I’ve been so excited to share this recipe since perfecting the concept this summer. I’d been dreaming of a chickpea burger infused with the flavors of curry for a while. And although it took me several tries to nail, it was totally worth the effort! Friends, it’s burger time.
This 10-ingredient burger is made with cooked quinoa and baked chickpeas. The chickpeas provide plenty of plant-based protein and fiber, while the quinoa helps bind the burger and stay together for cooking.
Serrano pepper and harissa* add heat, ginger adds spice, and garlic infuses plenty of zingy garlic flavor. Lastly, my go-to curry powder injects tons of gorgeous flavor in one fell swoop.
*Note: you can learn more about the origin of harissa and find a DIY recipe here.
What is Curry Powder?
Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)
The last element is cooked potatoes that are mashed, seasoned, and stirred into the quinoa-chickpea mixture. This helps round out the flavor and texture super well and adds even more carby goodness to the mix (swoon).
All that’s left to do is cook! We opted for a quick sauté in a cast-iron before finishing in the oven to continue cooking the burgers through. These would also probably grill well (if done gently).
Might we suggest the perfect way to enjoy these gorgeous burgers? Serve atop lettuce or a green salad and plenty of our Spicy Mango Chutney! The pairing is out of this world! Take it a step further by adding our Green Curry Tahini dressing for even more big flavor.
We hope you LOVE these burgers! They’re:
Perfectly tender
Hearty
Super flavorful
Easy to make
Great for a crowd
Versatile
& Super delicious
These burgers would make the perfect healthier meal when you’ve got a little more time on your hands and want to impress family or friends. They are ideal for making ahead of time (and in larger batches) for future meals. My preferred method is to make a double batch, enjoy half through the week for lunch or dinner, and freeze the other half for future busy days!
For more Indian-inspired recipes, check out our Cauliflower Rice Kitchari, Aloo Tiki with Green Chutney, Mixed Vegetable Pakoras, Easy Vegan Naan, and Easy Chana Masala.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Curried Quinoa Chickpea Burgers
Ingredients
QUINOA
- 1 cup cooked and cooled quinoa (make sure it’s cooked and completely cooled before using)
CHICKPEAS
- 1 15-oz can chickpeas* (rinsed, drained, and dried)
- 1 Tbsp avocado or coconut oil (omit if avoiding oil)
- 1 Pinch Sea Salt
- 1 tsp Curry Powder (or store-bought)
POTATOES
- 1 1/2 cups small diced, peeled yellow potatoes
- 1 Tbsp avocado or coconut oil (plus more for cooking burgers*)
- 1 Pinch sea salt
- 1 tsp Curry Powder (or store-bought)
- 3-4 Tbsp water
THE REST
- 2/3 cup raw or roasted cashews (sub seeds if nut sensitive)
- 1 small serrano pepper, deseeded and minced (optional)
- 2 Tbsp fresh minced ginger (skin removed)
- 4 cloves garlic, minced
- 3/4 tsp sea salt (divided)
- 2 Tbsp harissa paste (sub tomato paste for less heat, or a curry paste of choice)
- 1/2 cup chopped fresh cilantro (optional)
FOR SERVING (optional)
- Butter Lettuce Leaves or Mixed Greens
- Sliced Red Onion
- Spicy Mango Chutney
- Vegan Naan
Instructions
- If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use).
- Preheat oven to 375 degrees F (190 C). Add rinsed, dried chickpeas to a parchment-lined baking sheet and toss with oil, salt, and curry powder. Bake for 20 minutes or until chickpeas appear cracked and feel dry to the touch. Remove chickpeas from the oven and set aside. Keep oven on.
- In the meantime, add diced potatoes (smaller / bite size) to a rimmed, oven-safe medium skillet along with oil, salt, and curry powder. Cover and cook for 4 minutes. Then decrease heat to medium low, add water, and cover again. Continue cooking potatoes until browned on the edges and tender. Then turn off heat and use a fork or potato masher to mash them until nearly creamy (as few chunks as possible). Set aside.
- Add cooked chickpeas to a food processor along with cashews, serrano pepper (optional), ginger, garlic, salt, curry powder, harissa paste, and cilantro (optional) and blend into a semi-loose dough. Then add cooked/cooled quinoa and pulse to combine until a textured dough forms (you’re not looking for a purée).
- Transfer mixture to a mixing bowl and add mashed potatoes. Stir to combine (it’s important not to add the potatoes to the food processor or they can become gummy when overmixed). Taste and adjust flavor as needed, adding more curry powder for intense curry flavor, salt for saltiness, or harissa paste for more spice.
