Spinach And Chickpea Veggie Burger

These are some of my favorite veggie burgers ever. And the good news is that they are also extremely easy to make from scratch, using only a few ingredients that is possible to have always at hand.

They are soy-free (I am slightly intolerant to soy, how about you?), gluten-free, packed with proteins and vitamins and… delicious! (SCROLL DOWN FOR THE RECIPE)

Questi sono tra i miei hamburger vegetariani preferiti. Sono facilissimi da fare con pochi ingredienti. Sono senza soia (per la quale ho una lieve intolleranza), senza glutine, ricchissimi di proteine e vitamine e… deliziosi! (SEGUE LA RICETTA)

SPINACH-CHICKPEA VEGGIE BURGERS

You need: 150 g (5 oz)  fresh spinach, 250 g (1 and 1/2 cups) cooked chickpeas, 2 eggs, 30-50 g (1/3 to 1/2 cup) chickpea flour, juice of 1/2 lemon, 1 teaspoon toasted cumin seeds, salt, olive oil.

How to: sautee the cumin seeds and the spinach in some olive oil. Let cool and drain, if necessary, the spinach (even squeeze in a towel if they look still wet). Chop the spinach finely. Combine the chickpeas, the lemon and a little salt in a food processor but don’t overdo it (it’s good with still some chunks of chickpeas). Combine now all ingredients in a large bowl, deciding on the amount of chickpea flour depending on the consistency, and form into burgers. Pan fry in a little olive oil. Serve with a Greek yogurt-tahini or Greek yogurt-almond butter dressing.

HAMBURGER DI SPINACI E CECI

Ti servono: 150 g spinaci freschi, 250 g ceci bolliti, 2 uova, 30-50 g farina di ceci, il succo di 1/2 limone, 1 cucchiaino di semi di cumino tostati, sale, olio evo.

Come fare: far appassire gli spinaci in padella con un po’ d’olio e i semi di cumino. Fate evaporare l’acqua e una volta freddi strizzateli, anche usando un panno pulito se necessario, e sminuzzateli con un coltello. Schiacciate grossolanamente i ceci con il limone e un pochino di sale. Ora combina tutti gli ingredienti e aggiusta la quantita’ di farina di ceci a seconda della consistenza dell’impasto. Forma come hambuger e cuoci in padella con poco olio. Sono buonissimi accompagnati da una salsina  di yogurt greco e tahini o burro di mandorle.

adapted from Lucas Volger’s Veggie Burgers Every Which Way

CONSIDERATIONS: Chickpea flour is incredibly versatile. I have made lasagna with it and now these truly scrumptious veggie burgers. I would not be surprised if I also manage to bake a chickpea cake, one day. This recipe was extremely easy to make and needed no planning ahead, making a fresh and nourishing dinner possible even on a busy working day.

CONSIDERAZIONI: Ho gia’ detto che la farina di ceci la metterei anche nel caffe’? In questi hamburger vegetariani ci sta davvero benissimo, tanto che sono ormai tra i miei preferiti. Un’altro pregio di questa ricetta e la facilita’: “viene via” in non piu’ di una mezz’ora.  Ma che volete di piu’?

With this recipe I participate to the 53rd edition of the contest My Legume Love Affair created by Susan of The Well Seasoned Cook and hosted this month by Simona from Briciole. Thank you Simona and Susan for this lovely initiative!

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  1. Never had mcuh to do with chickpeas, maybe I will try them out now. Looks delicious! And maybe lentil could substitute the chickpeas- those I always have at hands in my pantry, in different varieties.
    And about being intolerant- in a two-person-household one is intolerant against lactose and one against histamin, shared meals are always a challenge!

  2. you’re such an inspiration to me Barbara, i bought chickpea flour for your stunning lasanga and it turn out i create a beautiful falafel bread…! (the recipe in my next post). i’m gonna use the remaining flour for this great burgers, thanks again. (and actually there is a tunisian chickpea flour cookies :-) )

    • thank you idity, you have no idea how nice your words sound to me. I also am inspired by your posts and it is wonderful to influence each other even living so far away!

