Spicy BBQ Chickpea Burgers & Lightened-Up Crispy Baked Fries



Are you scratching your head wondering how it’s July like I am? I say this every single year and I never seem to figure it out. If you do, let me know.

My Canada Day long weekend was a nice mix of work and play! I spent much of the weekend recipe testing, as I tend to do these days. I nailed down 3 more recipes for the book, which I think puts me just shy of the half way mark – as far as recipes go at least. Other weekend activities included celebrating a friend’s 30th birthday, hiking, running, cleaning/laundry, groceries, and enjoying Canada Day fireworks.

Here are some fav pictures from hiking this weekend.


(Hiking with Ange!)

And a friend in the water…


We also saw 3 snakes in the span of 2 days of hiking. They were just tiny gardener garter snakes, but in my mind they might as well have been boa constrictors! Not surprisingly, I didn’t get any pics because I was too busy pushing Eric into the snakes so I could save myself from imminent death. I’m not proud.


Something I am proud of? These recipes I whipped up for dinner this weekend.


Click the link below for the step-by-step photos and the recipes!

While it’s been a long time since I’ve featured a new veggie burger on the blog (see: our perfect veggie burger from July 13, 2011), I’ve been testing them behind-the-scenes over the past year and I’ve picked up some tricks along the way. These burgers pack in 6 colourful vegetables, whole grain brown rice, protein-filled chickpeas, ground flax, seeds, and some spices to round it all out. The ingredient list is impressive and the taste is even better.

I added my favourite BBQ sauce- Stubb’s – to give the burgers a lil somethin’-somethin’. The “batter” is downright delicious before it’s even cooked. If you don’t want to make patties out of this I’m sure you could just sauté it and stuff it in a burrito. Or scramble it with potato for a breakfast hash…now that would be great.

When making veggie burgers in the past, I’ve often used my food processor. While it’s quick, I tend to over-process the ingredients leaving the burgers without much texture (aka: mushy). This time, I decided to chop & mash everything by hand (and give my arms a good workout while I was at it!). They turned out exactly as I hoped.

I also cooked the chickpeas from scratch because I digest them much better when soaked overnight in water and cooked with a piece of kombu. If you are short on time you can also use the quick-soak method or simply use canned chickpeas. I’ll explain the options more in the directions below.

IMG_1743 IMG_1742  IMG_1746 IMG_1747

The trick when making everything by hand is to chop the veggies very small and mash the beans and brown rice until it’s nice and sticky. If you leave the veggies and beans too large the patties won’t stick together, so make sure you mash it up while leaving some chunks for texture.

Brown rice is my preferred grain of choice in veggie burgers because of its magical binding powers. It does a great job holding it all together; I’ve found it can work even better than flax eggs.

It should look similar to this batter below. It’s sticky, but still has a chunky texture. I think I ate a whole patty’s worth straight from the bowl…!


When you shape the patties, really pack the dough in tightly to help it stick. If the patties aren’t holding together you probably need to mash it up more. You could also try adding more breadcrumbs as it will help bind things.

These veggie burgers held together great on the skillet. No cracking at all. I haven’t tried them on the BBQ, but I assume they would hold up if handled carefully.



Spicy BBQ Chickpea Burgers

Vegan veggie burgers are a sensitive bunch, so take caution if adapting this recipe. If you enjoy Our Perfect Veggie Burger recipe, you should also love of this one. This burger is less dry than the former with more moisture overall. As I mentioned above, you can probably use a food processor to speed things up, just be careful not to over-process the ingredients as the vegetables can release a lot of water when processed.

Print, email, or text this recipe

Yield: 7-8 patties


  • 1 cup dry/uncooked chickpeas (or 2 & 1/4 cups cooked chickpeas) + kombu (optional)
  • 1/2 cup dry brown rice (or 1 & 1/4 cup cooked rice)
  • 3 tbsp sunflower seeds + 1 tbsp pepita seeds, toasted
  • 2 large garlic cloves, minced
  • 1/2 cup diced red pepper
  • 1 jalapeno, seeded and diced
  • 1/4 cup diced red onion
  • 1 small carrot, grated
  • 1/4 cup minced fresh parsley
  • 3 tbsp BBQ sauce
  • 1/4 cup breadcrumbs, or more as needed (use GF breadcrumbs if necessary)
  • 2-3 tbsp ground flax
  • 1/4 tsp red pepper flakes
  • Fine grain sea salt, to taste (I used 1 tsp + Herbamare)