- Divide the mixture into roughly 2/3-cup portions and form into discs about 3/4-inch in height.*
- Heat the rimmed, oven-safe medium skillet (from earlier) over medium heat. Once hot, add a little oil and the burgers and cook for 2-3 minutes or until bottom side is golden brown. Flip and then transfer pan to the oven to bake for 12-15 minutes (baking in the oven is an optional step, but one that ensures the center is fully cooked).
- For serving, enjoy in a traditional bun, with naan, on a salad, or wrapped in a butter lettuce leaf. Add (optional) sliced red onions and mango chutney (total swoon).
- Store leftover patties covered in the refrigerator up to 3-4 days. If you want to freeze them, either freeze once cooked and cooled OR before sauteing and baking. Add patties to a freezer-safe container and freeze up to 1 month. Reheat in a 375-degree F (190 C) oven until warmed through.
Video
Notes
*Prep time does not include cooking and cooling quinoa.
*For smaller burgers, use a 1/2-cup size measuring cup instead of 2/3 cup.
*If cutting back on oil, be sure to keep these burgers on a non-stick skillet. Otherwise, they can stick.
*Nutrition information is a rough estimate for 1 of 4 chickpea burgers without optional or serving ingredients.
Sally W Eilersen says
These look great. Would they work with sweet potatoes instead of yellow potatoes?
We think so, though we haven’t tested that modification ourselves. Let us know if you try it!
Joan says
What can I replce white potatoes with
What is Harissa. What can I replace it with. Not tomatoes.
it looks very good. I have t make it.
Hi Joan, we think white sweet potato would also work, but we haven’t tested with that modification. If you click the link for harissa paste, it will take you to our recipe for it with information on what it is. Harissa paste should also be available at most grocery stores in the international section. Another option would be to replace the harissa with red curry paste. Hope that helps!
redwood says
I wonder if we could do this with mashed sweet potatoes that are far healthier that regular potatoes and do not cause such a high glycemic high either?
That should work well. Let us know if you try it!
Louise Nolan says
Thank you for sharing this recipe. Is it possible to just use the canned chickpeas straight from the can rather than bake them?
Hi Louise, you could, but the burgers would be more tender and may be crumbly. Breadcrumbs could possibly help with that, but would dilute the flavors. Hope that helps!
Joanne Beesley says
Is this 1 cup dried quinoa or 1 cup of cooked quinoa (so approx 1/3 cup dried quinoa)? Thanks
Hi Joanne, it’s 1 cup cooked quinoa (~1/3 cup dried). We hope you enjoy the recipe! xo
Joanne Beesley says
Thank you so much. I’ve actually made this recipe many, many times with a cup of dried quinoa (cooked, of course), which is also absolutely delicious. But every time I’ve made it I’ve wondered if I was doing it wrong. I will have a go with the correct proportions next time! :)
Oh that’s so good to know it works both ways! We think you will enjoy it even more with less quinoa. We’d love to hear!
Dottie says
These were really tasty! I did have some trouble with them sticking to the pan and falling apart a bit when flipping before putting in oven even though they felt well put together before cooking. Still yummy the next day, even cold. I topped with some store bought peach chutney and my partner used naan as a bun and they were good with and without the bun. This did take some work to put together so make sure you plan ahead!
We’re so glad you enjoyed these overall, Dottie! Thank you for sharing your experience!
kaahsifa says
Guys, I made this but it didn’t come out firm. I ended up eating it as a spread. What exactly makes it firm? I can add more of it next time.
Sorry to hear the texture didn’t turn out right! It sounds like it may have been processed too much in the food processor. Hope that helps for next time!
Louise Brown says
These were a hit with the family. The kids used them on wraps with the lettuce and red onion. I didn’t have any mango chutney but I did have a BBQ fig and onion relish that was amazing with it. I doubled the recipe and didn’t quite have enough cashews so added sunflower seeds with it. So good. The kids have them for their school lunches today! Definitely will make again!
Yay! We’re so glad the whole family enjoyed them! That relish does sound like a delicious pairing! Thank you for sharing, Louise! xo
jacquie says
These are so, so good! Used toasted sunflowers seeds instead of cashews. Had to add more water when cooking the potatoes so they wouldn’t stick (could be my pan/burner).
We’re so glad you enjoyed them, Jacquie! Thank you for sharing! xo
Belén says
Hi! how are you? I made the recipe, it tastes delicious! but I have a little problem, they disarm when I cook them. Do you have any advice? Greetings!!’
Hi Belén, if I’m understanding you correctly, it sounds like they are falling apart when you cook them? Is it possible you used too much quinoa? It should be 1 cup measured after cooking. Also, make sure to completely cool your quinoa, blend the chickpeas really well, and make sure your potatoes are well mashed. Hope that helps for next time!
Marina says
These are amazingly good!
