Garbanzo Burgers

Gosh, I’ve felt so good this week, these two weeks, so whole, so complete, so…needing nothing. I feel so healthy and confident. Maybe the extra exercise with good diet, the culmination of the house and circle of relationships. Don’t know. But I feel incredibly whole.


  • 1 c.  carrot, cut in discs
  • 1/3 c. chopped red bell pepper
  • 2 garlic cloves
  • 3 c. mashed garbanzos
  • 1/3 c. nutritional yeast
  • 1 T. tomato paste or aji (see recipe this blog)
  • 1 tsp. salt
  • 1 tsp. apple cider vinegar
  • ½ tsp. prepared mustard
  • freshly ground black pepper (optional)
  • 1 T.  fresh thyme or rosemary leaves
  • 1 cup rolled oats
  • 1 c. pineapple, optional


In a food processor, first add carrots, bell pepper, and garlic, pulse until finely chopped.  Add remaining ingredients except the oats and process through. Stop processor a few times and scrape down, and continue to process until smooth. Then add oats and pulse again. Chill for ½ hour. There are three ways you can cook this:

Shape the patties into burgers and pat down on your dehydrator sheets, dehydrating at 105 degrees for 12 hours, or until desired crispness. This is a nice way to do it as you can eat them warm for lunch, then crispier for dinner! OR

Shape patties into burgers and place on a skillet or broiler/cookstove over medium-high heat. Cook the first side 7 minutes or so, then flip and repeat. OR

Bake at 400°F for about 20 minutes, flipping half way through.

Word of the Day – hamburguesas – hamburgers, cueza – bake
Tip of the Day – Top with pineapple and serve with banana chips, yum!
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