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    Home » Recipes » Easy Dinner » Flavor-Packed Easy Chickpea Burgers

    PUBLISHED: June 13, 2021 • By Toni Dash 17 Comments

    Flavor-Packed Easy Chickpea Burgers

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    chickpea burger title

    Fast and easy Chickpea Burgers are packed with big flavors and wholesome ingredients! Even meat eaters can’t get enough of these hearty, filling vegan veggie burgers!

    chickpea burger title

    Looking for a great meatless option that’s full of flavor and not hard to make? These chickpea veggie burgers are it!

    They are so delicious it won’t cross anyone’s mind that they are plant based goodness.

    It’s an easy recipe and perfect for a satisfying main dish and a break from regular burgers when you want one.

    Jump to:
    • Easy Veggie Burger Recipe
    • Chickpea Burger Top Tips
    • Recipe Ingredients + Notes
    • Topping Suggestions
    • Variations
    • How to make Chickpea Burgers – Step-by-Step
    • More Pro Tips
    • Frequently Asked Questions
    • Storing the burgers
    • More recipes you’ll love!
    • Recipe

    Easy Veggie Burger Recipe

    There really isn’t anything quite as satisfying as a burger when you are in the mood for one. Between the patty and the fresh toppings, it really hits the spot.

    Vegan chickpea burgers are no different!

    Carnivores, don’t let the word ‘vegan’ scare you!

    These burgers have been tested on vegans and meat lovers alike with rave reviews all around.

    An easy flavor-packed mixture of ingredients are processed in a food processor then pan fried for a wonderful crispy crust on a soft burger.

    They are filling and satisfying without leaving you feeling stuffed to the gills.

    Load ’em up with your favorite burger toppings too. We shared some of our choices below!

    Chickpea Burger Top Tips

    We experimented with 10 test batches of these burgers before landing on this delicious burger and easy method.

    Our goal: to make an easy chickpea burger, full of great flavor that passes the bun test.

    What’s the bun test?

    Can they be eaten on a bun without completely smashing down.

    Chickpea burgers, unlike meat burgers or even bean burgers, are soft. This recipe holds its shape but they aren’t as robust as meat burgers.

    They will hold their form when being eaten on a bun but they are not the same as a beef burger.

    Top Tips to make the best chickpea burgers

    They need to be handled gently when cooking. Let the pan and oil heat first. Gently add them to the pan and don’t move them as they sear on the first side.

    Gently flip them over and let them finish cooking. The sear which makes a delicious crust helps give them structure.

    Don’t over crowd the pan. Give enough room to easily turn them over with the spatula.

    Let them cool after cooking for 5-10 minutes; especially if making them gluten-free. As they cool they solidify and have more structure.

    They need binders. We experimented a lot with this. No binders. Flour. Mashed avocado. More oats, less oats. Chilling them, freezing them before cooking.

    We believe these burgers strike the perfect balance between being sturdy without sacrificing flavor with tasteless binder ingredients.

    chickpea burgers on cutting board

    Recipe Ingredients + Notes

    Canned Chickpeas. Also called Garbanzo Beans, you’ll use 1 15-ounce can, drained and rinsed.

    Yellow onion. A small chopped onion adds great flavor to the burgers.

    Quick Oats. Regular or gluten-free oats will work. This is a binder needed to keep the burgers together.

    Peanut Butter. Use smooth peanut butter that is already blended (not the type that separates and requires stirring).

    This surprise ingredient is a binder (used instead of an egg). It also adds some wonderful flavor notes without making the burger taste like peanut butter.

    Garlic. Another flavor booster for the burgers.

    Parsley. Fresh Italian or Flat Leaf Parsley or curly parsley can be used.

    Paprika. Adds great flavor.

    Cumin. This favorite spice adds a warm earthy flavor.

    Chile powder. We love chipotle chili powder for the smoky flavor but any chili powder will work. This does not make the burger really spicy but it can be omitted if preferred.

    Salt. We recommend kosher salt which has a less salty flavor. Any salt will work.

    Black Pepper. Freshly ground is recommended.

    Oil. We recommend olive oil for sautéing the onions as that will be cooked over medium heat.

    Canola oil or another oil with a higher smoke point is recommended for cooking the burgers. Avocado oil, corn oil, safflower oil, sunflower oil or grapeseed oil are all great options.

    Burger buns or rolls. Regular or gluten-free buns can be used.

    cihckpea burger ingredients

    Topping Suggestions

    As with any burger, top the chickpea burgers with what sounds good to you! They can be made fully vegan or vegetarian or use conventional ingredients.