1. Methods to prepare chickpeas: 1) Soak dry chickpeas overnight, or for at least 8 hours, in a large bowl filled with water. When ready, drain and rinse the chickpeas. Place in a medium-sized pot with 3 cups of fresh water. Cover with lid and bring to a boil. Remove lid and place a small piece (~1” x 2”) of kombu (optional) into the pot with 1/8th tsp salt. Cover again and simmer on low-medium for about 50 minutes, watching carefully after about 35-40. When cooked, chickpeas will be tender and some may have split open. Drain and rinse. Discard kombu. 2) Alternatively, you can use canned chickpeas or 3) the quick-soak method: Add 3 cups water and 1 cup dry chickpeas into a pot. Cover, bring to a boil, and immediately turn heat off. Keep covered and let sit for 1 hour. After 1 hour, drain and rinse chickpeas. Add into rinsed pot with 3 cups fresh water. Cook the same as method 1) above.

2. To cook rice: In a strainer, rinse the rice. Add 1/2 cup dry rice into a pot with 1 cup water. Bring to a boil. Reduce heat to low, cover with lid, and simmer for about 25-30 minutes, watching closely and giving it a stir after 20. Add a touch more water if necessary.

3. Toast seeds: Preheat oven to 300F. Toast sunflower and pepita seeds for about 12 minutes, or until lightly golden in colour. Set aside.

4. Chop vegetables. Finely chop the garlic, peppers, onion, and parsley. Grate carrot. Stir in half the salt. Set aside.

5. Mash chickpeas and rice: When chickpeas are ready, drain and rinse. Add the cooked chickpeas and rice into a large bowl. Make sure your rice is HOT as it helps it stick together and bind. Do not use cold rice. With a potato masher, mash very well, leaving some chunks for texture. You will need to use a lot of elbow grease to mash this up, but you want it really sticky so it’s worth it! You can also pulse in a food processor.

6. Mix it all up: Preheat a large skillet over medium-high heat. With a wooden spoon, stir in the chopped vegetables into the mashed chickpea/rice mixture. Now stir in the seeds, BBQ sauce, breadcrumbs, and ground flax. Add the salt and red pepper flakes to taste.

7. Shape patties & cook: Form 6-8 patties and pack dough together tightly. Spray the preheated skillet with oil. Cook the patties for about 4-5 minutes per side over medium-high heat (time will vary based on your temp). Burgers should be browned and firm when ready. You can also try grilling the patties (try pre-baking patties for 15 mins in the oven at 350F before grilling).


To go with the burgers I also made these amaaaaazing crispy baked fries! I tested a few different methods and this one was by far the best.

Lightened Up Crispy Baked Fries

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Yield: ~2 servings


  • 2 large Yukon Gold potatoes (0.5 kg/1.1 lb), sliced into wedges
  • 1 tbsp cornstarch
  • 1/2-3/4 tsp fine grain kosher salt (I used 3/4 tsp), to taste
  • 1 tbsp cooking oil (use oil safe for high heat such as canola, sunflower, safflower, and sesame)
  • Herbamare, for seasoning


1. Preheat oven to 425F. Line a large baking sheet with parchment paper and lightly spray with oil.

2. Wash potatoes and pat dry. Slice potatoes lengthwise into quarters. Slice each quarter in half (or thirds if really large).

3. Grab a small kitchen garbage bag. Add cornstarch and salt inside the bag. Add potato wedges, twist top of bag to secure, and then shake the bag vigorously until the potatoes are coated with the cornstarch and salt mixture.

4. Leave potato wedges in the bag. Now drizzle in 1 tbsp oil, secure bag again, and shake until coated.

5. Place wedges on the baking sheet, with at least 3/4-inch between each one. Spacing them too close together may result in less crispy fries.

6. Bake for 15 minutes, remove from oven and flip each one. Bake for another 10-20 minutes more. We like ours quite brown and crispy so we baked them for about 32 minutes total. Fries will get soft with time so serve immediately.


aaaaand last but not least, a pretty Canada Day dessert.  I figured it was better to give you a burger & fries recipe today than a Canada Day dessert recipe two days late.

Have a wonderful Fourth of July to my American readers! Anyone have any fun plans?

