have burgers at a moment’s notice. I roll out handful size balls, flatten them and cut out burgers with the mouth of a glass and cook on a skillet without oil. After a crust forms after a few minutes, they can be flipped without sticking. I serve them on Dave’s Killer Bread 21 Whole Grains and Seeds Burger Buns with sweet potato fries (baked at 450 on parchment paper) with steamed kale and/or corn on the cob.

Dawid2 years ago
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Looking nice and easy. I need to make it.

I need help. I can’t find any receptor for buns. I living in UK and it is impossible to buy wholemeal buns without extra not natural ingredients like emulsifiers and preservatives

Cathy Connally8 months ago
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Yield: 4 large or 8 medium buns
Total Time: 3¾ hours
Equipment: Mixing bowls, sifter, stand mixer (optional), kitchen towels or paper towels, hamburger bun pan or baking sheet with parchment paper, pastry brush (optional), cooling rack

1½ tsp active dry yeast
½ cup (118 ml) warm water
1 cup (237 ml) unsweetened cashew milk, no salt added (or other plant-based milk)
pinch of monk fruit, stevia or 2 tsp sugar
1½ cups (175 g) organic whole wheat flour
1½ cups (210 g) all purpose flour or bread flour
½ tsp baking soda
½ tsp sea salt
¼ cup (36 g) white or black sesame seeds

Mix the sweetener or sugar with the yeast and ½ cup ( 118 ml) warm water in a large mixing bowl. Time for 5-10 minutes until the yeast blooms. Add ½ cup cashew milk and stir until incorporated.

Sift and mix the flours, salt, half the sesame seeds and baking soda into the bowl with the yeast and knead by hand for 3 minutes and trickle in the remaining cashew milk as needed to achieve a soft and supple dough (or add to the stand mixer and knead on low speed for 3 minutes while trickling in the cashew milk slowly). If the dough is too dry, add up to 2 tablespoons of additional water.

Place a wet kitchen towel on top of the bowl of dough and put into a warm place (microwave turned off or cold oven with the light turned on) for 1 to 1½ hours or until the dough has more than doubled.

Take the kitchen towel off of the dough and fold the dough over onto itself and gently deflate it. Divide into either 4 or 8 pieces. Shape each piece into a smooth ball.

Place each ball of dough into the wells in a hamburger bun pan or place the balls a few inches (5 cm) apart onto a baking sheet covered with parchment paper.

Cover the buns loosely with a damp kitchen towel or damp paper towels and set in a warm spot for an hour to rise.

Preheat oven to 375°F (191°C).

Remove kitchen or paper towels and using the extra 2 tbsp cashew milk, “paint” the tops of the buns gently with a pastry brush or your fingers and sprinkle the other half of the sesame seeds on top of the buns. Gently press the seeds to make sure they adhere during baking.

Bake the buns for 20-25 minutes or until golden brown. Remove the buns to a cooling rack. If using the hamburger bun pan, gently release each bun from the pan and set aside to cool.

There will be extra buns if you make the medium buns. They can be frozen or refrigerated for a week and used for other sandwiches.

Bekki2 years ago
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These are possibly the best bean burgers I’ve ever had. They actually stick together and taste amazing. I baked them and they required longer time than suggested, I did the 10 min at first and flipped them and then after about 18 minutes or so they were very crispy.

Paula Arndt2 years ago
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I have made this recipe for years and its so, so tasty!! I have become very sensitive to gluten however so I use a little bit of GF oatmeal and then sub with quinoa and a bit of potato starch to help keep the mix together.

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Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.

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