    • Lettuce or Kale leaves
    • Sliced tomato
    • Sliced avocado
    • Mayonnaise (regular or vegan). Or spice it up with some chipotle mayo.
    • Ketchup (we love homemade ketchup)
    • BBQ sauce
    • Tzatziki sauce
    • Sliced red onion or pickled red onion
    • Sliced cheese
    chickpea burgers with toppings

    Variations

    Cilantro instead of parsley. Change up the flavor by using fresh cilantro in place of the parsley in the same amount.

    Try different spices. Smoked paprika is a delicious. Add some coriander. Or even dill.

    Onion substitutes. Combine scallions with the onion for a spring onion flavor. Or swap in shallots which have a flavor combination of garlic and onion.

    veggie burger overhead

    How to make Chickpea Burgers – Step-by-Step

    STEP 1. Sauté the onions and garlic

    In a medium skillet over medium heat, warm half the olive oil.

    Add the chopped onion and garlic (photo 1).

    Sauté until they soften; 3 minutes (photo 2). Cool for 5 minutes.

    chickpea burgers recipe steps 1-4

    STEP 2. Make the chickpea burger mixture

    While the cooked mixture cools, drain and rinse the chickpeas. Put them on a couple paper towels in a single layer to absorb excess moisture.

    In a food processor, add the chickpeas, the onion-garlic mixture, parsley, quick oats, peanut butter, spices, salt and pepper (photo 3).

    Process into a textured mixture (do not over process until smooth) scraping the sides of the food processor as needed (photo 4).

    pan frying chickpea burgers

    STEP 3.Make and Cook the burgers

    Make 6 patties from the chickpea mixture. Heat the vegetable oil in a large heavy skillet over medium-high heat.

    Cooking in batches, cook burgers 4-5 minutes per side, gently turning them over.

    Remove from skillet and allow to cool for 5-10 minutes before serving.

    stacked chickpea burgers

    More Pro Tips

    Use a 1/2-cup measuring cup to make the burgers. If you have a round 1/2-cup dry measuring cup scoop out the mixture with it.

    Then turn it upside down over your hand and let it gently come out. It will have a burger shape. Gently press it down slightly.

    Do not over chop the onions. Diced onions can release a lot of moisture when they cook. More moisture can lead to softer burger patties. Keeping the onions a larger chopped size helps prevents this.

    Don’t process the chickpea mixture until smooth. Pulse the mixture into a textured mixture rather than completely smooth. This makes the end burgers have a more pleasing texture AND more structure.

    If over processed the mixture can have more of a spread texture making it difficult to cook in a burger shape.

    Frequently Asked Questions

    Can these veggie burgers be grilled?

    Because the chickpea burger mixture has a softer consistency we do not recommend grilling on grates. If you have a flat top or griddle pan for your grill you could definitely cook them on that.

    Do the onions and garlic need to be cooked first?

    Yes. This helps to both extract some moisture and make the flavors milder. Both of these make the burgers better!

    Can these veggie burgers be baked instead of pan fried?

    Though they can be baked we found the end result was not as pleasing as pan frying. Pan frying adds flavor and a crust that helps the burgers keep their form. Baking can dry them out.

    veggie burger close up

    Storing the burgers

    Refrigerator

    Storing the burger mixture

    The chickpea burger mixture can be prepared and stored in the refrigerator for up to 2 days before cooking the burgers.

    Storing cooked veggie burgers

    Allow to cool completely. Store in an airtight container in the refrigerator for 2-3 days.

    Rewarm in the oven.

    Freezing them

    The burgers can be frozen before or after cooking. To freeze before:

    • make the burger patties
    • place them on a parchment or wax paper lined baking sheet
    • place in the freezer for a few hours until they are completely frozen
    • remove them and place in a freezer storage bag or container for up to 1 month.
    • thaw before pan frying

    More recipes you’ll love!

    • Ultimate Burger Grill Guide: How to Grill the Perfect Burger
    • Stuffed Taco Burgers
    • Sweet Potato and Chickpea Curry recipe
    • Chickpea Salad Recipe
    • Hot, Juicy Bacon-and-Egg Cheese Breakfast Burger
    Did you make it? Please RATE THE RECIPE below!
    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

    Recipe

    chickpea burgers with toppings

    Chickpea Burgers

    These Chickpea Burgers are flavor-packed veggie burgers you'll love. They are easy to make with wholesome tasty ingredients. They are vegan but meat eaters love them too!
    5 from 16 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Cooling Time: 10 minutes
    Total Time: 33 minutes
    Servings: 6 1/2-cup volume burgers (total yield 3 cups burger mix)
    Calories: 155kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    Chickpea Burgers