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

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{ 218 comments… read them below or add one }

LizAshlee July 3, 2012

Yum, everything looks perfect and perfect for a July 4th celebration tomorrow!


Deirdre August 8, 2013

I am thinking about eating more vegetarian meals, but I’m single. This veggie burger recipe looks scrumptious and so do the potatoes, but the recipe for the burgers makes so many. My main question is, can the burgers be frozen, and if so, at what stage – before of after cooking? Thank you for posting these recipes.


Angela (Oh She Glows) August 8, 2013

For sure – I suggest freezing them AFTER baking! You can reheat in the oven as you need.


Eran August 21, 2014

I tested the following methods:
1. Cook, Freeze, Reheat (oven)- too dry and crumbly
2. Freeze (Raw), Thaw, Cook (oven)- seems to get too moist for some reason
3. Freeze (Raw), Cook from frozen (oven)

Baking from frozen yielded the best results for me. Bake at 400 degrees 15-20 minutes, flip and bake for 10-15 minutes. This is my go-to veggie burger recipe and having frozen on hand makes for such an easy weeknight dinner.


Angela (Oh She Glows) August 22, 2014

Thank you so much for your feedback!


Lynda (Von) Hocker July 3, 2012

YUM! It all looks so great!!
I am newly vegan (I’ve been gradually working into it for a few months, but finally completely vegan). I have really enjoyed reading your blog. :) Thank you!


Angela (Oh She Glows) July 3, 2012

Thank you Lynda! That is so great to hear.


Andrea @ Vegvacious July 3, 2012

Yum! Those burgers look great – I’ve just started on a new clean eating diet plan and I think those burgers would fit in perfectly! One of these patties with a big salad or some grilled veggies on the ‘cue will make the perfect summer dinner!


Angela (Oh She Glows) July 3, 2012

Hope you enjoy them Andrea :)


Erica { EricaDHouse.com } July 3, 2012

I’ve yet to try making any sort of veggie burger but I think you’ve finally got me convinced – this is the perfect new recipe to try out for our BBQ tomorrow!


Angela (Oh She Glows) July 3, 2012

Have a great BBQ! let me know what you think of the burgers if you make them.


Viveca @ Caffeinated Contentment July 3, 2012

Oh my goodness those fries!!! I keep attempting sweet potato fries, but they keep ending up cooked by kind of soggy…is cornstarch the key?


Angela (Oh She Glows) July 3, 2012

I’ve heard that you can use the cornstarch trick with sweet potatoes too. I tried it once and I wasn’t blown away by it, but it’s probably worth another try!


Lauren July 17, 2013

I used the cornstarch trick exactly as explained above with sweet potatoes, but I probably should have set the oven to broil for the last 1-2 minutes to crisp them up a little more (but I like my fries crispy on the outside). They were still delicious though!


Tiffany @ eat clean work dirty July 3, 2012

When I make sweet potato fries I only spray them with EVOO add salt and pepper and bake at 425F for 15 minutes one side and 10 minutes on the other; they always turn out great! Keep a close watch the last 5 minutes once flipped, though! :)


Angela @ Eat Spin Run Repeat July 3, 2012

MMm it all looks amazing Ange!! I hope all of your fingers are still in tact after that chopping. I know I tend to get a little too relaxed with the knife when I’m making my Detox Salad and I can’t even count the number of wounds that’s given me!
I hope your hike yesterday was as good as the one we did on Sunday. And tell Eric thanks again for hauling the tripod AND scaring the snakes away!!


Angela (Oh She Glows) July 3, 2012

I know it’s amazing I haven’t sliced my finger off yet. Eric tried to guide a snake away from us with the tripod yesterday and the snake turned around and slithered toward us instead! Needless to say, I almost pushed him off the cliff to get away. hah.


Faith @ For the Health of It July 3, 2012

I keep looking for the perfect veggie burger to make for my meat-loving boyfriend. This one might just be the one – we both LOVE bbq sauce!


Laura @ Sprint 2 the Table July 3, 2012

Happy (belated) Canada Day!

I went hiking with Lindsay (Lindsay’s List) and Heather (better with Veggies) and we were freaked out by all the snakes. We only saw one, but there were so many snake skins laying around. *shudder*

What does the cornstartch for for the fries? Help the outside to dry out better?


