Parsley, lemon, mint and bulgur bring irresistible flavor and texture to these protein-rich vegan patties. Easily made oil-free by omitting the tablespoon of oil. Delicious on a toasted bun with hummus, tzatziki, or mayo. Add cucumber, tomato, and more herbs for extra fresh tabbouleh vibes! Nut-free.
Preheat oven to 400 degrees F (204 C), and line a baking sheet with parchment paper or a silicone mat.
Pulse the pumpkin seeds in a food processor 5 or 6 times or until chopped. Add the garlic, red onion, green onion, parsley and mint, and pulse until the onion is chopped and everything is incorporated.
After draining the garbanzo beans, pat dry to remove excess water. Add the garbanzos, bulgur, lemon, oil, salt and pepper to the food processor, and pulse until there are no more large pieces of bean. Sprinkle in the vital wheat gluten, and pulse to combine.
To form the patties, spoon the mixture into a ½ cup measuring cup and pack it down tightly. Run a butter knife around the edges, and coax the mixture out of the measuring cup. Use your hands to flatten the patties and form into a compact/smooth shape. The patties should be about 4 inches in diameter and about ½-inch thick. Transfer to the baking sheet.
Bake the burgers for 18 to 20 minutes or until the bottoms are golden brown. Flip and bake for another 18 to 20 minutes, or until the 2nd side is browned. Serve with a squeeze of lemon, your favorite tabbouleh-inspired burger fixings, or atop a big salad or grain bowl.
StorageStore leftover patties in an airtight container in the refrigerator for up to five days. Also freezer-friendly.Gluten-FreeSince this recipe is inspired by the ingredients in tabbouleh, it's made with bulgur wheat. That means it's not the best candidate for creating a gluten-free bean burger. I suspect quinoa or rice could work just fine, but I haven't had a chance to test those substitutes yet.These Tex-Mex Chickpea Burgers have a GF option are also easy to make and great for meal prep!