Mediterranean Chickpea Burgers
Prep time
Cook time
Total time
Serves: 6 to 8 Servings
  • 2 (15 Ounce) cans chickpeas, drained and rinsed
  • 1 roma tomato, deseeded & chopped
  • 1 cup packed fresh baby spinach
  • 2 tablespoons rice flour + more if needed
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon tumeric
  1. Place chickpeas, tomato, spinach, salt and lemon juice in a blender and pulse until the mixture is chunky. You may need to stop and scrap the sides to get it all even, however do not allow it to get smooth.
  2. Transfer the mixture to a large bowl and with a fork gently fold in the rice flour, garlic, salt, lemon juice, paprika, cumin, and turmeric.
  3. With your hands form the mixture into patties. If it is too sticky fold in some more rice flour a teaspoon at a time. If it is too dry add a drop or two of water.
  4. Once 6 to 8 patties are formed place them on a flat surface to be placed in the refrigerator for 30 minutes or the freezer for 10 minutes. This will help them hold together while cooking.
  5. Preheat the oven to 375 degrees. Place the cold patties on a greased baking sheet and bake for 12-15 minutes per side.
  6. Serve immediately.
Recipe by Sweet Love and Ginger at