Angela (Oh She Glows) July 3, 2012

Somehow snake skins are almost as scary as the actual snakes!
I think the cornstarch helps absorb moisture? I’m really not sure, but it seems to help.


Katie @ ohshineon July 3, 2012

Yum, everything here looks absolutely delicious. We have a gigantic can of garbanzo beans we recently purchased at Costco and luckily the rest of the ingredient list looks rather simple… I’m sure I can whip something like this up tonight. Thanks for the awesome post, and those fries look tasty tastyyyyy!


Erika July 3, 2012

I of course knew that you were working on a cookbook, but this post just reminded me and I’m SO EXCITED! You’re such an inspiration to me and I know your book will be amazing. Please never stop doing what you do!

Gushing aside, those burgers look amazing.


Angela (Oh She Glows) July 3, 2012

Aw thank you Erika, that means a lot to me! I appreciate your excitement so much.


Stephanie @ The Fitness Adventures July 3, 2012

This chickpea burger recipe is just in time for my cookout tomorrow. If they turn out looking half as amazing as yours there may be a chance I will be able to talk my carnivorous husband into trying one. ;)


Angela (Oh She Glows) July 3, 2012

Enjoy your cookout…glad I got the recipe up in time! Hope your hubby enjoys them too.


Allie July 3, 2012

These look incredible! I love your perfect veggie burger recipe, can’t wait to try these!


Willow July 3, 2012

Wow, what a feast! All if it sounds incredible… wish I could’ve been there to taste it all! Happy Canada Day!


Angela (Oh She Glows) July 3, 2012

Thanks, Happy Independence Day to you!


so July 3, 2012

Those fries look unbelievable!

I’d probably make those chickpea burgers and save away…or freeze! I’d be curious to see how long they’d last in the fridge. I’d bet they’d also be great over a crunchy salad.


Beth July 3, 2012

Both the burgers and fries look fantastic! I may try them tomorrow as the rest of the family eats bbq meat. BTW: We had your Weekend Glow Kale Salad last night and it was just what I wanted. Delicious!


Angela (Oh She Glows) July 3, 2012

I’m glad you enjoyed the salad Beth…it’s a staple around here.


Christa @ Edible Balance July 3, 2012

Holy smokes what an amazing looking burger!! Perfect timing, as we’re FINALLY getting summer weather here…

it’s been a while since I’ve had anything with BBQ sauce and now I’m craving it. Thankfully I soaked a crap load of beans yesterday, so they’re ready be cooked and made into something delicious :)

Seriously cannot WAIT until your cookbook!


Janae @ Bring-Joy July 3, 2012

Thanks for thinking of us Americans & our 4th of July parties Angela.

Question: Do you ever grill your veggie burgers on an actual barbecue grill? I’ve found they do better on the stove, but that’s just been my experience. I find the frozen, store-bought burgers do better on the grill than homemade. Any one else experience this?


Angela (Oh She Glows) July 3, 2012

My previous recipe (Our perfect veggie burgers that I linked to) were tested on the grill and they held up quite well. I think these would also work, but I haven’t tried it yet. I do find the store bought burgers hold up really well though…they are just so compact!


Marcia @Frugal Healthy Simple July 3, 2012

Wow. I LOVE veggie burgers. Love them. I’ve made a few, but they’ve only been “okay”. I even have a cookbook called “The best veggies burgers on the planet” (I have yet to try any of them however. What I *really* want in my veggie burgers is a lot of veggies, and these look like they would really fit the bill. They also look like they have similar ingredients to the brand I buy at Costo.

Definitely pinning and trying this one. I think I even have most of the ingredients. The question is, will I have time to try these out before I give birth?


Leanne @ Healthful Pursuit July 3, 2012

Wow, those fries are calling my name! Sounds like you and Ange had a great time hiking. I love the picture of the frog, too cool! I don’t know if I’ve ever seen a frog hanging out in the wilderness. We hear them outside our window every night but I’ve never seen them hanging out in the neighborhood.


Suzie July 3, 2012

Oh my these look amazing, both the fries and the burger! Will definitely be making these very soon, thank you!


Mary @ Veganfully Me July 3, 2012

Those both look so good! I have a big bag of potatoes so may have to try those fries tonight!


Steph July 3, 2012

Thanks! Always love a good veggie burger (slowly thinking of becoming vegetarian – starting with beef – slowly ;)). These look fantastic!