    • 1 tablespoon olive oil
    • 1 small yellow onion chopped
    • 3 cloves garlic chopped
    • 1 15-ounce can chickpeas
    • 1/3 cup chopped fresh parsley
    • 1 1/2 teaspoons paprika
    • 1 1/2 teaspoons ground cumin
    • 1/2 teaspoon chili powder
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 cup quick oats regular or gluten-free
    • 2 tablespoons smooth peanut butter
    • 2 tablespoons canola oil or other low smoke point oil (suggestions in notes below)
    • 4 burger rolls regular or gluten-free

    Suggested Toppings

    • 1 tomato sliced
    • 4 leaves kale or lettuce
    • ½ cup mayonnaise regular or vegan
    • 1 ripe avocado sliced

    Instructions

    • Heat the olive oil in a large heavy skillet over medium heat. Sauté the onion and garlic until soft; 2-3 minutes. Allow to cool slightly (5 minutes).
    • Drain and rinse the chickpeas. Place them in a single layer on a couple paper towels to absorb excess moisture.
    • Place the chickpeas, cooled sautéed onion-garlic mixture, parsley, paprika, cumin, chili powder, quick oats, peanut butter, salt and pepper in a food processor. Pulse into a chunky mixture (do not over process until completely smooth); scrape the sides as needed.
    • Form 6 burgers (1/2-cup of the mixture each).
    • Heat a large heavy skillet with the 2 tablespoons of canola oil over medium-high heat.
      Cook the burgers for 4-5 minutes, gently flip them over halfway through. Cook 4-5 minutes on the second side. They should have a golden crust on each side.
    • Remove from heat and allow to cool for 5-10 before eating.
    • Add to burger buns with preferred toppings or eat as is.
    • Enjoy them immediately!

    Notes

    Nutritional facts for the chickpea burgers only, not the bun or toppings as those can vary.
    The mixture yield is 3 cups. Each burger will be 1/2-cup of the mixture.

    Top Tips to make the best chickpea burgers

    Use a 1/2-cup measuring cup to make the burgers. If you have a round 1/2-cup dry measuring cup scoop out the mixture with it.
    Then turn it upside down over your hand and let it gently come out. It will have a burger shape. Gently press it down slightly.
    Do not over chop the onions. Diced onions can release a lot of moisture when they cook. More moisture can lead to softer burger patties. Keeping the onions a larger chopped size helps prevents this.
    Don’t process the chickpea mixture until smooth. Pulse the mixture into a textured mixture rather than completely smooth. This makes the end burgers have a more pleasing texture AND more structure.
    If over processed the mixture can have more of a spread texture making it difficult to cook in a burger shape.
    Handle gently when cooking. Let the pan and oil heat first. Gently add them to the pan and don’t move them as they sear on the first side.
    Gently flip them over and let them finish cooking. The sear which makes a delicious crust helps give them structure.
    Don’t over crowd the pan. Give enough room to easily turn them over with the spatula.
    Let them cool after cooking for 5-10 minutes; especially if making them gluten-free. As they cool they solidify and have more structure.

    Topping Suggestions

    As with any burger, top the chickpea burgers with what sounds good to you! They can be made fully vegan or vegetarian or use conventional ingredients.
    • Lettuce or Kale leaves
    • Sliced tomato
    • Sliced avocado
    • Mayonnaise (regular or vegan). Or spice it up with some chipotle mayo.
    • Ketchup (we love homemade ketchup)
    • BBQ sauce
    • Tzatziki sauce
    • Sliced red onion or pickled red onion
    • Sliced cheese
    Recipe Notes
    Chickpea burgers are a great vegetarian/vegan alternative for any occasion. Make them pan-fried or outdoors in a grill to enjoy a sunny BBQ day!

    Nutrition

    Calories: 155kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 330mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Katie Youngs says

      June 16, 2021 at 7:28 am

      5 stars
      I love a bean based veggie burger! This is delicious and so filling.

      Reply
    2. Sabrina says

      June 15, 2021 at 12:37 pm

      5 stars
      Wonderful veggie burgers and really great tips too. Thanks!

      Reply
    3. Anna says

      June 14, 2021 at 2:51 pm

      5 stars
      These were so good! Everyone loved them!

      Reply
    4. Kyleigh says

      June 14, 2021 at 1:52 pm

      5 stars
      These are the best veggie burgers I’ve ever made!

      Reply
    5. Debra says

      June 14, 2021 at 11:26 am

      5 stars
      Delish! I had all the simple ingredients in my pantry…excellent simple dinner.

      Reply
    6. Amy Roskelley says

      June 14, 2021 at 10:40 am

      5 stars
      These chickpea burgers were perfect!! I made extra to freeze.
      Also, your buns look DIVINE!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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