CHICKPEA AND SPINACH BURGER WITH PAPRIKA
The Chickpea and Spinach Burger With Paprika is a nourishing vegan delight that balances flavour, nutrition and simplicity. Made from mashed chickpeas, chopped Spinach and oat flour, it’s gently seasoned with garlic powder, paprika and a touch of salt. The result is a wholesome and plant-based patty that’s naturally high in fibre and protein, offering a satisfying meat-free alternative. Its soft texture is complemented by subtle earthiness and a hint of spice, making it ideal for weekday lunches, casual dinners or outdoor gatherings. Whether served on a bun, in a wrap or over a salad, this burger suits a range of dietary needs, including gluten-free and dairy-free lifestyles. It’s perfect for meal prep, freezes well and delivers consistent flavour every time. Quick to prepare and easy to pan-fry, it’s a delicious way to enjoy nutritious and minimally processed ingredients.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Pan-Fry, Prepared in Advance
OCCASION/HOLIDAY
Casual Dinner, Picnic, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, Healthy, Quick & Easy, Dairy-Free, Low Fat, High Fibre
DISH TYPE
Sandwich
INGREDIENTS
- 41 grams | 1.45 ounces | ¼ cup canned chickpeas, mashed
- 8 grams | 0.28 ounces | ¼ cup chopped spinach
- 8 grams | 0.28 ounces | 1 tablespoon oat flour
- 2 grams | 0.05 ounces | ½ teaspoon garlic powder
- 1 gram | 0.02 ounces | ¼ teaspoon paprika
- 6 grams | 0.21 ounces | 1 teaspoon fine sea salt
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 142 kilocalories
- Fat: 2.4 grams
- Saturated Fat: 0.3 grams
- Carbohydrate: 25.1 grams
- Sugar: 1.3 grams
- Fibre: 5.7 grams
- Sodium: 2433 milligrams
- Protein: 6.9 grams
- Calcium: 56 milligrams
- Potassium: 302 milligrams
- Iron: 2.7 milligrams
PREPARATION
There are the following ingredients for Chickpea and Spinach Burger With Paprika:
- Mash The Chickpeas: Place the drained chickpeas into a bowl and mash well using a fork or masher until mostly smooth with some texture remaining.
- Add The Spinach And Seasoning: Mix in the chopped spinach, garlic powder, paprika and a pinch of salt. Stir to distribute the seasoning evenly.
- Incorporate Oat Flour: Add the oat flour to the mixture. Stir well until the ingredients form a cohesive dough. Let the mixture rest for 2 to 3 minutes so the oat flour can absorb excess moisture.
- Form The Patty: Shape the mixture into a single burger patty using your hands. If it feels too sticky, dust your hands with a bit of oat flour to help with shaping.
- Heat The Oil: Heat the olive oil in a non-stick pan over medium heat. Once hot, place the patty in the pan.
- Cook Until Golden: Cook for 3 to 4 minutes on each side until golden brown and crisp. Press gently with a spatula for even browning.
- Serve Warm: Remove from heat and serve immediately in your preferred style on a gluten-free bun, wrapped in lettuce or atop a salad.
PREPARATION TIME
5 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for the preparation of the Chickpea and Spinach Burger With Paprika:
- Drain Chickpeas Well: Excess liquid can prevent the patty from holding together. Pat the chickpeas dry after draining.
- Chop Spinach Finely: The smaller the spinach pieces, the better they integrate into the patty and cook evenly.
- Use A Non-Stick Pan: This helps prevent sticking without needing extra oil.
- Rest The Mixture: Allowing the mixture to rest ensures firmer binding and a crispier crust during frying.
- Flatten Slightly: Press the patty lightly with a spatula during cooking to ensure even heat distribution.
VARIATIONS
- Add Herbs: Fresh parsley, coriander or dill, which add freshness and boost flavour.
- Extra Protein: Add ½ tbsp hemp seeds or flaxseed meal to enhance the protein content.
- Spicy Kick: Stir in a pinch of chilli flakes or a dash of hot sauce.
- Lemon Zest: A small amount of lemon zest brightens the flavour and complements the chickpeas.
- Cheesy Touch: Mix in a tablespoon of nutritional yeast for a savoury and cheesy depth.
PREPPING AND STORAGE
- Make Ahead: Prepare the mixture a day in advance and refrigerate until ready to cook.
- Refrigeration: Store cooked patties in an airtight container for up to 3 days.
- Freezing Instructions: Shape uncooked patties and place between parchment paper layers in a sealed container. Freeze for up to 1 month. Thaw overnight in the refrigerator before cooking.