Heather (Heather's Dish) July 3, 2012



void July 3, 2012

This looks so good, I guess I could really enjoy that! (Chickpeas = biiiig love)
But, as I’m not really a fan of rice, I usually don’t have any in my pantry – do you think subbing another grain (like millet/quinoa/buckwheat) and maybe more flax if it doesn’t stick together would work?


Alex August 21, 2012

I’m trying a modified version with Quinoa right now! Will leave a comment about how they turn out.


Noelle July 3, 2012

These look delicious , but do you think you could replace the flax with chia seeds? If so how many tbsps? Thanks :-).


Angela (Oh She Glows) July 3, 2012

I would probably grind the chia first and then use a couple tbsp. :)


Moni Meals July 3, 2012

Holy smokes, this is like the best meal ever especially for the fourth!!
I love how you put it in photos for us to follow along too, you’re the best!

Happy Fourth of July to you and Eric!


Andrea July 3, 2012

Those potato wedges look AMAZING. Definately going to be trying those soon! And the burger recipe too! I’m planning to go camping with my boyfriend soon and was thinking it would be fun to cook some veggie burgers over the fire along with my carnivorous boyfriend’s meals :) I might have to test this one on the grill at home first! :) Have a great day!


Nadiya @ Milk and Honey July 3, 2012

Happy belated Canada Day :D Those burgers look great ^^ Haha… I remember seeing those snakes everytime I’d go to Cootes Paradise in Hamilton. Used to scare the out of me :S


ali janine @ This Ninja Eats Broccoli July 3, 2012

Thanks for the recipe! I’m heading out to saskatchewan for a wedding that will involve farms, BBQs and I”m guessing not a lot of vegetarian options ha. I’ll be taking these with me for sure :)


Tony July 3, 2012

gardener snake is garter snake


Catherine July 3, 2012

It’s definitely not too late for that dessert! We Americans could stick a couple blueberries on top and it would be a lovely addition to any 4th of July cookout! :)


char eats greens July 3, 2012

Everything sounds SO delish, Angela!!! I need a new burger recipe and this one sounds perfect – especially with some heat in there ;)

I seriously want those fries in my belly RIGHT now. I have some baby potatoes form the farmers market, and kinda tempted to roast them up right now – yup, going to do that! BRB ;) haha


Julie and Brit @twosaucysisters.wordpress.com July 3, 2012

These look delicious, veggie burgers are on of our faves! :)


Averie @ Averie Cooks July 3, 2012

the cornstarch/bag tossing method is exactly what I’ve been doing lately and it works like a charm for me too!

And your burgers and retaining some texture & hand-mashing = KEY! No one likes a pulverized burger. Lol Well at least me… I like some texture.


Zestful Lou July 3, 2012


I could have sworn you posted that recipe 2 or 3 months ago. Seriously mystified right now. MYSTIFIED!


Allana July 3, 2012

Wow! That dessert would make a superb ending to any Fourth of July meal….only needs something blue to complete it. Blueberries, anyone?


Angela (Oh She Glows) July 3, 2012

hah yea that’s what I was thinking! I’m saving the recipe for the book though, sorry about that!


Allana July 3, 2012

Lol….can’t blame a gal for trying :) but, I’m sure it will be worth the wait. Love your recipes; the ones I’ve tried have been quite a hit.

Good luck with the recipes and book!


Tonya July 3, 2012

I have every last ingredient for this burger except for the seeds! A quick trip to the bulk bin will rectify that! Thanks for giving me a 4th of July burger. :-)


Alex @ Brain, Body, Because July 3, 2012

Those fries look amazing! I just found a recipe for homemade ketchup, but wasn’t sure what to serve it with. Thanks for the great recipe :)


Noelle (@singerinkitchen) July 3, 2012

Yummy those burgers look great but I think I will take a whole plate of fries please!


Anna @ The Guiltless Life July 3, 2012

Yum! I love the idea of spicy chickpea burgers, as chickpeas can easily become bland.

FYI, I would have pushed whoever I was hiking with into the snakes to save myself too. It’s survival instinct!


Noemi July 29, 2012

Hi Angela, What could I use in place of the brown rice or could I omit it completely???


Angela (Oh She Glows) July 31, 2012

Hey there, The brown rice is a binder, so Im not sure it can be subbed in this recipe. I might suggest millet since it’s sticky. Goodluck!


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