For the love of Tofu Burgers!

Tofu Chickpea Burgers with Poppy Seeds and Paprika

A vegan chef without a tofu burger recipe? Impossible. That’s not the only reason why you may find this recipe here, no, as a matter of fact, I love tofu burgers, especially when they have just hopped off the pan and are crispy hot. I’ve overindulged while frying these, one too many times, I just can’t resist. They are handy to have in the fridge or freezer, ready for a quick meal, or snack. If you are using a tin of chickpeas, keep the chickpea water, aka aquafaba, and make Mayonnaise with it. So nutritious and delicious, serve these burgers with salad and a cold kombucha!

To watch the video on YouTube click here!

Makes about 20 little burgers

300g firm tofu

1 cup cooked chickpeas, or 1 tin

1 medium carrot, grated coarsely

1 medium zucchini, grated coarsely

1 small red onion, chopped very fine

1/2 cup parsley, chopped

1 & 1/2 tbsp chia seeds

1 tbsp poppy seeds

1 tbsp paprika

Pinch turmeric

1 tsp bicarb

1/2 tsp salt

Tamari, to taste start with 1 tbsp 

1/2 cup chickpea flour

1/2 cup maize flour

1/2 cup soy, or rice milk

Lots of coconut oil, for frying


In a biggish bowl crumble tofu and mash chickpeas with your hands. This requires a good amount of force.

Add the rest of the ingredients and mix well. Let the mixture sit for a few minutes for the chia seeds to swell. 

Make sure the consistency is not too wet or too dry and if needed adjust with more flour or milk. If the batter is too wet it will be hard to shape burgers in your hands, too dry they'll crumble. The amounts in the recipes should work, but the chances are that my medium zucchini ain't your medium zucchini, hence adding more or less wetness.

Then fry one burger to test its consistency. When you’re happy with your result, shape your burgers with wet hands into smaller sized patties and fry gently in lots of hot oil, until golden brown, this may take 4 minutes or more on each side.



Instead of the paprika add a Mexican spice mix, yum. You can leave out the chickpeas and add a touch more flour instead. You could add 1/2 a cup of leftover grains such as quinoa, for extra protein and texture.