Chickpeas burger

Some quick yummy burger made at home. Perfect for friday!


  • 300 g (1 1/2 cup) cooked chickpeas
  • 60 g (1 cup) chopped basil
  • 80 g (1/2 cup) chopped onion
  • 55 g (1/2 cup) sun-dried tomatoes, chopped
  • 10 g (1 ½ tablespoon) ground cumin
  • Salt and pepper

For serving you will need: rucola, fresh tomato, avocado with parmesan cheese and basil




Drain and place the chickpeas,  basil, onion and sun-dried tomatoes to a food processor. Mix until well processed. Add lemon juice or a bit of water if the mixture is looking too crumbly or dry.

Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 30 minutes – 1 hour to allow the flavors to meld and the texture to become more firm. Remove from refrigerator and divide into 4-6 even patties and gently form into patties using your hands.

To cook, heat a large metal or cast iron skillet over medium/ medium-high heat (or cook on the grill!). Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place only as many burgers as will fit comfortably in the pan and cook 2-3 minutes on each side. Once the bottom side is evenly browned, flip gently as they can be fragile. Continue until all burgers are cooked.




Recipe and photos: Aleša Velikonja, studiocapsula Photography

Aleša Velikonja Aljoša Kravanja

We are a couple in life and with in photography. As caractrs very different, but this is very positive for our work with photography, because we complete each other. Despite the differences, we have a couple of complementary interests, art, fashion, architecture and we love to travel and we love love love food.

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