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- 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
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|Calories130Calories from Fat35|
|% DAILY VALUE|
|Calories from Fat35|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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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.
Iviana B. 2 years ago
Good Real good so good
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!
Henry 3 years ago
Great. Quick and easy . Added corn
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.
Noria Nuru 4 years ago
i love these!!! second time making them and i just eat them like latkes
Torsten 4 years ago
Easy, fast & delicious!
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.
Raquel Rivera 4 years ago
I loved it. i served covered in salsa instead of a bun. :)
kayla kruse 4 years ago
It turned out amazing! So tasty and delicious.
Yuri 4 years ago
amaaaaazing tasted really good
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.
Sylvia L. 4 years ago
Everyone loved these.
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.
Tina 5 years ago
These are delicious!!