These Chickpea Burgers are delicious and so easy to make! They’re ready in less than an hour, and can be oven baked or cooked on the grill! Top them with your favorite burger toppings for a satisfying meal that is vegan, oil-free, and gluten-free.
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I love a good veggie burger! Who doesn’t? Especially homemade veggie burgers. While I always loaded up the toppings to make my burgers tasty in my pre-vegan days, I find veggie burgers to have plenty of flavor on their own. The vegetables and spices can be adjusted to create so many different flavor profiles.
This chickpea burger recipe is made with wholesome ingredients like chickpeas, and is a tasty and much healthier alternative to meat based burgers. And they have plenty of protein and fiber to keep you satisfied.
I’ve kept these burgers on the mild side, and I still load my burgers up with lots of toppings, because I love a good combination of flavor.
Ingredients in this chickpea burger recipe
- Canned chickpeas – you can use home cooked chickpeas, but they might not be as soft. To compensate for this, a bit of liquid can be added to the burger mixture if it is too dry.
- Onion – I used yellow onion, but white onion or red onion can be used.
- Grated carrot
- Minced garlic – fresh or jarred minced garlic.
- Rolled oats – just plain dry rolled oats.
- Fresh parsley – for a different flavor, this can be substituted with fresh cilantro.
- Tahini – just a couple tablespoons to help bind the burger mixture.
- Ground cumin
- Smoked paprika
- Salt and pepper
These are very mildly seasoned veggie burgers. Feel free to change up the flavor with your favorite seasonings.
How to make these chickpea burgers
Drain and rinse the chickpeas. It’s a good idea to save the chickpea liquid, also known as aquafaba, because it works great as an egg replacer.
Dice the onion and grate the carrot and add these vegetables to a nonstick skillet. Saute them over medium heat until the onion is translucent. If the vegetables start sticking to the pan, add a couple tablespoons of water to loosen them and deglaze the pan.
Add the garlic and saute for another minute or two.
Then add all the ingredients to a food processor and process until well combined.
Form patties, place on a parchment lined baking sheet, and bake until they are golden brown.
How to keep my burgers from falling apart
These burgers hold up fairly well, but like most veggie burger recipes, they can have a tendency to fall apart a little. To help prevent this, you can place the burger patties in the freezer for a few minutes to firm them up. Make sure the first side of the burgers are well cooked before turning.
Grilling these veggie burgers
These burgers have a tendency to fall through the grates of a bbq grill. I have found that these grilling mats are the perfect solution for oil free grilling!
How to serve these chickpea burgers:
Serve these burger patties on whole grain bun along with your desired toppings.
I love adding a creamy sauce like my Cashew Cheese Sauce or some Homemade Guacamole. My Vegan Cheddar Cheese, my Chipotle Mayo or a bit of BBQ Sauce would also be delicious options. Or how about a “special” sauce – my Vegan Thousand Island Dressing?
Then add some sliced tomato, some sliced red onion, and some fresh greens like lettuce, arugula, sprouts, or spinach leaves.
And of course, you need those tasty sides:
- Baked French Fries
- Seasoned Waffle Fries
- Sweet Potato Fries
- Vegan Potato Salad
- Baked Beans
- Vegan Coleslaw
- Vegan Macaroni Salad
Frequently asked questions
Yes. To make sure your burger is gluten free, be sure to use certified gluten free oats. Serve the burger patty on a gluten free bun or even on a lettuce leaf.
These burgers are made from garbanzo beans, also know as chickpeas. These legumes are a great source of fiber, protein, vitamins and minerals. These burgers are much healthier than meat based burgers, and even most store bought burgers, since they are made from wholesome ingredients, and are oil free.
These veggie burgers will last 4 to 5 days in the refrigerator. They freeze wonderfully, making them perfect for meal prep. The cooked patties can be frozen in an air tight container or freezer bag. the uncooked patties can also be frozen by flash freezing on a flat surface and then stacking them with a piece of parchment paper between them in an air tight container or a Ziploc freezer bag. The frozen burgers will last for about 3 months.
Food for Life Brand carries sprouted grain buns that are oil free. I’m not aware of any other brand of oil free bun, but I just go with the best whole wheat option I can find. If you can’t find a bun that fits your dietary preferences, some whole wheat bread is a good substitute, or even wrapping the burger in lettuce leaves.
Explore our Quick & Easy Cookbook
Here are some more incredibly tasty vegan sandwiches:
- Quinoa and Black Bean Burgers
- Buffalo Soy Curl Sub
- Vegan Pepperoni Pizza Panini
- BBQ Soy Curl Sandwich
- Chickpea Salad Sandwich
- Lentil Sloppy Joes
- Vegan Italian Sausage and Peppers Sandwich
- TLT (Tofu Lettuce and Tomato) Sandwich
- Hummus Veggie Wrap
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Chickpea Burgers
Equipment
Ingredients
- 1 15 ounce can chickpeas rinsed and drained
- ½ cup diced onion
- ½ cup grated carrot
- 4 cloves garlic minced
- ½ cup rolled oats
- ¼ cup parsley
- 2 tablespoons tahini
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt optional
- ¼ teaspoon black pepper
Instructions
- Saute the diced onion and grated carrot in a non-stick skillet until the onions are translucent.
- Add the minced garlic and saute for another minute or two.
- Transfer the sauteed vegetables to the bowl of a food processor. Add the remaining ingredients and process until well combined. It is fine if there are some some small chunks remaining.
- Divide the mixture into four to six balls, depending on how thick you like your burger patties. Place the balls on a parchment lined baking sheet and flatten the into burger patties.
- Bake at 400° F for 30 minutes, flipping after 15 minutes.
- Serve on a bun with your favorite toppings.
