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A close up look of Veggie chickpea patties served on a lettuce , with layers of onion, nasturtium dip, avocado and tomato

Veggie Chickpea Burger ( Pumpkin, Swiss Chard and chickpeas)

Veggie Chickpea Burger is a protein and nutrient-rich, delicious, healthy vegan and gluten-free burger made using Pumpkin, Swiss Chard and chickpeas.
5 from 4 votes
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Course: Appetizer, Main Course
Cuisine: American
Keyword: Air Fryer, Chickpea, Dairy Free, Flour-Free, Gluten Free, Grilled, Mixed Vegetables, Vegan
Prep Time: 1 hour
Cook Time: 1 hour
Resting Time: 30 minutes
Servings: 16 Patties
Author: Renu Agrawal-Dongre

Ingredients

  • 3 cups - 440 grams - pumpkin diced
  • 2 cups cooked chickpeas - 400 grams or 1 Cup Dry Chickpeas
  • 1 bunch around 10-12 - 100 grams Swiss Chard leaves
  • ¼ inch Ginger
  • 2-3 cloves garlic - small size
  • ¼ Cup onion chopped finely
  • 2-3 green chillies chopped -Optional
  • 1 teaspoon Paprika
  • Salt to taste
  • 1-2 tablespoon Oil for brushing the patties -Optional

Instructions

Preparing the pumpkin

  • Chop and rinse the pumpkin into small pieces.
    3 cups - 440 grams - pumpkin diced
    Pumpkin ready to be roasted in air-fryer
  • Drain all the excess water

Air-fryer Method

  • Switch on the air-fryer.
  • Roast the pumpkin in an air-fryer at 180 Deg C for 20 minutes turning in between.
    3 cups - 440 grams - pumpkin diced
    Roasted pumpkin in air-fryer

Oven method

  • Preheat the oven to 180 Deg C
  • Grease the oven tray with a little oil or use parchment paper.
  • Roast the pumpkin at 180 Deg C for 15 minutes turning in between

Preparing the Chickpeas

  • If using Raw chickpeas, clean and rinse the chickpeas.
    2 cups cooked chickpeas - 400 grams or 1 Cup Dry Chickpeas
  • Soak them in room temperature water for 6-8 hours.
  • Pressure cook them for 3-4 whistles with enough water in a stovetop pressure cooker or Pressure cooks them in an Instant Pot for 15 minutes with at least 3 cups of water.
  • Let the pressure release naturally.
  • Drain the chickpeas water and let them cool completely.
  • Alternatively one can use canned chickpeas.
  • If using canned chickpeas rinse and drain the chickpeas completely.

Preparing the Swiss Chard Puree

  • Clean and rinse the Swiss Chard to remove all the dirt.
    1 bunch around 10-12 - 100 grams Swiss Chard leaves
  • Cut the stalks into 1-inch pieces.
  • Tear the leaves into 1-inch pieces.
  • In a food processor or a blender add in the chopped stalks, leaves, ginger and garlic.
    1 bunch around 10-12 - 100 grams Swiss Chard leaves, ¼ inch Ginger, 2-3 cloves garlic - small size
    Swiss Chard added in a food processor
  • Mince this mixture and keep aside.
    Swiss Chard Puree

To make the pattise mixture.

  • In a food processor add in the drained chickpeas and cooked pumpkin.
  • Process the chickpeas and pumpkin.
  • In a large bowl add in the processed chickpea and pumpkin.
  • To this add the swiss chard puree, onion, paprika, green chillies and salt.
    ¼ Cup onion chopped finely, 1 teaspoon Paprika, Salt to taste, 2-3 green chillies chopped
  • Mix everything until it forms a nice lumpy mixture.
    Vegan and Gluten-Free Pumpkin Chickpea Swiss Chard patties mixture

To cook the pattise

  • Take around 2-3 tablespoons of mixture into your hand.
  • First, make a tight ball using the mixture and then shape it into the form of patties.
  • Patties can be thick.
    Pumpkin Chickpea Swiss Chard burger-thick
  • To make thinner patties simply press it in-between your hands.
    Pumpkin Chickpea Swiss Chard patties shaped
  • Refrigerate the uncooked patties for at least 30 minutes.
    Pumpkin Chickpea Swiss Chard Patties being shaped
  • After 30 minutes, use one of the below methods to cook.

Air-fryer Method

  • Brush them with a little oil on both sides.
    1-2 tablespoon Oil for brushing the patties
    Pumpkin Chickpea Swiss Chard burger ready to be cooked in Air-Fryer
  • Air-Fry them for 15 minutes at 180 Deg C turning in between. (I have not preheated the air-fryer)
    Veggie Patties Cooked in Air-Fryer
  • They are ready when they turn golden brown and crisp.
    Veggie Patties Cooked in Air-Fryer

Oven method

  • Brush them with a little oil on both sides.
    1-2 tablespoon Oil for brushing the patties
  • Preheat the oven to 180 Deg C.
  • Cook them in a preheated oven for 10-15 minutes turning in between.
  • They are done when they appear crisp on the edges and the top.

Shallow Fry / Deep Fry Method

  • For Shallow frying, in a pan add 3-4 tablespoons of oil.
  • Once the oil is hot, cook on both sides until golden brown.
  • For Deep frying, add oil in a large wok.
  • Deep fry them until golden brown.
  • Serve them as is, or in lettuce wraps or assemble them in wraps and Burger Buns
  • Read above on how I have assembled this gluten-free Burgers in lettuce-wraps.

Notes

  • Standard US Size Cups used
  • If your mixture has more water content one can add oats flour, or bread crumbs.
  • For gluten-free, one can use any gluten-free flour or bread crumbs for binding.
  • Swiss Chard can be replaced with Spinach, Kale, fresh Fenugreek, Beetroot Greens or any green leafy vegetable.
  • Butternut Squash or Sweet Potato can be used instead of Pumpkin.
 
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