Chickpea burgers

Total Time
22 min
15 min
7 min
These vegetarian burgers are as satisfying as any meat-based burger we know. The rich taste is thanks to chickpeas, red curry paste, and just a bit of tahini. Red curry paste can be found in small jars on the international food aisle at most supermarkets. Curry paste usually contains galangal (a rhizome related to ginger that has a sharp lemony-pine taste), fresh or dried chiles, shrimp paste, and other flavorings. To toast tortillas, heat a small dry nonstick skillet over medium heat. Lightly spray both sides of each tortilla with nonstick spray. Cook one at a time, in the skillet until golden, 1 to 1 1/2 minutes on each side.


Canned chickpeas

15½ oz, (garbanzo beans), rinsed and drained


1 Tbsp, sesame paste

Green curry paste

1 tsp, or red curry paste

Red wine vinegar

1 tsp

Table salt

¼ tsp


1 clove(s), minced

Egg whites

1 large, lightly beaten

Dried plain breadcrumbs

2 Tbsp

Olive oil

1 tsp, or vegetable oil


½ cup(s), or roasted-tomato, or tomatillo salsa

Fat free flour tortilla

2 small, toasted


  1. Combine the chickpeas, tahini, curry paste, vinegar, and salt in a food processor and coarsely puree. Add the garlic and egg white and pulse just until combined. Shape the mixture into 4 burgers, about 1/2-inch thick. Put the bread crumbs on a piece of wax paper and coat the burgers on both sides.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Cook burgers until golden, about 3 minutes on each side. Serve with the salsa and tortillas. Yields 2 burgers, 1/4 cup salsa, and 1 tortilla per serving.