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  • Prep-time: / Ready In:
  • Makes 8 sliders

Put the veggie back in veggie burger with these produce-packed sliders. Mushrooms, chickpeas, zucchini, onion, garlic, and sun-dried tomatoes come together to form the succulent, savory patties, while balsamic-infused zucchini slices serve as buns. These sliders are on the smaller side; if you place them directly on the grill, you run the risk of losing them through the grates. We recommend using a grill pan when cooking them on the grill or on the stove.

Tip: Be sure to reserve the chickpea liquid (aquafaba) before rinsing and draining the chickpeas; you’ll use it to fine-tune the texture of the patty mixture.

For more inspiration, give these easy chickpea recipes a try today!

Sun-Dried Tomato and Chickpea Veggie Sliders

Ingredients

  • ½ cup chopped onion
  • ½ cup coarsely chopped fresh mushrooms
  • ½ cup coarsely chopped zucchini
  • 1 clove garlic, minced
  • ¾ cup no-salt-added chickpeas, rinsed and drained, and liquid (aquafaba) reserved
  • ¼ cup chopped sun-dried tomatoes (not oil packed)
  • 1 teaspoon Italian seasoning, crushed
  • ½ teaspoon lemon zest
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup cornmeal
  • 1 large zucchini, cut lengthwise into ½-inch-thick planks
  • 2 tablespoons balsamic vinegar
  • 8 slices roma tomato

Instructions

  1. In a large skillet cook the first four ingredients (through garlic) over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Place in a food processor with the chickpeas, sun-dried tomatoes, Italian seasoning, and lemon zest. Cover and pulse until chunky but not pureed. Add 1 to 2 Tbsp. of the aquafaba if the mixture seems dry or isn’t sticking together. Mixture should be moist but not wet. Season with salt and pepper.
  2. With wet hands, shape bean mixture into eight patties. Chill at least 20 minutes. Lightly dredge patties in cornmeal to coat.
  3. Heat a grill pan over medium-high. Cook sliders 8 to 10 minutes or until browned and heated through, turning once. Brush zucchini planks with some of the balsamic vinegar. Cook in grill pan 4 to 6 minutes or until crisp-tender and grill marks appear, turning once. Cut planks into 16 pieces for “buns.” Place sliders and tomato slices between plank pieces. Drizzle with any remaining vinegar.
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Comments (24)

(4.33 from 3 votes)
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Teresa3 months ago
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I don’t use canned chickpeas as I always cook my own. What can I use to substitute for the aquafaba?

P.S. I get frustrated with the number of recipes FOK has which use canned beans. There are lots of us who cook our own. Can FOK make adjustments to recipes which call for canned beans, please?

Noemi3 months ago
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Use the liquid from cooking the beans.

Celeste3 months ago
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I cook my own beans too. The aquafaba is the liquid you cooked the chickpeas in. I save that for soups and stews, and I freeze it in ice cube trays to use instead of oil when I am stir-frying vegetables. One can of beans is the same as 1 1/2 cups of beans when substituting in a recipe.

lisa8 months ago
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Do the chickpeas have to be cooked first?

Pat7 months ago
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Yes! Cooked chickpeas are used in this recipe.

Mary9 months ago
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Can these be frozen after forming into patty’s? I live alone and have no need to make so many if they cannot be frozen

Courtney Davison3 months ago
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Hi Mary,

Yes, you can freeze these on a parchment-lined baking sheet after forming them into patties. Then, once they’re frozen, you can transfer the patties to a zip-top freezer bag for easier storage.

Thank you,

Courtney Davison
Editor, Forks Over Knives

Karen Schubert1 year ago
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Delicious!! But my patties were crumbly. Worth trying again

Valerie1 year ago
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Didn’t stick… it’s very liquidy due to the water in the zucchini. A similar recipe I use includes flaxseed and cornmeal within the mixture itself, which might help it hold shape better than this.

Batsheva3 months ago
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Diane the recipe had coarsely chopped zucchini as the third ingredient

Diane3 months ago
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Did you add the zucchini to the burger mix? If you did, that’s why the mix was watery. The zucchini was only for using as a bun substitute, i.e. wrapping the burgers, NOT being put into the burger mix.

Jaye1 year ago
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What can replace cornmeal ? I can’t eat corn. Needs to be gluten free. TY

Tanya9 months ago
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Gluten free oat flour is my go-to substitute for such things. Millet or teff flour might be extra nice in this also!!

Marilyn1 year ago
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I’m thinking of using nutritional yeast. Don’t know if it’ll work, but I don’t eat corn

Christine1 year ago
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Is there is a good substitute for the zucchini? Asking because I want to make and have everything but the zucchini.

Courtney Davison3 months ago
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Hi Christine,

We haven’t tested this recipe without the zucchini, so we can’t vouch for the results, but yellow summer squash would probably also work well.

Thank you,

Courtney Davison

Editor, Forks Over Knives

Wendy Scharringhausen1 year ago
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Or instead of trying, could I bake them ??
Wendy

Wendy Scharringhausen1 year ago
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I do not grill my food because it creates carcinogens. I would pan dry this will it work as well ?
Wendy

Vivian7 months ago
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Yes, you can pan fry without oil, but a grill pan is essentially a frying pan with ridges-no flames involved. The zucchini might get a little soft in a conventional frying pan but will still be good; just don’t overcook.

Sally Layne, PhD1 year ago
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Oh my goodness, I needed a recipe for this evening! I LOVE this! More comments to follow!

Kelley Balzarini1 year ago
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These sound delicious- is there a substitute for the cornmeal that would work equally well?

Vb1 year ago
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Also finely crushed nuts would work. But as nuts burn easily watch intently the grilling process and time.

Jennifer1 year ago
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Chickpea flour is kind of bitter. I’d say whole wheat flour or any whole grain flour, coursely ground best.

Christopher Miller1 year ago
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Chick pea flour I say

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Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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