  3. I can see that I am going to have to buy chickpea flour and try both of your great sounding recipes.

  4. Anch’io adoro gli hambuerger di legumi e di ceci in maniera particolare. Bello quel tocco di verde degli spinaci. Sarà al prossima alternativa al radicchio :D Un bacio, buona settimana

  5. ora, io sono come te: i ceci e la farina di ceci sono una cosa a cui non so resistere… gli hamburger con i ceci sono una cosa deliziosissima, proverò anche la versione con gli spinaci!!! Buona settimana Barbara….
    Sandra

  6. Che ricetta interessante! Questa voglio proprio provarla, me la segno subito.
    Lo sai che le tue foto sono veramente belle? Sembrano quelle delle riviste di cucina!

  7. Wow these look simply amazing… I’d have these anytime over one with meat…

  8. non ho mai fatto le hamburger di ceci, questa ricetta mi piace, la devo provare, con gli spinaci è una chicca in più! le provo stasera sono sicura che piaceranno a tutti! ciao cara!

  9. I am not a vegetarian, however, I do try to eat less meat. These veggie burgers look amazing. Once again, your food is just beautiful. I love spinach and chickpeas. This recipe is a win win, a must try. Can’t wait. Thanks for the inspiration!

  10. Histamin is especially in everything fermented or matured- like salami, old cheese, red wine, sauerkraut- but as it’s a relative and not an anbsolute intolerance it’s managable- most of the time. The body needs a lot of vitamin c und B6 to cope.

    • could never live without salami… auch! I actually am living salami free… oh my. aged cheese, like Parmesan? that would be tough. red wine… even Brunello? will send you a bottle with a box full of oranges ;) I also have things that make me sick, only I am not always sure what they are. good you found out!

      • I can tolerate certain amounts, but I would not choose to enjoy e.g Pasta all’ Amatricana with a grating of parmesan and a glass of red wine on top….. and all depends on the daily condition …..

  11. They look wonderful. I might be able to trick my husband to eat some spinach this way.

  12. Ciao Barbara, si presentano proprio bene i tuoi hamburger, me ne mangerei uno anche se è quasi ora di andare a cuccia :) Come butta dalle tue parti, qui diluvia. Ma almeno dove sto io, per ore niente danni. Un abbraccio a presto

  13. In the last few years of eating more healthy foods, I have fallen in love with veggie burgers and thank you so much for sharing your wonderful spinach-based burger recipe! I KNOW that I will love it and that it is delicious!

    Ciao,
    Roz

  14. You are into chickpea flour exploration. Johanna of Green Gourmet Giraffe also loves that ingredient. Reading your post has reminded me of this pizza crust she make with it: http://gggiraffe.blogspot.com/2012/07/mlla-chickpea-pizza-base.html I have a container of chickpea flour in the fridge and I may use some of it to make your veggie burger. Thank you so much for your contribution to My Legume Love Affair!

  15. Mia Cara Barbara questi Veggie Burges vanno direttamente sulla mia lista delle cose da cucinare questa settimana…non ho la farina di ceci ma ho degli ottimi spinaci freschi dell’orto, la farina per questa volta uso la normale, ma ora mi hai incuriosito e la cerchero’ quella di ceci la prossima volta che vado ai negozi. Ti faro’ sapere. gia’ ho in mente di combinarlo con il cous cous cipolle e peperoni…e una buona pita + garlicky yogurt!!

  16. Li ho preparati, buoni e pieni di sapore!! ho abbinato yogurt and tahini come tu suggerisci e la combinazione mi e’ piaciuta molto. Anche Il mio bimbo piu’ grande che e’ un buongustaio li ha graditi molto: Mamma posso portarli a scuola?? Scusa ma non ho resistito ed ho aggiunto una punta d’aglio all’impasto…lo sai come sono io NON POSSO VIVERE SENZA AGLIO. Ciao e Grazie

  17. Very delicious and easy. I like the use of chickpeas *and* the flour. You are right; these are always ingredients I have on hand. ; )

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