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Vegan Chickpea and Millet Burger

Vegan Chickpea and Millet Burger

An easy and tasty chickpea burger recipe: prepared with chickpeas, millet and sweet potatoes, these vegan burgers are perfect for a brunch or a quick meal.

02 June, 2016
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Type of dish

Dietary Consideration

serves for


total time

1 HR 10 MIN


140 g, sweet, cut into chunks
88 g
225 ml
240 g, canned (garbanzo beans), rinsed and drained
2 cloves
1/2 unwaxed, grated zest
1/4 tsp
Oat flour
25 g
1 tsp, ground
1/4 tsp, smoked
Olive oil
1 tbsp
1/2, chopped
Chili pepper
1 small red, seeds removed, chopped
Wine vinegar
1 tbsp, white
Olive oil
2 tbsp
Maple syrup
2 tsp
1/2 tsp
Burger buns
6 gluten free seeded


For the vegan chickpea burgers

To prepare the chickpea burger recipe start heating the oven to 180°C (160° fan) gas 4. Line a baking tray with non-stick baking paper.

Cook the sweet potato in a pan of boiling water for about 10 minutes until tender. Drain and set aside.

Put the millet in a pan, cover with the water and bring to a boil. Cover and turn off the heat.

Leave for 15-20 minutes, until all the water has been absorbed.

Put the chickpeas, garlic, lemon and salt into a food processor and pulse until the chickpeas are broken down, but not completely smooth.

Add the sweet potato and pulse again until incorporated. Put into a bowl.

Add the cooked millet, oats, cumin, paprika and olive oil. Mix thoroughly until well mixed.

Shape the chickpea burger mixture into 6 patties and place on the baking tray.

Bake for 15-20 minutes until crisp on the outside.

For the chickpea burger sauce

Put all the ingredients into a food processor and blend until smooth.

Cut the burger buns in half and spoon a little sauce on 6 halves.

Top with the patties. Toss the salad leaves and carrots in vegan mayonnaise (here is the complete recipe) and place on top of the patties.

Replace the bun tops: the vegan chickpea burgers are ready to be 

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