Sun-dried Tomato & Basil Chickpea burger

Healthy, vegan, gluten-free and full of flavor!


  • 2 cans chickpeas (or white beans), drained and rinsed
  • 1/2 medium onion, roughly chopped
  • 3 cloves garlic
  • 1/2 cup sun-dried tomatoes
  • 4-5 medium basil leaves
  • pinch salt
  • pinch pepper
  • 1/3 cup almond flour or chickpea flour
  • 1-2 tbsp olive oil


  1. Place about 3/4 of the chickpeas, onion, garlic, sun-dried tomatoes, basil, salt and pepper in your food processor. Blend for 30-45 seconds until combined. Transfer to a large mixing bowl. Stir in the flour and remaining chickpeas.
  2. Heat olive oil on a large skillet over medium heat. Form mixture into 6 patties and carefully transfer to the skillet. Cook for about 5-7 minutes until the bottom is browned and set. Very carefully flip and cook for an additional 4-6 minutes until the opposite side is browned and set as well. Serve immediately, or store refrigerated in an airtight container for up to 1 week.

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