Made w/out harissa and pepper, used pecans and almond pulp instead of cashew.
Yum! Thanks for the review, Marina! xo
Alexis says
Is the cooked quinoa measured dry or after prepared?
Measured after cooking.
Christine says
I made these the other evening. I am so glad that I doubled the recipe. Absolutely amazing. I made mine exactly like the recipe stated. I served mine with a pineapple habanero chutney that I got at Costco. Phenomenal. Will definitely make again. 5 ⭐️ all the way. Delicious.
Wonderful!! Thanks for sharing, Christine!
Jessica says
These burgers were sooooo good!!! I doubled the recipe and I’m glad I did. Heads up, I had to add a lot more water for some reason to the potatos to cook and also to the mixture itself to form a dough instead of crumbs lol—-I probably missed something 🤷♀️ but WOW they were phenomenal. I highly recommend making them
We are so glad you enjoyed them, Jessica! Thanks for sharing your experience! Is it possible you used another variety of potatoes such as russet? They are more dry.
Jessica says
I used gold potatos but I just read back over the recipe and realized I didn’t peel them!! Perhaps that was it lol or I might have missed something else too 😂
Amara says
I made this once before and it was delicious, but now I’ve forgotten exactly how much quinoa I used. Is it supposed to be 1 cup of cooked quinoa? Or make one cup of uncooked quinoa and use all of it? Thanks!
We’re so glad you enjoy it! 1 cup of cooked quinoa.
Prashanthi says
Made these and turned out tasty. I froze the leftovers and forgot to use within a month. Is it okay to use when it’s 2 months?
Yes, it’s fine! They can just get a little frosty after that time. They should be safe to eat up to 6 months.
Michelle says
Absolutely delicious!! I’ve tried other vegan ‘burger’ recipes and this is my favorite yet. I didn’t have harissa so I added a little extra curry powder. Thanks for the excellent recipe!
We’re so glad you enjoy these ones, Michelle! xo
Emily English says
I’ve made this four or five times now and it’s always a success! Sometimes I use a little more or less potato, I find it’s pretty forgiving. I also use yellow Thai curry paste instead of harissa. (Thai Kitchen brand is vegan, but some other Thai curry pastes have fish so do be aware).
Thanks for this awesome recipe! The final product is well worth the time and effort.
Incredible! Thanks for sharing, Emily!
Nandi Edwards says
Absolutely delish. I followed the exact recipe. It was so delicious. I paired it with the mango chutney
Thanks so much for the lovely review, Nandi. We are so glad you enjoyed both recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Karen says
These burgers are the bomb!! So much flavor!
We’re so glad you enjoy them, Karen! Thanks so much for the lovely review! xo
Candice says
These burgers were so full of flavour I’m not even bothered about having a meat burger again! It took quite a bit of time to prepare, however is was so satisfying preparing and having the amazing and delicious end result. I’ve been asked to make it again, which is always a good sign :) thank you!
Yay! We’re so glad you enjoyed them! Thanks so much for the lovely review =)
Brooke Webster says
I made this and oh boy it was a delightful eat. So nice that I made it twice! The first time around, I found that it was super crumbly. The second time around I added a “flax egg” into the mix and it was PERFECT! Thanks as always Dana for the best recipes!
Thanks for sharing, Brooke! xo
Sandra says
I just tried these burgers – for some reason they did not bind. What did I do wrong? the taste is still amazing and they will be eaten even if crumbly.
thank you
Hi Sandra, sorry to hear that! Next time make sure to completely cool your quinoa, blend the chickpeas really well, and make sure your potatoes are well mashed. Hope that helps!
Clarita Scioscia says
Yes, I found it! Thank you so much for taking the time to respond. Unfortunately, it is no longer available. It makes for a beautiful photo and presentation!
You can find it on the Weck website! Good luck.
Tracey says
Looks great! What is the advantage of salting each element of the recipe that then gets combined anyway? And the same with the curry powder? It would be more minimalist to put all salt and curry powder in, say, the potato. How would this make the final patty inferior?
That’s a great question. I find that seasoning throughout adds flavor throughout in waves. The seasoning “sticks” to each ingredient along the way, versus trying to be added in a blanket seasoning at the end. In short, it results in more even flavor throughout all of the elements.
Julie says
We aren’t vegetarian but are doing the meat free May challenge. These burgers were absolutely the best meal cooked so far. Definitely going onto a regular rotation. Thanks so much. Followed the recipe exactly.
Whoop! We’re so glad you enjoyed them, Julie! xo
Clarita Scioscia says
I love all of your recipes! I have this one to try next. In the meantime, is there any way you can share the source of the beautiful enamel platter?
I believe it was from Terrain.com years ago.
