Cooking for Wellness

Middle Eastern Chickpea Burgers

Oct. 13, 2016

These burgers are similar to Middle Eastern falafel but without the deep frying. Several spices and fresh parsley are mixed to create a flavorful entrée, and the spices also provide anti-inflammatory properties. When combined, the chickpeas and brown rice form a complete protein and contain dietary fiber. Top the burgers with a yogurt sauce and serve over your favorite leafy greens, or place in a pita or wrap for a sandwich.

chickpea burgerYield:

  • 8  3” burgers


  • 2 cups cooked chickpeas (about 1-15 oz can rinsed)
  • ¼ tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/8 tsp ground cinnamon
  • 2 tsp minced garlic
  • ¼ tsp ground ginger
  • ¼ cup olive oil
  • 2 Tbsp lemon Juice
  • 2 cups cooked brown rice
  • ¼ cup red bell pepper, finely diced
  • 1/4 cup fresh flat leaf parsley, loosely packed, minced


  1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  2. In a food processor bowl, combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice. Process until coarse texture and well combined, scraping the sides occasionally.
  3. Transfer the mixture to a bowl and fold in the rice, bell peppers, and parsley.
  4. Form into burgers. Moisten your hands to keep the mixture from sticking, then shape 1/3 cup of the mixture into a patty about 3” in diameter. Press together firmly and place on prepared baking sheet. Repeat until all of the mixture is made into burgers.
  5. Bake for 12-15 minutes, until the patties start to get dry and crisp on the outside and they are heated through. Carefully, remove from baking sheet with spatula and transfer to serving plate.
  6. Serve warm with your favorite toppings.
  7. To freeze: Stack uncooked burgers with parchment paper between them; wrap in plastic wrap and foil. Once thawed, bake per directions above. Can be frozen up to 2 months.


The Cancer Fighting Kitchen by Rebecca Katz