Vegan Chickpea Burgers

In a pinch and need a simple dinner? These vegan chickpea burgers are the easiest and most flavorful veggie burger. They take only 10 minutes of prep time and can be frozen for quick meals throughout the week!

There is simply never a bad time for a veggie burger. I’ve never been a big red meat kind of gal, I usually opt for a turkey burger or veggie burger, and these chickpea burgers never disappoint.

They’re perfectly spiced with paprika, cumin, garlic and onion, made with basic pantry staple ingredients and hold up well in the fridge or freezer which makes them perfect for meal prep! Plus, these chickpea burgers could not be easier to make. They require only about 10 minutes of active prep time, then they’re just in the oven to bake! The perfect summer recipe like my tofu poke bowl.

Serve these with any of your favorite burger fix-ins, my personal favorite is the classic lettuce & tomato with my spicy tahini dressing to add more flavor. They’re also great with a side of jicama fries! If you love this recipe, try my cauliflower tacos, sesame chickpea meatballs or chickpea scramble next.

Why you’ll love this recipe

• Easy to make
• Gluten free
• Naturally vegan
• Perfect for meal prep

How to make chickpea burgers

The first step is to roughly chop the onion and mince the garlic. Add both to a pan with the olive oil. Saute for about 5-7 minutes or until the onion softens and the garlic starts to brown slightly. 

Transfer to a food processor. Drain and rinse the can of chickpeas and add to the food processor with all remaining ingredients.

Pulse about 15 or so times to combine. You don’t want to fully process the mixture, there should still be some chunks remaining.

If it seems too wet, add an additional 2 tbsp of quick oats or enough to absorb some moisture. They will dry out and firm up as they bake, so you don’t want the mixture to get too dry. It should be moist, but neither wet nor dry.

I like to use a large cookie scoop to form into even patties, but if you don’t have one, just take about 3 tbsp worth of the mixture and form into balls then flatten into patties. You should get 4 patties.

Bake for 20 minutes, flip, then bake an additional 15-20 minutes.

They will still be a bit delicate when you flip them, so just be careful and use a spatula. You’ll know they’re done when they have a slight crispiness to the tops and sides.

Let cool slightly, then serve on a bun with lettuce, tomato, avocado, sprouts, ketchup, spicy tahini dressing, or whatever else you like! Try my marry me chickpeas next!

Mix up the flavor!

Veggie burgers can actually taste like just about anything. This particular recipes has a slightly spicy flavor with hints of garlic, onion, paprika & cumin.

You can add some barbecue sauce for a rich flavor, buffalo sauce for a kick, or extra red pepper flakes for more spice.

Because chickpeas have a pretty neutral flavor, they make a really great canvas for just about anything. You can make them smokey by using smoked paprika instead of regular or whatever you like!

If you just follow the ingredients as listed, I guarantee you’ll end up with the best (and easiest!) vegan burger.

How to store and freeze

These vegan chickpea burgers are freezer friendly! Once cooked, let them cool before transferring to a freezer safe bag or container.

I suggest separating each patty with some parchment paper so they don’t freeze together.

Once you’re ready to eat, you can heat them back up in the oven or add a bit of oil to a pan and heat on the stove until warm.

If you don’t want to freeze them, these burgers will store in the fridge for about 5 days in an air tight container.

Ingredient Substitutions

If you don’t have quick oats, rolled oats will work too. You may need to pulse the food processor a few extra times to break them up.

To make this recipe really quick & easy, I just used chickpeas from a can which I just drained and rinsed until the water was clear without foam.

You are welcome to sub for chickpeas cooked from scratch (I like using the instant pot!). You will need 1 1/2 cups of cooked chickpeas to replace 1 can.

You’ll also love..

• Mediterranean Chickpea Salad
• Buffalo Chickpea Salad
• Thai Quinoa Salad
• Chickpea Tuna Salad
• Sweet Potato Falafel Bowls

Be sure to follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!

5 from 41 votes

Vegan Chickpea Burgers

by: claire cary

In a pinch and need a simple dinner? These vegan chickpea burgers are the easiest and most flavorful veggie burger. They take only 15 minutes of prep time and can be frozen for meal prep!

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Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

4

1x2x3x

Ingredients

• ▢ 1 can chickpeas
• ▢ 1 medium red onion
• ▢ 4 cloves garlic
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon paprika I used regular, but use smoked if you like a smokey flavor
• ▢ 1 teaspoon cumin
• ▢ ½ cup chopped cilantro
• ▢ ½ teaspoon salt
• ▢ ⅓ cup quick oats
• ▢ 2 tablespoons tomato paste
• ▢ ½ teaspoon red pepper flakes or more if you like spice

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees Fahrenheit.
• Roughly chop the onion and mince the garlic.
• Add to a pan with the olive oil. 
• Saute for about 5-7 minutes or until the onion softens and the garlic starts to brown slightly. 
• Transfer to a food processor. 
• Drain and rinse the can of chickpeas and add to the food processor with all remaining ingredients.
• Pulse about 15 or so times to combine. You don’t want to fully process the mixture, there should still be some chunks remaining. If it seems too wet, add an additional 2 tbsp of quick oats or enough to absorb some moisture. They will dry out and firm up as they bake, so you don’t want the mixture to get too dry. It should be moist, but neither wet nor dry.
• I like to use a large cookie scoop to form into even patties, but if you don’t have one, just take about 3 tbsp worth of the mixture and form into balls then flatten into patties. You should get 4 patties.
• Bake for 20 minutes, flip, then bake an additional 15-20 minutes. They will still be a bit delicate when you flip them, so just be careful and use a spatula. 
• Let cool slightly, then serve on a bun with lettuce, tomato, avocado, sprouts, ketchup,

  spicy tahini dressing, or whatever else you like!

Notes

If you don’t have quick oats, just sub for rolled oats instead. I do not recommend using steel cut oats for this recipe.

To make this recipe really quick & easy, I just used chickpeas from a can. You are welcome to sub for chickpeas cooked from scratch. You will need 1 1/2 cups of cooked chickpeas to replace 1 can.

Serving: 1patty / Calories: 218kcal / Carbohydrates: 24g / Protein: 7.7g / Fat: 10g / Fiber: 7g / Sugar: 2.4g

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