Trinette Mendonca says
Dana this recipe was just out of the world!! I have been looking for a vegan burger recipe and this one just worked so well that I won’t be buying the store ones anymore. Especially because they’re gf too!
I made a few edits around what I had at home and used black chickpeas, baked the sweet potato at the same time as the chickpeas, halves the cashews and added pumpkin seeds and sultanas, used gochujang and a bit of honey instead of harissa and added some mint!!
Thank you so much for sharing this recipe! xx
Thanks so much for the lovely review, Trinette. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Trinette Mendonca says
Hey Dana,
Sorry didn’t rate the recipe earlier. But it gets nothing less than 5 stars :).
Thanks Trinette!
Shikha Patel says
During this quarantine we don’t have all the necessary ingredients, can we use rice instead of quinoa?
Hi Shikha, we haven’t tried with rice, but it might work! They may not stay together quite as well though so just be gentle.
Erin Brassfield says
These were fantastic!! I happened to already have leftover quinoa, and leftover baked potato so this cut a fair bit of time off of the prep.
The dough was easy to work with and they held together really well.
We cooked them on a tray in the bbq and they were fantastic!
We’re so glad you enjoyed them, Erin! Thanks so much for sharing!
Stef says
Oh. My. Goodness! These were so good! I followed the recipe pretty close, I didn’t have enough cashews, so I added in some raw macadamia and walnut to make up the difference. I can’t wait to make them again. But next time, I must have the mango chutney!
Wonderful! Thanks for sharing! Yes, the mango chutney is where it’s at!
Joe says
These are amazing! the taste is amazingly good.
Is there anyway I could firm these up so they arent so mooshy? Do you think maybe half cooking the quinoa?
Hmm, we wouldn’t recommend that as it may be harder to digest and have an unpleasant crunch. But perhaps swapping out some of the potato for more cashews? Not sure they will hold together as well though. Let us know if you do some experimenting!
Hannah says
Would sunflower seeds or walnuts work in place of cashews? These are the flavor profile I love and I’m excited to try but only have those seeds/nuts on hand!
I’d think a mix of both might be ideal!
B says
Very tasty! Especially with the mango chutney! Yet ANOTHER winner!!!
ThankYOU!
Yay! Thanks for sharing! xo
Sue says
I was a little reluctant to make these burgers. There were a lot of steps involved. A leisurely Sunday finally beckoned me and I am certainly grateful I did. The flavour is REALLY good. I didn’t think I could top my usual go to vegan burger but these are in rotation now.
My burgers held together well. I baked mine for 30 mins @375 instead of pan frying.
I doubled the recipe and using a 1/3 cup measure of mix reaped 15 burgers. I flash freeze them on a baking tray before cryovacing my family’s required servings. They reheat in the microwave beautifully.
Thanks so much for sharing, Sue! We are so glad you enjoy them!
Sally Dodson says
I’ve recently moved to a plant based way of eating and these were AMAZING! I made mine with sweet potato and tomato paste – soooo good. I am finding myself continually back at your website over the past couple of months as your recipes just seem to work so well and taste so good! Thanks x
Thanks for sharing, Sally!
Celes Miller says
WOW!! I’m officially obsessed with these!! Savory, crunchy, spicy…these patties have it all. Thank you for such a wonderful recipe. It’s no exaggeration that I make your recipes at least 5 nights a week. You have made my life as a vegan so amazingly yummy and complete. Thank you!!!
Yay! We’re so glad you love them, Celes!
Leonie Cramer says
We just LOVED these burgers! I used tomato paste instead of the harissa paste but otherwise followed the recipe and it turned out wonderful.
Margot says
In the chickpea burgers can you substitute sweet potatoes for yellow potatoes?
Yes, I think that would work!
Eileen Maxwell says
I made this with some changes: I used sweet potato instead of white due to my need to avoid the nightshade family of foods and it came out great: Also made it much less spicy for health reasons.
Smart! Thanks for sharing, Eileen!
Rachel says
I always come back to Minimalist Baker recipes but they are a hit every time! I made these tonight from another plant based friend and she loved them. Just enough curry taste and spice, we added tomatoes, avocado and some vegan mayo on the buns.. very satisfying.
Thanks again!
Susan C says
I was so excited making these that I misread the quinoa instructions- I made 1 cup of dry quinoa. Super disappointed as I ruined the entire dish. I was tasting as I went a long and they were sooo yummy! Will need to try to make it using the correct instructions next time!!
