Vegan Chickpea Burger with Garam Masala and Polenta Recipe

Introduction

This vegan burger is a flavorful and satisfying plant-based option perfect for any meal. Made with chickpeas, fresh herbs, and warm spices, it’s easy to prepare and delicious to eat. Whether you’re vegan or just looking to try something new, these patties are a winner.

Ingredients

• 1 shallot or ½ onion, chopped
• 1 stick of celery, or ¼ red pepper, chopped
• Handful of parsley leaves
• 400g can chickpeas, drained and left to dry a little
• 1-2 tsp garam masala
• 1 tbsp tomato purée
• 2 tbsp plain flour
• 1 tbsp polenta, couscous, or dried breadcrumbs
• Oil, for frying
• Burger buns or pitta bread, lettuce, tomato, and sauces to serve

Instructions

1. Step 1: Whizz the shallot, celery, parsley, and most of the chickpeas in a food processor until you get a coarse paste. Be careful not to over-process; the texture should be a little rougher than hummus.
2. Step 2: Mash the remaining chickpeas by hand and stir them into the paste along with the garam masala, tomato purée, flour, and polenta. Season well with salt and pepper.
3. Step 3: Shape the mixture into four even patties. Let them rest for at least 30 minutes, or refrigerate overnight. This resting time helps the polenta absorb moisture, making the patties easier to cook.
4. Step 4: Heat a little oil in a non-stick frying pan over medium heat. Cook the patties until golden brown and crisp on each side, about 4-5 minutes per side. Handle them gently as they will be soft when warm.
5. Step 5: Serve the patties in burger buns or pitta bread with lettuce, tomato, and your favorite sauces.

Tips & Variations

• For extra flavor, add a dash of smoked paprika or cumin to the mixture.
• You can swap polenta for breadcrumbs or cooked couscous depending on what you have available.
• To keep patties firmer, chill them longer before cooking or add a little more flour.
• Try serving with avocado slices or vegan cheese for added richness.

Storage

Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. The uncooked mixture can be kept covered in the fridge for up to 24 hours if resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the patties instead of frying?

Yes, you can bake the patties at 200°C (400°F) for about 20 minutes, flipping halfway through, for a healthier option.

Are these burgers gluten-free?

They can be, if you use gluten-free flour and gluten-free breadcrumbs or polenta. Always check your ingredient labels to be sure.

Vegan Chickpea Burger with Garam Masala and Polenta Recipe

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★★★★★

4.9 from 62 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 4 patties 1x
• Diet: Vegan

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Description

A flavorful and wholesome vegan burger recipe featuring garam masala-spiced chickpea patties that are crispy on the outside and tender inside. These patties combine fresh vegetables, herbs, and a blend of flour and polenta to hold their shape, perfect for serving in buns or pitta with your favorite toppings and sauces.

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Ingredients

Scale 1x2x3x

For the Patties

• 1 shallot or ½ onion, chopped
• 1 stick of celery, or ¼ red pepper, chopped
• Handful of parsley leaves
• 400g can chickpeas, drained and left to dry a little
• 1–2 tsp garam masala
• 1 tbsp tomato purée
• 2 tbsp plain flour
• 1 tbsp polenta, couscous, or dried breadcrumbs
• Oil, for frying

To Serve

• Burger buns or pitta bread
• Lettuce
• Tomato slices
• Preferred sauces (e.g., vegan mayonnaise, ketchup, mustard)

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Instructions

1. Prepare the vegetable and chickpea base: Place the chopped shallot, celery, parsley leaves, and most of the drained chickpeas into a food processor. Pulse briefly to form a coarse paste with a texture slightly rougher than hummus. Avoid over-processing to maintain texture.
2. Mix the patty ingredients: Mash the remaining chickpeas by hand and fold them into the coarse paste. Add garam masala, tomato purée, plain flour, and polenta (or couscous/dried breadcrumbs). Season the mixture well with salt and pepper, then stir everything until well combined.
3. Shape and rest the patties: Divide the mixture into four equal portions and shape each into a patty. Place them on a plate and let rest for at least 30 minutes to allow the polenta to absorb moisture, helping the patties firm up. For best results, rest overnight covered in the refrigerator.
4. Cook the patties: Heat a little oil in a non-stick frying pan over medium heat. Carefully place the patties in the pan and cook until golden brown and crisp on one side, then flip gently and cook the other side until equally browned. Avoid handling them too much as they will be delicate when warm.
5. Assemble and serve: Place each cooked patty inside burger buns or pitta bread. Add lettuce, tomato slices, and your preferred sauces. Serve immediately while warm.

Notes

• Resting the patties is essential to help the polenta absorb moisture and keep the patties from falling apart during cooking.
• Substitute polenta with couscous or dried breadcrumbs based on availability and preference.
• Be gentle when flipping the patties as they are soft when warm and can break easily.
• These patties can be made ahead and stored in the fridge overnight before cooking, enhancing the flavor and texture.
• Use a non-stick pan to prevent sticking and reduce the amount of oil needed for frying.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Vegan, Fusion

Keywords: vegan burger, chickpea burger, garam masala patties, plant-based burger, vegetarian main course