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Daniel Fast Chickpea Burger

Daniel Fast Chickpea Burger

The **Daniel Fast Chickpea Burger** is a wholesome and delicious way to enjoy plant-based burgers, perfect for anyone following the Daniel Fast or simply seeking a healthy, flavorful meal. This recipe offers a satisfying and easy-to-make burger packed with nutrients.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 burgers
Course: Burger, Main Course
Cuisine: Plant-based, Vegan, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 ounces) chickpeas rinsed and drained
  • 1/2 cup rolled oats ensure certified gluten-free if needed
  • 1/4 cup red onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon sea salt or to taste
  • pinch black pepper optional, as per Daniel Fast guidelines
  • 1-2 tablespoons water if needed for binding
  • 1 tablespoon olive oil or other Daniel Fast-approved cooking oil for cooking

Equipment

  • Medium Bowl
  • Fork or potato masher
  • Non-stick skillet or griddle
  • Baking Sheet for freezing
  • Freezer-safe bag or container for freezing

Method
 

  1. In a medium bowl, add the rinsed and drained chickpeas. Using a fork or potato masher, thoroughly mash the chickpeas until they are mostly broken down but still have a little texture. Avoid over-mashing into a completely smooth paste; some whole chickpeas are fine.
    1 can (15 ounces) chickpeas
  2. To the mashed chickpeas, add the rolled oats, finely chopped red onion, minced garlic, chopped fresh parsley, ground cumin, smoked paprika, sea salt, and black pepper (if using).
    1 can (15 ounces) chickpeas, 1/2 cup rolled oats, 1/4 cup red onion, 2 cloves garlic, 1 tablespoon fresh parsley, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon sea salt, pinch black pepper
  3. Gently stir all the ingredients together until well combined. The mixture should hold together when pressed. If it seems too dry and crumbles easily, add 1-2 tablespoons of water, one tablespoon at a time, until it reaches a consistency that can be formed into patties.
    1-2 tablespoons water
  4. Divide the chickpea mixture into two or three equal portions, depending on your desired burger size. Shape each portion into a firm patty, about 3/4 inch thick. Ensure the edges are sealed to prevent them from falling apart during cooking.
  5. Heat a tablespoon of olive oil (or Daniel Fast-approved cooking oil) in a non-stick skillet or griddle over medium heat. The pan is ready when a drop of water sizzles instantly.
    1 tablespoon olive oil or other Daniel Fast-approved cooking oil
  6. Carefully place the chickpea burger patties into the hot skillet. Cook for about 5-7 minutes per side, until they are golden brown and nicely browned on the outside. Flip them gently to avoid breaking.
  7. Remove the cooked burgers from the skillet and serve immediately. They are delicious on lettuce wraps, with Daniel Fast-approved toppings, or alongside a fresh salad.

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat in a skillet, oven, or microwave. Can be frozen cooked or uncooked for up to 2-3 months.