Meal Planning
More Tools
About Yummly
®/™©2023 Yummly. All rights reserved.
11Ingredients
45Minutes
130Calories
Add to Meal Planner

Add to Meal Planner
Ingredients
US|METRIC
6 SERVINGS
- 1 onion (medium, minced)
- 3 cloves garlic (crushed)
- 1 cup chickpeas
- 3 cups spinach leaves (packed)
- 1 carrot (grated)
- 2 Tbsp. soy sauce (likely less if you’re using canned/salted chickpeas)
- 1 tsp. cumin
- 2 Tbsp. peanut butter
- 1 Tbsp. nutritional yeast
- 1 tsp. Sriracha hot sauce
- 1/2 cup chickpea flour
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
For an even better recipe experience, download the free Yummly app.
You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.

Scan the QR code or go to yummly.com/mobile
NutritionView More
Unlock full nutritional details with subscription
130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories130Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol0mg0% |
Sodium470mg20% |
Potassium350mg10% |
Protein7g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber4g16% |
Sugars3g |
Vitamin A60% |
Vitamin C15% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note

Jot it down
Subscribe to Yummly to add notes
Reviews(55)

Victor 3 months ago
Texturally wasn’t the biggest fan of this but it could’ve been bc I used white beans instead of chickpeas. It tasted great though!

Nancy Y 7 months ago
Tasted really well, but it was mushy and did not hold together during frying. Didn’t have chickpea flour or chickpeas so I used almond flour and pinto beans. Next time, I will use a different flour. The pinto beans were completely soft, so holding problems may have been me and not the recipe. I like the flavor and peanut butter. I used one T of tamari and would reduce that next time. Chopped oatmeal and Parmesan may be good additions.

Foolox F. 2 years ago
Yum, didn't have spinach so it didn't stick together that well, but still worked. Surprised with the peanut butter, normally I wouldn't have added it, but it worked.

shaikha 2 years ago
I was so good i replaced peanut butter with cashew butter and didnt add soy souce very delicious recipe

Scott Fishburn 2 years ago
Really, really good! Due to a peanut allergy and a low sodium diet, I used almond butter instead of peanut butter and coconut aminos instead of soy sauce. Flavors are amazing! Can't compare them to the "original" recipe, but these are excellent. Paired them with sweet potato fries. Can't wait to make them for my vegan friends!

Chef Ceegee 2 years ago
Great , I added more homemade Greek spices . Came out tops . Will make it again

Carol 3 years ago
Delicious ! These turned out great ! Great consistency and easy to flip on the pan ♡

Savanna Wilson 3 years ago
I substituted half of the chickpea flour with wheat gluten...fantastic 👏. Will make again

Cecile 3 years ago
These burgers are very delicious. I doubled the siracha and it’s a perfect bit of heat without overpowering the flavor. I will make those again for sure.

Phyllis Gaskins 3 years ago
They were yummy! The only thing different I did was add red peppers. Delicious!

Greg Lovell 3 years ago
Loved these! I think I went overboard on onion this time. Great topped w ketchup and more sriracha. Next time would double the batch to make more burgers.

Claire 3 years ago
we have made these many times. We do tweak the recipe for our own taste, but its a excellent starting point.

Michaele Maurer 3 years ago
I didn't make this recipe as written because reasons: I happened to have some garbanzos mixed with broccoli on hand, so I used that and left the spinach for another time. I also de-veganized it by replacing the peanut butter with an egg and the nutritional yeast with Parmesan. Nevertheless, delightful -- tender, not dry or stodgy, savory. I will make again, more or less as written.

Olivia 3 years ago
Absolutely loved this burger! I have never had a veggie burger this good before. I used some rye bread, then topped it with some avocado and a little more hot sauce. I highly recommend.

Amanda Sebert 4 years ago
These turned out really good. I modified by using an egg yolk instead of peanut butter, because someone in my family has an allergy. I also added the cumin while still cooking, and substituted chickpea flour for regular all purpose flour.

Mariana Sierra 4 years ago
i used roasted okra instead of spinach and it's amazing, also did the buns ;)

Rosemary Brzustoski 4 years ago
It’s really easy to make your own chickpea flour. Put 1 cup of dried chickpeas into a blender and let it go for a minute on high. Dump it into a fine mesh strainer and regrind any bits left over. High protein and delicious- look up panelles- it’s like a chickpea polenta that sets up and then is sliced and fried.

CAMILA HERRERA 4 years ago
Absolutely amazing! Thank you so much for sharing. It’s as versatile as you can imagine: perfect as a snack or a full meal. I only added cumin, since kids don't tolerate spicy food and it turned out delicious anyway.

Barb Miller 4 years ago
Really good. I’ll use almond butter next time for less peanut flavour. These freeze well and are just so convenient.

Lexie . 4 years ago
Really good! Will let chill for 30+ minutes next time to decrease chances of them falling apart but will definitely be something I continue to make!

Meggie 4 years ago
Second time making these burgers, I read all the reviews and took some suggestions on board. Again, burgers turned out great. These are my variations:
Almond butter to replace peanut butter
Miso paste to replace yeast extract
Oates to replace the chickpea flower
As additional items I used cayenne pepper, coriander and lime juice. I didn’t have the hot sauce and I forgot to add the cumin.
I used a food processor for 3/4 of the mixture, for 1/4 I left whole chickpeas for texture.
Even my meat loving teenagers agree that the burgers are delicious.