Simplicity! Easy Vegan Garbanzo Bean Burger


Lovely lunch – lovely day – garbanzo bean burger topped with sautéed sweet onions and mushrooms along with kale chips – YUMMY!

I have posted recipes for kale chips and for a Marinated Garbanzo Bean and Quinoa Burger. Today I decided to have the kale chips with a simplified vegan garbanzo bean burger recipe. Here it is:

Vegan Garbanzo Bean Burger


2 cups cooked dry garbanzo beans
1/3 cup spelt flour
1/3 chopped sweet onions
6 tablespoons aquafaba (liquid from canned or cooked dry garbanzo beans) divided
1 teaspoon dried basil
1/2 teaspoon sea salt (I use pink Himalayan).
1 tablespoon oil (I use grapeseed oil).


  1. Cook dry garbanzo beans in a slow cooker on low in 6 cups of water for 6 hours. Reserve liquid.
  2. Scoop 2 cups of the beans into a food processor.
  3. Add basil, sea salt, onions and 3 tablespoons aquafaba.
  4. Add flour and 3 more tablespoons aquafaba.
  5. Pulse until blended but not pulverized. You should still see a few pieces of the beans.
  6. Add oil to the pan and form patties.
  7. Cook for 3-4 minutes on each side.


P.S. Aquafaba is the liquid you get from canned or cooked dry garbanzo beans. I call it “liquid gold,” because it serves as an egg replacement in many sweet and savory recipes. Here’s a link to other yummy-looking recipes using aquafaba. Oh, and I apologize for the lack of photos. I wasn’t planning to post today.


3 Comments Add yours

  1. Queen Nique says:

    Love the simple steps in this one!!!

    Liked by 1 person

    1. Melissa says:

      Thanks, Queen Nique!

      Liked by 1 person

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