chickpea burgers

These chickpea patties are a little labor intensive, have nothing to do with Thanksgiving, and are only partially cooked in the Sun Oven, but hey, it’s what we had for lunch today so here’s the recipe. They go great with a salad and tzatziki.

Sun Baked Chickpea Burgers


1 cup dried chickpeas, soak overnight and drained

1 onion, finely chopped (about 1 1/2 cups)

2 cloves garlic, minced

1/2 cup fresh flat leaf parsley, chopped

1/2 teaspoon baking powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1/8 teaspoon cayenne

1 1/2 teaspoons salt

1/4 teaspoon ground pepper

1/4 to 1/2 cup vegetable oil


Set the Sun Oven out to preheat.

Place the drained chickpeas in a food processor fitted with the metal blade. Process using the pulse function just until a paste that sticks together when squeezed forms. Do not over process. Add the onion, garlic, parsley, baking powder, coriander, cumin, cayenne, salt, and pepper. Pulse about 12 times. The batter will be somewhat grainy. Transfer the batter to a bowl, cover, and refrigerate for about an hour until firm. Shape the batter into 8 patties. Place the patties on a baking tray, cover with plastic wrap, and refrigerate for 10 minutes. Heat 3 to 4 tablespoons of the oil in a large skillet over medium-high heat. Working in batches, carefully place the patties in the hot oil and brown for about 3 minutes. Turn the patties and brown on the other side for and additional 3 minutes. Transfer the patties to a rimmed baking pan or rack. Continue with the remaining patties, adding additional oil as needed. Bake the patties in the Sun Oven for about 30 minutes.



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