• 2 (15 ounce) cans chickpeas, drained and rinsed
  • 3 cups baby spinach, finely chopped (about 1 cup chopped)
  • 1/2 cup whole wheat or gluten-free panko breadcrumbs (could also use ground oats)
  • 4 garlic cloves, minced (about 1 heaping tablespoon)
  • 8.5 ounces sundried tomatoes, marinated in oil (about 12 or 1 cup)
  • Zest and juice of 2 lemons
  • 2 tablespoons ground flax + 3 tablespoons water
  • 1/4 cup + 2 tablespoons flour of choice (I used brown rice flour)
  • 1 tablespoon nutritional yeast (optional)
  • lettuce/avocado for topping


  1. Start by combining the flax and water in a measuring cup and then set it aside to thicken.
  2. Next warm one tablespoon of the oil from the sundried tomatoes in a skillet over low to medium heat then add the garlic and sauté until fragrant, being careful not to overcook. Remove from heat and set aside.
  3. Place one cup of the drained and rinsed chickpeas into a large bowl and then put the rest in the food processor. Zest both of the lemons into the bowl with the chickpeas and then squeeze the juice of one lemon into the food processor with the chickpeas. Pulse until they are soft (similar to picture in post) but not pureed, about 20 seconds, checking intermittently.  Transfer them to the large bowl and set aside. 
  4. Add the spinach to the food processor and pulse until it’s finely chopped then add it to the bowl with the chickpeas. Drain the sundried tomatoes (reserving excess oil to cook the burgers later) and then place them into the food processor and pulse until finely chopped.
  5. Transfer the sundried tomato mixture into the large bowl along with the sautéed garlic, the breadcrumbs. the nutritional yeast (if using) and the flax-water mixture then stir until well-combined. Squeeze in the juice of the second lemon and add 1/4 cup flour then stir together. Add 2 more tablespoons of flour while continuing to stir until evenly combined. If the mixture is still too wet, add another tablespoon of flour at a time until it is firm enough to handle.
  6. Line a baking sheet with parchment paper and set aside. Using your hands, scoop about 1/4-1/3 cup of the mixture out of the bowl and then form them into separate patties, placing each one on the lined baking sheet as you go. 
  7. Refrigerate the burgers on the baking sheet for  30 minutes to an hour before cooking. This helps them set so that they hold together better. Once you’re ready to cook, warm the reserved oil from the sundried tomatoes in a skillet over medium heat. Then cook the burgers for about 5 minutes on each side, until golden brown.
  8. Serve immediately on a warm bun with vegan mayonnaise, avocado and spinach.
  9. Store uncooked in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

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