Chickpea Quinoa Pumpkin Burgers

chickpea pumpkin burgers

Holidays are a low key affair with me, and although they are often an opportunity to celebrate with more elaborate food spreads, I really need no excuse to fuss around in the kitchen for hours to create unique and special meals. This past weekend was Thanksgiving in Canada and I went with something easy, preferring not to spend too much time cooking, but as humble as these little burgers might sound, they are actually an exquisite way to celebrate pumpkin season with the company of friends. Just because.

chickpea quinoa pumpkin burgers

Packed full of protein, these spicy patties with a moist and meaty texture are a perfect vegetarian substitute when the craving for a "burger" hits. Chickpeas provide the base and the addition of quinoa and tahini adds a pleasant undertone of nuttiness to accompany the sweet pumpkin. The mingling of flavors is hard to resist, as is the fragrance that fills the kitchen while they are baking, and an experience your palate won't soon forget. Yes, they are that good.

I served them up with tomato chutney and a yogurt tahini lemon sauce and some mini naan breads. Eat them as burgers between bread or just as they are with chutneys and sauces and a side serving of vegetables to fill out the meal.

Chickpea Quinoa Pumpkin Burgers

Note: Roasting the pumpkin brings out the natural sweetness, but if you don't want to roast it, cook according to your preference. Make sure to save the seeds for roasting later as they make for a delicious and healthy snack.

There is no reason at all to limit your intake of pumpkin to just a few months of the year. Instead of relying on canned pumpkin purée, consider taking advantage of the harvest and freeze small bags of roasted pumpkin for future use.

Chickpea Quinoa Pumpkin BurgersChickpea Quinoa Pumpkin Burgers
Recipe by
Published on October 14, 2014

Moist, nourishing and flavorful spiced vegan burger patties made with ground chickpeas, quinoa and roasted pumpkin

Print this recipePrint this recipe

  • 3/4 cup dried chickpeas (2 cups cooked)
  • 1/3 cup quinoa (1 cup cooked)
  • 1 1/2 cups roasted pumpkin, mashed
  • 1/4 cup sun-dried tomatoes
  • 1 small red onion, chopped
  • 1 clove garlic, minced
  • 1-inch piece ginger, minced
  • 1/3 cup fresh parsley, chopped
  • 2 jalapeños, seeded and chopped
  • 2 tablespoons tahini
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace or nutmeg
  • 1 teaspoon baking powder
  • 2/3 cup chickpea flour (besan), or as needed
  • 1 1/2 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • Rinse the chickpeas, cover with water, and soak for at least 8 hours or overnight. Meanwhile, rinse the quinoa and soak in 2/3 cup water overnight in a small saucepan.

  • Drain and rinse the chickpeas, transfer to a medium saucepan, cover with water, and bring to a boil. Reduce the heat to low, cover, and simmer until the beans are soft, about 1 hour.

  • Bring the quinoa to a boil, reduce the heat to low, cover, and simmer until the water has evaporated, about 15 minutes. Set aside to cool.

  • Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop.

  • To roast the pumpkin, cut it in half, scoop out the pulp and seeds, and transfer to a baking dish with a small amount of water. Bake in a preheated 350° oven until fork tender — 40 to 50 minutes, depending on the size of the pumpkin. Let cool and remove the skin. Mash with a fork or potato masher and set aside.

  • When the chickpeas are cooked, drain and transfer to a food processor. Pulse into a fine meal. Add most of the onion, the garlic, ginger, parsley, jalapeños, sun-dried tomatoes and tahini and pulse until smooth.

  • Put 1 1/2 cups of the roasted and mashed pumpkin in a large bowl. Stir in the chickpea mixture until well combined. Stir in the remaining onion, spices, quinoa, and salt and pepper. Add enough chickpea flour to get a mixture that is moist but dry enough to shape into patties. Chill for 30 to 60 minutes.

  • Line a baking sheet with parchment paper and preheat an oven to 375°. Shape the chickpea pumpkin mixture into 2 to 3 inch patties and transfer to the baking sheet. Bake for 15 to 20 minutes per side until golden.

  • Serve as burgers with chutneys or just as they are with your favorite condiments and a side salad.

Makes 12 to 14 burgers

pumpkin patties

Other pumpkin recipes you may enjoy from Lisa's Kitchen:
Indian Chickpea and Pumpkin Soup
Pumpkin Scones
Pumpkin Gingerbread Waffles
Refried Beans with Pumpkin

On the top of the reading stack: My Past and Thoughts - The Memoirs of Alexander Herzen

Audio Accompaniment: Off the Sky


Joanne said...

These sound so perfect as a veg entree to Thanksgiving! Full of fall flavor, but a little out of the ordinary as well.

Full Scoops said...

Looks so yum!

niki said...

I'm so excited to try this recipe. Just got my home delivery of groceries today and now have all the ingredients. Thank you for always posting such lovely creative recipes. Can't wait to make this. All my favourite things in one recipe Quinoa, pumpkin and chickpeas.

Lisa Turner said...

Do let me know how they turn out for you dear Niki.