Oh no! You’ll have much more success with cooked quinoa, Susan! Sorry to hear that but better luck next time :D
Sinead says
These were delicious, and easy to make, I subbed out the potato for sweet potato and went well with the spices. Thank you for a great recipe
Cristal Torres says
Yum Yum Yum! What a wonderful recipe!! Everyone in my house loved it. I served it with lettuce and mango chutney. The only tweaks to the original recipe I made were as follow: I used ground ginger instead of using fresh ginger (1/4 tsp for 2 tbsp fresh). I didn’t add serrano pepper, and I actually forgot to add tomato paste, but still a textured dough formed and nothing crumbled up during the cooking or baking. Very pleased with how it turned out :)!
Michelle says
These burgers were yummy! To save time I substituted crumbled, leftover baked potato for the cubed/sauteed, used drained/rinsed chickpeas (did not make), omitted cashews without a substitute because of a nut allergy, and cooked the curry in 1 tbsp of avocado oil to bring out the flavor before dumping it into the mix. Oh, I also used canned chipotle peppers (seeds rinsed out) in place of the harissa. Baked in the oven for 12 minutes each side as another reviewer had mentioned, which worked well. Topped with the mago chutney. Very tasty, and came together pretty quick. Thank you!
Smart! Thanks for sharing, Michelle!
Nancy says
Solid 5 stars, I absolutely love this recipe! The only modification I made was using a fresh jalapeno because that’s what I had on hand. I also had no cilantro and I can’t wait to make it with that. They are a bit crumbly but not dry. My patties were enormous because I made them flatter than shown because I wanted to be certain the middle would get cooked. I’ll make 6-8 patties next time. Lovely!
Thanks for sharing your changes, Nancy! We are so glad you enjoyed this recipe :)
Sara says
I was excited to make this and thought it would be really good but it came out dry and kind of bland.
Hmm, not sure how it would be bland. Did you make any adjustments to the spices or quantities? As for crumbly, maybe try adding a bit more water to the potatoes while steaming and mashing so there’s more moisture overall.
Sophia says
Made this and loved them . Only veggie burgers I have made that stay in one piece !
We are glad they worked out for you, Sophia!
Dan says
Another brilliant recipe. I opted to skip cooking them in skillet and baked them for 12 minutes on each side on a baking sheet. They came out beautifully but less browned than yours.
Glad to hear that, Dan!
Michelle says
This was my best dinner and veggie burger to date. This was also my first chutney. I can’t wait to make them both again and again. Thank you!!!!!
Yay! We are so glad you enjoyed it, Michelle!
Jordan Elise says
I made these exactly according to the recipe, and they were great! The only thing I would change is to cut back on the potatoes. I think my patties would have held together without so much potato, and I felt like the potatoes really dampened the flavor. Other than that though, they were great! I didn’t have any problems with them falling apart while cooking, and I served them with the mango chutney which was a big hit!
Emily says
These are the best veggie burgers I’ve ever made. Hands down.
We are so glad to hear that, Emily!
Payal P. says
I love so many recipes from your website; but I have to say this one is beyond amazing! I don’t know how you do it, but to turn these vastly different ingredients/spices into such a complex taste is pure talent. I ate these with some green (cilantro) indian chutney.
Yay!
Trisha Trisha says
At first, when I started making this, it was so much work that I regretted it but the finished product was absolutely out of this world delicious! My husband loved it so much that he said he wants to eat it for every meal! We will be doubling the recipe and having a reserve of this burger in the fridge at all times from now on! Thanks so much for the amazing recipe!
Agnes says
I just made this burguers and I must say…mine look nothing like yours. The mixture was way too dry and the burguer did not hold. They fell apart the minute I tried to put them in the pan. They were all crumbly…..the taste was spot on but…..not resembling a burguer at all. It’s more like a chikpea/quinoa curry crumble?!What can I do to make it more moist?
Thankx
Hmm, check the above comments for texture troubleshooting. Mine definitely weren’t crumbly, but I can see how they can be difficult to get right. Next time make sure to completely cool your quinoa, blend the chickpeas really well, and make sure your potatoes are well mashed. That should help!
sydney says
Love these! I’m saving my last one for after my workout today :-) They’re pretty filling. One thing I did that made the prep of these not seem like so much was to make some things a day ahead of time! I dried out my chickpeas, made the quinoa, soaked the nuts and and diced my potato the day before. Made cooking them the next day a breeze. Also I used sweet potato instead of regular and really enjoyed it.
Thanks, Sydney!
Randy says
Greeting from Vancouver, Washington (across the mighty Columbia River)! My wife and I have been eating a plant-based diet this month as part of an internal Kaiser Permanente challenge and we’ve been all over your recipes for ideas besides salads. This recipe is the third plant-based burger recipe I’ve tried and you are right, it’s spot on and excellent. The flavor profile is wonderful… hints of ginger perfectly complement the curry and the substance is very sustaining.
