These chickpea veggie burgers are tender and unbelievably flavorful. Easy to make and perfect for a filling and satisfying plant-based meal. Ready in 30 minutes.
Why you'll love these vegan burger patties
- They are super tasty, savory and tender with an amazing texture that won't fall apart. These gluten-free chickpea burgers are made without breadcrumbs, without flour and no eggs.
- These homemade plant-based burgers are so much better than store-bought vegan burgers.
- The mixture of chickpeas, rolled oats and shredded zucchini keeps the burgers moist and bound together.
- They cook up slightly crispy on the outside and tender on the inside.
Noteworthy ingredients and substitutions
- Chickpeas (garbanzo beans): make up the base of these chickpea patties. They're loaded with fiber and a great source of plant-based protein.
- Gluten-free quick oats: adds nice texture, are high in fiber and a great source of gluten free whole grains. Old fashioned rolled oats can be substituted but they should be pulsed in a high speed blender or food processor until broken down (about 5 pulses) so they can absorb some of the moisture and not make the patties crumbly.
Clean eating tip: If you don't eat gluten, make sure your oats are certified gluten-free.
- Zucchini: adds moisture and a juicy texture to the healthy vegan burgers.
- Red onion and garlic: adds a peppery flavor that compliments the garbanzo beans. You can substitute green onions for a milder onion flavor, or shallots for the onions.
- Fresh mint and basil: add a refreshing bright flavor that works really well with the cumin. You can swap for other fresh herbs like parsley or cilantro to change up the flavors.
- Fresh lemon juice: adds moisture, brightness and a touch of tang. Lime juice can also be used.
- Tahini paste: works really well to bind the ingredients and add some healthy fats. Peanut butter, almond butter or sunflower seed butter work well too.
see recipe card for all ingredients and quantities
How to make homemade chickpea vegan burgers
Mash chickpeas: In a food process add chickpeas and pulse until mostly broken down but not completely smooth. It's okay if there are chunks of chickpea, this will add texture to your veggie burger.
Combine: Add oats, zucchini, red onions, mint, basil, lemon juice, tahini, olive oil, garlic, cumin and sea salt. Continue to pulse, scraping down sides when needed, until mixture is fully combined and still textured.
Form Patties: Scoop out about 1 cup loosely packed (about 112 grams) of the mixture and form into a firm patty. Make sure you pack the patty tightly so that it stays together when cooking. Continue until all mixture has been formed. You should have eight 3-4 inch patties.
Note: you can also make smaller patties to top a salad. You may need to shorten your cooking time so they don't burn.
Cook: Warm a heavy bottom skillet (preferably non-stick) on medium heat, add a splash of oil and cook patties undisturbed for 5-7 minutes per side until slightly crisp and golden.
Note: adding oil to the pan is not necessary if you're using non-stick but it does help the patties get crisp and golden on the outside.
Serve: Serve with your favorite sides or on a gluten-free bun with your favorite fixings. Add a vegan cashew mayo for a creamy flavorful topping.
Tips, tricks and variations
- You can use gluten-free old fashioned rolled oats if you don't have quick oats but you'll need to make a few changes. The oats can be pulsed a few times in a food processor to break them down, making them more absorbent, and continue with the recipe. Alternatively, you can make the veggie burger recipe with the rolled oats but let the mixture sit for 20 minutes to allow the larger oat flakes to absorb some of the moisture before forming into patties. Otherwise, your patties may be crumbly.
- Do not press on the veggie patties while cooking as they can split or break apart. Be gentle as you flip them over as well.
- The best way to mash the chickpeas is in a food processor. Some canned varieties are harder than others, making them difficult to mash with a fork or potato masher.
- Add lemon zest to mixture to give the patties a brighter lemony boost.
Clean eating tip: when adding lemon, lime or other citrus zest to your food it's best to go organic and avoid the non-organic questionable coating. Make sure to wash and dry your fruit well before zesting.
- Food processor
- Large heavy bottom skillet
- These veggie patties store well in the fridge in an airtight container for up to 4 days cooked or uncooked. Make sure to separate the patties with a piece of parchment paper so they don't stick together.
- The patties can also be frozen for a month. Freeze on a lined baking sheet first before placing in an airtight container separated by parchment.
Vegan Chickpea Veggie Burgers
- 1 food processor
- 1 large heavy bottom skillet
- 2 14- ounce cans chickpeas, drained and rinsed
- 1 cup (100 grams) gluten-free quick oats
- 1 small zucchini (120 grams) unpeeled and grated
- ½ medium red onion (75 grams) finely diced
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons finely chopped fresh basil
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini paste
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- ½ teaspoon fine sea salt
- In a food process add chickpeas and pulse until mostly broken down but not completely smooth.
- Add oats, zucchini, red onions, mint, basil, lemon juice, tahini, olive oil, garlic, cumin and sea salt. Continue to pulse, scraping down sides when needed, until mixture is fully combines and still textured.
- Scoop out about 1 cup loosely packed (about 112 grams) of the mixture and form into a firm patty. Continue until all mixture has been formed. You should have eight 3-4 inch patties.
- Warm a heavy bottom skillet (preferably non-stick) on medium heat, add a splash of oil and cook patties undisturbed for 5-7 minutes per side until slightly crisp and golden.
- Serve with your favorite sides or on a gluten-free bun with your favorite fixings.