Middle Eastern Chickpea Miniburgers

I did follow this recipe exactly, except for making the patties into one larger patty per person insteady of two small ones. I thought the flavors were delicious, particularly with the grilled red bell pepper and the crunchy radish slices.I replaced the lettuce with baby spinach because that's what I had, and sandwiched the whole thing into a whole wheat hamburger bun. It all worked really well together. I was maybe a little heavy-handed with the smoked paprika (after reading some comments about lack of flavor...), and that flavor was a little too dominant. So I would advise not to increase the spices. My problem was with the texture of the buns. They basically eat like potato croquettes. I prefer my vegetarian burgers to 'feel' a little more substantial. I don't think that making this recipe into two miniburgers per person would affect the texture.

My 13 year old son loves these. Good flavor, easy.

The patties were pretty flavorless despite the fact that I tried adding cumin and coriander powder after realizing that they needed more flavor. They also were falling apart in the skillet.

I make these for parties all the time. I even get requests for them. "Are you bringing your chickpea sliders?" I get asked all the time. Recently, I was throwing a baby shower where the mom was vegan. I found an egg substitute and made these with it, and it was still delicious. When I make a tray for a party, I don't put the mayo on the bun. I make a paprika mayo and serve it in a hollowed-out bell pepper in the middle of the platter. I also serve it with Dijon mustard as well.

This recipe got my former roommate to eat her first chickpea, and she hasn't looked back! I use dried parsley instead of fresh, and I add a dash or two of red pepper to add a bit more flavor. Serve them without the bun with a side of roasted sweet potatoes and broccoli and you have a well-rounded plate for any weeknight!

I absolutely LOVE these and so does my husband. The lemon zest makes the recipe! I don't serve them on buns as they already contain enough starch for one meal, but otherwise, no changes.

I make these and freeze them for a day when I don't have time to cook.

This is a five star recipe with a few changes. The ones I made had great flavor! I substituted a sweet potato for the new potato. I also added whole wheat flour to get a consistency where I could form a patty.

These are great and unique little burgers, but they could really use some spice, such as sriracha or Tabasco. Perhaps a spicy mayo instead of the regular canola mayo?

These were just alright. Not very tasty. Iused cilantro instead of parsley, but otherwise followed the recipe. There are much better veggie burger recipes from cooking light, so I'll be sticking with those.

I was surprised how good these were, and I think the lemon zest had a lot to do with it. I added bread crumbs to the burgers and garnished them with pesto, sun dried tomatoes, and sauteed red onions. I will make these again for sure.

This was the best chickpea burger recipe I've ever tried. A great, quick, healthy dinner. Topped it off with a quick sauce of plain yogurt, garlic, lemon juice, and chopped dill. YUMMY!