I added in some chopped carrots, which also works well with the curry and barley to give it more mouth texture. The problem I’ve found (third time making this recipe) is the binding, as others have commented. They shape well, but when flipping in the pan, they tend to fall apart. I read your previous comments about ensuring the quinoa was chilled, etc. and that’s not working. I’m wondering if adding some potato starch (make a paste with water) would work to help keep them together?
Love your recipes, your Instagram account (I’m also a professional photographer) and the invaluable resources you offer and your commitment to keeping it pure with regard to sponsors, etc. I sincerely appreciate the hard work, passion and commitment to sharing. You’re making the world a better place!
Thanks for the kind and thoughtful response, Randy! I’m wondering if people’s potatoes aren’t as “mashed” and creamy as mine are. Perhaps adding a little moisture there would help? Otherwise, someone cited success with a little chickpea can brine (aquafaba). Hope that helps!
Nadia G. says
All I wanted to say from the start is: Darn it, I should have start by the Burger.
Nadia G. says
HO GOODNESS !!! I am still eating your banana bread and there I found this Garbanzo BURGER???
It is Burger time. Got to soak my chickpeas. Due to allergies, I ll substitute eggs for Chia. Chia is a great binder. I cant wait to have this with green lettuce and fresh cut tomataoes in Olive oil/salt. Lets throw in Advocato slices, some chives and maybe a hint of fresh squeeze lemon in my oil. mm mmm mmm cant wait.
Cynthia says
I made these burgers and they are fantastic! I have been taking them to work for lunch for a week because the recipe makes more than just four burgers.
As I was eating the burger today, I realized that these burgers might make a wonderful vegan malai kofta dumpling. Malai Kofta has been a favorite dish that I have had to avoid since I became a vegan a few years ago.
I am going to experiment with using this recipe for the dumplings and see if I can veganize the tomato cream sauce to make a vegan Malai Kofta.
Thanks for the inspiration!
Whoa, smart! I hadn’t thought of that! We’ll keep that in mind!!
Daryl says
It has been a while since I had actually cooked something since it’s been so hot, so it took me a lot longer to make these and the mango chutney than it probably should, so I am really glad that I doubled the recipe. I just reheated my second one in the toaster oven at work, and it was absolutely delicious! I’ve been eating them over butter lettuce, but for some reason I’ve been daydreaming about putting them on a bun with some Dijon. Luckily, I have a ton of them to go through and ample chances to experiment. I love Indian food and usually find my homemade forays to feel very Americanized, but the flavors were perfect and they put me in the mind of samosas. I will definitely be making these again.
Thanks for sharing, Daryl! Glad you’re enjoying them!
Mindy Merenghi says
I have leftover mashed potatoes to use. What’s the total amount of mashed potatoes to use in burgers?
John Benstead says
This was a great recipe! Flavorful and very satisfying. I added an extra tablespoon of harissa paste to satisfy my taste and it was easy for me to form into patties. I served it with the Mango Chutney as suggested. Excellent! Thank you!
We are glad you enjoyed them, John!
Leigh says
This was so amazing. I have never had a veggie burger recipe that held its shape so well. I loved it and my kids actually ate (some of) it too!
But it made WAY more than 4 patties. I had 7 and they were HUGE. Maybe we just eat smaller burgers here?
Yes, they make four fairly good sized patties. We are glad your family enjoyed them, Leigh!
Monika @ ispace1.com says
i love the curried quinoa chickpea burgers, not sure if they will turn out just as great if i were to grill or bake them!
I think both could work!
Katie says
These were excellently spiced! I found that adding a tad of the aquafaba from the can of chickpeas I used previously in the recipe helped the patties to hold together :)
Smart! Thanks for sharing!
Leonie Cramer says
The burgers tasted good but were a little crumbly. Adding a ‘flax egg’ to the recipe might help. I also thought the recipe was a bit too cumbersome and time consuming. I am going to try to make it without drying the chickpeas in the oven.
Thanks for sharing. These are definitely a little more complicated than other burger recipes of ours but I liked the result! I didn’t find they needed any more binding, but yes, a flax egg might help if you’re having trouble with crumbling.
Sara says
I just made these burgers and they turned out delicious. They were so full of flavor! My only complaint is that they crumbled in the pan and did not stick together like veggie burgers that I have made in the past. Any tips? Thanks!
Hmm, strange! I wonder if the quinoa wasn’t fully chilled and not yet tacky? Or if the potatoes weren’t cooked well enough so they didn’t mash completely?
Kirsten says
Thanks for the reply! I’ll try again with these things on mind. :-)
Cheers.
Asia says
Hey,
is it 1 and 1/2 cup potato or just 1/2 cup?
1.5 cups!
Trudy says
Do I need a food processor? Is there another way I can mix it to make the dough?
