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Chickpea Burgers with Creamy Sriracha Sauce

Tyler Essary / TODAY
Cook Time:
10 mins
Prep Time:
15 mins

Chef notes

Burgers are an outdoor entertaining staple, but this meatless version makes beef seem a bit boring. These patties can be made ahead of time and frozen, which is perfect for quick cookout prep!

Technique tip: Don't over mix the ingredients in the food processor. The mixture should be like a rough paste, but not mushy or doughy.

Swap option: Swap out cornmeal or oatmeal for flour if you're looking to reduce gluten. You can also bake these instead of frying them for a lower-fat option.


Creamy Sriracha sauce
  • 4 tablespoon olive oil
  • 4 tablespoon plain fat-free Greek yogurt
  • 1 tablespoon Sriracha sauce
  • 2 tablespoon honey
  • 2 teaspoon apple cider vinegar
Chickpea Burgers
  • One 15.5-ounce can chickpeas
  • 2 cloves garlic, chopped
  • teaspoons cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons chopped cilantro
  • Salt and freshly ground black pepper
  • 1 medium carrot, peeled and grated
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • Oil, for frying
To serve (optional)
  • Red onion slices
  • Tomato slices
  • Romaine lettuce
  • Pita bread


For creamy Sriracha sauce:

Whisk all ingredients together until smooth. Use immediately or store in an air-tight container in the refrigerator up to one week.

For the burgers:


Drain and rinse the chickpeas (reserve the liquid) and put them into the food processor with garlic, cumin, pepper flakes, cilantro, salt and pepper. Slightly process to make a rough paste, then add the carrot, egg and a little bit of flour. Continue to process briefly until everything is evenly mixed but still chunky.


With your hands, form the mixture into four medium sized patties.


Heat a drizzle of oil in a frying pan over medium-high heat.


Fry each patty for 2-3 minutes on each side or until golden brown, then place them on a paper towel-lined plate to drain excess oil.

To serve:

Serve the burgers with slices of red onion, tomato and/or lettuce on pita. Then top with the creamy Sriracha sauce.