Thanks
It will be more work, but you could probably mash and mix in a mixing bowl!
Darcy says
Hi Dana,
I just want to say these burgers are AMAZING! I followed the recipe exactly and I served them on butter lettuce then topped with the Spicy Mango Chutney which make them even more AMAZING! I have made several of your recipes and have loved them all. I really appreciate the storing suggestions. I’m the only vegetarian in the house so being able to freeze my leftovers is SO helpful.
Thanks, Darcy!
Kirsten says
I made these the other day, exactly as written, and they were FANTASTIC! Hands down some of the best veggie burgers I’ve ever had.
A question, though, not specific to this recipe. I’ve made all sorts of veggie burgers both from Minimalist Baker and elsewhere. I can never — and I truly mean never — get the darn things to bind. A good 80% of the burgers fall apart. The same is true in this case. I can only assume I’m doing something wrong as I’m the only common denominator. How can I improve the bind of my burgers?
Thanks!
So glad you liked these! And thanks for sharing. As for these being crumbly, that shouldn’t be the case. I wonder if the quinoa wasn’t fully chilled and not yet tacky? Or if the potatoes weren’t cooked well enough so they didn’t mash completely?
Norine12 says
I made these using butter beans, and not so much Harissa, but added a bit of lemon juice. They were great. Thanks for the recipe.
Great! Thanks for sharing, Norine!
Samantha says
If I were to make these a day in advance, how would you recommend I go about that? Make through the actual cooking step? Or go ahead and fry/bake ’em and then warm them up in a skillet or oven the next day? Any suggestions? Thanks! I can’t wait to try them!
I would say make them up to the point burgers formed but don’t cook. Refrigerate and proceed with recipe as instructed the following day. Hope that helps!
Emma says
LOVE this recipe! so simple and looks very tasty, cannot wait to try it!!!
corinne trowbridge says
Made these tonight just as printed and WHOA! Soooo good! I will say it is rather time-consuming but worth it. Next time I will double the recipe in order to get another meal. I also made the Chutney and it is also amazingly delicious. ThankYou once again Dana!
Thanks for sharing!
Kevin says
Has anyone tried baking these??
They are baked at the end, just sautéed first so they get a little browned.
Shawn McLaughlin says
I made this for my husband’s bday with tamarind chutney! So yummy he loved it & we have two leftover for dinner tonight!
Thanks, Shawn! xo
GIALATELY says
This I must try.
Greis says
Amazing recipes! ✨I will try some of these.
Romy says
Hi Dana,
I absolutely love veggie patties, and these look pretty delicious. But it sounds like quite a bit of work, with all the baking, cooking and preparing.
But I will definitely try the flavour combination! Thanks for the inspiration.
I already tried a couple of your recipes and they‘re always pretty amazing. Just wanted to let you know. :)
Lots of love,
Romy
Gabi says
I tweaked these so much (no patatoes, kidney beans and chickpeas), I almost feel I shouldn’t comment, but I still will because I kept the flavors (curry, harissa, garlic, ginger) as they were meant to be and it’s great! Juste the right heat, it’s full of taste! Try it (tweaking it or not. ;)). Thank you Dana!
Thanks for sharing, Gabi!
Jordan says
Hi Dana!
Would you mind sharing were you got the blue serving plates and speckled (blueish) dishes from? I cannot stop thinking about how cool they are!
terrain.com!
EE says
Made these for dinner tonight and love them….though my mouth is a wee bit on fire! I took the suggestion and made the mango chutney as well …so good! I’ll probably swap out some tomato paste for the harissa next time, but definitely adding to my recipe rotation. Thanks!
Thanks for sharing! xoxo
Karen V says
My daughter and I were inspired to make these and they are delicious! They make generous patties but I didn’t have trouble eating mine ;-). We also doubled the recipe as we have several vegans in our home (and we like leftovers). We used Thai curry paste, skipped the Serrano pepper (I bought it but my daughter was hesitant to use it), but otherwise followed the recipe (even though it was hot here in San Diego, it was worth cooking these!). The flavor combination is terrific and the burgers have very nice consistency. We added sliced avocado on top. Making these did take some time….even with both of us working in the kitchen…but a very nice dinner! Thanks so much for this recipe!
Lovely! Thank for sharing, Karen!
Susan says
Perfect timing to receive your email! I was just looking for a new veggie burger for this upcoming weekend and this is it. All items in stock and a trip to the Farmers Market for the potatoes. I always have great results with your recipes Dana and, I do appreciate the “metric” conversion. So much easier to use the scale vs all of the measuring cups.
Thank you!
Yay! We are glad that the new feature has been helpful to you, Susan!
Natmari's Corner says
I can’t wait to try these because it has three of my favorite things: curry, quinoa and chickpeas!
Cassie Autumn Tran says
These look so delicious! I want to try your kitchari, chutney, and your easy vegan naan as well one day. You come up with the most glorious Indian-inspired recipes!
Su says
I made these and they were fantastic! Thanks for the recipe!
I saved a little time by using canned chickpeas that already had curry added. I didn’t do the baking step, but they seemed to work fine.
I put my burger on a bed of shredded cabbage from a kit (for fish tacos) that came with a nice cilantro dressing. I added cucumbers, celery, grape tomatoes, purple onion, some cilantro leaves, a bit of broccoli and added the burger patty, which I topped with some avocado|mango salsa I had made recently.
Delicious! My only advice would be to make sure you get a nice crisp on the burger. I baked mine a little longer for that reason.
Great tip, Su! We are so glad you enjoyed them!
Annie says
Can I sub sweet potatoes for white.
I do not eat white potatoes.
Thank you.
ED TOWNSEND says
Exactly me question. Sweet potatoes seems like it would work well.
I would think so, yes.
Cathy Williams says
WOW!! I LOVE these!!
The recipe looked so fabulous that I went ahead and doubled it. So glad I did.
I substituted smoked ketchup for some of the curry paste – and, for curry powder, used Penzey’s Maharaja. I absolutely love the addition of fresh cilantro. Flavor is off the charts.
I love how your recipes allow for creativity and ingredient riffing.
Thank you so much!
Thanks for sharing, Cathy!
Coral Kingwell says
This recipe looks great – I real winner – I can’t wait to make these burgers.
Sharon says
I, too, would like to know if millet or anther grain can be used instead of quinoa as it does not agree with me. Many thanks.
I would think brown rice, quinoa, or amaranth would work here!
Sharon says
Thank you. What about millet?
Sarah | Well and Full says
You know, every time I come here I say to myself, “There’s no way Dana can top this recipe.” But I should know better by now because you ALWAYS DO. Although I will say that your roasted red pepper pasta will always be my favorite, because it was one of the first recipes I made when I went vegan :)))
So kind! Thanks Sarah!!
Erika Blakely says
You make amazing and tasty recipes. Have you thought of opening a chain in some target cities in the US and San Miguel de Allende, Mexico?
So kind! We don’t have any plans to do so at the moment, sorry!
Susana says
Hi Dana! Could I substitute quinoa for millet or brown rice? Those are the only grain I have at the moment.
Thanks for your work, this recipe sounds delicious!!
I would think so, but I haven’t tried it. Let us know if you do!
Julie B says
Thanks for the inspiration Dana. I’m definitely going to try these…just wondering of the significance of oven cooking the chickpeas in advance? (it is so hot in Spain, where I’m writing this, that I’m trying to minimize oven use.) I might experiment doing a shake around a skillet with the curry powder to infuse the chickpeas.
If not ‘spot on’ I can be more obedient next time.
You might be able to get away with a skillet roast. The main point is to get some of the moisture out otherwise the burgers can get a little mushy.
Julie B says
Thanks – the skillet worked fine for chickpea roasting and cooked fine in skillet too, aside from a couple of self-detonating chickpeas…whilst roasting Bonus too getting a strong approval from hubby. So all in all strong success thanks. Planning a tomato salsa as side too next time. Agree the chutney perfecto.
Tonya says
I do not use canned beans, so I was wondering if I can use dry chick peas instead. Cooking them first and then putting them in the oven? My husband can’t eat cashews so what is an appropriate substitute?
Yep! That should work. As for cashews, I’d recommend subbing pumpkin seeds, walnuts, or pecans!
Stella says
Looking at the ingredient list it seems as if these would be incredibly dry. Are they dry? Also…you say that the quinoa is used as a binder. What binding properties does a low-fat seed have? So up for learning more! Thanks!
So the trick with veggie burgers is to make them bind but not be mushy. The quinoa is really the binder in this recipe and it doesn’t need much more moisture! Trust me! They’re on point!
Lateefs Cooking says
Can this recipe be turned into “meat”balls? If so how? Any substitute for the nuts in your recipes? Thank you!
You can usually substitute seeds. And yes, I would guess these would make nice “meatballs.”
Samantha says
Hi Dana,
These look fantastic! I have an intolerance to chickpeas and wonder if subbing white beans (using the same method as one would do with chickpeas), would give a similar result?
Hmm, it’s worth a shot! Let us know if you try it.
Natasha says
I am curious about Dana’s thoughts but I’ve not had much luck with white beans for chickpeas (subs made due to Pantry issues rather than intolerance) . White beans are less floury than chickpeas. Maybe kidney beans or black beans?
Trina says
This looks absolutely divine; I’m most definitely going to make this. I’ll let you know how it came out.